I first made this pepper steak when trying to recreate my grandmother’s recipe from memory. After several attempts tweaking the marinade, this version finally captured those childhood flavors that transported me back to Sunday family dinners.
- Beef top sirloin steak: The perfect cut for stir fry with excellent flavor and tenderness. Look for steaks with minimal fat for best results
- Soy sauce: Provides the foundation of umami flavor. Use low sodium if watching salt intake
- White sugar: Balances the saltiness and helps create caramelization. Brown sugar works too for deeper flavor
- Cornstarch: Creates the silky texture in the sauce and helps tenderize the meat. Always mix with liquid before adding
- Ground ginger: Adds warmth and authentic Asian flavor. Fresh ginger provides even more punch if available
- Vegetable oil: Neutral flavor with high smoke point ideal for stir frying. Peanut oil is an excellent alternative
- Red onion: Provides sweetness and texture. Choose firm onions with tight skins
- Green bell pepper: Adds color contrast and fresh crunch. Red or yellow peppers work beautifully too
- Tomatoes: Brings brightness and acidity. Roma tomatoes hold their shape best during cooking
- Slice the Beef:
- Cut the beef into thin strips approximately half-inch thick against the grain. This cutting technique breaks up the muscle fibers making each bite more tender. For easier slicing, place the beef in the freezer for about 20 minutes first until slightly firm.
- Prepare the Marinade:
- Whisk together soy sauce, sugar, cornstarch and ground ginger in a medium bowl until completely smooth with no lumps. The sugar should fully dissolve to ensure even sweetness throughout the dish. This mixture will both flavor the meat and create the glossy sauce that coats everything.
- Marinate the Beef:
- Place beef strips into the marinade, stirring to ensure every piece is completely coated. Let sit for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for more flavor penetration. The cornstarch in this mixture helps tenderize the meat while the flavors infuse.
- Sear the Beef:
- Heat 1 tablespoon oil in a wok or large skillet until shimmering hot. Add beef in small batches to avoid overcrowding which causes steaming instead of searing. Cook each batch for about 3 minutes until caramelized on the outside but still slightly pink inside. Remove and set aside to prevent overcooking.
- Add Vegetables:
- Return wok to high heat with remaining oil. Add red onion and stir continuously for about 2 minutes until slightly softened but still crisp. The high heat will create a slight char on the edges which adds smoky depth to the dish while maintaining texture.
- Incorporate the Bell Pepper:
- Add green bell pepper to the onions and continue stir frying for 2 minutes. The peppers should remain vibrant green and maintain some crunch. This brief cooking preserves their fresh flavor and prevents them from becoming mushy.
- Blend in the Tomatoes:
- Add tomato wedges and return beef to the pan with any accumulated juices. Gently toss everything together for 1 to 2 minutes just until tomatoes begin to release their juices but still hold their shape. The tomato juice will mix with the marinade creating a rich sauce.
- Serve and Relish:
- Transfer to a serving platter and garnish with optional green onions if desired. Serve immediately for the best texture and flavor experience. Pair with steamed rice or noodles to complete the meal.
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