The sizzling sound of steak hitting a hot wok is music to my ears. As the tender pieces transform under high heat, they release an aroma that pulls in anyone within a mile. Today, I’m excited to share my version of Pepper Steak with Tender Beef and Savory Pepper Sauce, a dish that brings the essence of homemade Chinese food straight to your kitchen. Not only is this recipe a delightful way to impress your family and friends, but it’s also quick to whip up even on busy weeknights. With the beef marinated to perfection and colorful bell peppers adding a vibrant crunch, you’ll find it’s both a feast for the eyes and the palate. Plus, this dish can easily be adjusted to suit your preferences—whether you like it spicier or more savory, you’re in control. Ready to discover the joy of creating this classic at home? Let's dive into the details!
Why Is This Pepper Steak a Must-Try?
Quick and Easy: With just eight ingredients and a simple cooking method, you can whip up this delicious meal in under an hour. Perfect for busy weeknights!
Savory Sauce: The blend of oyster sauce and soy sauce creates a mouthwatering flavor that will make your taste buds dance.
Versatile Dish: Enjoy this pepper steak over steamed rice or noodles, and feel free to customize it with your favorite veggies!
Crowd-Pleaser: Impress your family and friends with this vibrant dish that looks as good as it tastes. It's sure to disappear quickly!
Pepper Steak with Tender Beef Ingredients
• Get ready to create a flavorful feast with these essential Pepper Steak with Tender Beef and Savory Pepper Sauce ingredients!
For the Marinade
- Flank steak – 12 ounces; or substitute with London broil or chuck roast for similar textures.
- Water – 1 ½ tablespoons; helps to tenderize the beef during marination.
- Cornstarch – 2 teaspoons; acts as a tenderizer and helps achieve that delicious sauce thickness.
- Neutral oil – 2 teaspoons; ideal for marinating, as it won't overpower the other flavors.
- Oyster sauce – 2 teaspoons; adds a rich umami flavor that elevates the dish.
- Shaoxing wine – 2 teaspoons; can be replaced with dry cooking sherry for a similar depth of flavor.
- Baking soda – ¼ teaspoon; a secret ingredient that helps tenderize the meat.
For the Sauce
- Low sodium chicken stock – ½ cup; maintains flavor without the extra salt.
- Cornstarch – 1 tablespoon; thickens the sauce beautifully as it cooks.
- Oyster sauce – 1 ½ tablespoons; enhances the savory profile of the dish.
- Shaoxing wine – 1 tablespoon; deepens the flavor experience further.
- Light soy sauce – 1 tablespoon; balances flavors with its lighter taste.
- Dark soy sauce – 1 teaspoon; gives a rich color and additional depth.
- Sugar – ½ teaspoon; balances the savory notes for a well-rounded taste.
- Sesame oil – ½ teaspoon; introduces a fragrant nuttiness to the sauce.
- White pepper – ⅛ teaspoon (or to taste); brings a subtle heat that enhances the dish.
For the Stir-Fry
- Green bell pepper – 1; adds a fresh crunch and vibrant color.
- Red bell pepper – ½; contributes sweetness; feel free to use more for added flavor.
- Onion – 1 medium; brings sweetness and texture; contrast beautifully with the steak.
- Neutral oil – 2 tablespoons; for stir-frying, best to use a high smoke point oil.
- Minced ginger – ½ teaspoon (optional); adds warmth and depth to the stir-fry.
- Garlic – 2 cloves, chopped; infuses the dish with aromatic goodness.
Step‑by‑Step Instructions for Pepper Steak with Tender Beef and Savory Pepper Sauce
Step 1: Slice the Beef
Begin by slicing the flank steak into thin strips about ⅛ to ¼ inch thick. It's easier to achieve uniform slices if the meat is slightly frozen. Aim for even thickness so that your Pepper Steak with Tender Beef and Savory Pepper Sauce cooks evenly; set aside after slicing.
Step 2: Marinate the Beef
In a mixing bowl, combine the sliced beef with 1 ½ tablespoons of water, 2 teaspoons of cornstarch, 2 teaspoons of neutral oil, 2 teaspoons of oyster sauce, 2 teaspoons of Shaoxing wine, and ¼ teaspoon of baking soda. Mix gently and let it marinate for at least 30 minutes; for tougher cuts, consider marinating overnight to achieve maximum tenderness.
Step 3: Prepare the Sauce
While the beef marinates, prepare the savory sauce. In a separate bowl, whisk together ½ cup of low sodium chicken stock, 1 tablespoon of cornstarch, 1 ½ tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, ½ teaspoon of sugar, ½ teaspoon of sesame oil, and ⅛ teaspoon of white pepper. Set the sauce aside for later use.
Step 4: Chop the Vegetables
Next, cut the green bell pepper, half of the red bell pepper, and the onion into 1-inch pieces or thin strips. This colorful medley will add sweetness and crunch to your Pepper Steak. Keep your vegetable cuts uniform to ensure even cooking, and set them aside until you're ready to stir-fry.
Step 5: Sear the Beef
Heat a wok or large skillet over high heat until it starts to smoke. Add 1 tablespoon of neutral oil and quickly sear the beef strips for about 30 seconds per side, until they’re 80% cooked. Remove the beef from the pan and return it to the marinating bowl with its juices; this helps keep it tender.
Step 6: Stir-Fry the Vegetables
Reduce the heat to medium-high and add the remaining 1 tablespoon of neutral oil to the hot wok. Sauté ½ teaspoon of minced ginger for a few seconds, then add 2 chopped garlic cloves, the bell peppers, and onion. Stir-fry this vibrant mix for 1 minute until they just begin to soften and release their enticing aroma.
Step 7: Combine and Cook
Take the beef out of the bowl and add it back into the wok with the sautéed vegetables. Stir for about 15 seconds to combine the ingredients thoroughly. Then, increase the heat to high again, and pour the prepared sauce over the beef and vegetables. Stir continuously until the sauce thickens, about 1-2 minutes; adjust with more stock or water if necessary.
Step 8: Serve and Enjoy
Once the sauce has reached the desired thickness, remove the Pepper Steak with Tender Beef and Savory Pepper Sauce from the heat. Serve it hot over a bed of steamed rice to soak up all that delicious sauce. Enjoy every bite of this quick and satisfying homemade dish!
How to Store and Freeze Pepper Steak
Fridge: Store any leftover Pepper Steak with Tender Beef and Savory Pepper Sauce in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave until heated through.
Freezer: For longer storage, freeze the dish in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stovetop until heated completely.
Airtight Guidance: If you plan to freeze, consider dividing the dish into single servings to make reheating easier and prevent waste.
Reheating: When reheating, add a splash of chicken stock or water to prevent the sauce from thickening too much and to maintain moisture.
Make Ahead Options
These Pepper Steak with Tender Beef and Savory Pepper Sauce are perfect for meal prep enthusiasts! You can marinate the beef up to 24 hours in advance, allowing the flavors to deeply penetrate and tenderize the meat. Additionally, you can chop the bell peppers and onion ahead of time; just store them in airtight containers in the refrigerator for up to 3 days. When it’s time to cook, simply sear the marinated beef and sauté the prepped vegetables before adding the sauce, which you can also prepare ahead of time. This way, your homemade meal will still taste just as delicious with minimal effort during busy weeknights!
Expert Tips for Pepper Steak
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Cutting Technique: Ensure you slice the flank steak against the grain; this will yield more tender strips. Don’t skip the slight freeze beforehand for easier slicing!
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Marination Time: For the best flavor and tenderness, marinate your beef at least 30 minutes, or up to overnight if using tougher cuts. This helps create the ultimate Pepper Steak with Tender Beef and Savory Pepper Sauce.
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Temperature Matters: Heat your wok or skillet until smoking before adding oil and ingredients. This high temperature caramelizes the beef and vegetables, enhancing the overall flavor.
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Thickening the Sauce: Stir continuously when adding the sauce to avoid lumps. If it's too thick, you can adjust the consistency with a splash of stock or water.
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Vegetable Preparation: Uniform sizes for your peppers and onions ensure even cooking. Feel free to add or substitute with other veggies you love to make it your own!
What to Serve with Chinese Pepper Steak
Elevate your homemade meal experience with delightful pairings that balance flavors and textures to complement your savory creation.
- Steamed Jasmine Rice: This fluffy, aromatic rice is the perfect base, soaking up all the sauce and enhancing the dish's rich flavors.
- Stir-Fried Broccoli: Add a nutritious crunch! The slightly bitter and earthy notes of broccoli contrast beautifully with the sweetness of the peppers.
- Garlic Fried Rice: For an extra flavor boost, toss in garlic and soy sauce for a fragrant side that pairs perfectly with your beef.
- Spring Rolls: Crispy, delicate, and filled with fresh veggies, they offer a delightful textural contrast to your Pepper Steak with Tender Beef and Savory Pepper Sauce.
- Cucumber Salad: A refreshing, cool salad dressed in rice vinegar adds brightness and cuts through the richness of the dish.
- Asian Slaw: Bright, crunchy veggies tossed in a sesame dressing bring a burst of freshness that balances the hearty steak.
- Chili Oil Drizzle: If you love a kick, serve with a spicy chili oil on the side for guests to adjust heat to taste.
- Iced Green Tea: This lightly brewed tea complements your meal while providing a refreshing contrast to the beef's savory notes.
- Mango Sticky Rice: For dessert, this sweet and creamy treat rounds off the meal with exquisite flavors and textures you'll adore.
- Chocolate Mousse: Silky and rich, this dessert provides a luxurious ending to your delightful Pepper Steak dinner.
Pepper Steak Customizations
Feel free to get creative and make this delicious dish your own with these simple tweaks!
- Beef Alternative: Swap flank steak for chicken or tofu for a lighter option that's equally satisfying. Both absorb flavors beautifully!
- Vegetable Variety: Add snap peas, broccoli, or carrots for an extra crunch and a colorful twist. Each veggie brings its own unique flavor profile to the dish.
- Heat It Up: Toss in sliced jalapeños or crushed red pepper flakes for a spicy kick that'll elevate your taste buds to new heights. Adjust to your desired spice level!
- Gluten-Free: Replace soy sauce with tamari for a gluten-free alternative without sacrificing flavor. You'll still enjoy that rich taste while accommodating dietary needs.
- Carb Conscious: Serve over cauliflower rice instead of steamed rice for a lower-carb option that still delivers on flavor and texture.
- Extra Flavor: Add a splash of hoisin sauce along with the oyster sauce for a sweet and tangy depth that will have everyone asking for seconds.
- Soy Free: Use coconut aminos in place of soy sauce for a soy-free version that maintains a similar umami richness, perfect for those with allergies.
- Crispy Texture: Toss in some toasted sesame seeds just before serving for an added crunch and nutty flavor that will elevate the meal!
Chinese Pepper Steak Recipe FAQs
How do I choose the right flank steak for my Pepper Steak?
Absolutely! When selecting flank steak, look for cuts that are bright red with minimal dark spots or browning, which can indicate age. The meat should feel firm to the touch, and ideally, it should be slightly marbled for flavor and tenderness. If flank steak isn't available, London broil or chuck roast work as excellent substitutes, but may require a longer marinating time for optimal tenderness.
How should I store leftover Pepper Steak?
Very simply! Store any leftover Pepper Steak with Tender Beef and Savory Pepper Sauce in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing it. When you're ready to enjoy it again, you can reheat gently on the stovetop with a splash of chicken stock or in the microwave until heated through.
Can I freeze Pepper Steak for later?
Absolutely, you can! To freeze, place the cooled Pepper Steak in an airtight container or a freezer-safe zip-top bag. It's best to freeze it in individual portions for easier reheating. You can enjoy it for up to 3 months this way. When ready to enjoy, thaw it overnight in the fridge, and reheat on the stovetop, adding a splash of stock or water to maintain moisture.
What are some troubleshooting tips if my sauce doesn't thicken?
If your sauce isn't thickening as you'd like, don't worry! You can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then gradually whisk it into the cooking sauce. Stir continuously over high heat until the sauce thickens to your desired consistency. If the sauce is too thick, a splash of chicken stock or water can help loosen it up—just keep stirring until you reach the right texture!
Are there any dietary considerations I should keep in mind?
Yes! If you have dietary restrictions, you can easily modify this Pepper Steak recipe. For instance, use gluten-free soy sauce and oyster sauce to make it gluten-free. Be sure to check labels for allergies, particularly if you're concerned about seafood or soy allergies. If you're cooking for pets, remember that onions and garlic can be harmful to them, so keep their portion free of these ingredients.
Why is marinating the steak so important?
Marinating is crucial for both flavor and tenderness! The marinade, containing cornstarch, oyster sauce, and Shaoxing wine, helps to break down proteins, making the beef more tender and juicy. I often marinate for at least 30 minutes, but for tougher cuts, consider marinating overnight. This not only enhances the flavor but ensures that your Pepper Steak with Tender Beef and Savory Pepper Sauce turns out delicious every time!
Mouthwatering Pepper Steak with Tender Beef and Savory Pepper Sauce
Ingredients
Equipment
Method
- Begin by slicing the flank steak into thin strips about ⅛ to ¼ inch thick. Aim for even thickness so that your Pepper Steak with Tender Beef and Savory Pepper Sauce cooks evenly; set aside after slicing.
- In a mixing bowl, combine the sliced beef with 1 ½ tablespoons of water, 2 teaspoons of cornstarch, 2 teaspoons of neutral oil, 2 teaspoons of oyster sauce, 2 teaspoons of Shaoxing wine, and ¼ teaspoon of baking soda. Mix gently and let it marinate for at least 30 minutes; for tougher cuts, consider marinating overnight to achieve maximum tenderness.
- While the beef marinates, prepare the savory sauce. In a separate bowl, whisk together ½ cup of low sodium chicken stock, 1 tablespoon of cornstarch, 1 ½ tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, ½ teaspoon of sugar, ½ teaspoon of sesame oil, and ⅛ teaspoon of white pepper. Set the sauce aside for later use.
- Next, cut the green bell pepper, half of the red bell pepper, and the onion into 1-inch pieces or thin strips. Keep your vegetable cuts uniform to ensure even cooking, and set them aside until you're ready to stir-fry.
- Heat a wok or large skillet over high heat until it starts to smoke. Add 1 tablespoon of neutral oil and quickly sear the beef strips for about 30 seconds per side, until they’re 80% cooked. Remove the beef from the pan and return it to the marinating bowl with its juices.
- Reduce the heat to medium-high and add the remaining 1 tablespoon of neutral oil to the hot wok. Sauté ½ teaspoon of minced ginger for a few seconds, then add 2 chopped garlic cloves, the bell peppers, and onion. Stir-fry this vibrant mix for 1 minute until they just begin to soften and release their enticing aroma.
- Take the beef out of the bowl and add it back into the wok with the sautéed vegetables. Stir for about 15 seconds to combine the ingredients thoroughly. Then, increase the heat to high again, and pour the prepared sauce over the beef and vegetables. Stir continuously until the sauce thickens, about 1-2 minutes; adjust with more stock or water if necessary.
- Once the sauce has reached the desired thickness, remove the Pepper Steak with Tender Beef and Savory Pepper Sauce from the heat. Serve it hot over a bed of steamed rice to soak up all that delicious sauce. Enjoy every bite of this quick and satisfying homemade dish!
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