Pepper Meat Recipe
Make Pepper Meat 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 and Marinade
Vegetables & Aromatics
Sauce
Cooking Oils & Finishes
Method
Beef and Marinade
- 1
Slice and Marinate
Pat the steak dry with paper towels. Slice the steak thinly across the grain into roughly 1/8–1/4-inch strips. In a bowl, combine 3 tbs soy sauce, 1 tbs shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the sliced beef and toss to coat. Let marinate for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).
Vegetables & Aromatics
- 2
Prepare Vegetables
While the beef marinates, cut the bell peppers into 1/2-inch strips and slice the onion into 1/2-inch pieces. Mince the garlic and ginger. Separate the white and green parts of the scallions; slice both thinly and keep them separate. Season the cut vegetables lightly with 1/4 tsp salt so they release a bit of moisture while cooking.
Sauce
- 3
Mix the Sauce
In a bowl, whisk together 1 cup beef or chicken stock, 1 tbs oyster sauce, 1 tsp hoisin sauce, 1 tsp dark soy sauce, 1 tsp brown sugar (or honey), and 1 tsp freshly ground black pepper until smooth. In a separate small cup, stir 1 tsp cornstarch into 2 tbs cold water to make a slurry; set aside.
Cooking Oils & Finishes
- 4
Stir-fry Beef
Heat a large wok or heavy skillet over high heat until very hot (a few minutes). Add 1 tbs neutral oil and swirl. Add half of the marinated beef in a single layer, spreading pieces out so they sear. Let them brown without crowding for about 45–60 seconds, then stir-fry another 30–60 seconds until mostly cooked but still tender. Remove to a plate. Repeat with the remaining 1 tbs oil and the rest of the beef. Do not overcook; the beef should remain slightly pink in places.
- 5
Cook Vegetables
Return the wok to high heat. Add a small splash of oil if the pan is dry. Add the white parts of the scallions, the minced garlic and ginger, and stir-fry 10–20 seconds until fragrant (do not burn). Add the sliced onion and bell peppers and stir-fry for 1.5–2 minutes — vegetables should be crisp-tender and bright in color.
- 6
Combine & Finish
Return the seared beef and any accumulated juices to the wok. Pour in the prepared sauce and bring to a simmer, stirring to combine. Give the cornstarch slurry a quick stir and pour it into the sauce while stirring; the sauce should thicken within 30–60 seconds to a glossy coating. Taste and adjust seasoning with up to 1/4 tsp additional salt if needed. Stir in 1 tsp sesame oil and the green parts of the scallions. Sprinkle with toasted sesame seeds if using.