Chinese Pepper Steak with Onions & Peppers

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  • Scallion rings (for garnish)

    • Instructions

    1. Velvet beef: Slice beef against grain. Mix marinade → massage into beef 30 sec. Rest 20 mins.Ezoic
    2. Heat wok: Heat until smoking hot. Add 1 tbsp oil → swirl. Sear beef in single layer 60 sec → flip → 30 sec. Remove immediately.
    3. Stir-fry veggies: Add 1 tbsp oil → garlic + ginger 15 sec. Add peppers + onions → stir-fry 2 mins. Splash 2 tbsp water → cover 30 sec.
    4. Make sauce: Whisk sauce mix. Push veggies to sides → pour sauce into center. Simmer 60 sec until glossy.
    5. Combine: Return beef to wok → toss 15 sec. Rest 1 min off heat.
    6. Serve: Spoon over steaming jasmine rice. Garnish with scallions.

    Notes

    • Critical: Wok must be smoking hot—cold wok = steamed beef.
    • Never skip the 20-min velvet rest—cornstarch needs time to work.
    • Tools: Carbon steel wok, wooden spatula, tongs.
    • Allergy note: Contains gluten (in soy/oyster sauce). GF swap: Tamari + mushroom sauce.

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