Making Pepper Steak That’s BETTER than Takeout

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Lean cuts are lower in fat; pork is often less expensive.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: frozen bell pepper strips

Mixed peppers provide more nutrients; frozen options are budget-friendly.

Slice the flank steak in half lengthwise, then thinly slice it on a vertical bias.

In a bowl, combine the sliced flank steak with egg, soy sauce, avocado oil, shaoxing wine, black pepper, cornstarch, and baking soda. Mix thoroughly and set aside.

Slice the red bell pepper, yellow onion, and green onions, then set aside in a bowl.

Grate garlic and ginger into a small bowl, then mix with beef stock, soy sauce, oyster sauce, sugar, lemon juice, and cornstarch until dissolved.

Heat 3 teaspoons of avocado oil in a 12-inch wok over high heat until it lightly smokes.

Add the marinated flank steak and stir-fry for 1 minute, then stir-fry for an additional 1-2 minutes until browned. Set aside on a plate.

Add more oil if needed, then add the bell peppers and onions to the wok and stir-fry for 30-45 seconds until slightly browned.

Add the garlic and ginger mixture and stir-fry for 30 seconds until fragrant.

Reduce heat to low, return the beef to the wok, and add the sauce gradually, mixing until thickened and coating the ingredients.

Mix in 2/3 of the green onions and adjust flavors as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens