Pepper Steak With Onions Recipe

Slice and Marinate

Trim any excess fat from the steak and slice across the grain into thin strips roughly 1/4-inch thick. The easiest way is to partially freeze the steak for 20–30 minutes to firm it. Place the sliced beef in a bowl and add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp baking soda (if using), and 1 tsp freshly ground black pepper. Toss to coat thoroughly. Cover and refrigerate to marinate for at least 15 minutes and up to 1 hour.

Prepare Vegetables

While the beef marinates, core and seed the bell peppers and cut into 1/2-inch wide strips. Peel the onion and cut into 1/4-inch thick slices (separate into rings). Mince 3 cloves garlic. Slice the scallions: separate the white part from the green; slice both thinly and keep them separate.

Make Sauce Slurry

In a small bowl combine 3 tbsp beef broth, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 1 tsp sesame oil. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tsp cold water (slurry). Set both aside.

Heat a large wok or heavy skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. Add the marinated beef in a single layer (work in two batches if necessary to avoid crowding). Stir-fry the beef for 1–2 minutes until just browned on the outside but still slightly pink inside. Remove the beef to a plate and tent with foil.

Add the remaining 1 tablespoon oil to the hot wok. Add the white parts of the scallions and the minced garlic, stir for 10–15 seconds until fragrant (do not burn). Add the sliced onions and stir-fry for 1–2 minutes until they begin to soften and get translucent but still have a bit of bite.

Add the bell pepper strips and continue to stir-fry for 1–2 minutes until peppers are bright and slightly tender but still crisp. Season the vegetables lightly with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, tossing to combine.

Return the cooked beef and any accumulated juices to the wok. Stir everything together to combine and reheat the beef for 30–60 seconds.

Give the cornstarch slurry a quick stir, then pour the prepared sauce mixture into the wok, followed by the slurry. Stir constantly as the sauce comes to a simmer and thickens, coating the beef and vegetables—this should take 30–60 seconds. Taste and adjust seasoning with an additional dash of soy or salt if needed.

Turn off the heat and finish with the green parts of the scallions scattered over the top. Optionally drizzle a few drops more sesame oil. Transfer to a serving platter.

Serve immediately with steamed white rice or fried rice and garnish with extra sliced scallions or a sprinkle of toasted sesame seeds if desired.