Pepper Steak
Updated Oct. 11, 2023
- Total Time
- 40 minutes, plus marinating time
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound beef flank or skirt steak (see Tip)
- 1tablespoon cornstarch
- 2½teaspoons freshly ground black pepper, plus more for serving
- 3½tablespoons soy sauce, plus more to taste
- 2tablespoons neutral oil, plus more for stir-frying
- 2medium fresh green bell peppers or Cubanelle peppers, cut into 1-inch pieces
- 1medium yellow onion, cut into 1-inch pieces
- 3garlic cloves, crushed and thinly sliced
- 1(1½-inch) piece ginger, peeled, crushed and thinly sliced
- Salt
- ¼cup Shaoxing wine or dry sherry
- 2tablespoons honey
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
399 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 27 grams protein; 837 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the beef: Cut the steak into 2- or 3-inch-wide pieces along the grain, then cut into thin slices against the grain. In a bowl, combine the steak, cornstarch, black pepper, 2½ tablespoons soy sauce and 2 tablespoons oil. Toss to mix, cover and marinate at room temperature for up to 30 minutes (see Tip), or in the refrigerator for up to 12 hours.
- Step 2
Stir-fry the beef: Heat a large wok or skillet over medium-high until a splash of water dropped into the pan evaporates quickly. Add enough oil to generously coat the pan, then add the beef in a single layer. Cook without flipping until the meat is browned around the edges, 2½ to 3 minutes, then stir constantly until browned all over, about 30 more seconds. Transfer to a plate.
- Step 3
Add the peppers, onion, garlic and ginger to the same wok, still over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 1 to 1½ minutes.
- Step 4
Add the meat back to the pan, along with the Shaoxing wine, honey and the remaining 1 tablespoon soy sauce. Cook, stirring constantly and scraping up any stuck-on bits, until the liquid reduces greatly and slicks the vegetables and beef, 30 seconds to 1 minute. Taste and adjust seasoning with salt, pepper or soy sauce as desired. Serve immediately with rice.
- If using a tougher cut like bottom round steak, add ¼ teaspoon baking soda to tenderize the meat, but don’t let it marinate for longer than 30 minutes or it’ll turn mushy.
Private Notes
Comments
Thanks, Carolyn, agree w/ all of this, but the ginger listing is not an error. I like to smash my ginger as I would my garlic before running my knife through. You get a fuzzier cut that melts into the stir-fry.
Don't use the Chinese cooking wine at the Asian grocery stores; they all have salt added. The closest to real Chinese wine is a Spanish Amontillado sherry, get it at any good wine store for $10.
stir in some crushed Chinese black beans to the soy sauce and toss in some fresh tomatoes at the end and you've got a dish I've enjoyed for over 50 years
I have made this several times and I absolutely love it! It started me on Asian cooking. Now I make Peking Duck as well.
Where can you get Shaoxing wine? I live in northern NJ where there's a ton of ethnic food and I can't locate it anywhere.
@Sue B. In north Jersey too. I find it in any Asian market, and sometimes in shop rite. It’s next to soy sauce etc. Sometimes it’s labeled as rice wine in bigger letters than the other name.
Suggested pairing: Cowboy Bebop