Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce)
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1/4 cup soy sauce (divided)
- 1/3 cup shaoxing wine or dry sherry (divided)
- 2 tablespoons corn starch
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1 tablespoon sesame oil
- 1 tablespoons sugar
- 1 tablespoon freshly ground black pepper
- 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
- 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
- 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions, whites only, finely minced
- 4 tablespoons vegetable, peanut, or canola oil
- Kosher salt to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (2 medium cloves)
- Ginger, fresh (2 teaspoons)
- Green bell peppers (2)
- Onion, medium (1)
- Red bell pepper (1)
- Scallions (3)
- Vegetable (4 tablespoons)
- Meat
- Flank steak (1 pound)
- Canned Goods
Chicken stock, low-sodium homemade or store-bought (1/3 cup)
- Condiments
- Soy sauce (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1 tablespoon)
- Corn starch (2 tablespoons)
- Kosher salt (1)
- Sesame oil (1 tablespoon)
- Sugar (1 tablespoons)
- Beer, Wine & Liquor
- Shaoxing wine or dry sherry (1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 12, 2012 (8 months ago).
127 people saved this recipe.
