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 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 2½ tablespoon neutral cooking oil (divided)
- 2 bell pepper (cut into strips)
- 1 onion (sliced)
- 3 clove garlic (sliced)
Instructions
- 1
Marinate the beef
- 2
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.
- 3
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.
- 4
Mix the sauce
- 5
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.
- 6
Sear the beef
- 7
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.
- 8
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.
- 9
Stir-fry the vegetables
- 10
Pour in the remaining ½ tablespoon of oil. Add onion and garlic. Fry over high heat until the garlic browns on the edge.
- 11
Put in bell pepper. Toss the vegetables for about 30 seconds until they’re well heated but remain crunchy.
- 12
Combine the dish
- 13
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).
- 14
Turn the heat down to low (see note 1). Stir the sauce very well then pour it over the meat and vegetables.
- 15
Give everything a final toss. Dish out when the sauce becomes thick enough to coat the spatula (see note 2).