Chinese Pepper Steak
Quick and bold stir-fried flank steak with bright peppers and savory sauce, ready in just 30 minutes.
Ingredients
For the Steak
- 1 lb flank steak, sliced thinly against the grain Slice against the grain for tenderness.
- 2 tablespoons soy sauce Provides salty flavor.
- 1 tablespoon oyster sauce Adds a rich umami taste.
- 2 teaspoons cornstarch Used for marinating to make the meat tender.
- 1/2 teaspoon sugar Balances flavors.
- 1/2 teaspoon ground black pepper Adds spice to the marinade.
- 2 tablespoons vegetable oil, divided Used for cooking the steak and vegetables.
For the Vegetables
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon fresh ginger, minced Adds a fresh, zesty flavor.
Instructions
Marinate the Steak
- In a bowl, whisk together soy sauce, oyster sauce, cornstarch, sugar, and black pepper. Toss the sliced steak to coat and let rest at least 15 minutes.
Cook the Steak
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the steak and stir-fry 2–3 minutes until browned but not fully cooked. Remove and set aside.
Stir-Fry Vegetables
- Add the remaining tablespoon oil to the pan. Stir in bell peppers, onion, garlic, and ginger. Cook 2–3 minutes until vegetables are tender-crisp.
Combine
- Return the steak to the pan with the vegetables. Stir and cook another 2 minutes until steak is fully cooked and flavors blend. Serve hot.
Notes
Serve over steamed rice or hot noodles. Garnish with sliced green onions or a drizzle of sesame oil. Can be paired with a bright side like roasted broccoli and sweet potato chickpea salad.