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Takeout-Worthy Chinese Pepper Steak

Tender seared beef strips and crisp bell peppers tossed in a savory ginger-garlic stir-fry sauce, ready in 25 minutes for an easy weeknight dinner better than takeout.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or sirloin thinly sliced against the grain
  • 2 large bell peppers one green, one red, sliced into strips
  • 1 small yellow onion sliced into wedges
  • 2 tablespoons vegetable oil divided
  • 0.5 cup beef broth
  • 0.25 cup soy sauce low sodium recommended
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • toasted sesame seeds for garnish
  • sliced green onions for garnish

Equipment

  • Large skillet or wok
  • small mixing bowl
  • whisk
  • Tongs or spatula

Method
 

  1. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, ginger, garlic, and cornstarch until the cornstarch is fully dissolved. Set aside.
  2. Slice the flank steak or sirloin as thinly as possible against the grain. For easier slicing, freeze the beef for 20 to 30 minutes beforehand.
  3. Heat 1 tablespoon of oil in a large skillet or wok over high heat until just smoking. Add the beef in a single layer, working in batches if needed. Sear for 2 to 3 minutes until browned. Remove from the pan and set aside with any juices.
  4. Add the remaining tablespoon of oil to the same pan. Add the bell peppers and onion wedges and stir-fry over high heat for 3 to 4 minutes until tender-crisp with some charred edges.
  5. Pour the sauce mixture into the pan with the vegetables. Stir constantly for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze.
  6. Return the seared beef and any resting juices to the pan. Toss everything together for 1 more minute until the beef is fully cooked and evenly coated in the sauce.
  7. Serve immediately over steamed rice or noodles. Garnish with toasted sesame seeds and sliced green onions.

Notes

Storage: Store in an airtight container for up to 4 days. Add a splash of water or beef broth when reheating to loosen the sauce. Not recommended for freezing as the bell peppers lose texture. Substitutions: Replace beef with thinly sliced chicken breast or pork tenderloin. Add red pepper flakes or sriracha to the sauce for heat. Velveting tip: Toss sliced beef with 1 teaspoon baking soda and 1 tablespoon water, rest 15 minutes, rinse well, and pat dry before searing for extra-tender restaurant-style beef. Sauce tip: Double the sauce ingredients if serving over noodles or for extra sauce over rice.