Sizzling Chinese Black Pepper Steak

Tender steak strips stir-fried with onions and bell peppers in a rich, savory black pepper garlic sauce.

Ingredients

• 1.5 lbs flank steak, sliced thin against the grain
• 1 onion & 1 green bell pepper, sliced
• 3 cloves garlic & 1 tsp fresh ginger, minced
• 2 tbsp soy sauce & 1 tbsp dark soy sauce
• 1 tbsp oyster sauce & 1 tsp toasted sesame oil
• 1 tbsp coarsely cracked black pepper
• 1 tbsp cornstarch
• 2 tbsp vegetable oil

Step-by-Step Instructions

1. Toss sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch.
2. Whisk remaining soy sauce, dark soy sauce, oyster sauce, sesame oil, and black pepper in a bowl.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Sear beef strips for 2-3 minutes, then set aside.
4. Add remaining oil, sauté garlic, ginger, onions, and bell peppers for 2 minutes until tender-crisp.
5. Return beef to wok, pour sauce over top, and toss rapidly for 1-2 minutes until sauce thickens and glazes beef.
6. Serve hot over steamed jasmine rice.

Chef’s Tips & Variations

Use freshly coarsely crushed peppercorns rather than fine ground pepper for best aromatic punch.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.