Chinese Pepper Steak
Chinese Pepper Steak
Ingredients
For the Beef
- 1 1/2 pounds flank steak, sliced thin against the grain
For the Marinade
- 1 tablespoon Kinder's Salt Pepper Garlic Seasoning, or to taste
- 3 tablespoons Kikkoman soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
For the Vegetables
- 1 large onion, cut into large wedges
- 1 red bell pepper, cored, seeded, and chopped into large pieces
- 1 yellow bell pepper, cored, seeded, and chopped into large pieces
- 1 green bell pepper, cored, seeded, and chopped into large pieces
- 1 inch fresh ginger, peeled and thinly sliced or julienned
- 3 garlic cloves, peeled and thinly sliced
- 2 tablespoons vegetable oil, divided
For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon paprika, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Place the thinly sliced flank steak in a medium bowl. Add Kinder's Salt Pepper Garlic Seasoning, 3 tablespoons of Kikkoman soy sauce, 1 tablespoon of dark soy sauce, and 2 tablespoons of granulated sugar. Mix thoroughly by hand until the beef is well coated. Cover the bowl and refrigerate to marinate for 15-20 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the vegetables. Cut the large onion into irregular wedges. Core, seed, and chop the red, yellow, and green bell peppers into large, bite-sized pieces. Peel and thinly slice or julienne the fresh ginger. Peel and thinly slice the garlic cloves.
⏱️ 15 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until shimmering. Add the marinated beef to the hot pan and cook, stirring occasionally, until it is browned and cooked through, about 3-5 minutes. Once cooked, remove the beef from the pan and set it aside, along with any accumulated pan juices.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the chopped ginger and garlic and stir-fry briefly until fragrant, about 30 seconds. Add the chopped onion and all three colors of bell peppers to the wok. Stir-fry the vegetables until they are slightly tender-crisp, about 3-4 minutes.
⏱️ 5 min
- 5
Return the cooked beef and its juices to the wok with the vegetables. Add 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, and 1/2 teaspoon of paprika. Stir everything together to combine the flavors.
⏱️ 2 min
- 6
In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Pour the cornstarch slurry into the wok, stirring continuously. The sauce will thicken, coating the beef and vegetables, in about 1-2 minutes.
⏱️ 2 min
- 7
Serve the Chinese Pepper Steak hot, alongside a mound of freshly cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Pepper Steak
Ingredients
For the Beef
- 1 1/2 pounds flank steak, sliced thin against the grain
For the Marinade
- 1 tablespoon Kinder's Salt Pepper Garlic Seasoning, or to taste
- 3 tablespoons Kikkoman soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
For the Vegetables
- 1 large onion, cut into large wedges
- 1 red bell pepper, cored, seeded, and chopped into large pieces
- 1 yellow bell pepper, cored, seeded, and chopped into large pieces
- 1 green bell pepper, cored, seeded, and chopped into large pieces
- 1 inch fresh ginger, peeled and thinly sliced or julienned
- 3 garlic cloves, peeled and thinly sliced
- 2 tablespoons vegetable oil, divided
For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon paprika, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Place the thinly sliced flank steak in a medium bowl. Add Kinder's Salt Pepper Garlic Seasoning, 3 tablespoons of Kikkoman soy sauce, 1 tablespoon of dark soy sauce, and 2 tablespoons of granulated sugar. Mix thoroughly by hand until the beef is well coated. Cover the bowl and refrigerate to marinate for 15-20 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the vegetables. Cut the large onion into irregular wedges. Core, seed, and chop the red, yellow, and green bell peppers into large, bite-sized pieces. Peel and thinly slice or julienne the fresh ginger. Peel and thinly slice the garlic cloves.
⏱️ 15 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until shimmering. Add the marinated beef to the hot pan and cook, stirring occasionally, until it is browned and cooked through, about 3-5 minutes. Once cooked, remove the beef from the pan and set it aside, along with any accumulated pan juices.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the chopped ginger and garlic and stir-fry briefly until fragrant, about 30 seconds. Add the chopped onion and all three colors of bell peppers to the wok. Stir-fry the vegetables until they are slightly tender-crisp, about 3-4 minutes.
⏱️ 5 min - 5
Return the cooked beef and its juices to the wok with the vegetables. Add 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, and 1/2 teaspoon of paprika. Stir everything together to combine the flavors.
⏱️ 2 min - 6
In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Pour the cornstarch slurry into the wok, stirring continuously. The sauce will thicken, coating the beef and vegetables, in about 1-2 minutes.
⏱️ 2 min - 7
Serve the Chinese Pepper Steak hot, alongside a mound of freshly cooked white rice.
⏱️ 1 min