Sizzling Chinese Pepper Steak (Print-Friendly Version)

Tender beef strips stir-fried with crisp bell peppers and onions in a savory Asian-inspired sauce that's better than takeout.

# What You'll Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons cornstarch
03 - 2 tablespoons soy sauce
04 - 2 tablespoons sesame oil, divided

→ Vegetables

05 - 1 large onion, thinly sliced
06 - 1 red bell pepper, sliced into strips
07 - 1 green bell pepper, sliced into strips
08 - 3 cloves garlic, minced
09 - 1 teaspoon fresh ginger, minced

→ Sauce

10 - 1/4 cup soy sauce
11 - 1 tablespoon oyster sauce
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon sugar
15 - 1/4 cup water

→ Optional Garnish

16 - 1 teaspoon sesame seeds
17 - 2 tablespoons green onions, chopped

# How to Make It:

01 - In a medium bowl, combine thinly sliced steak with cornstarch and soy sauce. Toss well to coat evenly and let sit for 15 minutes.
02 - Whisk soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water in a small bowl. Set aside.
03 - Heat 1 tablespoon of sesame oil in a wok or skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for 2–3 minutes per side until browned and cooked through. Work in batches if needed. Transfer to a plate and set aside.
04 - In the same wok, heat the remaining sesame oil. Add onion, bell peppers, garlic, and ginger. Stir-fry for 3–5 minutes or until vegetables are tender.
05 - Return the beef to the wok with the cooked vegetables. Add the prepared sauce and stir well to coat everything evenly. Cook for 2 more minutes until heated through. Garnish with sesame seeds and green onions if desired.

# Additional Tips:

01 - For extra heat, add red pepper flakes, chili oil, or sliced red chili to the stir-fry.
02 - Make slicing meat easier by freezing it for 15–20 minutes before cutting.
03 - Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or soy sauce.
04 - This recipe works well with chicken breast, shrimp, or tofu as alternatives to beef.

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