Chinese Pepper Steak Stir-Fry
Introduction
Chinese Pepper Steak Stir-Fry is a quick and tasty dish that brings you the exciting flavors of tender beef and colorful vegetables. This dish is not only delicious but also easy to prepare, making it perfect for a busy weekday meal or a fun dinner with family and friends.
Why Make This Recipe
Making Chinese Pepper Steak Stir-Fry is a great choice for several reasons. First, it’s a healthy option packed with protein and fresh vegetables. Second, the dish cooks quickly, allowing you to have a homemade meal ready in under 30 minutes. Lastly, it’s versatile—you can easily substitute different vegetables or sauces based on what you have on hand, making it adaptable to your taste.
How to Make Chinese Pepper Steak Stir-Fry
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce (for marinating)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup beef broth
- 1 teaspoon sesame oil
- Toasted sesame seeds (optional, for garnish)
- Steamed white rice, for serving
Directions
- In a medium bowl, toss the flank steak with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10–15 minutes.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and beef broth. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until just browned. Remove and set aside.
- Add the remaining tablespoon of oil to the pan. Stir-fry the bell peppers and onions for 3–4 minutes until slightly tender but still crisp.
- Add the garlic and ginger, stir for 30 seconds until fragrant.
- Return the beef to the pan, pour in the sauce, and toss everything to coat. Stir-fry for another 2–3 minutes until the sauce thickens slightly and everything is well combined.
- Drizzle with sesame oil and sprinkle with toasted sesame seeds if desired.
- Serve hot over steamed rice.
How to Serve Chinese Pepper Steak Stir-Fry
Serve your Chinese Pepper Steak Stir-Fry hot over a bed of steamed white rice. The rice absorbs the sauce, making each bite flavorful. You can also add extra vegetables on the side or a simple cucumber salad to complement the meal.
How to Store Chinese Pepper Steak Stir-Fry
To store leftovers, let the stir-fry cool completely, then place it in an airtight container. Refrigerate and enjoy within 2-3 days. To reheat, warm it up in a skillet over medium heat until heated through, or use a microwave.
Tips to Make Chinese Pepper Steak Stir-Fry
- Make sure to slice the beef against the grain for tender bites.
- Don’t overcrowd the pan when stir-frying; this helps the ingredients cook evenly.
- Feel free to add other veggies like broccoli, snap peas, or carrots for more variety.
Variation
You can switch the flank steak for chicken or shrimp if you prefer. Also, try using different sauces like teriyaki or adding a pinch of red pepper flakes for heat.
FAQs
1. Can I use other kinds of meat?
Yes! You can use chicken, shrimp, or tofu for a vegetarian option.
2. Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and stir-fry them when you are ready to eat.
3. How can I make it spicier?
Add crushed red pepper flakes or sliced jalapeños to the stir-fry for extra heat.
Enjoy making your Chinese Pepper Steak Stir-Fry! It’s a simple, satisfying dish that everyone will love.
Print
Chinese Pepper Steak Stir-Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Quick and tasty dish featuring tender beef and colorful vegetables, perfect for a busy weekday meal.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce (for marinating)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup beef broth
- 1 teaspoon sesame oil
- Toasted sesame seeds (optional, for garnish)
- Steamed white rice, for serving
Instructions
- In a medium bowl, toss the flank steak with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10–15 minutes.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and beef broth. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until just browned. Remove and set aside.
- Add the remaining tablespoon of oil to the pan. Stir-fry the bell peppers and onions for 3–4 minutes until slightly tender but still crisp.
- Add the garlic and ginger, stir for 30 seconds until fragrant.
- Return the beef to the pan, pour in the sauce, and toss everything to coat. Stir-fry for another 2–3 minutes until the sauce thickens slightly and everything is well combined.
- Drizzle with sesame oil and sprinkle with toasted sesame seeds if desired.
- Serve hot over steamed rice.
Notes
Slice the beef against the grain for tender bites. Feel free to add other veggies like broccoli or snap peas for more variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pepper steak, stir-fry, quick meal, beef dish, healthy recipe