Chinese Pepper Steak is a savory, stir-fried dish made with tender marinated beef and colorful bell peppers, all cooked in a rich, flavorful sauce. This recipe combines classic Asian seasonings like soy sauce, fish sauce, and sesame oil to create a hearty and satisfying meal. Serve this dish over rice for a delicious and quick weeknight dinner.
Ingredients
For the Beef:
- 1 lb skirt steak, flank steak, or sirloin steak (sliced thinly against the grain)
- 1 tablespoon coconut aminos (or 2 teaspoons soy sauce)
- 1/2 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon black pepper
- 1/4 teaspoon baking soda
- 2-2.5 tablespoons tapioca starch (or arrowroot starch)
Aromatics and Veggies:
- 1.5 oz of finely sliced onion (or shallot)
- 1/2 green bell pepper, sliced into strips
- 1/2 red bell pepper, sliced into strips
- 6 tablespoons cilantro, finely chopped
Sauce for Pepper Steak:
- 1/2 tablespoon olive oil
- 3 tablespoons coconut aminos (or 1.5 to 2 tablespoons soy sauce)
- 1 oz of grated garlic (approximately 7 large cloves)
- 0.5 oz ginger, grated (about 4 teaspoons)
- 1 teaspoon of tapioca starch (or arrowroot powder)
- 1/8 teaspoon ground black pepper
- Pinch of coarse sea salt
Other:
- 1.5 tablespoons avocado oil (divided)
Instructions
- Marinate the Beef:
- In a bowl, combine the sliced steak with coconut aminos, fish sauce, sesame oil, black pepper, baking soda, and tapioca starch.
- Mix well to coat the beef evenly.
- Allow to marinate for a minimum of 15-20 minutes.
- Prepare the Sauce:
- In a small bowl, whisk together the olive oil, coconut aminos, grated garlic, grated ginger, tapioca starch, ground black pepper, and a pinch of sea salt. Set the sauce aside.
- Cook the Beef:
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
- When the oil is heated, add the marinated beef in an even layer.
- Cook for about 2-3 minutes per side until the beef is browned and cooked through.
- Stir-Fry the Vegetables:
- In the same pan, add the remaining 1/2 tablespoon of avocado oil. Add the thinly sliced onions (or shallots) and bell pepper strips.
- Sauté for 2-3 minutes until the vegetables start to become tender.
- Combine and Finish:
- Add the cooked beef back into the pan along with the prepared sauce.
- Stir well to coat the beef and vegetables with the sauce.
- Continue cooking for an additional 1 to 2 minutes, letting the flavors blend harmoniously.
- Garnish and Serve:
- Remove from heat and stir in the chopped cilantro.
- Serve the pepper steak hot, paired with steamed rice or noodles.
Conclusion
This Chinese Pepper Steak is an easy-to-make dish, offering a delightful balance of tender beef, fresh veggies, and a rich sauce. It’s packed with flavor and perfect for a satisfying and healthy meal.
Chinese Pepper Steak
Chinese Pepper Steak is a savory stir-fry featuringtender marinated beef, bell peppers, and onions, all tossed in a flavorful,garlic-ginger sauce. Quick to make, this dish is perfect for a tasty,satisfying dinner that pairs well with rice or noodles.
Ingredients
For the Beef:
- 1 lb skirt steak flank steak, or sirloin steak (sliced thinly against the grain)
- 1 tablespoon coconut aminos or 2 teaspoons soy sauce
- 1/2 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon black pepper
- 1/4 teaspoon baking soda
- 2-2.5 tablespoons tapioca starch or arrowroot starch
Aromatics and Veggies:
- 1.5 oz of finely sliced onion or shallot
- 1/2 green bell pepper sliced into strips
- 1/2 red bell pepper sliced into strips
- 6 tablespoons cilantro finely chopped
Sauce for Pepper Steak:
- 1/2 tablespoon olive oil
- 3 tablespoons coconut aminos or 1.5 to 2 tablespoons soy sauce
- 1 oz of grated garlic approximately 7 large cloves
- 0.5 oz ginger grated (about 4 teaspoons)
- 1 teaspoon of tapioca starch or arrowroot powder
- 1/8 teaspoon ground black pepper
- Pinch of coarse sea salt
- 1.5 tablespoons avocado oil (divided)
Instructions
Marinate the Beef:
- In a bowl, combine the sliced steak with coconut aminos, fish sauce, sesame oil, black pepper, baking soda, and tapioca starch.
- Mix well to coat the beef evenly.
- Allow to marinate for a minimum of 15-20 minutes.
Prepare the Sauce:
- In a small bowl, whisk together the olive oil, coconut aminos, grated garlic, grated ginger, tapioca starch, ground black pepper, and a pinch of sea salt. Set the sauce aside.
Cook the Beef:
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
- When the oil is heated, add the marinated beef in an even layer.
- Cook for about 2-3 minutes per side until the beef is browned and cooked through.
Stir-Fry the Vegetables:
- In the same pan, add the remaining 1/2 tablespoon of avocado oil. Add the thinly sliced onions (or shallots) and bell pepper strips.
- Sauté for 2-3 minutes until the vegetables start to become tender.
Combine and Finish:
- Add the cooked beef back into the pan along with the prepared sauce.
- Stir well to coat the beef and vegetables with the sauce.
- Continue cooking for an additional 1 to 2 minutes, letting the flavors blend harmoniously.
Garnish and Serve:
- Remove from heat and stir in the chopped cilantro.
- Serve the pepper steak hot, paired with steamed rice or noodles.