Chinese Pepper Steak Recipe
This Pepper Steak Recipe rivals your favorite takeout but is healthier and made with pantry friendly ingredients. It boasts buttery tender beef and crisp-tender bell peppers enveloped in a dynamic stir fry sauce infused with garlic, ginger, sesame oil and chili sauce. This Pepper Steak recipe is easy to customize and easy to make ahead - then it’s just a quick stir fry to dinner! You can serve the Pepper Steak with rice or low carb cauliflower rice or zoodles along with homemade egg rolls and crab rangoons - then you’ll never want to order Chinese takeout again!
Ingredients
Instructions
Marinade: Pour marinade ingredients directly into a freezer bag or large bowl and mix well. Add beef and massage in marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
Sauce: Whisk the stir-fry sauce ingredients together in a small bowl. You can make at the same time as the marinade, cover and refrigerate OR when ready to cook the steak.
Cook: Heat 2 tablespoons vegetable oil or peanut oil a large heavy bottom skillet over HIGH heat until very hot and sizzling. Working in 2-3 batches, add steak to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer steak to a large plate and cover. Repeat.
To the now empty skillet, add 1 tablespoon oil and heat over medium high heat. Add onions and sauté two minutes; add bell peppers, garlic and ginger and sauté one additional minute.
Combine: Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Taste and add additional chili sauce if desired.
Serve: Serve with rice and garnish with green onions and sesame seeds if desired.
