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Saucy Chinese Pepper Steak Quick Dinner Ideas

Saucy Chinese Pepper Steak Quick Dinner Ideas

This Saucy Chinese Pepper Steak Quick Dinner Ideas recipe features tender beef strips and crisp peppers tossed in a rich, savory glaze.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Beef and Marinade
  • 1.5 lb flank steak thinly sliced
  • 1 tbsp soy sauce low sodium
  • 1 tsp toasted sesame oil for flavor
  • 1 tbsp cornstarch for velvet texture
Stir Fry Vegetables
  • 2 large bell peppers sliced into strips
  • 1 large yellow onion cut into wedges
  • 2 tbsp vegetable oil divided
Savory Pepper Sauce
  • 0.5 cup beef broth low sodium
  • 3 tbsp soy sauce low sodium
  • 1 tbsp oyster sauce bottled
  • 1 tsp black pepper coarsely ground
  • 1 tsp ginger fresh minced
  • 3 cloves garlic minced

Equipment

  • Wok Or Large Heavy Skillet
  • Small mixing bowl
  • Chef Knife
  • Cutting board
  • tongs

Method
 

Prepare and Sear
  1. Whisk the beef marinade ingredients in a bowl, toss with the sliced steak, and let sit for 10 minutes.
  2. Combine the beef broth, soy sauce, oyster sauce, black pepper, ginger, and garlic in a small jar to create the stir-fry sauce.
  3. Heat one tablespoon of oil in a wok over high heat until shimmering, then sear the beef in batches until browned but not fully cooked.
  4. Remove the beef from the pan and set it aside on a plate to keep it tender.
Finish the Dish
  1. Add the remaining oil to the same pan and stir-fry the bell peppers and onions for 3 minutes until tender-crisp.
  2. Return the beef and any accumulated juices to the wok, then pour the prepared sauce over the mixture.
  3. Toss everything constantly for 2 minutes until the sauce thickens into a glossy glaze that coats the steak and peppers.

Notes

For the best texture, slice the steak against the grain while it is slightly frozen to ensure thin, uniform strips. Store leftovers in an airtight container for up to 3 days and reheat quickly in a hot pan.