How To Make The Best Chinese Pepper Steak ~ Chinese Stir Fry Recipe

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 the beef into thin slices about an eighth of an inch thick on a diagonal or bias at a 45-degree angle across the grain.

Partially freeze the beef for better control over the cut and thickness.

For the marinade, combine sugar, baking soda, fresh ginger, cornstarch, soy sauce, and Shao Hsing wine (or cooking sherry) in a bowl.

Mix the marinade to coat the beef evenly and absorb the starch.

Cover and refrigerate the marinated beef for a couple of hours.

Remove the beef from the fridge and let it come to room temperature before cooking.

Prepare the sauce by mixing beef broth, soy sauce, oyster sauce, sesame oil, and cornstarch in a bowl and set aside.

Heat oil in a wok over high heat and add the beef, cooking in two batches to avoid overcrowding.

Spread out the beef and let it cook for 20 to 30 seconds before stirring to achieve a crispy coating.

Cook the beef for about 3 to 4 minutes, then remove it and set aside.

Add more oil to the wok, keeping the heat on high, and add onions and bell peppers cut into bite-sized pieces.

Stir and cook the onions and bell peppers for a couple of minutes until they are slightly softened.

Add garlic and ginger to the wok and stir for one more minute.

Return the beef to the wok and stir until everything is well combined.

Add the prepared sauce to the wok, stirring and cooking for a minute or until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens