Description
This Chinese Pepper Steak recipe is a classic stir-fry dish that features tender slices of beef, colorful bell peppers, and a savory sauce. Learn how to velvet the beef for extra tenderness and create a flavorful dish that pairs perfectly with steamed white rice.
Ingredients
Units
Scale
For the beef:
- 12 ounces of flank steak (or chuck roast or London broil)
- 1 to 1 1/2 teaspoons of baking soda
- Salt and pepper (to taste)
For the sauce:
- 1/2 cup of low-sodium chicken stock
- 1 tablespoon of cornstarch (as a thickening agent)
- 1 1/2 tablespoons of oyster sauce
- 1 tablespoon EACH of Shaoxing wine and light soy sauce
- 1 teaspoon of dark soy sauce
- 1/2 teaspoon EACH of brown sugar and sesame oil
- 1/8 teaspoon of white pepper (to taste)
Additional ingredients:
- 1 green bell pepper (cut into thin strips)
- 1/2 red bell pepper (cut into thin strips)
- 1 medium onion (cut into thin strips)
- 2 tablespoons of neutral oil (like canola, grapeseed, or vegetable oil)
- 1/2 teaspoon of ginger (minced)
- 2 cloves of garlic
Instructions
- Prepare the Beef: Pat the steak dry, slice into strips, velvet with baking soda, rinse, season with salt and pepper.
- Make the Sauce: Combine chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, sesame oil, and white pepper.
- Cooking Process: Sear beef, set aside. Stir-fry onion, ginger, garlic, and bell peppers. Return beef to the wok, add sauce, and simmer until thickened.
- Serve: Remove from heat and serve over white rice.
Notes
- For a spicier kick, add some chopped red chilies or a dash of chili oil.
- Adjust salt and pepper according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
