Pepper Steak Stir-Fry with Jasmine Rice

Why You’ll Love This Recipe

• Restaurant-style pepper steak with a shiny black pepper soy glaze you can make at home in 30–40 minutes.
• Ultra-tender, thin-sliced flank steak thanks to a quick velveting marinade.
• Colorful bell peppers and onions stay crisp-tender for great texture.
• Balanced flavors: peppery heat, savory soy, subtle sweetness, and a hint of sesame.

Grocery List

• Produce: 2 bell peppers (red and green), 1 yellow onion, garlic, fresh ginger, 2–3 scallions
• Dairy: None
• Pantry: Jasmine rice, soy sauce (low-sodium), dark soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, toasted sesame oil, neutral oil, coarse black pepper, beef broth (or water), Shaoxing wine (or dry sherry), sesame seeds (optional)

Full Ingredients

Rice

• 1.5 cups jasmine rice
• 2.25 cups water
• 1/4 tsp kosher salt

Beef & Marinade

• 1.25 lb flank steak, sliced 1/8-inch thick across the grain
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/4 tsp baking soda (for tenderness)
• 1 tsp neutral oil
• 1/2 tsp granulated sugar

Vegetables & Aromatics

• 1 red bell pepper, cored and thinly sliced
• 1 green bell pepper, cored and thinly sliced
• 1 medium yellow onion, thin wedges
• 3 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 3 tbsp neutral oil (peanut, canola, or avocado), divided

Black Pepper Soy Glaze

• 1/3 cup beef broth (or water)
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (for color; optional)
• 1 tbsp brown sugar
• 1.5 tsp coarsely ground black pepper (plus more to taste)
• 2 tsp rice vinegar
• 2 tsp cornstarch
• 1 tsp toasted sesame oil

To Serve

• 2 scallions, thinly sliced on the bias
• 1 tsp toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Rinse and cook the jasmine rice

Rinse the rice under cold water until the water runs mostly clear, 30–60 seconds. Combine rice, 2.25 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and keep covered 10 minutes to steam. Fluff before serving.

Step 2: Slice and marinate the flank steak

Freeze the flank steak for 15–20 minutes to firm slightly. Slice thinly (1/8 inch) across the grain. In a bowl, whisk soy sauce, Shaoxing wine, cornstarch, baking soda, oil, and sugar. Add beef, toss to coat, and marinate 15 minutes at room temperature while you prep vegetables.

Step 3: Mix the black pepper soy glaze

In a measuring cup, whisk together beef broth, low-sodium soy, oyster sauce, dark soy (if using), brown sugar, black pepper, rice vinegar, cornstarch, and toasted sesame oil until smooth. Keep the whisk handy and give it a quick stir again right before you add it to the pan.

Step 4: Sear the beef hot and fast

Heat a wok or large heavy skillet over high heat until just smoking (surface about 450–500°F if using an IR thermometer). Add 1 tbsp oil, swirl, then add half the beef in a single layer. Sear 60–90 seconds total, flipping once, until browned at the edges but still slightly pink. Transfer to a plate. Repeat with another 1 tbsp oil and remaining beef.

Step 5: Stir-fry the vegetables and aromatics

Add the remaining 1 tbsp oil. Stir-fry onion for 45 seconds, then add bell peppers. Cook 1–2 minutes until crisp-tender with a little char. Push vegetables to the edges, add garlic and ginger to the center, and stir until fragrant, about 20 seconds.

Step 6: Glaze and finish

Return beef and any juices to the wok. Whisk the glaze and pour it in, tossing constantly until it boils and thickens to a glossy sauce, 60–90 seconds. Taste and add a pinch more black pepper if you like a bolder kick.

Step 7: Serve over hot jasmine rice

Spoon the pepper steak stir-fry over fluffy jasmine rice. Garnish with sliced scallions and toasted sesame seeds. Serve immediately while everything is piping hot and glossy.

Pro Tips

• Slice for tenderness: always cut flank steak across the grain and very thin (1/8 inch).
• Velveting 101: baking soda tenderizes quickly—keep it to 15–30 minutes max. For longer marinades, skip the baking soda until 15 minutes before cooking.
• Heat matters: a ripping-hot pan prevents steaming and helps the beef brown fast. Work in batches.
• Coarse grind: use freshly cracked, coarse black pepper for a punchy, aromatic glaze.
• Color boost: a teaspoon of dark soy adds rich mahogany color without oversalting.

Variations

• Spicy Pepper Steak: add 1–2 sliced fresh red chiles or 1 tsp chili flakes with the garlic and ginger.
• Chicken or Tofu Swap: use 1.25 lb thin-sliced chicken thigh or 14 oz extra-firm tofu (pressed); marinate as written (skip baking soda for tofu).
• Veg-Forward: add 4 oz sliced mushrooms or a handful of snow peas in Step 5 for extra crunch.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the glaze, 2–3 minutes. Cooked rice keeps 4 days refrigerated or 1 month frozen. Mix the glaze up to 3 days ahead and refrigerate (stir before using). Slice beef up to 24 hours in advance; if marinating longer than 1 hour, omit baking soda until 15 minutes before cooking.

Nutrition (per serving)

Approx. 560 calories; 34 g protein; 55 g carbohydrates; 20 g fat; 3 g fiber; 1150 mg sodium. Nutrition will vary based on exact ingredients and rice portion.