Pepper Steak

Tender beef stir fried with bell peppers and onion in a savory sauce. Best served with steamed rice.

Prep Time10

Cook Time15

Total Time25

Servings: people

Calories: 253kcal

Author: Vanjo Merano

In a large bowl, combine the sliced beef sirloin along with all the marinade ingredients. Mix well. Cover the bowl and refrigerate for at least 3 hours.
1 lb. sirloin, 2 tablespoons water, 1 1/4 tablespoons cornstarch, 1 tablespoon Shaoxing wine, 1/4 teaspoon baking soda
Combine all the sauce ingredients in a bowl. Stir until well blended. Set aside.
2 tablespoon oyster sauce, 3/4 cup chicken broth, 1 1/2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 1/2 teaspoon white sugar, 1/4 teaspoon sesame oil, 3 teaspoons cornstarch
Heat 1 tablespoon of cooking oil in a wok. Add the garlic. Sauté for 10 seconds
3 tablespoons cooking oil
Add the onion and bell peppers. Continue to sauté until the layers from the onion separates (around 1 minute). Remove all the ingredients from the wok and set aside.
1 green bell pepper, 1 yellow onion, 1 red bell pepper
Heat the remaining cooking oil in the same wok. Add the marinated beef one piece at a time. Cook each side for around 20 to 35 seconds.
Add the stir-fried vegetables back into the wok. Stir-fry for 20 seconds.
Pour the sauce mixture. Continue cooking using high heat while stirring until the sauce thickens.
Season with white pepper powder. Serve hot with rice.
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