Chinese Pepper Steak
Chinese Pepper Steak
Ingredients
For the Beef and Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1 tablespoon Kinder's Salt Pepper Garlic Seasoning, or to taste
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
For the Vegetables and Aromatics
- 1 white onion, large, chopped into wedges
- 1 yellow bell pepper, cored, seeded, and chopped into large pieces
- 1 green bell pepper, cored, seeded, and chopped into large pieces
- 1 red bell pepper, cored, seeded, and chopped into large pieces
- 1 inch fresh ginger, peeled, thinly sliced, then finely minced
- 4 cloves garlic, peeled, thinly sliced, then finely minced
- 1 tablespoon vegetable oil, as needed for stir-frying
For the Sauce and Finishing
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 4 cups steamed white rice, for serving
Instructions
- 1
Prepare the vegetables: Chop the white onion into large wedges. Core, seed, and chop the yellow, green, and red bell peppers into similarly large, bite-sized pieces and set aside in a bowl. Peel, thinly slice, and then finely mince the fresh ginger. Peel, thinly slice, and then finely mince the garlic cloves.
⏱️ 10 min
- 2
Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak with Kinder's Salt Pepper Garlic Seasoning, 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of granulated sugar, and 1 tablespoon of cornstarch. Mix thoroughly by hand until all the beef pieces are evenly coated. Cover the bowl with foil and refrigerate for 15-20 minutes to marinate.
⏱️ 5 min
- 3
Cook the beef: Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil, if needed. Once hot, add the marinated beef and stir-fry until it is cooked through and lightly browned, about 3-5 minutes. Remove the cooked beef and any accumulated juices from the pan and set aside on a plate.
⏱️ 5 min
- 4
Sauté the aromatics and vegetables: In the same pan (add a little more oil if necessary), add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant. Add the chopped white onion and stir-fry for 1-2 minutes until slightly softened. Then, add the chopped yellow, green, and red bell peppers and continue to stir-fry until they are tender-crisp, about 3-4 minutes.
⏱️ 5 min
- 5
Combine and thicken: Return the cooked beef and its juices to the pan with the vegetables. Add the oyster sauce, 1 teaspoon of dark soy sauce, and paprika. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and evenly coats all the beef and vegetables.
⏱️ 5 min
- 6
Serve immediately: Remove from heat and serve the Chinese Pepper Steak hot, typically alongside steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Pepper Steak
Ingredients
For the Beef and Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1 tablespoon Kinder's Salt Pepper Garlic Seasoning, or to taste
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
For the Vegetables and Aromatics
- 1 white onion, large, chopped into wedges
- 1 yellow bell pepper, cored, seeded, and chopped into large pieces
- 1 green bell pepper, cored, seeded, and chopped into large pieces
- 1 red bell pepper, cored, seeded, and chopped into large pieces
- 1 inch fresh ginger, peeled, thinly sliced, then finely minced
- 4 cloves garlic, peeled, thinly sliced, then finely minced
- 1 tablespoon vegetable oil, as needed for stir-frying
For the Sauce and Finishing
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 4 cups steamed white rice, for serving
Instructions
- 1
Prepare the vegetables: Chop the white onion into large wedges. Core, seed, and chop the yellow, green, and red bell peppers into similarly large, bite-sized pieces and set aside in a bowl. Peel, thinly slice, and then finely mince the fresh ginger. Peel, thinly slice, and then finely mince the garlic cloves.
⏱️ 10 min - 2
Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak with Kinder's Salt Pepper Garlic Seasoning, 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of granulated sugar, and 1 tablespoon of cornstarch. Mix thoroughly by hand until all the beef pieces are evenly coated. Cover the bowl with foil and refrigerate for 15-20 minutes to marinate.
⏱️ 5 min - 3
Cook the beef: Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil, if needed. Once hot, add the marinated beef and stir-fry until it is cooked through and lightly browned, about 3-5 minutes. Remove the cooked beef and any accumulated juices from the pan and set aside on a plate.
⏱️ 5 min - 4
Sauté the aromatics and vegetables: In the same pan (add a little more oil if necessary), add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant. Add the chopped white onion and stir-fry for 1-2 minutes until slightly softened. Then, add the chopped yellow, green, and red bell peppers and continue to stir-fry until they are tender-crisp, about 3-4 minutes.
⏱️ 5 min - 5
Combine and thicken: Return the cooked beef and its juices to the pan with the vegetables. Add the oyster sauce, 1 teaspoon of dark soy sauce, and paprika. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and evenly coats all the beef and vegetables.
⏱️ 5 min - 6
Serve immediately: Remove from heat and serve the Chinese Pepper Steak hot, typically alongside steamed white rice.