BETTER THAN TAKEOUT - Authentic Pepper Steak Recipe

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is leaner and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

black pepper

sesame oil

💰Cheaper: olive oil

Olive oil is more common and less expensive.

cornstarch

Slice the beef tenderloin into 1/4 inch thick slabs.

Slice each slab into 1/4 inch wide strips.

If using cheaper cuts, add 1/4 tsp of baking soda to the marinade to tenderize the meat.

Marinate the beef with 1 tbsp of soy sauce, 1.5 tsp of dark soy sauce, 1 tsp of corn starch, and black pepper to taste.

Drizzle cooking oil over the beef to prevent sticking and set aside for 10 minutes.

Smash the peppers lightly with a meat tenderizer to infuse flavors.

Slice the peppers at a 45-degree angle.

Slice 2 cloves of garlic thinly and 1/2 inch of ginger thinly as well.

Heat the wok until it is smoking hot and add 1 to 2 tbsp of cooking oil.

Loosen up the beef strips before adding them to the wok to prevent them from tangling together.

Stir-fry the beef for 1 to 2 minutes until it changes color, then remove it from the wok, leaving the oil in the wok.

Turn the heat to medium-low and add garlic, ginger, and peppers to the wok, stirring for a few minutes.

Add 3/4 tsp of salt to the peppers while stirring.

Once the peppers are slightly soft, reintroduce the beef to the wok.

Add a few shakes of Five-spice powder or 13-spice powder and drizzle Chinese cooking wine from the side of the wok.

Stir for another minute or two until everything is well mixed and cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens