Easy Chinese Pepper Steak Recipe In 30 Minutes Flat
This incredible Chinese Pepper Steak delivers restaurant-quality tenderness and flavor in just 30 minutes! Using a simple velveting technique, the beef becomes amazingly tender while the savory sauce creates the perfect glossy coating. Perfect for busy weeknights when you crave authentic Asian flavors without the takeout wait.
Equipment
- Wok
- Chef’s knife
Ingredients
For the Beef & Velveting Marinade
- 12 ounces flank steak sliced against the grain
- 1.5 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil avocado or vegetable
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- 0.25 teaspoon baking soda for tenderizing
For the Stir-Fry Sauce
- 0.5 cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1.5 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce for color
- 0.5 teaspoon sugar to balance flavors
- 0.5 teaspoon sesame oil
- 0.125 teaspoon white pepper or to taste
For the Vegetables & Aromatics
- 1 green bell pepper cut into 1-inch pieces
- 0.5 red bell pepper cut into 1-inch pieces
- 1 medium onion cut into 1-inch pieces
- 2 tablespoons neutral oil divided
- 0.5 teaspoon ginger minced, optional
- 2 cloves garlic chopped
Instructions
- Slice the partially frozen flank steak against the grain into ¼-inch thick strips. This is crucial for maximum tenderness.
- In a medium bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Mix thoroughly until every piece is coated. This velveting marinade is the secret to restaurant-quality tenderness.
- Let the beef marinate for at least 30 minutes. For tougher cuts, marinate overnight in the refrigerator for optimal results.
- While the beef marinates, whisk together all the stir-fry sauce ingredients in a separate bowl: chicken stock, cornstarch, oyster sauce, Shaoxing wine, both soy sauces, sugar, sesame oil, and white pepper.
- Cut the bell peppers and onion into uniform 1-inch pieces to ensure even cooking. Mince the garlic and ginger if using.
- Heat your wok over high heat until smoking. Add 1 tablespoon of oil, swirling to coat. Sear the beef in a single layer for 30 seconds per side until 80% cooked. Transfer back to the marinade bowl.
- Reduce heat to medium-high. Add remaining oil. Add ginger (if using) and garlic, stir-frying for 10 seconds until fragrant. Add bell peppers and onions, stir-frying for 1 minute until slightly softened.
- Return the beef with any juices to the wok. Stir-fry for 15 seconds to combine. Increase heat to high and give the sauce a final stir before adding it to the wok.
- Stir-fry constantly until the sauce thickens and coats everything beautifully, about 1-2 minutes. The sauce should coat the back of a spoon when ready.
- Immediately transfer to a serving plate and serve hot over steamed rice for the perfect 30-minute meal!
Notes
For the best results, make sure your wok is smoking hot before adding ingredients. This creates that authentic 'wok hei' flavor. You can substitute Shaoxing wine with dry sherry if needed. Feel free to add other vegetables like broccoli or mushrooms - just adjust cooking times accordingly.