Ingredients
Scale
Beef
- 1 pound beef top sirloin steak, thinly sliced (for best results, slice against the grain)
Marinade
- 1/4 cup soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 3 tablespoons vegetable oil, divided
Vegetables
- 1 medium red onion, cut into 1-inch squares
- 1 medium green bell pepper, cut into 1-inch squares
- 2 medium tomatoes, cut into wedges
Instructions
- Thinly slice the sirloin steak across the grain for maximum tenderness. In a large bowl, combine soy sauce, white sugar, cornstarch, and ground ginger. Add the sliced beef and toss to coat. Let it marinate while you prep the veggies—about 10 minutes does the trick!
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Sear for 2–3 minutes per side or until just cooked through. Remove the beef to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Toss in the red onion and green bell pepper. Stir fry for 3–4 minutes until they’re crisp-tender and fragrant.
- Return the cooked beef to the pan with the vegetables. Add the tomato wedges and stir everything together for another 2 minutes, allowing the tomatoes to soften but not lose their shape. The sauce will thicken and coat everything beautifully.
- Spoon the Chinese Pepper Steak over steamed white rice, brown rice, or even noodles. Sprinkle with a little extra green onion if you like. Dinner is served!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze individual portions for up to 2 months for easy reheating.
- Reheat gently in a skillet or microwave with a splash of water to refresh the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Chinese-American