Qing Jiao Niu Rou (Chinese Pepper Steak)

🧂 Ingredients

• 400 g Beef sirloin or flank steak(Slice thinly against the grain for tenderness.)
• 1 tbsp Cornstarch(For marinating the beef and thickening the sauce.)
• 3 tbsp Soy sauce(Divided use: 2 tbsp for marinade, 1 tbsp for sauce.)
• 1 tsp Sesame oil(Optional, for marinade, adds nutty aroma.)
• 2-3 medium Green bell peppers(About 300g. Seeded and cut into bite-sized pieces or strips.)
• 1 medium Yellow or white onion(Cut into bite-sized pieces or strips, similar size to peppers.)
• 3-4 cloves Garlic(Minced or finely chopped.)
• 1 tbsp Fresh ginger(Minced or finely grated.)
• 1.5 tbsp Oyster sauce(Provides a rich, savory base for the sauce.)
• 1 tbsp Shaoxing wine or dry sherry(Optional, adds depth to the sauce.)
• 2 tbsp Water or beef broth(To adjust sauce consistency.)
• 2-3 tbsp Vegetable oil or other high-heat oil(For stir-frying.)

👨‍🍳 Instructions

1. 1

   Prepare the beef: Slice the beef sirloin thinly against the grain into bite-sized pieces or strips. In a medium bowl, combine the beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and the optional sesame oil. Toss well to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   ⏱️ 5 minutes prep + 15-30 minutes marinating
2. 2

   Prepare the vegetables and aromatics: While the beef marinates, wash and prepare the green peppers and onion. Remove seeds and membranes from the peppers and cut them into roughly 1-inch pieces or strips. Peel and cut the onion into similar-sized pieces. Mince the garlic and ginger.

   ⏱️ 10 minutes
3. 3

   Make the sauce: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, Shaoxing wine (if using), 1 tablespoon of cornstarch, and 2 tablespoons of water or beef broth until smooth. Set aside.

   ⏱️ 2 minutes
4. 4

   Sear the beef: Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but not fully cooked through. The goal is to get a good sear quickly. Remove the beef from the wok and set aside on a plate.

   ⏱️ 3-4 minutes
5. 5

   Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the prepared green peppers and onions to the wok. Stir-fry over high heat for 2-3 minutes until the vegetables are crisp-tender – they should still have a slight bite.

   ⏱️ 3-4 minutes
6. 6

   Combine and finish: Return the seared beef to the wok with the vegetables. Give the prepared sauce a quick stir (as the cornstarch may have settled) and pour it over the beef and vegetables. Stir-fry continuously for 1-2 minutes, until the sauce thickens and coats everything evenly, and the beef is cooked through. Taste and adjust seasoning if needed.

   ⏱️ 2-3 minutes
7. 7

   Serve immediately: Transfer the Chinese Pepper Steak to a serving platter. Serve hot, typically with steamed white rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Use high heat for stir-frying to achieve a 'wok hei' flavor and keep ingredients crisp.
• ✓Ensure beef is sliced thinly against the grain for maximum tenderness.
• ✓Don't overcrowd the wok when searing beef; cook in batches if necessary.
• ✓Adjust the amount of cornstarch in the sauce for your desired thickness.
• ✓For authentic flavor, use Shaoxing wine if available.

🔄 Variations

• Add other vegetables like sliced carrots, broccoli florets, or snow peas.
• For a spicier kick, add sliced chili peppers or a pinch of red pepper flakes with the garlic and ginger.
• Substitute chicken or pork for beef.

🥗 Nutrition

Per serving