1-Getting Started with Prep Work: We all appreciate a recipe that guides us step by step, and this one for Chinese pepper steak is no exception. First, slice the flank steak thinly across the grain for that tender bite we’re aiming for strips about 1/8 to 1/4 inch thick, which is easier if the meat is slightly frozen. Then, marinate it by mixing in 1 1/2 tablespoons water, 2 teaspoons cornstarch, 2 teaspoons neutral oil, 2 teaspoons oyster sauce, 2 teaspoons Shaoxing wine, and 1/4 teaspoon baking soda. Let it sit for at least 30 minutes, or overnight for tougher cuts, to really lock in that juiciness. This velveting technique is our secret for keeping the beef tender and flavorful.

2-Whipping Up the Sauce and Veggies: Next, prepare the sauce in a separate bowl by combining 1/2 cup low sodium chicken stock, 1 tablespoon cornstarch, 1 1/2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil, and 1/8 teaspoon white pepper. Set it aside so the flavors meld. For the vegetables, cut 1 green bell pepper, 1/2 red bell pepper, and 1 medium onion into 1-inch pieces or thin strips to ensure even cooking.

3-Cooking and Finishing Touches: Now, heat a wok or large skillet over high heat until it’s smoking, then add 1 tablespoon neutral oil. Sear the beef strips for about 30 seconds per side until they’re 80% cooked, and return them to the marinating bowl with their juices. Reduce the heat to medium-high, add the remaining 1 tablespoon neutral oil, and sauté 1/2 teaspoon minced ginger if using, followed by 2 chopped garlic cloves, the bell peppers, and onion. Stir-fry for 1 minute to keep things crisp.

Add the beef back in and stir for 15 seconds, then crank up the heat to high. Pour in the sauce, stirring to recombine the cornstarch, and cook until it thickens. If needed, adjust with a bit more stock or water. For a complete meal, serve it hot with steamed rice. This method, as outlined in the directions, takes about 45 minutes prep and 15 minutes cooking, totaling around 1 hour. If we want to try other beef dishes, check out our beef bourguignon guide for more ideas.