{"id":141,"date":"2025-12-16T09:58:57","date_gmt":"2025-12-16T09:58:57","guid":{"rendered":"https:\/\/cookjia.com\/?p=141"},"modified":"2025-12-16T16:47:09","modified_gmt":"2025-12-16T16:47:09","slug":"chinese-pepper-steak-quick-stir-fry-with-wok-hei","status":"publish","type":"post","link":"https:\/\/cookjia.com\/index.php\/2025\/12\/16\/chinese-pepper-steak-quick-stir-fry-with-wok-hei\/","title":{"rendered":"Chinese Pepper Steak Quick Stir-Fry with Wok Hei"},"content":{"rendered":"

Chinese Pepper Steak<\/p>\n

Chinese pepper steak is a beloved Chinese-American classic that pairs tender, juicy steak strips with crisp bell peppers and sweet onions, all glazed in a rich, peppery sauce. It\u2019s a quick, flavorful dish that balances savory, sweet, and smoky notes, making it a go-to for busy weeknights or casual family dinners.<\/p>\n

\"Chinese<\/figure>\n

Why This Recipe Works<\/p>\n

Stir-frying on a charcoal grill with a wok-compatible grate infuses the dish with wok hei\u2014the signature smoky, charred flavor that elevates authentic stir-fries. For stovetop cooking, batch-processing the meat and vegetables ensures the wok stays searing-hot, preventing sogginess and allowing both the steak and veggies to develop a perfect caramelized crust. This method keeps the ingredients vibrant and tender, not mushy.<\/p>\n

Recipe Details<\/p>\n

\"Chinese<\/figure>\n

Prep Time: 5 minutes<\/p>\n

Cook Time: 15 minutes<\/p>\n

Active Time: 10 minutes<\/p>\n

\"Chinese<\/figure>\n

Marinating Time: 20 minutes (up to 3 hours)<\/p>\n

Total Time: 40 minutes<\/p>\n

Serves: 4<\/p>\n

\"Chinese<\/figure>\n

Ingredients<\/p>\n

1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1\/4-inch thick strips<\/p>\n

1\/4 cup soy sauce (divided)<\/p>\n

\"Chinese<\/figure>\n

1\/3 cup Shaoxing wine or dry sherry (divided)<\/p>\n

2 tablespoons cornstarch<\/p>\n

1\/3 cup low-sodium chicken stock (homemade or store-bought)<\/p>\n

\"Chinese<\/figure>\n

1 tablespoon sesame oil<\/p>\n

1 tablespoon sugar<\/p>\n

1 tablespoon freshly ground black pepper<\/p>\n

\"Chinese<\/figure>\n

2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)<\/p>\n

1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)<\/p>\n

1 medium onion, cut into 1-inch strips (about 1 1\/2 cups)<\/p>\n

\"Chinese<\/figure>\n

2 medium garlic cloves, finely minced (about 2 teaspoons)<\/p>\n

2 teaspoons finely minced fresh ginger<\/p>\n

3 scallions, whites only, finely minced<\/p>\n

\"Chinese<\/figure>\n

4 tablespoons vegetable, peanut, or canola oil<\/p>\n

Kosher salt, to taste<\/p>\n

Directions<\/p>\n

\"Chinese<\/figure>\n

Marinate the Beef<\/p>\n

Combine the steak strips with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine in a bowl, tossing to coat evenly. Let marinate at room temperature for at least 20 minutes (or up to 3 hours for deeper flavor).<\/p>\n

Prepare the Sauce and Veggies<\/p>\n

\"Chinese<\/figure>\n

While the beef marinates, mix the remaining soy sauce with cornstarch to form a smooth slurry. Stir in the remaining Shaoxing wine, chicken stock, sesame oil, sugar, and black pepper\u2014set this sauce aside. Combine the bell peppers and onion in a separate bowl, and mix the garlic, ginger, and scallion whites in another bowl.<\/p>\n

Grilling With a Wok Insert<\/p>\n

Light a chimney full of charcoal. Once the coals are lit and covered in gray ash, pour them into a pile in the center of the grill\u2019s cooking grate. Place the grate on the grill and set the wok in the center.<\/p>\n

\"Chinese<\/figure>\n

Add oil to the wok and heat until smoking. Add the marinated beef, stirring and tossing until lightly charred but still pink in spots (about 1 minute). Push the beef to the sides to clear the center.<\/p>\n

Add the bell peppers and onion to the center of the wok, stirring until lightly charred (about 30 seconds). Toss with the beef and push back to the sides.<\/p>\n

Add the garlic-ginger-scallion mixture to the center, then immediately combine all ingredients. Toss until the beef is cooked through and vegetables are just tender (about 30 seconds).<\/p>\n

\"Chinese<\/figure>\n

Stir the reserved sauce and pour it into the wok (it should boil immediately). Toss everything to coat, cooking until the sauce thickens slightly (about 30 seconds). Transfer to a serving platter and serve.<\/p>\n

Cooking on a Stovetop<\/p>\n

Heat 1 tablespoon of oil in a wok over high heat until smoking. Add half of the beef and cook without moving until well seared (about 1 minute). Continue stirring and tossing until lightly cooked but still pink (about 1 minute). Transfer to a large bowl. Repeat with another 1 tablespoon of oil and the remaining beef, adding it to the same bowl.<\/p>\n

\"Chinese<\/figure>\n

Wipe out the wok. Heat another 1 tablespoon of oil and add half of the peppers and onion. Cook until lightly charred (about 1 minute), then transfer to the bowl with the beef. Repeat with the remaining oil and vegetables.<\/p>\n

Return the wok to high heat until smoking. Add all the beef and vegetables back to the wok, then stir in the garlic-ginger-scallion mixture. Cook until fragrant (about 30 seconds).<\/p>\n

Stir the reserved sauce and pour it into the wok. Toss everything to coat, cooking until the sauce thickens (about 45 seconds). Transfer to a serving platter and serve.<\/p>\n

\"Chinese<\/figure>\n

Special Equipment<\/p>\n

Wok<\/p>\n

Charcoal grill with wok insert (optional)<\/p>\n

\"Chinese<\/figure>\n

Nutrition Facts<\/p>\n

Nutrient
\nAmount per Serving<\/p>\n

\"Chinese<\/figure>\n

% Daily Value*<\/p>\n

Calories
\n466<\/p>\n

\"Chinese<\/figure>\n

\u2014<\/p>\n

Total Fat
\n27g<\/p>\n

\"Chinese<\/figure>\n

35%<\/p>\n

Saturated Fat
\n5g<\/p>\n

\"Chinese<\/figure>\n

27%<\/p>\n

Cholesterol
\n90mg<\/p>\n

\"Chinese<\/figure>\n

30%<\/p>\n

Sodium
\n1068mg<\/p>\n

\"Chinese<\/figure>\n

46%<\/p>\n

Total Carbohydrate
\n19g<\/p>\n

\"Chinese<\/figure>\n

7%<\/p>\n

Dietary Fiber
\n2g<\/p>\n

\"Chinese<\/figure>\n

9%<\/p>\n

Total Sugars
\n8g<\/p>\n

\"Chinese<\/figure>\n

\u2014<\/p>\n

Protein
\n35g<\/p>\n

\"Chinese<\/figure>\n

\u2014<\/p>\n

Vitamin C
\n73mg<\/p>\n

\"Chinese<\/figure>\n

367%<\/p>\n

Calcium
\n65mg<\/p>\n

\"Chinese<\/figure>\n

5%<\/p>\n

Iron
\n3mg<\/p>\n

\"Chinese<\/figure>\n

17%<\/p>\n

Potassium
\n702mg<\/p>\n

\"Chinese<\/figure>\n

15%<\/p>\n

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chinese Pepper Steak Chinese pepper steak is a beloved Chinese-American classic that pairs tender, juicy steak strips with crisp bell peppers and sweet onions, all glazed in a rich, peppery sauce. It\u2019s a quick, flavorful dish that balances savory, sweet, and smoky notes, making it a go-to for busy weeknights or casual family dinners. Why […]<\/p>\n","protected":false},"author":1,"featured_media":353,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant"],"yoast_head":"\nChinese Pepper Steak Quick Stir-Fry with Wok Hei - DELICACY<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookjia.com\/index.php\/2025\/12\/16\/chinese-pepper-steak-quick-stir-fry-with-wok-hei\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chinese Pepper Steak Quick Stir-Fry with Wok Hei\" \/>\n<meta property=\"og:description\" content=\"Chinese Pepper Steak Chinese pepper steak is a beloved Chinese-American classic that pairs tender, juicy steak strips with crisp bell peppers and sweet onions, all glazed in a rich, peppery sauce. 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