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Authentic 30-Minute Takeout-Worthy Chinese Pepper Steak

chinese pepper steak - Tasty
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Make restaurant-quality Chinese Pepper Steak at home quickly. This recipe features tender beef strips, crisp peppers, and onions coated in a savory, slightly sweet sauce, ready in 30 minutes for a perfect weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1 tablespoon vegetable oil (for marinade)
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium yellow onion, cut into 1-inch wedges
  • 2 tablespoons vegetable oil (for stir-frying)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup low sodium soy sauce (for sauce)
  • 2 tablespoons oyster sauce (for sauce)
  • 1 tablespoon brown sugar (for sauce)
  • 1 teaspoon sesame oil (for sauce)
  • 1/2 cup beef broth (for sauce)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)

Instructions

  1. Combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, baking soda, and 1 tablespoon vegetable oil in a bowl. Mix well and let it marinate for at least 10 minutes. This step helps achieve silky, tender beef.
  2. While the beef marinates, prepare the sauce by whisking together the 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth in a small bowl. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Add half of the marinated beef in a single layer and sear quickly for 1-2 minutes until browned. Remove the beef and set it aside. Repeat with the remaining beef and 1 tablespoon of oil.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
  5. Add the sliced bell peppers and onion wedges to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender. Do not overcook; you want them to retain some crunch.
  6. Return the seared beef to the wok with the vegetables. Pour the prepared sauce mixture over the beef and vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry one last time and pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens and coats the beef and vegetables evenly.
  8. Remove from heat immediately. Serve your Chinese Pepper Steak hot over steamed white rice for a complete, satisfying meal.

Notes

  • For the most tender beef strips, slice the flank steak when it is partially frozen.
  • If you prefer a spicier dish, add 1/2 teaspoon of red pepper flakes when you add the garlic and ginger.
  • This recipe is a great example of a quick weeknight dinner that tastes better than takeout.

Nutrition

Find it online: https://juliameal.com/chinese-pepper-steak-recipe-30-min/