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Authentic Chinese Pepper Steak with Tender Beef and Ginger-Garlic Sauce

Close-up of savory Chinese pepper steak with onions and peppers served on a white plate.
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Make takeout-style Chinese pepper steak at home with this easy recipe. You will learn the velvet technique to keep your flank steak tender and create a glossy, savory sauce with onions and bell peppers.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1 teaspoon sesame oil (for marinade)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 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 thick wedges
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch (for thickening)
  • 1 teaspoon water (for cornstarch slurry)

Instructions

  1. Prepare the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon baking soda. Mix well to coat. Let the beef marinate for at least 15 minutes. This is the velvet stir fry technique for tender beef.
  2. Prepare the sauce: In a small bowl, whisk together the beef broth, 3 tablespoons soy sauce, oyster sauce, Shaoxing wine, and sugar. Set aside. In a separate tiny bowl, mix 1 teaspoon cornstarch with 1 teaspoon water to create a slurry.
  3. Stir-fry the vegetables: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the bell peppers and onions. Stir-fry for 2 to 3 minutes until they are tender-crisp. Remove the vegetables from the wok and set them aside.
  4. Cook the beef: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the marinated beef in a single layer (cook in batches if necessary to avoid crowding). Stir-fry quickly for 1 to 2 minutes until browned but not fully cooked through. Remove the beef and set it aside with the vegetables.
  5. Sauté aromatics: Reduce the heat slightly. Add the minced ginger and garlic to the wok. Stir-fry for about 30 seconds until fragrant. Do not let the garlic burn.
  6. Thicken the sauce: Pour the prepared sauce mixture into the wok. Bring it to a simmer. Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Cook for about 30 seconds until the sauce thickens and becomes glossy.
  7. Combine and finish: Return the cooked beef and the stir-fried vegetables to the wok. Toss everything quickly to coat evenly with the sauce. Cook for 1 minute until the beef is heated through. Serve immediately over rice.

Notes

  • For an even richer flavor, substitute half of the beef broth with mushroom broth.
  • If you do not have Shaoxing wine, use dry sherry or substitute with an equal amount of chicken broth mixed with a few drops of white vinegar.
  • To achieve the best results when cooking the beef, make sure your wok is very hot before adding the meat.

Nutrition

Find it online: https://kingscook.com/chinese-pepper-steak-with-onions-and-peppers/