Chinese Pepper Steak

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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))

Marinate the Beef:

  1. In a bowl, combine the sliced steak with coconut aminos, fish sauce, sesame oil, black pepper, baking soda, and tapioca starch.
  2. Mix well to coat the beef evenly.
  3. Allow to marinate for a minimum of 15-20 minutes.

Prepare the Sauce:

  1. 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:

  1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
  2. When the oil is heated, add the marinated beef in an even layer.
  3. Cook for about 2-3 minutes per side until the beef is browned and cooked through.

Stir-Fry the Vegetables:

  1. In the same pan, add the remaining 1/2 tablespoon of avocado oil. Add the thinly sliced onions (or shallots) and bell pepper strips.
  2. Sauté for 2-3 minutes until the vegetables start to become tender.

Combine and Finish:

  1. Add the cooked beef back into the pan along with the prepared sauce.
  2. Stir well to coat the beef and vegetables with the sauce.
  3. Continue cooking for an additional 1 to 2 minutes, letting the flavors blend harmoniously.

Garnish and Serve:

  1. Remove from heat and stir in the chopped cilantro.
  2. Serve the pepper steak hot, paired with steamed rice or noodles.
Main Course
Chinese
Chinese stir-fry

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