Chinese Pepper Steak Stir-Fry

This Chinese Pepper Steak Stir-Fry brings tender beef together with colorful peppers, onions, and juicy tomatoes for a lively and savory dinner. The balance of soy sauce and a touch of sweetness in the marinade enhances the natural flavors of the beef while the fresh vegetables add a satisfying crunch and brightness. It’s a quick stir-fry that never fails to impress, perfect for busy weeknights when you want something tasty but uncomplicated.

I first made this recipe when experimenting with quick Asian-inspired meals, and now it’s a regular request from friends who visit for dinner. The combination of textures and flavors always hits the spot.

Ingredients

• Beef top sirloin steak: choose a cut with good marbling for tenderness and flavor
• Soy sauce: adds umami and saltiness, opt for naturally brewed if possible
• White sugar: balances the saltiness and brings a hint of sweetness to the sauce
• Cornstarch: helps thicken the marinade for a glossy finish on the beef
• Ground ginger: gives warmth and subtle spice, fresh ground or high-quality powder works best
• Vegetable oil: a neutral oil with a high smoke point ideal for stir-frying
• Red onion: cuts into large squares to keep a bit of bite and sweetness
• Green bell pepper: pick firm peppers with bright color for the best crunch
• Tomatoes: ripe but firm, cut into wedges to hold their shape when cooked

Step-by-Step Instructions

Slicing the Beef:

Slice the beef against the grain into half-inch thick strips. This slicing method breaks down muscle fibers and ensures the steak will remain tender after cooking. Take your time to get even thickness for consistent cooking.

Preparing the Marinade:

In a medium bowl, whisk together soy sauce, white sugar, cornstarch, and ground ginger until smooth and the sugar is fully dissolved. This mixture will both flavor and tenderize the beef.

Marinating the Beef:

Coat the beef strips in the marinade, pressing to ensure every strip is evenly covered. Let the beef absorb the flavors as you prepare the vegetables.

Cooking the Beef:

Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Cook the beef in batches to avoid overcrowding, stirring frequently to brown each strip evenly. This should take about three minutes per batch. Transfer the cooked beef to a bowl and set aside.

Sautéing the Onions:

In the same wok, return all the beef. Add the red onion and toss together, cooking for about two minutes until the onions soften slightly. This step allows the flavors to begin melding.

Adding Bell Peppers:

Stir in the green bell pepper pieces, cooking for another two minutes until tender but still vibrant in color. The quick cooking keeps the peppers crisp and fresh tasting.

Finishing with Tomatoes:

Add the tomato wedges last and gently mix. The tomatoes warm through and release some juices, adding a light tang and moisture to the dish.

Serving:

Serve the stir-fry piping hot. It pairs beautifully with steamed white or jasmine rice to soak up the delicious sauce.

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My favorite ingredient here is the fresh ginger in the marinade. It adds a bright warmth that lifts all the other flavors. One memorable family dinner involved cooking this recipe during a chilly weekend and sitting around the table sharing stories as the spicy aroma filled the kitchen. It quickly became a comfort food for us.

Storage Tips

Store leftover stir-fry in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave to maintain the beef’s tenderness and vegetable texture. It’s best not to freeze the tomato wedges separately as their texture can become mushy.

Ingredient Substitutions

You can swap sirloin for flank steak or skirt steak if preferred, just be sure to slice thinly against the grain. For a gluten-free option, use tamari instead of soy sauce. Brown sugar can replace white sugar for a deeper sweetness. Red bell pepper is a great alternative to green for a sweeter flavor.

Serving Suggestions

Serve the pepper steak over steamed jasmine rice, brown rice, or even noodles. A simple side of steamed broccoli or bok choy complements the dish well. Garnish with chopped scallions or a sprinkle of toasted sesame seeds for added texture.

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Cultural Context

Pepper steak is a popular dish in Chinese-American cuisine inspired by Cantonese stir-fries. It showcases the simple but effective technique of quick wok cooking that keeps ingredients vibrant and full of flavor. The balance of salty, sweet, and savory elements is classic in many Chinese stir-fries and appeals broadly.

Recipe FAQs

→ What cut of beef works best for this dish?

Top sirloin is ideal due to its tenderness and ability to hold up well when sliced thin and quickly stir-fried.

→ Why is cornstarch used in the marinade?

Cornstarch helps create a smooth, glossy coating on the beef that locks in juices during cooking.

→ How do I prevent vegetables from overcooking?

Stir-fry the vegetables briefly on medium-high heat to keep them vibrant and tender-crisp.

→ Can I substitute any ingredients in the marinade?

Soy sauce can be swapped for tamari for a gluten-free option, while sugar balances the marinade’s saltiness; alternative sweeteners may be used sparingly.

→ What's the best way to slice the beef?

Cut across the grain into half-inch strips to maximize tenderness and ensure quick, even cooking.