Chinese Pepper Steak Stir-Fry
A quick and easy dish combining tender beef strips with vibrant vegetables in a savory sauce, perfect for busy weeknights.
Ingredients
For the marinade
- 1 pound beef top sirloin steak Slice against the grain for tenderness
- 1/4 cup soy sauce
- 2 tablespoons white sugar Adjust to taste
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
For the stir-fry
- 3 tablespoons vegetable oil Divided for cooking
- 1 medium red onion, cut into 1-inch squares
- 1 medium green bell pepper, cut into 1-inch squares
- 2 medium tomatoes, cut into wedges
Instructions
Preparation
- Slice the beef into 1/2-inch thick strips across the grain for tenderness.
- In a bowl, whisk together the soy sauce, white sugar, cornstarch, and ground ginger until smooth.
- Coat the beef slices thoroughly in the marinade and let sit.
Cooking
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Cook the beef strips in batches, stirring frequently until browned, about 3 minutes. Transfer to a bowl and set aside.
- In the same wok, return the seared beef and add the red onion. Toss and cook for about 2 minutes until the onion begins to soften.
- Stir in the green bell pepper and continue cooking for 2 minutes until it becomes vibrant and tender.
- Add the tomato wedges and stir everything together to combine flavors.
- Serve the dish immediately, ideally with steamed rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.