Chinese Pepper Steak Recipe

Flank steak: Thinly sliced beef that cooks quickly and absorbs flavors well.

Bell peppers: Adds color and a sweet, slightly tangy flavor to the dish.

Onion: Provides a mild, sweet flavor that complements the other ingredients.

Garlic: Adds a pungent, aromatic flavor to the dish.

Soy sauce: A salty, umami-rich sauce that forms the base of the marinade.

Oyster sauce: Adds depth and a slightly sweet, savory flavor to the sauce.

Cornstarch: Helps to thicken the sauce and gives the steak a velvety texture.

Beef broth: Adds richness and depth to the sauce.

Vegetable oil: Used for stir-frying the ingredients.

Black pepper: Adds a mild heat and enhances the overall flavor.

Sugar: Balances the savory and salty flavors with a touch of sweetness.

When marinating the steak, ensure that each slice is evenly coated with the soy sauce, oyster sauce, cornstarch, and black pepper. This not only enhances the flavor but also helps to tenderize the meat. For an even better result, let the steak marinate for at least 30 minutes instead of the suggested 10 minutes. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful and tender pepper steak.

• thinly sliced flank steak - Substitute with thinly sliced sirloin steak: Sirloin steak is tender and flavorful, making it a good alternative to flank steak.

• thinly sliced flank steak - Substitute with thinly sliced chicken breast: For a lighter option, chicken breast can be used and will still absorb the flavors well.

• sliced bell peppers - Substitute with sliced poblano peppers: Poblano peppers add a mild heat and a slightly different flavor profile.

• sliced bell peppers - Substitute with sliced zucchini: Zucchini provides a similar texture and absorbs the sauce well.

• sliced onion - Substitute with sliced shallots: Shallots have a milder and sweeter flavor compared to onions.

• sliced onion - Substitute with leeks: Leeks offer a subtle onion flavor and a slightly different texture.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• minced garlic - Substitute with minced ginger: Ginger adds a different but complementary flavor to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar thick and savory profile, though it is slightly sweeter.

• oyster sauce - Substitute with mushroom sauce: Mushroom sauce can mimic the umami flavor of oyster sauce for a vegetarian option.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• cornstarch - Substitute with potato starch: Potato starch is another effective thickener and can be used in the same quantity.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will slightly alter the flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and works well for cooking.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for stir-frying.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different dimension to the dish.

• sugar - Substitute with honey: Honey provides sweetness and a slight floral note.

• sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor.

• Allow the pepper steak to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled pepper steak into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in.

• Store the container in the refrigerator if you plan to consume the pepper steak within 3-4 days. This keeps the flavors intact and the vegetables crisp.

• For longer storage, place the pepper steak in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag. This helps prevent freezer burn and preserves the quality of the steak and vegetables.

• To reheat, thaw the pepper steak in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the dish.

• Reheat the pepper steak in a pan over medium heat. Add a splash of beef broth or water to help rehydrate the sauce and prevent it from drying out.

• Stir occasionally until the pepper steak is heated through. Avoid overcooking to keep the steak tender and the vegetables crisp.

• Alternatively, you can reheat the pepper steak in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil or beef broth to the pan.
  3. Once the oil is hot, add the leftover Chinese pepper steak.
  4. Stir occasionally, ensuring the steak and vegetables are evenly heated.
  5. Cook for about 5-7 minutes until everything is thoroughly warmed.

• Microwave Method:

  1. Place the Chinese pepper steak in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chinese pepper steak in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the steak and vegetables are heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Chinese pepper steak in the steamer basket.
  3. Cover and steam for about 5-10 minutes.
  4. Check to ensure the steak and vegetables are thoroughly heated.

• Sous Vide Method:

  1. Place the Chinese pepper steak in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Pan: A large, flat-bottomed pan is essential for stir-frying the ingredients evenly and achieving a good sear on the steak.

• Knife: A sharp knife is necessary for slicing the flank steak, bell peppers, and onion thinly and uniformly.

• Cutting board: A sturdy cutting board provides a safe surface for chopping and slicing the ingredients.

• Mixing bowl: A mixing bowl is used to marinate the steak with soy sauce, oyster sauce, cornstarch, and black pepper.

• Measuring cups: Measuring cups are used to accurately measure the soy sauce, oyster sauce, and beef broth.

• Measuring spoons: Measuring spoons are used to measure the cornstarch, black pepper, and sugar.

• Spatula: A spatula is useful for stirring and flipping the ingredients in the pan.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

• Tongs: Tongs are helpful for handling the steak and vegetables while cooking.

• Small bowl: A small bowl can be used to mix the cornstarch with a bit of water if you need to thicken the sauce further.

• Stove: A stove is necessary to heat the pan and cook the ingredients.

Prep ingredients ahead: Slice the flank steak, bell peppers, and onion in advance to save time during cooking.

Use a single pan: Minimize cleanup by using the same pan for both the steak and vegetables.

Quick marination: Marinate the steak while prepping other ingredients to maximize efficiency.

Pre-mix sauces: Combine soy sauce, oyster sauce, and cornstarch in a bowl beforehand for easy addition.

High heat cooking: Use medium-high heat to quickly stir-fry the garlic, steak, and vegetables to save time.