“Sizzling Pepper Steak Stir-Fry: A Chinese Takeout Favorite Made at Home”

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  • 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 large onion, sliced

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon hoisin sauce (optional, for sweetness)

  • 1 teaspoon sesame oil

  • 2 teaspoons cornstarch

  • 3 tablespoons water

  • 2 tablespoons vegetable oil

  • 1 clove garlic, minced

  • 1 teaspoon freshly ground black pepper

  • Salt to taste

  • Optional garnish: chopped green onions or sesame seeds

Preparation

  1. Marinate the beef:
    In a bowl, mix sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Let marinate for at least 15 minutes while preparing other ingredients.

  2. Prepare the sauce:
    In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, water, and 1 teaspoon cornstarch. Set aside.

  3. Stir-fry the beef:
    Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef in batches and sear until browned but not overcooked — about 2–3 minutes. Remove and set aside.

  4. Cook the vegetables:
    In the same pan, add the remaining oil. Sauté onions and peppers for 3–4 minutes until slightly tender but still crisp. Add the garlic and cook for 30 seconds.

  5. Combine everything:
    Return the beef to the pan. Pour in the prepared sauce and toss everything together. Cook for 2–3 minutes, until the sauce thickens and coats the meat and veggies.

  6. Serve hot, garnished with green onions or sesame seeds if desired.

Serving and Storage Tips

  • Serve immediately over steamed jasmine rice, noodles, or cauliflower rice for a low-carb option.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat in a skillet or microwave with a splash of water to loosen the sauce.

  • Avoid freezing as the peppers may become mushy upon thawing.

Variants

  • Spicy version: Add sliced red chili or a teaspoon of chili garlic sauce for heat.

  • Ginger twist: Add 1 teaspoon of fresh grated ginger with the garlic.

  • Mushroom mix-in: Toss in sliced mushrooms for a heartier dish.

  • Low-sodium option: Use low-sodium soy sauce and skip the hoisin sauce.

  • Chicken or tofu version: Substitute beef with chicken breast or firm tofu, and follow the same steps.

FAQ

Q: What cut of beef works best?
A: Flank steak, sirloin, or top round are ideal — just be sure to slice thinly against the grain for tenderness.

Q: Can I use frozen bell peppers?
A: Yes, though they may be softer. Fresh is preferred for better texture and crunch.

Q: What’s the secret to getting a good sear on the beef?
A: Cook in batches and use high heat. Overcrowding the pan steams the meat instead of browning it.

Q: Is this dish gluten-free?
A: Not by default — but it can be! Just use gluten-free soy sauce and ensure your other sauces are gluten-free.

Q: Can I make this in advance?
A: Yes — prep the meat, chop veggies, and mix the sauce up to a day ahead for a super quick weeknight dinner.

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