Chinese Pepper Steak
Tender beef sirloin stir-fried with green and red pepper and onion in a bold black pepper and soy sauce, a Chinese-American steakhouse classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g beef sirloin with 2 tsp cornstarch, 0.5 tsp baking soda, and 2 tsp Shaoxing wine; marinate 10 minutes. Cut peppers into 2cm pieces, onion into wedges, mince garlic, grate ginger. Mix oyster sauce, light and dark soy, sesame oil, 3 tsp black pepper, and 1/4 cup water in a bowl.
Sear
Heat 2 tbsp oil in a wok or large skillet over high heat until smoking. Sear beef in a single layer 2 to 3 minutes without moving until browned, then toss and cook 30 seconds more. Transfer to a plate.
Saute
Add remaining 2 tbsp oil to the wok over high heat. Stir-fry onion and peppers 3 to 4 minutes until lightly charred but still crisp. Add garlic and ginger, toss 30 seconds until fragrant.
Glaze
Return beef to the wok, pour sauce over everything, and toss over high heat 1 to 2 minutes until glossy and well coated.
Plate
Transfer to bowls and serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.