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- 1 lb flank steak, sliced thinly against the grain - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 2 tablespoons vegetable oil, divided - 1 large bell pepper, cut into strips - 1 medium onion, sliced into thin rings - 2 cloves garlic, minced - 1 teaspoon fresh ginger, minced - 1 tablespoon oyster sauce - 1 teaspoon sesame oil - 1 teaspoon freshly cracked black pepper - Chopped green onions for garnish (optional) - Cooked jasmine rice for serving For this dish, I like to use flank steak. It has a great texture and flavor. Marinating the steak in soy sauce and cornstarch adds depth. The bell pepper and onion bring color and crunch. Garlic and ginger add a nice kick. When shopping, look for fresh vegetables. The soy sauce and oyster sauce give that classic umami taste. Sesame oil adds a nice finish. Black pepper gives it a little heat. For serving, jasmine rice is perfect. It soaks up the sauce well. Optional green onions make for a beautiful garnish. They add a fresh flavor, too. Use these ingredients to create a dish that's both tasty and eye-catching. {{ingredient_image_2}} - Take 1 pound of flank steak and slice it thinly against the grain. - In a medium bowl, mix the steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. - Toss the steak until it's evenly coated. - Let it marinate for 15 minutes at room temperature. This step adds a great depth of flavor. - Heat 1 tablespoon of vegetable oil in a large skillet over high heat. - Once the oil is hot and shimmering, add the marinated steak. - Cook the steak for about 2-3 minutes. Stir it occasionally to brown all sides but keep it slightly pink inside. - Use a slotted spoon to transfer the steak to a plate and set it aside for later. - In the same skillet, add 1 tablespoon of vegetable oil. - When the oil is hot, toss in the sliced bell pepper and onion. - Stir-fry these veggies for about 2 minutes. You want them soft but still crunchy. - Add 2 cloves of minced garlic and 1 teaspoon of minced ginger to the skillet. - Stir continuously for about 1 minute until you smell their wonderful aroma. - Return the cooked steak to the skillet with the veggies. - Pour in 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly cracked black pepper. - Mix everything well to combine. - Cook for another 2-3 minutes, until the steak is done and the veggies are tender-crisp. - Taste and adjust the seasoning if needed. If you like a saucier dish, add a splash of soy sauce. Marinating the steak is key for flavor. I suggest marinating for at least 15 minutes. This time allows the soy sauce and cornstarch to soak into the meat, making it more tender and tasty. If you want to try something new, consider using teriyaki sauce or even a mix of vinegar and honey for a sweet twist. Using high heat is essential when stir-frying. Make sure your skillet or wok is hot before adding the meat. This will help to brown the steak quickly, sealing in juices. For tender steak, cut against the grain. This simple step makes a big difference in texture. For a beautiful plate, use a small bowl to shape the jasmine rice. Next, arrange the pepper steak beside it. This adds height and makes the dish inviting. To finish, sprinkle chopped green onions on top. They add color and a fresh taste that enhances the dish. Pro Tips Marinate for Maximum Flavor: Allow the steak to marinate for at least 15 minutes to enhance its flavor and tenderness. For an even deeper flavor, consider marinating for 1-2 hours in the refrigerator. High Heat is Key: Cooking on high heat ensures a good sear on the steak, locking in juices and creating a delicious crust. Make sure your skillet or wok is hot before adding the meat. Fresh Ingredients Matter: Use fresh garlic and ginger for the best flavor. Their aromatic qualities significantly enhance the dish and contribute to a vibrant flavor profile. Customize Your Veggies: Feel free to mix in other vegetables such as snow peas or broccoli for added texture and nutrition. Just be mindful of cooking times to ensure everything is perfectly tender. {{image_4}} You can easily switch the beef for chicken or tofu. Chicken works well and cooks fast. Use boneless, skinless chicken breasts or thighs. Cut them into thin strips like the steak. Tofu is a great option too. Press it to remove excess water and cube it. When using chicken or tofu, adjust the cooking time. Chicken needs about 6-8 minutes until it’s cooked through. Tofu should be cooked until golden brown on all sides. This keeps the dish tasty and full of flavor. You can add more veggies to this dish. Broccoli, snap peas, or carrots are great choices. These vegetables add color and crunch. You can use seasonal vegetables too. In spring, try asparagus. In fall, add mushrooms for a rich taste. Mixing in different veggies keeps the dish fresh. It also helps you use what you have in your fridge. Just remember to cut them thin so they cook evenly. For a fun twist, serve this with different grains or noodles. Quinoa or brown rice adds a nice touch. If you want noodles, try egg noodles or rice noodles. They soak up the sauce well and add a chewy texture. Pair your dish with sauces and sides. A drizzle of extra soy sauce or sweet chili sauce can enhance the flavor. Serve it with a side of steamed broccoli or a fresh salad for balance. Enjoy exploring these variations! To store your Chinese pepper steak and onions, follow these best practices: - Cool down: Let the dish cool to room temperature before storing. - Use airtight containers: Place the leftovers in airtight containers to keep them fresh. - Refrigerate: Store in the fridge for up to three days. After three days, the dish may lose flavor and texture. To enjoy your leftovers, use these methods to retain flavor and texture: - Stovetop reheating: Heat in a skillet over medium heat. Add a splash of water or broth to keep it moist. - Microwave: Place on a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts, stirring in between. Quick tips: Only reheat what you plan to eat. This keeps the flavors fresh and prevents sogginess. Enjoy your delicious dish again with these easy steps! Yes, you can use other cuts of beef. Sirloin, ribeye, or even tenderloin can work. These cuts are tender and cook well in a stir-fry. Just remember to slice them thinly. This helps them cook quickly and stay juicy. Absolutely! For a gluten-free dish, you can use tamari instead of soy sauce. Tamari is a great substitute that tastes similar. For the oyster sauce, look for gluten-free versions. They are now available in many stores. Always check the labels to be sure. You can definitely prepare this dish in advance. Cook the steak and veggies, then cool them down. Store in an airtight container in the fridge. This meal stays fresh for up to three days. When you’re ready, just reheat it in a skillet or microwave. This dish pairs well with simple sides. Cooked jasmine rice is a classic choice. You can also serve it with lo mein or steamed noodles. For a lighter option, add a side of stir-fried greens or a fresh salad. These choices balance the flavors and make a complete meal. This blog post covered how to make Chinese Pepper Steak. We discussed the key ingredients, steps to marinate and cook, plus tips for the best results. You can switch proteins and add different vegetables to customize the dish. Storing and reheating leftovers keeps your meal fresh and tasty. Now, you can enjoy a delicious homemade meal any day. Just remember these tips and techniques for perfecting your pepper steak. Happy cooking!

Sizzling Pepper Steak with Onions

A flavorful dish featuring thinly sliced flank steak stir-fried with bell peppers, onions, and a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 large bell pepper (red or green), cut into strips
  • 1 medium onion, sliced into thin rings
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly cracked black pepper
  • to taste chopped green onions for garnish (optional)
  • as needed cooked jasmine rice for serving

Instructions
 

  • In a medium mixing bowl, add the thinly sliced flank steak, soy sauce, and cornstarch. Toss the pieces together until they are evenly coated. Allow the steak to marinate for 15 minutes at room temperature to enhance flavor.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once the oil is shimmering, carefully add the marinated steak in a single layer. Cook for about 2-3 minutes, stirring occasionally, until the steak is browned on the outside but still slightly pink in the center. Use a slotted spoon to transfer the cooked steak to a plate and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. When hot, introduce the sliced bell pepper and onions. Stir-fry for approximately 2 minutes until they begin to soften but still retain some crunch.
  • Add the minced garlic and ginger to the skillet. Stir continuously for about 1 minute until aromatic, being careful not to let them burn.
  • Place the cooked steak back into the skillet and pour in the oyster sauce, sesame oil, and the cracked black pepper. Stir everything together thoroughly to combine all ingredients. Cook for another 2-3 minutes, or until the steak is cooked through and the vegetables are tender-crisp.
  • Taste the dish and adjust the seasoning if necessary. For a saucier dish, feel free to include an additional splash of soy sauce.
  • Serve the sizzling pepper steak hot over a bed of fluffy cooked jasmine rice. For an added burst of color and freshness, garnish with sliced green onions if desired.

Notes

For an appealing plating, consider using a scoop of jasmine rice shaped with a small bowl, and arrange the pepper steak mixture artistically on the side. Sprinkle extra green onions on top for a vibrant finish!
Keyword pepper, quick meal, steak, stir-fry