Sizzling Pepper Steak Stir-Fry

$- 1 lb flank steak, thinly sliced against the grain - 1 bell pepper, sliced (any color) - 1 onion, sliced - 3 cloves garlic, minced - 1-inch piece ginger, minced - Green onions, for garnish - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 1 tablespoon oyster sauce - 1 tablespoon rice vinegar - 1 teaspoon sugar - Salt and black pepper to taste - 2 tablespoons vegetable oil (divided) - Large skillet or wok - Mixing bowl - Sharp knife for slicing - Cutting board - Measuring spoons - Serving dish This list includes all you need for a tasty Chinese pepper steak. The flank steak gives it a nice texture. The bell pepper and onion add color and crunch. The garlic and ginger bring a wonderful aroma. Don't forget the green onions for garnish! {{ingredient_image_1}} Start by slicing the flank steak against the grain. This helps the meat stay tender. Place the steak in a bowl. Add soy sauce and cornstarch to the bowl. Mix it well to coat the meat. Let it marinate for 15 to 20 minutes. This step adds a lot of flavor. Heat a large skillet or wok over high heat. Add 1 tablespoon of vegetable oil to the pan. Once hot, place the marinated steak in a single layer. Let it sear for 1 to 2 minutes. You want it to brown nicely. After that, remove the beef from the pan and set it aside. This keeps it juicy. In the same skillet, add the remaining oil. Toss in the sliced onions and bell peppers. Stir-fry them for 3 to 4 minutes. You want them to soften a bit. Now, add minced garlic and ginger to the pan. Stir for another minute until you smell their aroma. Return the steak to the pan and mix it with the vegetables. Next, pour in oyster sauce, rice vinegar, and sugar. Stir everything well to coat it. Cook for 2 to 3 minutes until the sauce thickens. Finally, season with salt and black pepper to taste. Serve hot over rice or noodles, topped with green onions. For Chinese pepper steak, I recommend using flank steak. Flank steak is lean and has strong flavor. It works best when sliced thinly against the grain. This helps keep the meat tender and easy to chew. You can also use sirloin or ribeye for a richer taste. Just make sure to slice it thinly to maintain tenderness. Marinades add depth to your steak. I use soy sauce and cornstarch in my recipe. Soy sauce gives a savory taste, while cornstarch helps keep the meat moist. Let the steak marinate for about 15-20 minutes. This step is crucial for flavor and tenderness. You can also add a dash of sesame oil or garlic to the marinade for extra zing. Cooking beef quickly at high heat is key. Start by searing the marinated steak in a hot skillet. This locks in flavor and juices. Remove the beef once it's browned, then stir-fry your veggies. After that, add the steak back into the pan. This method keeps the beef tender and juicy. Stir-frying also lets the flavors mix well without overcooking the meat. Pro Tips Slice Against the Grain: For tender beef, always slice the flank steak against the grain. This shortens the muscle fibers, making each bite easier to chew. High Heat is Key: Cooking on high heat helps to sear the steak quickly, locking in juices and creating a delicious crust. Ensure your skillet or wok is properly heated before adding the meat. Marinate for Flavor: Allowing the steak to marinate for at least 15-20 minutes enhances the flavor and tenderness. Consider adding some sesame oil for an extra layer of taste. Garnish for Presentation: A sprinkle of chopped green onions not only adds color but also a fresh crunch that complements the rich flavors of the stir-fry. {{image_2}} You can swap out bell peppers and onions for other veggies. Try using broccoli, snap peas, or carrots. These options add crunch and color. You can even mix them all together for a rainbow of flavors. Just remember to cut them into similar sizes to keep cooking even. If you love heat, add some chili flakes or sliced jalapeños. You can also use spicy soy sauce. This will give the dish a fiery kick. Adjust the amount to your taste. A little goes a long way! To make this dish gluten-free, use tamari instead of soy sauce. This simple swap keeps the flavor rich without gluten. Always check labels on sauces for hidden gluten. Your gluten-free friends will be impressed! To keep your Chinese pepper steak fresh, start by letting it cool. Place the cooled dish in an airtight container. This helps prevent moisture loss. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. For meal prep, pack your pepper steak in freezer-safe bags. Remove as much air as possible to avoid freezer burn. Label the bags with the date, so you know when to use them. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, the best method is on the stove. Place the pepper steak in a skillet over medium heat. Add a splash of water or broth to help restore moisture. Stir occasionally until heated through. This keeps the flavors vibrant and the beef tender. Avoid using the microwave, as it can make the beef tough. The best cut for pepper steak is flank steak. Flank steak has great flavor and is easy to slice thin. It cooks quickly and stays tender when cooked right. Other good options include sirloin or skirt steak. These cuts also have nice texture and taste. Always slice against the grain for the best bite. You can prep some parts ahead. Marinate the flank steak a few hours earlier or overnight. This helps the meat soak up all the flavor. You can also chop the veggies ahead. Just keep everything in the fridge. When ready to cook, it will only take about 30 minutes to finish. Pepper steak pairs well with rice or noodles. Steamed white rice is a classic choice. It soaks up the sauce nicely. You can also serve it with fried rice for extra flavor. Add a side of stir-fried veggies for more color and nutrition. Don't forget to top it with sliced green onions for a fresh touch! You learned about making Chinese Pepper Steak, from choosing the right beef to cooking. I shared tips on marinating and searing for great flavor. You can add your twist with different veggies, spice levels, or even gluten-free options. Proper storage helps maintain taste, so you can enjoy leftovers later. Now, you have all the tools and tips to create a delicious dish. Cooking becomes fun when you experiment and make it your own. Enjoy your tasty meal!$

Sizzling Pepper Steak Stir-Fry

A quick and flavorful stir-fry featuring tender flank steak and colorful bell peppers.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
1 unit bell pepper, sliced (any color)
1 unit onion, sliced
3 cloves garlic, minced
1 inch piece ginger, minced
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sugar
to taste unit salt and black pepper
for garnish unit green onions

Instructions

In a bowl, combine the thinly sliced flank steak with soy sauce and cornstarch. Mix well and let it marinate for about 15-20 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer and sear for 1-2 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they begin to soften.
Add minced garlic and ginger to the pan, stirring for another minute until fragrant.
Return the steak to the skillet, and stir to combine with the vegetables.
Add oyster sauce, rice vinegar, and sugar. Stir well to coat the beef and vegetables in the sauce. Cook for another 2-3 minutes or until the sauce is slightly thickened.
Season with salt and black pepper to taste.
Remove from heat, and transfer to a serving dish.

Notes

Serve hot over steamed rice or noodles, garnished with sliced green onions for a pop of color.

Keyword beef, quick meal, stir-fry