Asian Pepper Steak


This classic Asian Pepper Steak is simple to make and loaded with lots of tender beef, peppers, onions and a traditional brown sauce. Skip the restaurant and forget the Uber Eats app. My homemade version will soon become a family favorite.



1 lb flank steak

1 1/2 tablespoons water

2 teaspoons cornstarch

2 teaspoons vegetable oil

2 teaspoons oyster sauce
2 teaspoons rice wine vinegar

1/4 teaspoon baking soda

1/2 cup low sodium chicken stock

1 tablespoon cornstarch

1 1/2 tablespoon oyster sauce

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

1/8 teaspoon white pepper

1 green bell pepper

1 red bell pepper

1 medium onion

2 tablespoons vegetable oil

1/2 teaspoon minced ginger

2 cloves garlic


Slice beef into thin strips. In a bowl, mix the beef with water, cornstarch, oil, oyster sauce, rice wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator.

Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, rice wine, soy sauce, sugar, sesame oil, and white pepper. Set aside.

Cut bell peppers and onion into 1-inch pieces.

Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer back to your marinating bowl, and set aside. The beef should be about 80% cooked.

Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger, and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 1 minute.

Then add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.

Stir-fry to coat everything in the sauce, which should thicken from the cornstarch. Once sauce is simmering and thickened, transfer to a plate, and serve with steamed rice! Serves 4.