Pepper Steak Recipe

Slice and Marinate

Freeze the flank steak for 20–30 minutes until slightly firm (this makes thin slicing easier). Slice the steak thinly against the grain into roughly 1/8–1/4-inch slices. Place the slices in a bowl and add 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, and 1/4 tsp baking soda (if using). Mix to coat evenly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour.

While the beef marinates, core and seed the bell peppers and cut them into 1/2-inch strips. Peel and cut the onion into 1/2-inch wedges. Mince the garlic and grate the ginger. Keep vegetables separate and ready to add to the wok or skillet.

In a small bowl, combine 3 tbs beef broth, 1 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp dark soy sauce (optional), and 1/2 tsp sugar. Stir to dissolve. In a separate small cup mix 1 tsp cornstarch with 2 tbs cold water to make a slurry; set both aside.

Heat a large skillet or wok over high heat until very hot. Add 1 tbs neutral oil and swirl. Working in a single layer (do not overcrowd), add half the marinated beef in a single layer and sear for 30–45 seconds without moving, then stir-fry 30–45 seconds more until browned but still slightly pink inside. Remove to a plate. Repeat with remaining 1 tbs oil and beef. Removing beef in batches ensures a good sear.

Reduce heat to medium-high and add the onions and a pinch (about 1/8 tsp) of salt to the hot pan. Stir-fry 1–2 minutes until they begin to soften. Add the bell pepper strips and continue stir-frying 1–2 minutes until crisp-tender.

Push the vegetables to the side of the pan, add the minced garlic and grated ginger to the center and stir for 15–20 seconds until fragrant (do not burn).

Return the seared beef and any accumulated juices to the pan. Pour the prepared sauce over the mixture and stir to combine. Bring to a gentle simmer for about 30 seconds.

Give the cornstarch slurry a quick stir and pour it into the pan while stirring constantly. Cook 30–60 seconds until the sauce thickens to coat the beef and vegetables. If sauce becomes too thick, add up to 1 tbs water or broth to reach desired consistency.

Turn off heat and drizzle 1/2 tsp toasted sesame oil over the dish. Taste and adjust seasoning with up to 1/4 tsp salt and 1/2 tsp freshly ground black pepper as desired.

Transfer to a serving platter and garnish with thinly sliced scallions. Serve immediately with steamed rice or noodles.