Description
This Chinese Pepper Steak recipe features tender strips of top sirloin steak marinated in a savory soy sauce blend, then stir-fried with crisp onions, vibrant green bell peppers, and juicy tomatoes. Served with boiled white rice, it's a quick and easy dish that bursts with bold flavors from everyday pantry ingredients.
Ingredients
Beef and Marinade
- 1 pound beef top sirloin steak
- ¼ cup soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground ginger
Vegetables
- 1 red onion, cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 2 tomatoes, cut into wedges
Cooking Oil
- 3 tablespoons vegetable oil, divided
Instructions
- Prepare the steak: Slice the top sirloin steak into ½-inch thick slices across the grain to ensure tenderness when cooked.
- Make the marinade: In a bowl, whisk together soy sauce, white sugar, cornstarch, and ground ginger until the sugar is fully dissolved and the mixture is smooth. Place the sliced steak into this marinade and stir until all pieces are well-coated.
- Cook the steak: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Cook the steak slices in batches to avoid overcrowding, stirring frequently until well-browned on all sides, about 3 minutes per batch. Remove the cooked steak from the pan and set aside in a bowl. Add more oil as needed for subsequent batches.
- Cook the vegetables with steak: Return all cooked steak strips to the hot wok. Add the cut red onion and toss together, cooking until the onion begins to soften, about 2 minutes. Stir in the green bell pepper and continue cooking until the peppers brighten in color and begin to tenderize, another 2 minutes.
- Add tomatoes and finish: Stir in the tomato wedges and cook briefly, mixing everything to blend the flavors well. Serve hot, ideally with boiled white rice.
Notes
- Slice the steak against the grain to maximize tenderness.
- Marinating the beef helps infuse flavor and tenderizes the meat.
- Cook the steak in batches to ensure proper browning and avoid steaming.
- Vegetables are added towards the end to preserve their crispness and vibrant color.
- Serve with steamed or boiled white rice to complement the savory sauce.
