Chinese pepper steak - How to stir fry beef with a wonderful wok aroma

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.

Place the steak in the freezer until semi-frozen for easier slicing.

Cut off the excess fat from the steak.

Slice the steak thinly across the grain at an angle to break the tissue fiber.

Bash each piece of meat with a knife to flatten it, making it more tender.

Marinate the meat with light soy sauce, black pepper, corn starch, and oil for at least half an hour.

Crush the garlic and coarsely chop it; do not mince to avoid burning.

Cut the ginger thinly or mince it, or use ginger juice.

Peel and cut the yellow onion into strips or chunks.

Cut the bell peppers into strips or pieces about the size of the beef, using a combination of red, green, and yellow for presentation.

Mix the sauce ingredients: oyster sauce, light soy sauce, sugar, black pepper, salt, Shaoxing wine, corn starch, and water in a bowl.

Heat oil in a well-seasoned wok or a non-stick pan.

Saute the garlic and ginger over low heat until aromatic, then remove them, leaving the flavored oil.

Turn the heat to high, add the marinated beef, and stir quickly to heat it.

Spread the beef in a single layer and sear briefly to brown the surface.

Stir fry the beef in two batches to ensure proper searing.

Remove the beef once both sides are browned to prevent overcooking.

Add oil to the pan, then add the onion and stir fry until slightly brown.

Add the bell pepper and return the garlic and ginger to the wok, stirring quickly.

Pour the pre-mixed steak sauce into the pan and turn up the heat.

When the sauce bubbles vigorously, return the nearly cooked beef and stir fry for about 20 seconds.

Remove the pepper steak from the wok and transfer to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens