Can I use a different cut of beef?

Absolutely! Flank steak is a great substitute for sirloin. Just slice it thinly against the grain for tenderness.

Is Shaoxing wine required?

It adds authentic flavor, but dry sherry or even rice wine can be used in a pinch. No wine? Just add a little extra broth.

Can I prep this ahead?

Yes—slice your beef and veggies, and mix the sauce in advance. Stir-fry everything when you’re ready to eat for best texture.

How do I keep the steak tender?

Sear quickly over high heat and avoid overcooking. Also, slicing against the grain helps break down tough fibers.

Pepper Steak Recipe

Name: Pepper Steak Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 1/4 lbs top sirloin steak (or flank steak), sliced thin against the grain; 1/3 cup low-sodium chicken broth; 1/4 cup Shaoxing wine (or dry sherry/rice wine); 3 tablespoons soy sauce; 1 tablespoon rice vinegar (or white wine vinegar); 1 tablespoon sugar (or brown sugar/honey); 2 teaspoons freshly cracked black pepper; 2 teaspoons dark sesame oil; 1 tablespoon cornstarch; 6 teaspoons vegetable oil, divided; Salt, to taste; 1 red bell pepper, cut into bite-size pieces; 1 green bell pepper, cut into bite-size pieces; 6 green onions, white and green parts separated, chopped; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger

Description

This Pepper Steak Recipe is your go-to for bold, takeout-style flavor in just 30 minutes. Tender strips of beef, crisp bell peppers, and a glossy, peppery sauce make it a weeknight dinner win.

Ingredients

Scale

1 1/4 lbs top sirloin steak (or flank steak), sliced thin against the grain
1/3 cup low-sodium chicken broth
1/4 cup Shaoxing wine (or dry sherry/rice wine)
3 tablespoons soy sauce
1 tablespoon rice vinegar (or white wine vinegar)
1 tablespoon sugar (or brown sugar/honey)
2 teaspoons freshly cracked black pepper
2 teaspoons dark sesame oil
1 tablespoon cornstarch
6 teaspoons vegetable oil, divided
Salt, to taste
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
6 green onions, white and green parts separated, chopped
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger

Cook Mode Prevent your screen from going dark

Instructions

Place steak on a cutting board, cover with plastic wrap, and pound lightly with a mallet to flatten and tenderize.
Cut steak into 1/3-inch strips about 2 inches long. Pat dry with paper towels and set aside.
In a bowl, whisk together chicken broth, Shaoxing wine, soy sauce, rice vinegar, sugar, black pepper, sesame oil, and cornstarch.
Heat 2 teaspoons oil in a large nonstick skillet over moderately high heat. Add half the steak, spreading into a single layer. Sear for 45–60 seconds per side, then remove to a plate. Repeat with 2 more teaspoons oil and remaining steak.
Add the last 2 teaspoons oil to the skillet. Add bell peppers and sauté for 3–4 minutes until just tender-crisp.
Stir in white parts of green onions, garlic, and ginger. Sauté 1 minute.
Whisk the sauce again and pour into the pan. Cook, stirring, until thickened and glossy.
Return steak to the skillet, add green onion tops, and toss to coat everything in the sauce. Taste and season with extra pepper or salt if needed.
Spoon over steamed rice and serve hot.

Notes

Use low-sodium soy sauce and unsalted Shaoxing wine for a lighter dish. Don’t overcook the steak to keep it tender. Marinate the beef briefly in soy sauce and Shaoxing wine for even more flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 portion
Calories: 380
Sugar: 4g
Sodium: 650mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 32g
Cholesterol: 90mg