Beef and Pepper Steak Stir-Fry

Name: Beef and Pepper Steak Stir-Fry
Prep time: 21 min
Cook time: 11 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb (567 g) flank steak, partly frozen, sliced against the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long; 1 tbsp (15 ml) low-sodium soy sauce; 1 tbsp (8 g) cornstarch; 1 tbsp (15 ml) Shaoxing wine; 1 tsp (5 ml) neutral oil such as canola or avocado; ¼ tsp (1 g) baking soda; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (36 g) oyster sauce; 2 tsp (6 g) cornstarch; 1 tsp (4 g) granulated sugar; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 ml) low-sodium chicken or beef broth; 2 large (330 g) green bell peppers, stemmed, seeded, cut into ¾-inch (2 cm) strips; 1 medium (150 g) yellow onion, halved and cut into ½-inch (1.25 cm) wedges, layers separated; 3 cloves (9 g) garlic, minced; 1 tbsp (8 g) fresh ginger, peeled and finely minced; 3 tbsp (45 ml) neutral oil such as canola or avocado, divided: 1 tbsp for each batch of beef, 1 tbsp for the vegetables; 4 cups (660 g) cooked steamed white rice, hot; 2 whole (30 g) scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender, velvety flank steak slices and crisp-tender green peppers and onion tossed in a glossy soy and oyster sauce. A Chinese-American takeout classic that comes together in about 50 minutes, much of it hands-off, and is ready for steamed rice.

Prep: 21 min
Cook: 11 min
Wait: 20 min
Total: 52 min
Makes: 4 servings (about 6 cups stir-fry)

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Ingredients

4 servings

For the beef
1¼ lb (567 g) flank steak, partly frozen, sliced against the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) Shaoxing wine
1 tsp (5 ml) neutral oil such as canola or avocado
¼ tsp (1 g) baking soda
For the sauce
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (36 g) oyster sauce
2 tsp (6 g) cornstarch
1 tsp (4 g) granulated sugar
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) freshly ground black pepper
½ cup (120 ml) low-sodium chicken or beef broth
For the stir-fry
2 large (330 g) green bell peppers, stemmed, seeded, cut into ¾-inch (2 cm) strips
1 medium (150 g) yellow onion, halved and cut into ½-inch (1.25 cm) wedges, layers separated
3 cloves (9 g) garlic, minced
1 tbsp (8 g) fresh ginger, peeled and finely minced
3 tbsp (45 ml) neutral oil such as canola or avocado, divided: 1 tbsp for each batch of beef, 1 tbsp for the vegetables
To serve
4 cups (660 g) cooked steamed white rice, hot
2 whole (30 g) scallions, thinly sliced (optional)

Equipment (7)

14-inch (35 cm) flat-bottomed wok or 12-inch (30 cm) large heavy skillet
Sharp chef's knife and cutting board
Medium mixing bowl
Small bowl for sauce
Heatproof spatula or wok spatula
Instant-read thermometer
Large plate for resting the seared beef

Steps

Before you start

Cook the rice first or have it ready, because the stir-fry moves fast once the pan is hot.
The steak freezes for 15 minutes while you chop vegetables and mix the sauce, so start with step 1.
Measure and prep everything before you turn on the heat: stir-frying leaves no time to chop.
Open a window or turn on the vent fan; high heat will produce some smoke.

1
Chill steak, prep vegetables
- Put the whole flank steak on a plate in the freezer.
- Cut the bell peppers into ¾-inch (2 cm) strips and the onion into ½-inch (1.25 cm) wedges with the layers separated.
- Mince the garlic and ginger and keep them together in a small pile.
- Slice the scallions, if using.
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Ready when: Vegetable pieces are similar in size so they cook evenly
2
Mix the sauce
- In a small bowl, whisk together 2 tbsp soy sauce, the oyster sauce, 2 tsp cornstarch, sugar, sesame oil, black pepper and broth until the cornstarch is fully dissolved.
- The steak should have about 5 more minutes in the freezer (15 minutes total).
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Ready when: Sauce is smooth and uniformly brown with no cornstarch settled at the bottom
Tip: Whisk again right before adding it to the pan, since cornstarch settles quickly.
3
Slice the steak
- Remove the steak from the freezer.
- Find the direction of the muscle fibers (long lines running down the steak), then slice across them (against the grain) into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long.
- Transfer to a medium bowl.
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Ready when: Steak feels firm like cold butter and slices cleanly without squishing
Tip: Slicing against the grain is the single biggest factor in tender pepper steak.
4
Marinate the beef
- Add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp oil and ¼ tsp baking soda to the beef and toss well.
- Sprinkle the 1 tbsp cornstarch over the top and mix until each slice has a thin, slightly sticky coating and no dry streaks remain.
- Let stand at room temperature for 15 minutes.
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Ready when: Beef looks evenly coated and slightly glossy
Tip: Do not marinate longer than 30 minutes; baking soda can make the beef mushy.
5
Sear the beef
- Heat a wok or large skillet over high heat for 2 minutes until very hot and a drop of water evaporates instantly.
- Add 1 tbsp of the cooking oil and swirl to coat.
- Spread half the beef in a single layer and cook undisturbed for 45–60 seconds until browned underneath, then flip and stir-fry for 30–45 seconds more.
- Transfer to a clean plate.
- Wipe out any burnt bits if needed, add another 1 tbsp oil, and repeat with the remaining beef.
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Ready when: Beef is browned on the outside and still slightly pink in the center; it finishes cooking later
Tip: Cook in two batches. Overcrowding steams the meat and turns it gray and tough.
6
Stir-fry the vegetables
- Return the pan to high heat and add the remaining 1 tbsp oil.
- Add the onion and stir-fry for 1 minute, then add the peppers and stir-fry for 2 minutes more, tossing constantly.
- Push the vegetables to the sides, add the garlic and ginger to the center, and stir for 15–20 seconds until fragrant, then mix them in.
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Ready when: Peppers are bright green with lightly charred edges and are crisp-tender; the garlic and ginger smell fragrant but not burnt
Tip: If the garlic starts to brown too quickly, lower the heat to medium-high.
7
Add sauce and finish
- Re-whisk the sauce and pour it into the pan.
- Return the beef and any juices on the plate.
- Stir and toss continuously for 1–2 minutes until the sauce bubbles, thickens to a glossy coating that clings to the spoon, and the beef is cooked through.
- Check that the thickest slices reach 145°F (63°C).
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Ready when: Sauce is glossy and thick enough to coat the back of a spoon; beef is no longer pink in the center
Tip: If the sauce is too thick, stir in 1–2 tbsp water; if too thin, cook 30 seconds longer.
8
Serve
- Immediately spoon the stir-fry over the hot steamed rice, dividing among 4 plates or bowls.
- Scatter with sliced scallions if using.
- Serve right away while the peppers are still crisp.

Good to know

Tips

Get the pan very hot before adding the beef; browning adds flavor and keeps the slices tender.
Cook the beef in batches so it sears rather than steams.
Cut the vegetables to similar sizes and add the denser onion first so everything cooks evenly.
Add the beef back only at the end, so it doesn't overcook while the sauce thickens.

Make ahead

Cut the peppers, onion, garlic and ginger and mix the sauce up to 1 day ahead; refrigerate in separate covered containers. Slice the steak up to 1 day ahead and refrigerate it plain. Add the marinade ingredients only 15 minutes before cooking, since the baking soda turns the beef mushy if left longer than 30 minutes.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store in an airtight container, without rice, for up to 3 days. Freezer: up to 2 months, though the peppers will soften. Reheat in a skillet over medium-high heat for 2–3 minutes with a splash of water, or microwave in 60-second bursts, stirring, until steaming hot (165°F/74°C).

Substitutions

flank steak → sirloin steak or skirt steak. Slice thinly against the grain; skirt steak cooks slightly faster.
Shaoxing wine → dry sherry. Use the same amount; or use low-sodium chicken broth for an alcohol-free version.
oyster sauce → vegetarian mushroom stir-fry sauce. Use equal amounts for a similar savory depth; hoisin works but is sweeter, so omit the sugar.
green bell peppers → red or yellow bell peppers. They are sweeter and milder, and stay equally crisp-tender.