Pepper Steak Stir Fry (Print Version)

Tender beef, crisp peppers, and onion tossed in a glossy black pepper sauce for a fast one-pan dinner.

# Ingredients:

For the beef marinade

01 - 1 lb (450 g) flank steak or sirloin, thinly sliced across the grain
02 - 1 tablespoon low-sodium soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 tablespoon water
05 - 2 teaspoons cornstarch
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon neutral oil

For the sauce

09 - 1/2 cup (120 ml) low-sodium beef broth or chicken stock
10 - 2 tablespoons oyster sauce
11 - 1 tablespoon low-sodium soy sauce
12 - 1 teaspoon dark soy sauce, optional
13 - 1 teaspoon rice vinegar
14 - 1 teaspoon sugar
15 - 1 teaspoon cornstarch
16 - 1 teaspoon toasted sesame oil
17 - 1/2 teaspoon freshly ground black pepper

For the stir fry

18 - 2 tablespoons neutral oil, divided
19 - 1 medium yellow onion, sliced
20 - 1 red bell pepper, sliced into strips
21 - 1 green bell pepper, sliced into strips
22 - 4 garlic cloves, minced
23 - 1 teaspoon grated fresh ginger
24 - 2 scallions, sliced, for serving
25 - 1 teaspoon toasted sesame seeds, optional
26 - Cooked white rice, for serving

# Instructions:

01 - Cut the steak into thin strips across the grain. Toss with soy sauce, Shaoxing wine, water, cornstarch, baking soda, black pepper, and 1 teaspoon oil. Let stand for 20-30 minutes.
02 - Whisk broth, oyster sauce, soy sauce, dark soy sauce if using, rice vinegar, sugar, cornstarch, sesame oil, and black pepper in a small bowl. Set it near the stove.
03 - Heat 1 tablespoon neutral oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear for 1-2 minutes, stirring once or twice, until browned at the edges. Transfer to a plate.
04 - Add the remaining 1 tablespoon oil. Add onion and bell peppers and cook for 2-3 minutes, stirring often, until crisp-tender and bright.
05 - Add garlic and ginger and stir for about 30 seconds until fragrant. Keep them moving so the garlic does not burn.
06 - Return the beef and any juices to the pan. Stir the sauce again, pour it in, and toss for 1-2 minutes until bubbling, glossy, and thick enough to coat the beef and vegetables. Serve with scallions, sesame seeds, and rice.

# Notes:

01 - Best served right after cooking while the peppers are still crisp.
02 - Nutrition estimate includes about 3/4 cup cooked white rice per serving.
03 - For a saucier dish, add 2 extra tablespoons of broth before the sauce thickens.

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