Servings
Font
Back
Pepper Steak Recipe
5 from 42 votes

Pepper Steak Recipe

Pepper Steak Recipe features marinated flank steak stir-fried with red bell pepper, onions, green onions, garlic, and ginger in a pepper-spiced sauce made with beef stock, soy sauce, oyster sauce, and Shaoxing wine. The beef is seared quickly over high heat and then cooked with vegetables and a savory sauce thickened with cornstarch for a balanced stir-fry dish. It offers a hearty, flavorful meal suitable for serving over rice or noodles.

Prep Time
20 mins
Cook Time
5 mins
Servings: 4
Calories: 284 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Thinly slice the flank steak against the grain and on a bias. See how I do this in the video.
  2. 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.
  3. In the meantime, prepare the bell peppers, onions, green onions, garlic, and ginger.
  4. 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.
  5. Add the 3 tablespoons of oil to a large wok over high heat and heat until it begins to smoke lightly.
  6. 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.
  7. 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.
  8. Add 1 teaspoon of oil to the same wok over high heat and stir fry the peppers and onions for 30 to 45 seconds.
  9. Stir in the garlic and ginger for 30 seconds.
  10. Add back in the cooked steak.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 284

% 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.