1. Marinate the Beef
In a bowl, mix sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let sit 15-20 mins.
2. Prepare the Sauce
Whisk together soy sauce, oyster sauce, hoisin, brown sugar, beef broth, sesame oil, and black pepper. Set aside.
3. Stir-Fry the Beef
Heat 1 tbsp oil in a wok or skillet over high heat.
Add beef in a single layer and sear 1-2 mins per side until browned. Remove and set aside.
4. Cook the Veggies
Add remaining 1 tbsp oil to the pan.
Stir-fry onion, bell peppers, garlic, and ginger for 2-3 mins until crisp-tender.
5. Combine & Thicken
Return beef to the pan. Pour in the sauce and bring to a simmer.
Add cornstarch slurry and stir until the sauce thickens (1-2 mins).
6. Serve Hot!
Garnish with sesame seeds and green onions.
Best served over steamed rice or noodles.
Pro Tips for the Best Pepper Steak
🔹 Slice beef against the grain – Ensures tenderness.
🔹 High heat is key – Locks in juices and prevents soggy veggies.
🔹 Don’t overcrowd the pan – Cook beef in batches if needed.
🔹 Freshly cracked pepper – Makes a HUGE flavor difference!
Variations & Swaps
🌶 Spicy version – Add chili garlic sauce or Sichuan peppercorns.
🍄 More veggies – Toss in mushrooms, snap peas, or carrots.
🍍 Sweet & tangy – Add pineapple chunks for a Hawaiian twist.
🥩 Substitute protein – Try chicken, shrimp, or tofu.
FAQs
Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce and ensure oyster sauce is GF.
Q: How do I store leftovers?
A: Keep in an airtight container for up to 3 days—reheat in a skillet for best texture.
Q: Why is my beef tough?
A: Overcooking or slicing with the grain can cause toughness. Velveting (with baking soda) helps!
Final Thoughts
This Chinese Pepper Steak is quick, flavorful, and foolproof—a guaranteed crowd-pleaser! With its tender beef, vibrant peppers, and glossy sauce, it’s a restaurant-quality dish you can easily master at home.