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 surprisingly easy to make at home and often tastes better than delivery.
Here is a comprehensive recipe and guide.
The Spirit of the Dish
This dish is all about contrast: the tenderness of the velveted beef against the crisp vegetables, and the savory, um-rich sauce against the mild onions and peppers. The key technique is velveting, which ensures the steak is incredibly tender.
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Chinese Pepper Steak with Onions
This recipe serves 4 people and comes together in about 30 minutes.
Ingredients:
For the Velveting and Beef:
· 1 lb flank steak, skirt steak, or sirloin, sliced very thinly against the grain
· 1 tablespoon soy sauce
· 1 tablespoon cornstarch
· 1 teaspoon baking soda (optional, but highly recommended for maximum tenderness)
· 1 tablespoon neutral oil (like vegetable or canola)
For the Sauce:
· ½ cup low-sodium beef broth (or water)
· 3 tablespoons soy sauce
· 2 tablespoons oyster sauce
· 1 tablespoon dark soy sauce (or 1 more tbsp regular soy sauce + 1 tsp brown sugar)
· 1 tablespoon cornstarch
· 1 teaspoon sesame oil
· ½ teaspoon black pepper
For the Stir-Fry:
· 3 tablespoons neutral oil, divided
· 1 large onion, cut into 1-inch chunks
· 2 large bell peppers (1 green, 1 red for color), cut into 1-inch chunks
· 3-4 cloves garlic, minced
· 1 tablespoon fresh ginger, minced
· Optional: 1-2 fresh chili peppers (like jalapeño or Fresno), sliced, for heat
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Instructions:
1. Prepare the Beef: Slice the steak as thinly as possible against the grain. In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and the baking soda (if using). Massage the mixture into the beef until every piece is coated. Let it marinate for at least 15-20 minutes at room temperature. Right before cooking, toss the beef with 1 tablespoon of oil to help prevent sticking.
2. Make the Sauce: Whisk together all the sauce ingredients (beef broth, soy sauces, oyster sauce, 1 tbsp cornstarch, sesame oil, and black pepper) in a small bowl until smooth. Set aside.
3. Velvet the Beef (Method 1 – Oil Velveting): This is the preferred restaurant method.
· Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of oil.
· Add the marinated beef in a single layer and let it sear for 1 minute without moving. Then, stir-fry for just 1-2 more minutes until it is mostly cooked through but still a little pink. It will finish cooking later. Remove the beef with a slotted spoon and set it aside.
4. Stir-Fry the Aromatics: Wipe out the wok if needed. Add the remaining 1 tablespoon of oil. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Cook the Vegetables: Add the onion and bell pepper chunks. Stir-fry over high heat for 3-4 minutes until they are vibrant in color and crisp-tender (they should still have a bit of crunch).
6. Combine and Simmer: Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it into the wok. It will immediately start to thicken. Let it bubble for 30 seconds.
7. Finish the Dish: Add the partially cooked beef and any accumulated juices back into the wok. Toss everything together vigorously to coat in the sauce and heat the beef through, about 1-2 more minutes.
8. Serve Immediately: Serve your pepper steak hot over a bed of steamed jasmine rice.
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Tips for Authentic Takeout Flavor & Success
· Slice Against the Grain: This is the #1 rule for tender beef. Look for the lines of muscle fiber on the steak and cut perpendicular to them. This shortens the fibers, making the meat much easier to chew.
· The Magic of Velveting: The baking soda in the marinade is a cheat code. It raises the pH of the meat, preventing the proteins from tightening too much and resulting in incredibly tender, restaurant-quality beef. Don’t skip it!
· High Heat is Key: A stir-fry cooks very quickly. Have all your ingredients chopped, measured, and within arm’s reach before you turn on the stove. This is called mise en place.
· Don’t Crowd the Wok: Cooking the beef in a single layer ensures it sears instead of steaming. If you add too much at once, the temperature will drop, and the beef will release water and boil.
· Crisp-Tender Veggies: The bell peppers and onions should retain some texture. Overcooking them will make them soggy.
· Customize It: Feel free to add other vegetables like sliced mushrooms, broccoli florets, or tomatoes.
Enjoy your homemade Chinese feast