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This savory Chinese pepper steak is a quick and flavorful stir-fry that transforms simple ingredients into a deliciously tender and vibrant meal. The combination of marinated beef strips with crisp bell peppers, sweet onions, and juicy tomatoes delivers a balanced taste of sweet, savory, and umami, perfect for satisfying weeknight dinners or casual gatherings.
I first made this recipe while trying to recreate a family favorite from my childhood. After a few attempts to perfect the marinade, this version captured those comforting flavors that bring back warm Sunday dinners with relatives.
Ingredients
- Beef top sirloin steak: The best choice for stir-fry due to its tenderness and rich beef flavor Choose lean cuts with minimal fat for consistent cooking
- Soy sauce: Provides a deep umami base flavor Use low sodium if you want to control salt intake carefully
- White sugar: Balances salty soy and helps caramelize the beef For a more complex flavor brown sugar is a great alternative
- Cornstarch: Thickens the sauce and tenderizes beef Always mix with liquid before adding to prevent clumps
- Ground ginger: Adds subtle warmth and authentic Asian aroma Fresh ginger can be used for more vibrant flavor
- Vegetable oil: Neutral in taste and has a high smoke point ideal for stir-frying Peanut oil is a flavorful substitute
- Red onion: Adds natural sweetness and crunch Pick firm onions with tight skins for best texture
- Green bell pepper: Gives vibrant color and crispness Red or yellow bell peppers are good alternatives
- Tomatoes: Bring acidity and brightness Choose Roma tomatoes as they hold their shape well during cooking
Step-by-Step Instructions
- Slice the Beef:
- Cut the top sirloin into thin half-inch strips against the grain This breaks down muscle fibers for tenderness For easier slicing chill the beef in the freezer for about 20 minutes until slightly firm
- Prepare the Marinade:
- Whisk soy sauce sugar cornstarch and ground ginger together in a bowl until completely smooth The sugar should dissolve fully to ensure balanced sweetness This mixture flavors the beef and creates the sauce’s glossy finish
- Marinate the Beef:
- Add the beef strips to the marinade and mix thoroughly so every piece is coated Let it rest for at least 15 minutes at room temperature or up to 2 hours in the fridge The cornstarch tenderizes while the flavors seep in
- Sear the Beef:
- Heat one tablespoon vegetable oil in a wok or large skillet until it shimmers Add beef in small batches to avoid overcrowding which causes steaming Cook each batch for about 3 minutes until edges caramelize but interior remains slightly pink Remove and set aside
- Add Vegetables:
- Return the wok to high heat and add remaining oil Toss in red onions and stir continuously for about 2 minutes until softened but still crisp High heat gives onions a smoky char enhancing flavor
- Incorporate the Bell Pepper:
- Add green bell pepper and continue stir-frying for 2 minutes This keeps peppers vibrant and crunchy, preserving freshness and bringing bright notes
- Blend in the Tomatoes:
- Add tomato wedges and return the beef along with any juices to the pan Gently toss everything for 1 to 2 minutes just until tomatoes start releasing juices but still hold shape The tomato juices mix with the marinade creating a rich sauce
- Serve and Relish:
- Transfer the dish to a serving plate Garnish with green onions if desired and serve immediately For a complete meal pair with steamed rice or noodles to soak up the delicious sauce
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My favorite is watching the glossy marinade transform into a thick, flavorful sauce. The first time I nailed that texture my husband was convinced we had ordered takeout Now it’s our go-to Friday night dinner tradition.
Make Ahead Tips
You can slice the beef and vegetables up to two days before cooking Keep them stored separately in airtight containers for freshness Preparing the marinade ahead is also possible Simply combine the beef with the marinade when you are ready to start cooking This shortcut makes the cooking process incredibly fast and stress-free during busy days
Perfect Pairing Ideas
While steamed white rice is classic try cauliflower rice for a low-carb twist or serve over thin rice noodles for variety Steamed broccoli or a crisp cucumber salad with rice vinegar complements the flavors nicely Homemade egg rolls or spring rolls make a great addition when entertaining friends or family
The Secret to Restaurant-Quality Results
Using very high heat and constant stirring helps achieve the iconic "wok hei" or breath of the wok flavor that gives Chinese stir-fries their characteristic smokiness If your stove cannot reach extreme heat work in small batches to maintain temperature Avoid overcrowding which causes steaming rather than searing Let your pan reheat fully between batches so you get perfect caramelization every time
Recipe FAQs
- → How do I keep the beef tender?
Slicing the beef thinly against the grain and marinating it in a mixture of soy sauce, sugar, cornstarch, and ginger helps break down the muscle fibers and infuse flavor, resulting in tender, juicy meat.
- → Can I use a different cut of beef?
Yes, flank or skirt steak are excellent alternatives as long as you slice them thinly against the grain to maintain tenderness and even cooking.
- → Can I substitute the vegetables?
Definitely! Feel free to swap in vegetables like broccoli, snap peas, or carrots depending on your taste preferences or availability.
- → What pairs well with this dish?
Steamed jasmine or basmati rice are classic pairings, but noodles or cauliflower rice also complement the dish nicely, offering different textures and carb options.
- → How can I make the dish spicier?
Add sliced fresh chili peppers, a pinch of red pepper flakes, or a drizzle of chili oil during cooking to increase the heat while preserving the dish’s overall flavor balance.
- → What is the secret to achieving restaurant-quality flavor?
Cooking over very high heat and continuously stirring keeps the ingredients moving, which creates a smoky 'wok hei' flavor and prevents steaming, ensuring a savory, well-seared finish.