Chinese Pepper Steak

Chinese Pepper Steak (Classic Takeout Style)

Ingredients

• 1 pound beef top sirloin steak (or flank steak), thinly sliced against the grain
• ¼ cup soy sauce
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but recommended)
• ½ cup beef broth or water
• 1 teaspoon oyster sauce (optional, adds depth)
• ½ teaspoon black pepper (adjust to taste)
• Cooked white rice, for serving

Instructions

1. Prepare the Beef
   Slice the beef very thinly against the grain. This step is important for tender meat. Place the beef in a bowl.
2. Marinate
   Add soy sauce, sugar, and cornstarch to the beef. Mix well until all slices are coated. Let it marinate for 20–30 minutes. This gives flavor and helps keep the beef juicy.
3. Heat the Pan
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until hot but not smoking.
4. Cook the Beef
   Add the marinated beef in a single layer. Stir-fry quickly for 2–3 minutes until just browned. Do not overcook. Remove beef from the pan and set aside.
5. Cook the Vegetables
   In the same pan, add the remaining 1 tablespoon oil. Add onions and cook for 1 minute.
   Add bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until slightly tender but still crisp.
6. Make the Sauce
   Pour in beef broth, oyster sauce (if using), and black pepper. Stir and let it simmer for 1–2 minutes.
7. Combine
   Return the beef to the pan. Toss everything together and cook for another 1–2 minutes until the sauce thickens and coats the beef and vegetables.
8. Serve
   Serve hot over steamed white rice or jasmine rice.

Tips for Best Results

• Freeze the beef for 15 minutes before slicing to get ultra-thin cuts.
• Use high heat for authentic Chinese stir-fry flavor.
• Don’t overcrowd the pan—cook beef in batches if needed.