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In the world of quick and delicious meals, the Chinese pepper steak stir fry stands out as a shining star. This 15-minute wonder combines tender, juicy steak with the crispness of bell peppers, all wrapped up in a rich, homemade stir-fry sauce. It’s a restaurant-quality meal that you can enjoy in the comfort of your own home, perfect for those busy weeknights or a special weekend treat.

Why Chinese Pepper Steak Stir Fry is a Must-Try

Effortless Preparation: With minimal prep time and cooking that’s done in a flash, this recipe is ideal for anyone looking for a quick yet satisfying meal.
Flavor-Packed Dish: The combination of tender steak and bell peppers, marinated and cooked to perfection, creates a symphony of flavors in every bite.
Versatility: This dish pairs beautifully with rice, noodles, or even veggies, making it a versatile option for any meal.

Essential Ingredients for a Mouth-Watering Stir Fry

Beef: Lean cuts like flank steak or skirt steak are perfect for achieving that tender, flavorful bite.

Vegetables: The classic duo of bell peppers and onion adds color, crunch, and taste.

Aromatics: Garlic and ginger are key players, bringing depth and zing to the dish.

The Stir-Fry Sauce: A mix of dark soy sauce, sugar, black pepper, toasted sesame oil, and a cornstarch slurry not only adds incredible flavor but also gives the dish its signature glaze.

Quick and Easy Steps to the Perfect Stir Fry

Marinate the Steak: Thinly slice your steak and marinate it briefly with soy sauce, sugar, and cornstarch.

Prep the Veggies: Slice the bell peppers and onion, and mince the garlic and ginger.

Cook in Batches: Sear the steak in a hot wok, then stir fry the veggies until just tender.

Combine and Glaze: Return the beef to the wok, add the sauce, and cook until it thickens into a luxurious glaze.

Serving Suggestions for a Complete Meal

Serve over a bed of steaming jasmine rice or twirl it up with your favorite noodles.

For a low-carb option, pair with cauliflower rice or zucchini noodles.

Add a side of steamed broccoli, sugar snap peas, or a crisp Asian salad for a well-rounded meal.

THE BEST PEPPER STEAK

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 6

Course: Dinner, Main Course

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

For the Beef Steak:

1.2 lb Beef Steak Flank, Skirt, or Flap

For the Marinade:

½ tsp Baking Soda
½ tsp Cornstarch
½ tsp Sugar white, brown, raw cane, honey, sugar substitute - adjust the amount to taste
1 Tbsp Soy Sauce dark or reduced-sodium; use tamari/coconut aminos if gluten-free

For the Sauce:

1 Tbsp Roasted Sesame Oil
2 Tbsp Soy Sauce dark, light, or reduced-sodium; use tamari/coconut aminos if gluten-free
⅓ cup Water or low-sodium beef and/or chicken broth
1 Tbsp Sugar white, brown, raw cane, honey, sugar substitute - adjust the amount to taste
½ Tbsp Black Pepper freshly ground

For the Cornstarch Slurry:

2 tsp Cornstarch
1 Tbsp Water

For the Stir Fry:

1 lb Bell Peppers 3, can be the same or different colors
5.3 oz Onion 2 small
2 Cloves Garlic medium
½ Tbsp Fresh Grated Ginger

For Cooking:

3 Tbsp Oil peanut, rice bran, or other neutral oil; divided

Equipment

Cutting Board
Bowl
Measuring Spoons
Measuring Cups
Wok or Large Skillet
Whisk

Method

For easier slicing, consider freezing the meat for 30 minutes before preparation.
Slice the steak against the grain into ¼-inch-thick strips. Place the strips in a bowl, add baking soda, and massage it into the meat for a minute.
Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch). Toss to coat and set aside. You can cook it immediately or let it marinate for 30 minutes on the countertop.
Core and de-seed the bell peppers, then thinly slice them into ¼-inch pieces, along with chopping the onion (pole to pole).
Peel and mince the garlic and ginger.
Combine all the sauce ingredients (excluding the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside.
In a separate small bowl, mix the cornstarch and 1 tablespoon water until lump-free.
Heat a wok or a large skillet over high heat until lightly smoking. Add 1 tablespoon of oil, swirling to coat.
Add half of the beef to the pan and cook, untouched, until well-seared (about 1 minute). Continue sautéing until lightly cooked with just a few pink spots (about 1 minute). Transfer to a bowl.
Wipe out the wok with paper towels and repeat with another tablespoon of oil and the remaining beef.
Once all the beef is cooked and set aside, add the remaining tablespoon of oil. Stir-fry the peppers and onion until tender-crisp and lightly charred in spots (1-2 minutes).
Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.
Pour in the bowl of sauce ingredients and a splash of the cornstarch slurry. Stir-fry until the sauce thickens and the beef cooks through (about 30 seconds).
Adjust the consistency by adding more cornstarch slurry if needed or water (or beef broth) if the sauce is too thick.
Remove from the heat, garnish with sesame seeds, and enjoy!

Notes

Slice the meat against the grain to achieve tender cuts without a chewy or tough texture.

For exceptionally tender beef, marinate it for a minimum of 30 minutes or utilize the baking soda method.

Ensure the skillet is hot, allowing the meat to sear quickly and lock in its juices.

Cook the meat in batches to prevent overcrowding in the pan, which could lead to steaming rather than searing, resulting in a delicious brown crust.

Adjust the sauce to your liking by increasing or decreasing the ingredients.

Enhance the dish by adding more veggies; beansprouts, baby corn, sugar snap peas, shredded carrots, pre-sauteed mushrooms, shredded cabbage, or diced tomatoes are all excellent options for beef and peppers.

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