Pepper Steak (青椒牛肉)
User Reviews
5
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Prep Time
6 mins
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Cook Time
4 mins
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Rest
15 mins
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Total Time
25 mins
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Servings
4
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Calories
444 kcal
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Course
Main Course
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Cuisine
Chinese
Pepper Steak (青椒牛肉)
Description
Pepper Steak (青椒牛肉) is made by marinating beef strips with light soy sauce, cornstarch, baking soda, salt, water, and oil to tenderize and season the meat. This marinade softens the beef and helps develop a velvety texture after cooking. The sauce blends oyster sauce, Shaoxing rice wine, light and dark soy sauces, cornstarch, sugar, white pepper, water, and sesame oil to create a rich, glazed coating for the dish.
The cooking process starts by searing the marinated beef until lightly browned yet still slightly pink inside, preserving tenderness. Stir-fried bell peppers, sliced onion, and garlic bring a fresh crunch and pungency to the dish. The combined sauce is added towards the end to thicken quickly, coating beef and vegetables evenly with a glossy finish.
Timing and temperature control are crucial to avoid overcooking the beef and to maintain a good balance between meat and vegetable textures. The dish pairs well with steamed rice, offering a hearty and flavorful meal with layered savory notes from the soy and oyster sauce base.
The notes caution that with electric stoves slow to adjust heat, it's important to remove the wok before pouring in the sauce to prevent over-thickening or burning as it thickens rapidly.
Ingredients
For the beef
- 1 lb beef flank, skirt, sirloin, or ribeye steak
- 1 tablespoon soy sauce light
- ½ tablespoon cornstarch
- ¼ teaspoon baking soda aka Bicarbonate of Soda
- ⅛ teaspoon salt
- 2 tablespoon water
- ½ tablespoon neutral cooking oil
For the sauce
- 2 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- ½ tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- 1½ tablespoon cornstarch
- ½ teaspoon sugar
- ⅛ teaspoon ground white pepper
- 4 tablespoon water
- ½ teaspoon sesame oil
You also need
- 2½ tablespoon neutral cooking oil divided
- 2 bell pepper cut into strips
- 1 onion sliced
- 3 clove garlic sliced
Instructions
Marinate the beef
- Cut the beef, across its grain, into long strips, about ⅓ inch/8mm thick. Put them into a bowl. Add light soy sauce, cornstarch, baking soda, salt, and water.
- Mix and rub with your hand until the liquid is fully absorbed by the meat. Pour in oil and stir to coat evenly. Leave to marinate for 15 mins.
Mix the sauce
- In a small bowl, mix oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water. Then add sesame oil. Set aside.
Sear the beef
- Heat 2 tablespoons of oil in a wok/skillet over medium-high heat. Put in the marinated beef. Spread out the strips into a single layer. Do not move them until the part touching the surface browns lightly.
- Then stir and toss for about 30 seconds until there is little pinkness that can be seen on the surface (do not overcook). Transfer the beef to a plate leaving any oil in the wok.
Stir-fry the vegetables
- Pour in the remaining ½ tablespoon of oil. Add onion and garlic. Fry over high heat until the garlic browns on the edge.
- Put in bell pepper. Toss the vegetables for about 30 seconds until they’re well heated but remain crunchy.
Combine the dish
- Return the beef to the wok. Stir-fry everything for a further 30 seconds or so until the beef is cooked through (no pinkness inside the strips).
- Turn the heat down to low (see note 1). Stir the sauce very well then pour it over the meat and vegetables.
- Give everything a final toss. Dish out when the sauce becomes thick enough to coat the spatula (see note 2).
Notes
- If using an electric stove with delayed heat changes, remove the wok from the burner before adding the sauce to prevent burning.
- Watch the sauce carefully as it thickens quickly to ensure proper consistency without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 81mg | 27% |
| Sodium | 974mg | 41% |
| Potassium | 505mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1864IU | 37% |
| Vitamin C | 79mg | 88% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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