Of course! Chinese Pepper Steak is a classic American-Chinese takeout dish known for its tender beef, crisp bell peppers, and savory, slightly sweet brown sauce. It’s quick, flavorful, and much easier to make at home than you might think.
Here’s a reliable and delicious recipe for you.
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Chinese Pepper Steak with Onions
This recipe focuses on creating restaurant-quality tenderness in the beef and a perfectly balanced sauce.
Ingredients:
For the Beef & Marinade:
· 1 lb (450g) flank steak, skirt steak, or sirloin, sliced very thinly against the grain
· 2 tablespoons soy sauce (low-sodium preferred)
· 1 tablespoon cornstarch
· 1 teaspoon baking soda (optional, for ultra-tender meat)
· 1 tablespoon water
For the Sauce:
· ½ cup beef broth (or water)
· 3 tablespoons soy sauce
· 2 tablespoons oyster sauce
· 1 tablespoon dark soy sauce (or 1 more tbsp regular soy sauce for color)
· 1 tablespoon cornstarch
· 1 teaspoon sesame oil
· 1 tablespoon brown sugar
· ¼ teaspoon black pepper
For the Stir-Fry:
· 2 tablespoons neutral oil (like vegetable or canola), divided
· 1 large onion, sliced into ½-inch strips
· 1 large green bell pepper, sliced into ½-inch strips
· 1 large red bell pepper, sliced into ½-inch strips
· 3-4 cloves garlic, minced
· 1 teaspoon fresh ginger, grated
· Sliced green onions, for garnish
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Instructions
1. Prepare the Beef:
· Slice the beef: Place the steak in the freezer for 15-20 minutes to firm it up, which makes slicing easier. Slice it as thinly as possible against the grain (across the muscle fibers). This is the #1 secret to tender beef.
· Marinate: In a medium bowl, combine the sliced beef with the soy sauce, 1 tbsp cornstarch, water, and baking soda (if using). Massage the marinade into the beef with your hands. Let it sit for at least 15-20 minutes (or up to 30 minutes).
2. Make the Sauce:
· In a small bowl or measuring cup, whisk together all the sauce ingredients: beef broth, soy sauces, oyster sauce, 1 tbsp cornstarch, sesame oil, brown sugar, and black pepper. Set aside.
3. Stir-Fry:
· Cook the Beef: Heat a large wok or heavy-bottomed skillet over high heat until very hot. Add 1 tablespoon of oil. Add the marinated beef in a single layer and sear for about 1-2 minutes per side until browned. It does not need to be cooked through. Remove the beef with a slotted spoon and set it aside on a clean plate.
· Cook the Aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they are vibrant in color and starting to soften but still crisp-tender (a.k.a. “wok hay” – the breath of the wok).
· Add the minced garlic and grated ginger and stir-fry for just 30 seconds until fragrant.
· Combine and Simmer: Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it into the wok. It will start to bubble and thicken immediately.
· Return the cooked beef and any accumulated juices back to the wok. Toss everything together to coat in the sauce and heat through for about 1-2 minutes.
4. Serve:
· Remove from heat. Garnish with sliced green onions.
· Serve immediately over a bed of steamed jasmine rice or white rice.
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Key Tips for Success:
· Slice Against the Grain: This shortens the muscle fibers, making the beef melt-in-your-mouth tender.
· Velveting the Beef (The Baking Soda Trick): A small amount of baking soda is a Chinese restaurant secret. It raises the pH of the meat, preventing the proteins from binding tightly and resulting in incredibly tender beef. Rinsing it after marinating is a common practice, but in this quick marinade, it’s not necessary.
· High Heat is Crucial: A screaming hot wok is essential for getting a good sear on the beef and cooking the vegetables quickly without making them soggy.
· Mise en Place (Everything in its Place): Have all your ingredients chopped, measured, and within arm’s reach. Stir-frying happens very fast, and there’s no time to measure sauce ingredients once you start.
· Don’t Crowd the Pan: Cooking the beef in a single layer ensures it browns instead of steaming. If your pan is small, cook it in two batches.
Easy Variations:
· Spicy Pepper Steak: Add 1-2 sliced Fresno chilies or ½ teaspoon of red pepper flakes when you cook the garlic and ginger.
· More Vegetables: Feel free to add sliced mushrooms or broccoli florets. Add harder veggies like broccoli a minute or two before the peppers.
· No Oyster Sauce? You can substitute with hoisin sauce, though the flavor will be slightly sweeter and less briny.
Enjoy your homemade takeout classic