Pepper Steak Recipe
Make Pepper Steak 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 & Aromatics
Sauce
Cooking Fats & Finishing
Method
Beef & Marinade
- 1
Prep and Marinate Beef
Trim excess fat from the steak and slice thinly across the grain into roughly 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1/2 teaspoon sesame oil, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly so every strip is coated. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
Vegetables & Aromatics
- 2
Prep Vegetables
While the beef marinates, seed and slice the bell peppers into 1/2-inch strips to yield about 3 cups. Slice the yellow onion into 1/4-inch slices (about 1 cup). Mince 3 garlic cloves and 1 teaspoon fresh ginger. Slice the scallion greens on a bias and set aside for garnish.
- 3
Blanch or Quick-Cook Peppers (optional)
If you prefer peppers with a softer texture, blanch the pepper strips in boiling water for 30–45 seconds, then immediately transfer to an ice bath. Drain well before stir-frying. This step is optional; many prefer to cook peppers directly in the wok so they keep some crispness.
Sauce
- 4
Mix Sauce
In a small bowl combine 3 tablespoons beef stock, 1 tablespoon oyster sauce, 1/2 teaspoon dark soy sauce, and 1/2 teaspoon sugar. In a separate small cup, dissolve 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Set both aside.
Cooking Fats & Finishing
- 5
Stir-Fry Beef (High Heat)
Heat a wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and spread. Add half the marinated beef in a single layer (don’t overcrowd) and sear for about 30–45 seconds without stirring to get good color, then stir-fry for another 20–30 seconds until mostly cooked but still slightly pink inside. Transfer to a plate. Repeat with the remaining tablespoon oil and remaining beef. Removing beef in batches prevents steaming and keeps it tender.
- 6
Cook Aromatics and Vegetables
Add a small splash of oil to the wok if needed and reduce heat to medium-high. Add the minced garlic and ginger; stir for 10–15 seconds until fragrant. Add the sliced onion and stir-fry for 1–2 minutes until it begins to soften. Add the bell pepper strips and stir-fry for 1.5–2 minutes more — peppers should be bright and slightly crisp-tender (or longer if you blanched them earlier and prefer softer).
- 7
Combine Beef and Sauce
Return the seared beef and any accumulated juices to the wok. Stir briefly to combine. Pour the prepared sauce mixture over the beef and vegetables and stir. Bring to a simmer for about 30 seconds.
- 8
Thicken & Finish
Stir the cornstarch slurry again, then drizzle it into the simmering wok while stirring. The sauce will thicken within 15–30 seconds to a glossy coating. Remove from heat. Stir in 1/2 teaspoon toasted sesame oil (if using) and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper — taste and adjust as needed. Sprinkle sliced scallions on top.
- 9
Serve
Transfer pepper steak to a serving platter and serve immediately with steamed white rice or fried rice. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the beef.