Pepper steak with beef strips (Printable version)

Tender beef and crisp bell peppers tossed in a savory black pepper sauce for a quick, satisfying dish.

# What you need:

→ Meats

01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 green bell pepper, sliced into strips
04 - 1 medium yellow onion, sliced
05 - 2 cloves garlic, minced
06 - 2 spring onions, sliced (for garnish)

→ Sauce

07 - 2 tbsp soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp Shaoxing wine or dry sherry
10 - 2 tsp freshly ground black pepper
11 - 1 tsp cornstarch
12 - 1 tsp sugar
13 - 2 tbsp water
14 - 1 tsp sesame oil

→ For Cooking

15 - 2 tbsp vegetable oil

# How To:

01 - Combine soy sauce, oyster sauce, Shaoxing wine, black pepper, cornstarch, sugar, water, and sesame oil in a small bowl. Stir until smooth and set aside.
02 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the steak strips and stir-fry for 2 to 3 minutes until browned but still tender. Transfer beef to a plate.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry sliced onion and minced garlic for 1 minute until fragrant.
04 - Add red and green bell peppers to the pan and stir-fry for 2 to 3 minutes until slightly tender yet crisp.
05 - Return the cooked beef to the pan, pour in the prepared sauce, and toss to coat evenly. Cook for another 1 to 2 minutes until the sauce thickens slightly and ingredients are heated through.
06 - Remove from heat, sprinkle with sliced spring onions, and serve immediately, ideally alongside steamed rice.

# Expert Advice:

01 -
  • It comes together in just 30 minutes, but tastes like you've been cooking all day
  • The tender beef and crisp peppers create this perfect textural dance that keeps your fork moving
  • Once you nail the sauce technique, you'll find yourself making this on repeat for weeknight wins
02 -
  • Slice your beef against the grain—this single step is the difference between tender perfection and chewy regret. Look at the muscle fibers on your steak and cut perpendicular to them.
  • The sauce must be mixed before the cooking starts. Once the wok is going, there's no time for whisking. This is non-negotiable.
  • Don't overcrowd the pan or cover the beef with sauce before it's seared. You need dry heat first to build flavor, or everything steams instead of fries.
03 -
  • If you don't have Shaoxing wine, dry sherry works, but in a pinch, dry white wine or even a splash of rice vinegar shifted the balance interestingly—experiment based on what's in your pantry
  • Toast your black pepper in a dry pan for 30 seconds before grinding it fresh. This tiny step elevates the entire dish, releasing volatile oils that transform the sauce from good to unforgettable

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