Beef With Green Pepper Recipe

Slice and tenderize

Trim any excess fat from the steak. Slice the beef thinly (about 1/8–1/4 inch) across the grain. If using, lightly dissolve 1 tsp baking soda in 1–2 tbsp water, toss beef with it and let sit 10 minutes, then rinse and pat dry. (Baking soda step is optional.)

Marinate beef

In a bowl combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Add the sliced beef and toss to coat. Let marinate at room temperature for 10–15 minutes or refrigerate up to 30 minutes.

While the beef marinates, seed and slice the green peppers into 1/2-inch strips and cut the onion into 1/2-inch wedges. Mince the garlic and ginger and slice the scallion if using.

In a small bowl combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp chicken broth (or water), and 1 tsp sugar. Stir to dissolve. In a separate small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set both aside. Add 1 tsp sesame oil to the sauce mixture and reserve.

Heat a large wok or heavy skillet over high heat until very hot. Add 1–1½ tbsp vegetable oil and swirl to coat.

Add the marinated beef in a single layer, working in batches if needed to avoid crowding. Stir-fry the beef 1–2 minutes until just browned but not fully cooked through. Remove beef to a plate and set aside.

Add the remaining ½–1 tbsp vegetable oil to the wok. Reduce heat to medium-high. Add the onion wedges and stir-fry 1–2 minutes until they begin to soften and brown lightly.

Add the green pepper strips and stir-fry 1–2 minutes until they soften slightly but remain bright and crisp-tender. Add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant; avoid burning the garlic.

Return the beef and any accumulated juices to the wok. Give the sauce a quick stir (recombine the cornstarch slurry if it has settled), then pour the sauce and slurry into the wok. Stir constantly for 1 minute as the sauce comes to a simmer and thickens, coating the beef and vegetables.

Taste and adjust: if the sauce is too salty add a splash (1–2 tsp) of water; if too light add an extra 1/2 tsp soy or 1/2 tsp sugar. Cook another 30 seconds to incorporate adjustments. Turn off heat and drizzle with remaining 1 tsp sesame oil; toss to combine.

Transfer beef with green peppers to a serving plate. Sprinkle sliced scallion and toasted sesame seeds on top if using. Serve immediately with steamed rice.