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Pepper Steak
5 from 45 votes

Pepper Steak

Pepper Steak combines tender strips of sirloin quickly seared and cooked with sliced red and green bell peppers, along with green onion, garlic, and ginger. The sauce is a balanced mix of chicken broth, Shaoxing wine, soy sauce, rice vinegar, sugar, black pepper, and sesame oil, thickened with cornstarch. The final dish offers a savory, mildly tangy, and peppery flavor profile with crisp-tender vegetables complementing the juicy meat strips. It's suited for serving alongside rice or noodles for a hearty meal.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 1/4 lbs. sirloin steak top
  • 1/3 cup chicken broth low-sodium
  • 1/4 cup Shaoxing wine (can buy it here)
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp granulated sugar
  • 2 tsp black pepper cracked
  • 2 tsp sesame oil dark
  • 1 Tbsp cornstarch
  • 6 tsp vegetable oil divided
  • salt
  • 1 red bell pepper chopped into bite size pieces
  • 1 green bell pepper chopped into bite size pieces
  • 6 green onion white portions sliced, green portion chopped into 2-inch pieces
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced ginger fresh

Instructions

    Cup of Yum
  1. Place steaks on cutting board, cover with plastic wrap and pound with the flat side of meat mallet to help flatten slightly and tenderize.
  2. Cut steak into 1/3-inch thick strips about 2-inches long. Dab steak dry with paper towels, separate pieces sticking together. Set aside.
  3. In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside.
  4. Preheat a 12-inch non-stick skillet over moderately high heat. Drizzle in 2 tsp vegetable oil and add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt.
  5. Let sear just about 45 - 60seconds on first side until nicely browned on bottom, quickly turn and let brown on opposite side about 45 - 60 seconds longer. Transfer to a sheet of foil or plate.
  6. Repeat process with 2 more teaspoons vegetable oil and remaining half of the steak.
  7. Add last 2 teaspoons of oil to now empty skillet and leave over moderately high heat. Add bell peppers and saute, only tossing occasionally, about 3 - 4 minutes until slightly tender.
  8. Add in green onions, garlic and ginger and saute 1 minute longer.
  9. Whisk sauce mixture again then pour into skillet. Let cook until it thickens.
  10. Toss in cooked steak. Serve warm.

Notes

  • Consider using low-sodium soy sauce and unsalted Shaoxing wine to lower the sodium content.
  • Cook steak strips until the internal temperature reaches 145°F for safety.