Pepper Steak (with Bell Peppers & Onions) Recipe
Make Pepper Steak (with Bell Peppers & Onions) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Vegetables
Sauce
Cooking & Finishing
Method
Beef & Marinade
- 1
Slice beef
Trim any excess fat from the steak. Freeze for 20–30 minutes to firm up, then slice thinly (about 1/8–1/4 inch) against the grain into strips. This yields more tender pieces.
- 2
Marinate
Place the sliced beef in a bowl. Add 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Toss to coat and let sit 15–20 minutes at room temperature (or up to 1 hour in the refrigerator). The cornstarch and oil help tenderize and create a glossy finish when cooked.
Vegetables
- 3
- 4
Blanch or par-cook peppers (optional)
If you prefer softer peppers, briefly blanch the pepper strips in boiling water for 30 seconds, then shock in ice water and drain. This step is optional; quick stir-frying also yields crisp-tender peppers.
Sauce
- 5
Mix sauce
In a small bowl, whisk together 1 cup beef (or chicken) stock, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy (optional), 1 teaspoon rice vinegar, and 1 teaspoon brown sugar or honey until the sugar dissolves. In a separate small cup, mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry and set aside.
Cooking & Finishing
- 6
Preheat pan
Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.
- 7
Stir-fry beef (first sear)
Working in a single layer, add half the marinated beef to the hot wok and spread into a single layer. Let sear without moving for 20–30 seconds to get color, then stir-fry for another 30 seconds until mostly cooked but still slightly rare. Remove to a plate. Repeat with remaining 1 tablespoon oil and the rest of the beef, then remove and combine with the first batch. Do not overcook; beef will finish cooking in the sauce.
- 8
Stir-fry aromatics & vegetables
Add the remaining 1 tablespoon oil to the wok. Add the minced garlic and ginger and stir for 10–15 seconds until fragrant. Add the sliced onion and stir-fry for 1–2 minutes until beginning to soften. Add the bell pepper strips and stir-fry for another 1–2 minutes until crisp-tender (longer if you prefer softer peppers). Season lightly with 1/4 teaspoon salt and a pinch of black pepper.
- 9
- 10
Thicken sauce and finish
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring. The sauce will thicken within 30–60 seconds. Taste and adjust seasoning with up to 1/4 teaspoon more salt or additional soy if desired. Stir in 1 teaspoon sesame oil (optional) and finish with freshly ground black pepper.
- 11
Garnish & serve
Turn off the heat. Transfer the pepper steak to a serving plate and sprinkle with thinly sliced scallions if using. Serve immediately with steamed rice or noodles.