Pepper Steak Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course
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Cuisine
Chinese
Pepper Steak Recipe
Description
This pepper steak dish starts with thinly slicing flank steak and marinating it with soy sauce, egg, Shaoxing wine, pepper, and cornstarch to tenderize and flavor the meat. High-heat stir-frying in oil sears the steak while maximizing juiciness and texture. The vegetables—red bell pepper, onions, and green onions—are prepared julienne-style, and aromatics like garlic and fresh ginger add depth.
The sauce combines beef stock, oyster sauce, soy sauce, wine, sugar, lemon juice, and cornstarch, creating a glossy, peppery coating that complements the savory steak and bright vegetables. Stir-frying technique involves moving the steak frequently while cooking to achieve even doneness and maintain tenderness.
Pepper steak is ideal fresh but stores well in the refrigerator for a few days and can be reheated in a hot wok with added oil. It adapts for cooking in various pans, and Shaoxing wine can be substituted by dry sherry. This dish pairs well with steamed rice or noodles for a satisfying meal.
Ingredients
For the Steak:
- 1 pound flank steak
- 1 egg large
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon avocado oil
- 1 ½ tablespoons cornstarch
- ½ teaspoon baking soda
- 2 teaspoons black pepper ground
For the Stir-Fry:
- 1 red bell pepper large seeded, julienne
- ¼ yellow onion peeled, thinly sliced
- 2 green onion julienne
- 3 garlic finely minced
- 2 teaspoons ginger finely ground, fresh
- 3/4 cup beef stock
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Instructions
- Thinly slice the flank steak against the grain and on a bias. See how I do this in the video.
- Add the steak to a medium-sized bowl and mix it together with the egg, soy sauce, Shaoxing wine, oil, pepper, cornstarch, and baking soda. Set it to the side to marinate.
- In the meantime, prepare the bell peppers, onions, green onions, garlic, and ginger.
- To make the sauce, mix together the beef stock, soy sauce, oyster sauce, Shaoxing wine, sugar, lemon juice, and cornstarch until combined. Set it to the side.
- Add the 3 tablespoons of oil to a large wok over high heat and heat until it begins to smoke lightly.
- Place in the marinated steak and immediately push it up the sides to cover more surface area to sear the steak. Cook for 1 minute.
- Stir fry the beef by placing a ladle, spoon, or metal spatula in the center of the pan and, using your other hand rock the pan back and forth to stir and while frying. Do this for 1 to 2 minutes or until the beef is cooked. Set it to the side on a plate.
- Add 1 teaspoon of oil to the same wok over high heat and stir fry the peppers and onions for 30 to 45 seconds.
- Stir in the garlic and ginger for 30 seconds.
- Add back in the cooked steak.
- Pour in ½ to 2/3 of the sauce and stir fry for 10 to 20 seconds to see if the ingredients are completely coated. If you enjoy more sauce, add the remaining. It is better to add a little at a time until the desired amount of sauce is achieved.
- Finish by stirring in the green onions.
Notes
- This dish is best served immediately after cooking to preserve texture and flavor.
- Store leftovers covered in the refrigerator up to 3 days or frozen up to 3 months; thaw overnight before reheating.
- Reheat by stir-frying in a hot pan with a small amount of oil for a few minutes until hot throughout.
- A wok is preferred but a large cast iron or non-stick skillet works well for the stir-fry.
- If oil remains in the pan after cooking steak, additional oil may not be necessary for cooking vegetables.
- Dry sherry can replace Shaoxing wine if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 89mg | 30% |
| Sodium | 1642mg | 68% |
| Potassium | 617mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 42mg | 47% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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