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Saucy Chinese Pepper Steak For Easy Dinners With Peppers, Onions, Sesame, And

Saucy Chinese Pepper Steak for Easy Dinners

Saucy Chinese Pepper Steak for Easy Dinners is a skillet stir-fry of thinly sliced flank steak with onion and red and green bell peppers in a glossy soy-ginger sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1 1/4 pounds flank steak thinly sliced into bite-size strips
  • 1/2 teaspoon kosher salt for seasoning
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon cornstarch for beef
  • 2 tablespoons neutral oil divided
  • 1 medium yellow onion thin wedges
  • 1 medium red bell pepper thin strips
  • 1 medium green bell pepper thin strips
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
Sauce and finish
  • 1/4 cup low-sodium soy sauce for sauce
  • 1/2 cup low-sodium beef broth cold
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon light brown sugar packed
  • 2 teaspoons rice vinegar for sauce
  • 1 teaspoon cornstarch for sauce
  • 1 teaspoon toasted sesame oil for sauce
  • 1 tablespoon sesame seeds for finishing

Equipment

  • 12-Inch Skillet
  • Mixing bowl
  • Small Whisk
  • Chef'S Knife
  • Cutting board
  • tongs
  • Plate

Method
 

Prep
  1. In a small bowl, whisk soy sauce, beef broth, Shaoxing wine, brown sugar, rice vinegar, 1 teaspoon cornstarch, and sesame oil until smooth.
  2. Pat the steak dry, then slice it across the grain into thin, bite-size strips. Toss with salt, pepper, and 1 tablespoon cornstarch.
Stir-Fry
  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Cook half the beef in a single layer for about 2 minutes, turn, and cook 30 to 60 seconds more, until browned at the edges and just shy of fully done.
  2. Transfer the first batch to a plate. Add the remaining oil, sear the rest of the beef the same way, and move it to the plate.
  3. Add the onion and both peppers to the skillet. Stir-fry 4 to 5 minutes, until the onion edges brown and the peppers remain slightly crisp. Add the garlic and ginger, cooking for 30 seconds.
  4. Whisk the sauce again, pour it into the skillet, and return the beef with its juices. Toss for 1 to 2 minutes, scraping up the browned bits, until the sauce turns glossy and lightly coats the beef.
  5. Check the thickest strip for 145°F, then remove the skillet from the heat. Scatter the sesame seeds over the beef and vegetables, and serve hot.

Notes

Refrigerate leftovers in a covered container for up to 4 days. Reheat in a skillet over medium-low with a splash of broth or water until hot; the peppers will soften slightly, but the sauce stays glossy. Freeze for up to 2 months if needed, though the thawed peppers will lose some bite. Use dry sherry in place of Shaoxing wine.