Chinese Pepper Beef Stir Fry Recipe
User Reviews
4.6
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Mariande Time
15 mins
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Servings
4
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Calories
313 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Pepper Beef Stir Fry Recipe
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Chinese Pepper Beef Stir Fry is a takeout favorite! It is so quick and easy to make at home you’ll forget where you put the takeaway menu! Ready in under 30 minutes, the tender flank steak is cooked with bell peppers and onions in a savory peppery Chinese brown sauce. Plus get my top tip for the most tender stir fry beef EVER! Serve over rice or noodles. If Chinese Pepper Steak is your favorite PF Changs order then this Pepper Steak stir fry is going to be your new favorite simple dinner.
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Ingredients
To tenderize the beef
- 1 lb flank steak
- 1 tablespoon baking soda – see note 1
For the sauce:
- ¾ cup cold beef broth - see note 2
- 2 tablespoon Chinese cooking wine – see note 3
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves – crushed
- 2 teaspoon sugar
- 1 teaspoon freshly ground black pepper - see note 4&5
- 2 tablespoon cornflour
For the Stir Fry
- 2 tablespoon oil
- 1 onion – peeled and chopped
- 3 garlic cloves - minced
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1 cup sliced green bell pepper
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Instructions
Start with tenderizing the beef
- Cut the beef into thin strips across the grain. (see the bulk of post for more about the grain of the beef)
- Place in a bowl and sprinkle with the baking soda.
- Let the beef marinade for 15 minutes then wash off the baking soda and rinsing it several times. (See note 3)
- Pat dry with kitchen paper and set to one side.
Make the sauce.
- Combine the ingredients for the sauce together in a measuring cup or jug.
- Set to one side.
To make the pepper beef stir fry
- Heat 1 tablespoon of the oil in a large frying pan over high heat, once the oil starts to shimmer add the beef and cook for 1 minute until almost cooked through. Remove from the pan.
- Add the remaining oil to the pan
- Keeping the heat high add the onion and fry for 1 minute.
- Add the bell peppers to the pan and cook for a further 2 minutes.
- Return the beef to the pan along with the minced garlic and stir to combine.
- Give the sauce another stir and then add it to the skillet and bring to a simmer, the sauce will start to thicken.
- Cook for 1-2 minutes until everything is cooked through and the sauce just coats the meat and veg.
- Remove from the heat and serve immediately.
Notes
- Chinese Cooking Wine/Chinese Rice Wine – not to be mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
- Baking Soda is also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate.
- Make sure you wash the beef well to remove any traces of baking soda. It is amazing at tenderizing meat but has a terrible taste so you want to remove it.
- If you can, try and use freshly ground black pepper rather than the pepper dust. It will have a better flavor. If you don't have any and have to use the powdered pepper, reduce the amount down to ½ teaspoon and taste.
- If you like your pepper beef very peppery then you can add another teaspoon of black pepper. As the recipe is written it has a mild kick of pepper but isn't too spicy for the kids.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
19g
(6%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
68mg
(23%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1379IU
(28%)
Vitamin C
150mg
(167%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 150mg | 167% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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