Pepper Beef Recipe

Slice and marinate

Freeze the steak for 20–30 minutes until slightly firm to make thin slicing easier. Slice the beef thinly against the grain into 1/8–1/4-inch slices. In a bowl combine 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 0.25 tsp baking soda (optional), and 1 tbs vegetable oil. Add the sliced beef and toss until evenly coated. Marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Prepare the vegetables and aromatics: cut bell peppers into 1/2-inch strips, cut onion into 1/2-inch wedges, mince garlic and ginger, and slice scallions. Keep them ready next to the stove; stir-frying is quick.

Whisk together the sauce: in a small bowl combine 1/2 cup beef stock, 1 tbs oyster sauce, 0.5 tsp dark soy (optional), 1 tsp light soy, 0.5 tsp sugar, 1 tsp ground black pepper, and 0.25 tsp chili flakes (if using). In a separate small bowl make the slurry by mixing 1 tsp cornstarch with 1 tbs cold water until smooth. Set both aside.

Heat and sear beef

Place a wok or large skillet over high heat until smoking hot. Add 1 tbs vegetable oil and swirl. Remove the beef from the marinade, shake off excess (reserve marinade juices if desired), and spread the beef in a single layer. Sear without moving for 20–30 seconds, then stir-fry 1 minute until just browned but still tender. Transfer beef to a plate and set aside.

Stir-fry vegetables

Add the remaining 1 tbs vegetable oil to the hot wok. Add the onion and stir-fry 30–45 seconds until it begins to soften. Add the bell peppers and continue to stir-fry 1–1.5 minutes until vegetables are crisp-tender. Push vegetables to the sides of the wok.

Aromatics

Add minced garlic and ginger to the center of the wok and stir-fry 10–15 seconds until fragrant, taking care not to burn them.

Combine and finish

Return the seared beef to the wok. Pour the prepared sauce over the beef and vegetables and stir to combine. Bring to a brief simmer (30–45 seconds). Stir the cornstarch slurry again and add it to the wok, stirring constantly until the sauce thickens and becomes glossy, about 20–30 seconds. Taste and adjust seasoning with additional soy or pepper if needed. Drizzle 0.5 tsp sesame oil and toss to coat. Sprinkle sliced scallions and toasted sesame seeds (optional) over the top, give a final toss, and remove from heat.

Transfer the pepper beef to a warm serving platter. Serve immediately with steamed rice or noodles.