1 ¼ lbs. 567g top sirloin steak
⅓ cup 79 ml low-sodium chicken broth
¼ cup 60 ml Shaoxing wine
3 Tbsp. 45 ml soy sauce
1 Tbsp. 15 ml rice vinegar
1 Tbsp. 12g granulated sugar
2 tsp cracked black pepper
2 tsp dark sesame oil
1 Tbsp. 8g cornstarch
6 tsp 30 ml vegetable oil, divided
1 red bell pepper chopped into bite-size pieces
1 green bell pepper chopped into bite-size pieces
6 green onions white portions sliced, green portion chopped into 2-inch pieces
1 Tbsp. 8g minced garlic
1 Tbsp. 8g peeled and minced fresh ginger
Begin by preparing the steak. Place it on a cutting board, cover it with plastic wrap, and use the flat side of a meat mallet to gently pound it, tenderizing and slightly flattening the meat. Next, cut the steak into thin strips, approximately ⅓ inch thick and 2 inches long. Pat the steak dry with paper towels, ensuring that the pieces do not stick together. Set them aside.
In a mixing bowl, whisk together the chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, cracked black pepper, sesame oil, and cornstarch. Set this delicious marinade aside for later.
Preheat a non-stick skillet over moderately high heat and add 2 teaspoons of vegetable oil. Once heated, quickly add half of the steak, ensuring that the pieces are spread apart and have enough space between them. Lightly season with salt. Allow the steak to sear for approximately 45-60 seconds on the first side until it turns a rich, caramelized brown. Flip the pieces quickly and let them brown on the opposite side for an additional 45-60 seconds. Transfer the seared steak to a sheet of foil or a plate.
Repeat Step 3 with the remaining 2 tablespoons of vegetable oil and the remaining half of the steak. In the same skillet, add the last 2 teaspoons of oil and keep the heat moderately high. Add the chopped bell peppers and sauté them, stirring occasionally, for about 3-4 minutes until they become slightly tender and vibrant in color.
Introduce the green onions, minced garlic, and fresh ginger to the skillet. Sauté these aromatic ingredients for an additional minute, allowing their flavors to meld together. Meanwhile, give the sauce mixture a quick whisk, then pour it into the skillet. Let the sauce thicken as it cooks, creating a luscious coating for the steak and vegetables.
Now comes the exciting part! Toss the cooked steak back into the skillet, ensuring it’s fully coated with the flavorful sauce. Allow the steak to heat through and meld with the peppers and onions, creating a harmonious medley of textures and tastes.
Remove the skillet from the heat and marvel at the sizzling Pepper Steak masterpiece you’ve created! Serve it warm and savor the incredible blend of tender steak, colorful bell peppers, and aromatic seasonings. Pair it with fluffy steamed rice or noodles for a complete and satisfying meal.
Don’t be afraid to adjust the amount of cracked black pepper to suit your taste preferences—more for a bolder kick or less for a milder flavor.
If you don’t have Shaoxing wine on hand, you can substitute it with dry sherry or a combination of chicken broth and white wine.