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Pepper Steak (青椒牛肉)

A delicious way to combine beef and crunchy veggies, Chinese pepper steak stir-fry comes with an irresistible sauce and is very quick to cook.

Prep Time
6 mins
Cook Time
6 mins
Rest
15 mins
Total Time
25 mins
Servings: 4
Calories: 444 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the beef
  • 1 lb beef flank, skirt, sirloin, or ribeye steak
  • 1 tablespoon light soy sauce
  • 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 light soy sauce
  • 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
    Cup of Yum
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. Pour in the remaining ½ tablespoon of oil. Add onion and garlic. Fry over high heat until the garlic browns on the edge.
  2. Put in bell pepper. Toss the vegetables for about 30 seconds until they’re well heated but remain crunchy.
Combine the dish
  1. 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).
  2. Turn the heat down to low (see note 1). Stir the sauce very well then pour it over the meat and vegetables.
  3. Give everything a final toss. Dish out when the sauce becomes thick enough to coat the spatula (see note 2).

Notes

  • if you’re using an electric stove that doesn’t change the heat level immediately, you’ll need to remove the wok away from the burner before pouring the sauce in.
  • The sauce thickens pretty quickly so you need to be attentive. 

Nutrition Information

Serving 1serving Calories 444kcal (22%) Carbohydrates 13g (4%) Protein 22g (44%) Fat 34g (52%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Trans Fat 2g Cholesterol 81mg (27%) Sodium 974mg (41%) Potassium 505mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1864IU (37%) Vitamin C 79mg (88%) Calcium 41mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 444

% 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.