Of course! Chinese Pepper Steak is a classic American-Chinese takeout dish that is surprisingly easy to make at home. It’s all about tender beef, crisp bell peppers, and a savory, slightly sweet sauce. The key is velveting the beef—a Chinese technique that ensures it’s incredibly tender.
Here is a detailed, authentic-tasting recipe.
Chinese Pepper Steak with Onions
This recipe breaks down the process into simple steps for a result that rivals your favorite restaurant.
Ingredients:
For the Velveting and Beef:
· 1 lb flank steak or sirloin, sliced very thinly against the grain
· 1 tablespoon soy sauce
· 1 tablespoon Shaoxing wine (or dry sherry)
· 2 teaspoons cornstarch
· 1 teaspoon baking soda (optional, but great for extra tenderness)
· 1 tablespoon water
For the Stir-Fry Sauce:
· ⅓ cup low-sodium soy sauce
· 3 tablespoons oyster sauce
· 2 tablespoons water or beef broth
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 tablespoon brown sugar
· 2 teaspoons cornstarch
· 1 teaspoon sesame oil
· ½ teaspoon black pepper (freshly ground is best)
For the Stir-Fry:
· 3 tablespoons neutral oil (like vegetable or peanut), divided
· 1 large green bell pepper, cut into 1-inch pieces
· 1 large red bell pepper, cut into 1-inch pieces
· 1 large yellow onion, sliced into wedges
· 3-4 cloves garlic, minced
· 1 tablespoon fresh ginger, minced
· (Optional) 1-2 fresh red chilies (like Fresno), sliced, or 1 tsp red pepper flakes
Instructions:
- Velvet the Beef (The Most Important Step):
· Slice the Beef: Place the flank steak in the freezer for 15-20 minutes to firm it up, making it easier to slice thinly. Slice it as thinly as possible against the grain (this is crucial for tenderness).
· Marinate: In a medium bowl, whisk together the 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 tsp cornstarch, and 1 tbsp water. The baking soda is a tenderizing hack—if using, mix it with 1 tbsp water separately and massage it into the beef first, let it sit for 15-20 minutes, then rinse the beef thoroughly and pat dry before adding the other marinade ingredients.
· Add the sliced beef to the marinade, ensuring each piece is coated. Let it marinate for at least 15-20 minutes at room temperature.
- Prepare the Sauce and Vegetables:
· In a small bowl or measuring cup, whisk all the stir-fry sauce ingredients together until the cornstarch and sugar are dissolved. Set aside.
· Chop all your vegetables (bell peppers, onion, garlic, ginger) and have them ready near the stove. Stir-frying is fast!
- Cook the Beef:
· Heat a large wok or heavy-bottomed skillet over high heat until very hot. Add 1-2 tablespoons of oil.
· Working in batches to avoid overcrowding (which steams the meat), add the beef in a single layer. Let it sear for 1 minute without moving, then stir-fry for another 1-2 minutes until just cooked through. It will finish cooking later. Remove the beef and set it aside on a clean plate.
- Stir-Fry the Aromatics and Vegetables:
· Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
· Add the sliced onions and stir-fry for 1-2 minutes until they start to soften.
· Add the bell peppers (and fresh chilies if using) and stir-fry for another 2-3 minutes. You want them to be crisp-tender (still have a slight crunch).
- Combine Everything:
· Give the prepared sauce a quick stir (the cornstarch will have settled) and pour it into the wok with the vegetables.
· Let the sauce come to a simmer. It will thicken and become glossy within 30-60 seconds.
· Return the cooked beef and any accumulated juices back to the wok. Toss everything together vigorously to coat in the sauce and heat the beef through. This should take no more than 1 minute.
- Serve Immediately:
· Remove from heat and serve immediately over a bed of steamed jasmine rice or fried rice.
Key Tips for Authentic Takeout Flavor & Texture:
· Velveting is Non-Negotiable: This is the secret technique Chinese restaurants use. The cornstarch marinade creates a protective layer that seals in the beef’s juices, resulting in incredibly tender slices. The baking soda is an optional pro-tenderizer.
· HIGH Heat: Your wok or pan must be screaming hot to achieve wok hei (the “breath of the wok”), that signature smoky flavor, and to avoid steaming the vegetables.
· Mise en Place (Everything in its Place): Have all your ingredients chopped, measured, and within arm’s reach. The cooking process is lightning fast, and there’s no time to chop garlic once you’ve started.
· Don’t Overcook the Beef: It cooks in just a few minutes. If you overcook it during the initial sear, it will become tough when added back to the wok.
· Slice Against the Grain: Look for the lines running through the steak (the muscle grain) and cut perpendicular to them. This shortens the muscle fibers, making the beef much easier to chew.
Common Variations:
· With Tomatoes: Some versions add a chopped tomato or two at the very end of cooking, just to warm through.
· Different Peppers: Use only green bell peppers for a more traditional look, or add a variety of colors.
· Spice Level: Adjust the heat with more or less fresh chili or red pepper flakes.
Enjoy your homemade Chinese Pepper Steak! It’s faster than ordering delivery and you get to control the quality of every ingredient.