Chinese Pepper Steak
Servings: 4
Equipment
Ingredients
- 1 lb flank steak sliced to ¼” thick strips
- ¼ tsp baking soda
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Vegetables
- 1 red bell pepper cut to 2” pieces
- 1 green bell pepper cut to 2” pieces
- 1 white onion cut to 2” pieces
- 4 cloves garlic minced
- 1 inch ginger peel and minced
Sauce
- ½ cup beef or chicken stock
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ½ tbsp dark soy sauce
- 1 tsp sugar
- ½ tsp white pepper
- ½ tsp black pepper
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp neutral oil divided
Instructions
- Thinly slice the beef against the grain at a 45° angle to create ¼” thick strips that are 3 inches wide. Add the beef to a bowl and marinate with baking soda, oyster sauce, Shaoxing wine, soy sauce, and cornstarch for 15 minutes.
- Cut the bell peppers and onion into 2” pieces. Finely mince garlic and ginger and set aside.
- Mix sauce by combining beef stock, oyster sauce, soy sauce, Shaoxing wine, dark soy sauce, sugar, white pepper, black pepper, sesame oil and cornstarch.
- Heat a wok or skillet on high with 2 tbsp of neutral oil. Sear beef for 2-3 minutes or until 80% cooked through and remove.
- Heat 1 tbsp of neutral oil over medium high heat, sauté the garlic and ginger for 30 seconds followed by the onions and bell peppers. Cook for 1-2 minutes.
- Add back the steak followed by the sauce and cook until the sauce has reduced and is thickened and glossy, about 2 minutes. Serve with white rice and enjoy!
Video
Nutrition
Calories: 238kcal | Carbohydrates: 14g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1004mg | Potassium: 593mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1044IU | Vitamin C: 65mg | Calcium: 49mg | Iron: 2mg
