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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.

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.

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.

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.

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.

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.

Serve the Chinese Pepper Steak hot, alongside a mound of freshly cooked white rice.


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.

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.

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.

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.

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.

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.

Serve the Chinese Pepper Steak hot, alongside a mound of freshly cooked white rice.
