Chinese Pepper Steak Recipe
This delicious Chinese Pepper Steak dish features tender strips of beef stir-fried with vibrant bell peppers and a savory sauce. It’s quick to make, flavorful, and perfect served over rice.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spatula or tongs
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- ¼ cup beef broth
- cooked rice for serving
Instructions
- In a mixing bowl, combine the beef slices, soy sauce, cornstarch, ground black pepper, and sesame oil. Mix well and let marinate for about 10 minutes.
- While the beef is marinating, heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and bell peppers to the skillet. Stir-fry for about 3-4 minutes until they are tender but still crisp. Remove them from the skillet and set aside.
- In the same skillet, add the marinated beef. Stir-fry for about 4-5 minutes until the beef is browned and cooked through.
- Add the minced garlic to the skillet and stir-fry for an additional minute until fragrant.
- Return the cooked vegetables to the skillet with the beef. Add the oyster sauce, sugar, and beef broth. Stir well to combine everything.
- Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Serve hot over cooked rice.
Notes
Adjust the vegetables in this recipe according to your preference; you can add snow peas, broccoli, or any other vegetables you enjoy.
If you prefer a spicier dish, consider adding sliced chili peppers or a dash of chili sauce to the stir-fry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.