What cut of beef is best for making Chinese pepper steak?

Flank steak is often recommended for Chinese pepper steak due to its balance of tenderness and flavor when sliced thinly against the grain. Other good choices include sirloin, top sirloin, or skirt steak, which tenderize quickly and hold up well to high-heat stir-frying. Using a cut with some marbling ensures juiciness, while lean cuts may require brief marinating to maintain tenderness during cooking.

How do I keep the beef tender in pepper steak recipes?

To maintain tenderness, marinate the beef before cooking with ingredients like soy sauce, cornstarch, a small amount of oil, and sometimes baking soda or Shaoxing wine. This process, known as velveting, helps protect the meat from drying out during stir-frying and results in a juicy, tender texture. Also, avoid overcooking the beef by cooking it quickly over high heat.

What ingredients make up the sauce for Chinese pepper steak?

The sauce usually combines soy sauce, beef or chicken broth, garlic, ginger, ground black pepper, a touch of rice vinegar or Shaoxing wine, cornstarch for thickening, and a small amount of sugar or brown sugar for balance. This blend creates a savory, slightly sweet, and peppery sauce that complements the beef and vegetables.

How is Chinese pepper steak different from Mongolian beef?

While both dishes use thinly sliced beef and quick stir-fry methods, Chinese pepper steak typically features bell peppers and onions with a savory black pepper sauce that is mildly sweet. Mongolian beef tends to be less saucy, spicier, and includes fresh ginger, garlic, scallions, and dried or fresh chili peppers for a more pungent flavor and heat.

Can I add vegetables other than peppers to Chinese pepper steak?

Yes, you can customize the dish by including vegetables like onions, snap peas, mushrooms, or broccoli. These vegetables cook quickly and complement the beef and pepper flavors well. Stir-frying vegetables along with the beef ensures a balanced meal with contrasting textures and added nutrients while keeping the cooking time short.

Chinese Pepper Steak with Mushroom Gravy Stir-Fry Recipe

Name: Chinese Pepper Steak
Prep time: PT-486660H17M37S
Cook time: PT-486661H47M37S
Total time: PT-486661H47M37S
Cuisine: Chinese
Ingredients: – 12 ounces flank steak tender protein base with great flavor; – 1 1/2 tablespoons water helps velvet the beef for juicy tenderness; – 2 teaspoons cornstarch thickens the marinade and sauce; – 2 teaspoons neutral oil used for marinating and stir-frying; – 2 teaspoons oyster sauce enriches savory depth; – 2 teaspoons Shaoxing wine introduces subtle flavor complexity; – 1/4 teaspoon baking soda tenderizes beef during marination; – 1/2 cup low sodium chicken stock sauce base for richness; – 1 tablespoon cornstarch thickens the mushroom gravy-style sauce; – 1 1/2 tablespoons oyster sauce boosts umami in the sauce; – 1 tablespoon Shaoxing wine flavor enhancer; – 1 tablespoon light soy sauce seasoning and color; – 1 teaspoon dark soy sauce deepens sauce color and adds richness; – 1/2 teaspoon sugar balances savory notes; – 1/8 teaspoon white pepper signature spicy kick; – 1 green bell pepper fresh crunch and nutrition; – 1/2 red bell pepper adds sweetness and color; – 1 medium onion aromatic and flavor base; – 2 tablespoons neutral oil divided for searing beef and stir-frying veggies; – 1/2 teaspoon minced ginger adds fresh warmth; – 2 cloves garlic aromatic depth; – Fresh cilantro garnish for brightness and freshness

Description

🥩 Enjoy a classic Chinese Pepper Steak packed with bold flavors, perfect for a satisfying meal.
🌶️ This dish combines succulent beef and vibrant peppers in a savory mushroom gravy for a hearty dinner.

Ingredients

– 12 ounces flank steak tender protein base with great flavor

– 1 1/2 tablespoons water helps velvet the beef for juicy tenderness

– 2 teaspoons cornstarch thickens the marinade and sauce

– 2 teaspoons neutral oil used for marinating and stir-frying

– 2 teaspoons oyster sauce enriches savory depth

– 2 teaspoons Shaoxing wine introduces subtle flavor complexity

– 1/4 teaspoon baking soda tenderizes beef during marination

– 1/2 cup low sodium chicken stock sauce base for richness

– 1 tablespoon cornstarch thickens the mushroom gravy-style sauce

– 1 1/2 tablespoons oyster sauce boosts umami in the sauce

– 1 tablespoon Shaoxing wine flavor enhancer

– 1 tablespoon light soy sauce seasoning and color

– 1 teaspoon dark soy sauce deepens sauce color and adds richness

– 1/2 teaspoon sugar balances savory notes

– 1/8 teaspoon white pepper signature spicy kick

– 1 green bell pepper fresh crunch and nutrition

– 1/2 red bell pepper adds sweetness and color

– 1 medium onion aromatic and flavor base

– 2 tablespoons neutral oil divided for searing beef and stir-frying veggies

– 1/2 teaspoon minced ginger adds fresh warmth

– 2 cloves garlic aromatic depth

– Fresh cilantro garnish for brightness and freshness

Instructions

First Step: Prep Ingredients and Slice Beef Slice the flank steak into thin strips approximately 3 inches long and 1/8 to 1/4 inch thick. Slice against the grain for tenderness partially freezing beef will ease slicing. Cut green and red bell peppers and onion into uniform 1-inch pieces or thin strips. Mince garlic and ginger finely if using.

Second Step: Velvet the Beef In a bowl, combine water (1 1/2 tbsp), cornstarch (2 tsp), neutral oil (2 tsp), oyster sauce (2 tsp), Shaoxing wine (2 tsp), and baking soda (1/4 tsp). Add the sliced beef and coat well. Allow to marinate at least 30 minutes; overnight for tougher cuts like London broil or chuck roast is recommended to improve tenderness.

Third Step: Prepare the Sauce In a separate bowl, whisk together chicken stock (1/2 cup), cornstarch (1 tbsp), oyster sauce (1 1/2 tbsp), Shaoxing wine (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tsp), sugar (1/2 tsp), and white pepper (1/8 tsp). Stir until smooth and set aside.

Fourth Step: Sear the Beef Heat 1 tablespoon of neutral oil in a wok or heavy skillet over high heat until smoking hot. Quickly sear the beef strips for about 30 seconds per side until roughly 80% cooked. Stir to prevent burning, then transfer beef and any juices back to the marinade bowl and set aside.

Fifth Step: Stir-Fry Vegetables Lower heat to medium-high and add remaining 1 tablespoon oil to the pan. If using, add minced ginger and cook briefly (about 10 seconds) until fragrant. Add garlic, bell peppers, and onions, and stir-fry for 1 to 2 minutes until vegetables are crisp-tender but vibrant.

Sixth Step: Combine Beef and Vegetables Return the beef and any marinade juices to the pan. Stir-fry together for about 15 seconds to combine flavors evenly.

Seventh Step: Add Sauce and Thicken Increase heat to high. Stir the prepared sauce to redistribute cornstarch, then pour into the skillet. Stir-fry quickly to coat ingredients and thicken the sauce. Adjust thickness by adding small amounts of water or stock if sauce is too thick, or simmer a bit longer if too thin.

Final Step: Garnish and Serve Once the sauce is glossy and thick, transfer Chinese pepper steak to a serving plate. Garnish with fresh cilantro if desired. Serve immediately with steamed rice, noodles, or your favorite side dishes for a hearty stir-fry dinner.

Notes

🔪 Slice beef thinly and against the grain for tenderness.
🍶 Velvet the beef with baking soda and cornstarch for juiciness.
🍳 Use a hot wok to sear beef without steaming.

Prep Time: 20-45 minutes
Marination Time: 30 minutes
Cook Time: 10-15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 plate
Calories: 280
Sugar: 2g
Sodium: 650mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 23g
Cholesterol: 60mg

Keywords: Chinese Pepper Steak, Mushroom Gravy, Stir-Fry Dinner, Savory Beef Recipe