Stuff You Need
- 1½ pounds boneless rib-eye steak, cut into 1-inch cubes
- 2 tablespoons cornstarch plus 1 teaspoon
- 1 tablespoon dark soy sauce plus 4 teaspoons
- 1½ tablespoons regular soy sauce, divided
- 1½ tablespoons unseasoned rice vinegar, divided
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 6 to 7 finger hot peppers or cayenne chiles (about 6 ounces), sliced 1 inch thick
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 5 garlic cloves, finely chopped
- Kosher salt
- Steamed white rice, for serving
Stuff to Know Before Cooking
Adding cornstarch to the marinade helps the sauce stick to the steak and improves browning during cooking.
You’ll need two types of soy sauce: dark soy sauce and regular soy sauce. Dark soy sauce is thicker, sweeter, and gives the beef a deeper color and flavor. Regular soy sauce adds a salty taste. Both will also be used later in the stir-fry sauce, along with rice vinegar and black pepper.
When cooking the beef, make sure to spread it out in a single layer. If your pan is too small, cook the beef in batches before moving on to the vegetables.
Boneless ribeye makes the most tender stir-fry, but you can also use flank, skirt, or sirloin steak as a less expensive option.
If you don’t have fresh peppers, you can substitute green beans, snow peas, bok choy, zucchini, or canned water chestnuts. Add crushed red pepper flakes if you want some heat.
Serve with steamed jasmine rice for a complete meal.
Marinate the Beef
In a medium bowl, toss the rib-eye cubes with the cornstarch, dark soy sauce, soy sauce, and rice vinegar until evenly coated. Set aside to marinate while preparing the other ingredients.
Make the Dressing
In another bowl, stir together the black pepper, dark soy sauce, soy sauce, rice vinegar, and 2 tablespoons water. Set aside.
Cook the Beef
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer as much as possible.
Cook undisturbed until browned underneath, about 2 minutes. Flip and cook the other side until browned, about 2 minutes more.
Transfer the beef to the bowl with the reserved dressing and toss to coat. Wipe out the skillet.
Stir-Fry the Vegetables
Heat the remaining 1 tablespoon vegetable oil in the skillet over high heat.
Add the onion and cook, stirring constantly, until fragrant, about 30 seconds.
Add the sliced peppers, ginger, and garlic. Cook, stirring often, until softened and starting to char, about 5 minutes.
Finish the Stir-Fry
Reduce heat to medium. Return the steak and dressing to the skillet and toss to combine.
If needed, stir in a little water to loosen the sauce. Season with kosher salt to taste.
Serve
Transfer to a shallow bowl and serve with steamed white rice.
Beef and Pepper Stir Fry
Ingredients
- 1½ pounds boneless rib-eye steak cut into 1-inch cubes
- 2 tablespoons cornstarch plus 1 teaspoon
- 1 tablespoon dark soy sauce plus 4 teaspoons
- 1½ tablespoons regular soy sauce divided
- 1½ tablespoons unseasoned rice vinegar divided
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil divided
- 1 medium onion thinly sliced
- 6 to 7 finger hot peppers or cayenne chiles about 6 ounces, sliced 1 inch thick
- 1 2-inch piece fresh ginger, peeled and finely chopped
- 5 garlic cloves finely chopped
- Kosher salt
- Steamed white rice for serving
Instructions
- Toss beef with cornstarch, dark soy sauce, soy sauce, and rice vinegar. Set aside to marinate.
- In another bowl, mix black pepper, dark soy sauce, soy sauce, rice vinegar, and 2 tablespoons water. Set aside.
- Heat 1 tablespoon oil in a skillet or wok over medium-high heat.
- Cook beef in a single layer until browned, about 2 minutes per side.
- Transfer beef to the dressing bowl and toss to coat. Wipe out the skillet.
- Heat remaining oil in the skillet over high heat.
- Stir-fry onion until fragrant, about 30 seconds.
- Add peppers, ginger, and garlic. Cook until softened and starting to char, about 5 minutes.
- Reduce heat to medium. Return beef and dressing to the skillet. Toss to combine.
- Stir in a little water if needed to loosen the sauce. Season with kosher salt to taste.
- Serve with steamed white rice.
