Classic Chinese Pepper Steak
Submitted by happyzhangbo
A 15-minute Chinese pepper steak stir-fry with tender sirloin, crisp green bell peppers, and onions tossed in savory stir-fry sauce. Faster than takeout and ready in one hot wok.
YIELD
4 servingsPREP
6 minCOOK
6 minREADY
15 minTakeout on a Tuesday night? Save yourself the delivery fee. This pepper steak is done in 15 minutes.
Thin-sliced sirloin gets a quick toss in a screaming hot wok until just seared, then crisp bell peppers and onions take their turn. Everything comes back together with a glossy stir-fry sauce that coats each piece.
The key is high heat and speed. Keep things moving in the wok and you’ll get that restaurant-style sear with tender beef and vegetables that still have snap.
Pro Tips
- Freeze the sirloin for 20 minutes before slicing. It firms up just enough to cut paper-thin strips against the grain.
- Don’t crowd the wok. Cook the beef in a single layer so it sears instead of steams.
- Have everything prepped and within arm’s reach before you turn on the heat. Stir-frying waits for nobody.
Ingredients
Directions
Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 tablespoon stir-fry sauce.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add beef and stir-fry about 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan.
Add peppers and onions; stir-fry 5 minutes.
Stir in beef and remaining ¼ cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce.
Serve immediately.
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