Categorized:

  • Asian
  • Breads & Rolls
  • Main Dish
  • Videos

Tagged:

  • bell pepper
  • cornstarch
  • garlic
  • ginger
  • green onions
  • pepper
  • rice vinegar
  • sesame oil
  • shaoxhing wine
  • soy sauce
  • steak
  • sugar
  • vegetable oil
Photo: Pepper Steak in a bowl over white rice. Bowl is resting on a dark green cloth over a marble surface. - 1

Pepper Steak

Ingredients

  • 1 1/4 lbs. top sirloin steak
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup shaoxing wine (can buy it here )
  • 3 Tbsp soy sauce*
  • 1 Tbsp rice vinegar
  • 1 Tbsp granulated sugar
  • 2 tsp cracked black pepper
  • 2 tsp dark sesame oil
  • 1 Tbsp cornstarch
  • 6 tsp vegetable oil, divided
  • Salt
  • 1 red bell pepper, chopped into bite size pieces
  • 1 green bell pepper, chopped into bite size pieces
  • 6 green onions, white portions sliced, green portion chopped into 2-inch pieces
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger

Instructions

  • Place steaks on cutting board, cover with plastic wrap and pound with the flat side of meat mallet to help flatten slightly and tenderize.
  • Cut steak into 1/3-inch thick strips about 2-inches long. Dab steak dry with paper towels, separate pieces sticking together. Set aside.
  • In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside.
  • Preheat a 12-inch non-stick skillet over moderately high heat. Drizzle in 2 tsp vegetable oil and add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt.
  • Let sear just about 45 - 60seconds on first side until nicely browned on bottom, quickly turn and let brown on opposite side about 45 - 60 seconds longer. Transfer to a sheet of foil or plate.
  • Repeat process with 2 more teaspoons vegetable oil and remaining half of the steak.
  • Add last 2 teaspoons of oil to now empty skillet and leave over moderately high heat. Add bell peppers and saute, only tossing occasionally, about 3 - 4 minutes until slightly tender.
  • Add in green onions, garlic and ginger and saute 1 minute longer.
  • Whisk sauce mixture again then pour into skillet. Let cook until it thickens.
  • Toss in cooked steak. Serve warm.

Notes

  • If needing to cut back on sodium you can use low-sodium soy sauce and unsalted shaoxing wine.
  • USDA recommends cooking steak to 145 degrees in center for food safety.

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