Description
This Chinese Pepper Steak recipe brings restaurant-quality flavors home with tender flank steak, sweet bell peppers, and savory wok-gloss sauce. It is a quick, healthy, and satisfying weeknight meal perfect for busy families.
Ingredients
- 1 pound flank steak, sliced thinly against the grain
- 2 large red bell peppers, cut into 0.5-inch strips
- 1 medium yellow onion, cut into 0.5-inch strips
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 0.25 cup low-sodium soy sauce (for sauce)
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch (for sauce)
- 1 tablespoon cornstarch (for beef marinade)
- 1 teaspoon low-sodium soy sauce (for beef marinade)
- 3 tablespoons oil (e.g., vegetable or canola oil), divided
Instructions
- Prep Beef: Slice 1 pound (450g) flank steak thinly against the grain into 0.25-inch strips. Marinate for up to 15 minutes with 1 tablespoon cornstarch and 1 teaspoon low-sodium soy sauce to tenderize.
- Prep Vegetables: Cut 2 red bell peppers and 1 yellow onion into uniform 0.5-inch strips for even cooking.
- Make Wok-Gloss Sauce: In a small bowl, whisk together 0.25 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, and 2 tablespoons cornstarch until smooth.
- Sear Beef: Heat 1 tablespoon oil in a large 12-inch skillet or wok over high heat until shimmering. Add half of the marinated beef in a single layer and sear for 2-3 minutes until browned on one side, then flip for another minute. Remove to a plate. Add another 1 tablespoon oil and repeat with the remaining beef.
- Sauté Veggies: Add the final 1 tablespoon oil to the hot wok. Add the sliced red peppers and onion. Sauté for 3-4 minutes until crisp-tender and slightly softened, retaining some bite.
- Combine And Thicken: Return the seared beef to the wok with the vegetables. Pour in the prepared wok-gloss sauce, stirring constantly with a spatula. The sauce will rapidly thicken and become glossy, coating all ingredients beautifully within 1-2 minutes.
Notes
To prevent overcrowding and ensure proper browning, sear the beef in batches. Avoid overcooking the beef to keep it tender, removing it from heat once just cooked through. Ensure red peppers retain some crispness for vital texture; avoid mushy peppers. For a gluten-free option, use tamari instead of soy sauce. Sirloin, round steak, or even chicken can be used as alternatives to flank steak. Serve hot over jasmine rice, noodles, or cauliflower rice for a low-carb alternative.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx 280 g)
- Calories: 380 calories
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Chinese Pepper Steak, stir-fry, beef, weeknight meal, easy, quick, savory, bell peppers, flank steak, wok-gloss