📝 About This Recipe
A cornerstone of Chinese-American bistro cooking, this Pepper Steak features velveted strips of flank steak seared to perfection alongside crisp bell peppers and pungent onions. The dish is defined by its glossy, savory-sweet umami glaze infused with a generous amount of cracked black pepper and ginger. It is a masterclass in texture and balance, delivering a restaurant-quality stir-fry experience that is both comforting and sophisticated.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Flank Steak (sliced against the grain into 1/4-inch strips)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Cornstarch (for velveting the meat)
- 1/4 teaspoon Baking Soda (optional tenderizer)
The Savory Stir-Fry Sauce
- 1/2 cup Beef Broth (low sodium)
- 3 tablespoons Oyster Sauce (adds depth and gloss)
- 2 tablespoons Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Black Pepper (coarsely cracked)
- 1 tablespoon Cornstarch (for thickening)
Vegetables & Aromatics
- 1 large Green Bell Pepper (cut into 1-inch pieces)
- 1 large Red Bell Pepper (cut into 1-inch pieces)
- 1 medium Yellow Onion (cut into wedges)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 3 tablespoons Vegetable Oil (divided; use a high-smoke point oil)
- 1 teaspoon Toasted Sesame Oil (for finishing)
👨🍳 Instructions
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1
In a medium bowl, whisk together the sliced flank steak, 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and baking soda. Mix until the liquid is absorbed and let marinate for at least 20 minutes at room temperature.
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2
Prepare the stir-fry sauce by combining beef broth, oyster sauce, 2 tablespoons soy sauce, dark soy sauce, brown sugar, cracked black pepper, and 1 tablespoon cornstarch in a small jar or bowl. Whisk until the sugar and cornstarch are fully dissolved.
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3
Heat 1 tablespoon of vegetable oil in a large wok or heavy cast-iron skillet over high heat until it begins to shimmer and smoke slightly.
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4
Add the marinated beef in a single layer. Let it sear undisturbed for 1-2 minutes to develop a deep brown crust, then toss and stir-fry for another minute until just barely cooked through. Remove beef to a plate and set aside.
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5
Wipe out the wok if necessary and add another tablespoon of oil. Toss in the bell peppers and onions.
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6
Stir-fry the vegetables over high heat for 2-3 minutes. You want them to be blistered and slightly softened but still retain a distinct 'snap' or crunch.
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7
Create a small well in the center of the vegetables and add the remaining tablespoon of oil along with the minced garlic and grated ginger.
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8
Sauté the aromatics for 30 seconds until fragrant, being careful not to let the garlic burn.
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9
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the wok over the vegetables.
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10
Allow the sauce to come to a simmer and thicken, which should take about 1 minute. It should become glossy and coat the back of a spoon.
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11
Return the cooked beef and any accumulated juices to the wok. Toss everything together for 30-60 seconds to ensure the meat is heated through and perfectly glazed.
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12
Remove from heat and drizzle with toasted sesame oil. Give it one final toss and serve immediately while steaming hot.
💡 Chef's Tips
Always slice the steak against the grain to ensure the most tender bite; look for the parallel lines in the meat and cut perpendicular to them. Don't crowd the pan when searing the beef; if your wok isn't large enough, sear the meat in two batches to prevent it from steaming in its own juices. For the best flavor, use freshly cracked black pepper rather than pre-ground; the oils in fresh pepper provide a much more vibrant heat. The baking soda in the marinade is a secret restaurant technique called 'velveting' that breaks down tough fibers in lean cuts like flank steak. If you prefer a spicier kick, add a teaspoon of red chili flakes or a dollop of chili garlic sauce to the liquid mixture.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice to soak up the savory black pepper sauce. Pair with a side of steamed bok choy or garlicky broccoli for extra greens. For a low-carb option, serve the steak and peppers inside crisp iceberg lettuce cups. Enjoy with a chilled glass of Riesling or a crisp lager to balance the warmth of the pepper. Garnish with thinly sliced scallions and toasted sesame seeds for a professional finish.