Ingredients
1.5 pounds flank steak (or sirloin), thinly sliced against the grain
3 tablespoons vegetable oil, divided
2 bell peppers (1 red, 1 green), sliced into strips
1 large white onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce (substitute hoisin sauce for a sweeter profile)
1 tablespoon rice wine or dry sherry
1 teaspoon brown sugar
1 tablespoon cornstarch
1/4 cup water or beef broth
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (adjust to taste)
2 green onions, sliced for garnish
Steamed rice for serving
Instructions
Slice your flank steak against the grain into thin strips about 1/4 inch thick. For maximum tenderness, place the meat in the freezer for 15-20 minutes before slicing—this firms it up just enough to make thin, even cuts easier. In a medium bowl, toss the beef strips with 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Let it rest for 15-20 minutes if time allows.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice wine, brown sugar, cornstarch, water or broth, black pepper, and red pepper flakes until smooth. This balanced sauce combines umami, sweetness, and a gentle heat that perfectly complements the pepper steak components.
Heat 1 tablespoon of oil in a large wok or skillet over high heat until just smoking. Add the beef in a single layer (work in batches if necessary to avoid overcrowding) and cook for 1-2 minutes per side until seared but still slightly pink inside. Transfer to a clean plate and set aside.
Add the remaining tablespoon of oil to the same pan. Add onions and stir-fry for 2 minutes until they begin to soften. Add bell peppers and continue stir-frying for another 2-3 minutes until vegetables are crisp-tender. The key is maintaining high heat to achieve that characteristic sizzling effect while ensuring the vegetables retain some crunch.
Add the minced garlic and grated ginger to the vegetables and stir-fry for 30 seconds until fragrant. Return the beef to the pan, along with any accumulated juices. Pour the sauce over everything and stir continuously as it thickens, about 1-2 minutes. The cornstarch will activate in the heat, creating that glossy restaurant-style sauce that clings perfectly to each piece.
Once the sauce has thickened to your desired consistency, remove from heat. Taste and adjust seasonings if needed. Garnish with sliced green onions for a fresh finish and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Chinese