The Best Pepper Steak Recipe

Chef's Tip: Freezing the meat for 30 minutes beforehand can make it easier to slice it into neat strips.Slice the steak against the grain into ¼-inch-thick strips and transfer them to a bowl with the baking soda, massaging it into the meat for a minute.

Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch), toss to cover, and set aside. You can cook it immediately or leave it to marinate for 30 minutes on the countertop.

Core and de-seed the bell peppers and thinly slice them into ¼-inch pieces along with the onion (chopped pole to pole). Also, peel and mince the garlic and ginger.

Combine all the sauce ingredients (except the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside. In a separate small bowl, combine the cornstarch and 1 Tbsp water and mix until lump-free.

Heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat.

Add half the beef to the pan and cook, untouched, until well-seared (about 1 minute). Then continue to sauté until lightly cooked with just a few pink spots (about 1 minute). Transfer that to a bowl.

Wipe out the wok with paper towels, and repeat with another tablespoon of oil and the remaining beef.

Once all the beef is cooked and set aside, add the remaining tablespoon of oil and stir-fry the peppers and onion until they're tender-crisp and lightly charred in spots (1-2 minutes).

Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.

Pour in the bowl of sauce ingredients and just a splash of the cornstarch slurry, stir-frying until the sauce thickens and the beef cooks through (about 30 seconds). If the sauce isn’t thick enough, add more of the cornstarch slurry. If it’s too thick, add some water (or beef broth).

Remove from the heat and enjoy garnished with sesame seeds.