Method
-
Prepare the Steak
Slice the sirloin into ½‑inch thick strips, cutting across the grain for maximum tenderness. -
Make the Marinade
In a medium bowl, whisk together the soy sauce, sugar, cornstarch, and ground ginger until smooth and the sugar has fully dissolved. Add the steak strips and toss to coat evenly. -
Stir‑Fry the Beef
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium‑high heat. In batches (to avoid overcrowding), add the marinated steak and stir‑fry for about 3 minutes, until well‑browned. Transfer each batch to a separate bowl and set aside, adding oil as needed between batches. -
Cook the Vegetables
Return all the steak to the hot wok along with the onion squares. Toss until the onion softens, about 2 minutes. Add the green bell pepper, stir for another 2 minutes until bright and slightly tender, then add the tomato wedges. -
Finish & Serve
Combine everything in the wok, stirring gently to blend flavors and ensure the sauce clings to the beef and vegetables. Serve immediately—steaming hot—over steamed rice or accompanied by your favorite noodles.
Chef’s Tip:
For extra depth, marinate the beef for up to 30 minutes ahead of cooking—and be sure your pan is hot to achieve a perfect sear on the steak strips.
Enjoy this colorful, restaurant‑style Chinese Pepper Steak in the comfort of your own home!
