How to make Chinese Pepper Steak

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is leaner, while flank steak is often less expensive.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a healthier fat profile, and sunflower oil is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: peanut oil

Olive oil is a healthier fat, while peanut oil can be more affordable.

Cut flank steak in half along the grain, then slice into 1/4 inch thick pieces against the grain.

Tenderize the meat by mixing 1/4 teaspoon baking soda with 1 tablespoon water and let it sit.

Prepare the vegetables by cutting the green and red bell peppers into strips and chopping scallions.

Make the marinade by combining 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon honey, and 1 tablespoon sherry in a bowl.

Mix the marinade with the beef using clean hands or gloves, ensuring all pieces are coated, and let it sit for 30 minutes.

Heat vegetable oil in a large skillet over high heat, then add the marinated beef in batches, cooking until browned, about 3-4 minutes per batch.

Remove the cooked beef from the skillet and set aside.

Add more vegetable oil to the skillet, then add the strips of green and red bell peppers and the green parts of the scallions, cooking for about 3-4 minutes until slightly tender.

Add minced garlic and ginger to the skillet and stir-fry until fragrant, about 1 minute.

Return the beef to the skillet, pour in the marinade mixture, and stir everything together, cooking until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens