Savory Chinese Pepper Steak (Print Format)
Tender marinated beef stir-fried with crunchy peppers, onions, and juicy tomatoes, bursting with bold flavors.
# Ingredients:
→ Meat
01 -
1 lb beef top sirloin steak, thinly sliced against the grain
→ Marinade
02 -
3 tbsp soy sauce (low sodium preferred)
03 -
1 tbsp white sugar
04 -
1 tbsp cornstarch
05 -
1 tsp ground ginger
→ Vegetables
06 -
1 tbsp vegetable oil
07 -
1 medium red onion, sliced
08 -
1 green bell pepper, sliced
09 -
2 Roma tomatoes, cut into wedges
# Steps:
01 -
Trim the beef into half-inch thick strips against the grain for optimal tenderness. For easier handling, chill the beef in the freezer for 20 minutes before slicing.
02 -
Whisk together soy sauce, white sugar, cornstarch, and ground ginger in a bowl until smooth and sugar is fully dissolved.
03 -
Combine beef strips with the marinade, ensuring every piece is coated. Let rest at room temperature for 15 minutes or refrigerate up to 2 hours for enhanced flavor.
04 -
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering. Cook beef in small batches for 3 minutes each until caramelized on the exterior but still slightly pink inside. Remove and set aside.
05 -
Return wok to high heat with remaining oil. Stir-fry sliced red onion for 2 minutes until slightly softened yet retaining crispness and developing a slight char.
06 -
Incorporate green bell pepper slices and stir-fry an additional 2 minutes to preserve vibrant color and crunch.
07 -
Add tomato wedges and return seared beef along with any accumulated juices to the wok. Toss gently for 1 to 2 minutes until tomatoes release some juice but maintain shape, allowing sauce to thicken.
08 -
Transfer the stir-fry to a serving dish and garnish with optional sliced green onions. Serve immediately with steamed rice, noodles, or cauliflower rice.
# Tips:
01 -
For tender beef, slice against the grain and marinate sufficiently to tenderize. Use high heat and avoid overcrowding the pan to achieve proper searing and wok hei.