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Chinese Pepper Steak
Chinese Pepper Steak
Chinese Pepper Steak is a popular stir-fry dish made with thinly sliced beef, bell peppers, onions, and a savory sauce. The beef is usually marinated in a mixture of soy sauce, garlic, ginger, and other seasonings, then quickly stir-fried along with the vegetables. The dish gets its name from the generous amount of black pepper used in the seasoning, giving it a mildly spicy and aromatic flavor. Chinese Pepper Steak is often served over steamed rice or noodles.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 bell peppers sliced into strips
- 1 onion sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 tablespoon black pepper
- 2 tablespoon vegetable oil
- Green onions sliced for garnish
Instructions
- In a bowl, combine the soy sauce, oyster sauce, cornstarch, sugar, and black pepper. Add the sliced beef to the marinade and let it sit for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
- Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for about 30 seconds until fragrant.
- Add the sliced bell peppers and onions to the wok and stir-fry for 2-3 minutes until slightly softened.
- Return the beef to the wok and stir everything together. Cook for another 1-2 minutes until heated through.
- Serve the Chinese Pepper Steak hot, garnished with sliced green onions. Enjoy with steamed rice or noodles!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 205kcal (10%)Carbohydrates: 11g (4%)Protein: 26g (52%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 68mg (23%)Sodium: 690mg (30%)Potassium: 591mg (17%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1865IU (37%)Vitamin C: 79mg (96%)Calcium: 42mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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