Ingredients
- 1.5 pounds boneless rib-eye steak, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon dark soy sauce (plus 1 tablespoon extra)
- 1 tablespoon regular soy sauce (plus 1 tablespoon extra)
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 6 finger hot peppers, sliced into 1-inch pieces
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 5 garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- Steamed white rice, for serving
Tips Before Cooking
Incorporating a bit of cornstarch into the marinade helps the sauce adhere better to the beef and enhances the browning process during cooking.
Use both dark and regular soy sauces for depth and complexity in flavor. Dark soy sauce adds sweetness and richness, while regular soy sauce contributes saltiness. Both will be used in the marinade and the stir-fry sauce.
When cooking the beef, ensure it’s spread in a single layer to avoid steaming. If necessary, cook in batches to maintain proper browning.
Boneless ribeye provides a tender texture but flank, skirt, or sirloin steaks are good alternatives. Substitute fresh peppers with green beans, snow peas, or zucchini if needed. Add crushed red pepper flakes for extra heat.
Serve with steamed jasmine rice to complete the meal.
Marinate the Beef
Toss the rib-eye cubes with cornstarch, 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, and the rice vinegar in a medium bowl. Let the mixture sit while you prepare the other ingredients.
Prepare the Stir-Fry Sauce
In a separate bowl, mix the ground black pepper, 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, rice vinegar, and 2 tablespoons of water. Set this sauce aside.
Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef, making sure it’s in a single layer.
Allow it to cook without stirring for about 2 minutes until browned on one side. Turn each piece to brown the other side, cooking for an additional 2 minutes.
Transfer the beef to the bowl containing the stir-fry sauce and stir to coat. Wipe out the skillet before the next step.
Stir-Fry the Vegetables
In the same skillet, heat the remaining tablespoon of vegetable oil over high heat. Add the sliced onion, cooking while stirring constantly until fragrant, approximately 30 seconds.
Add the sliced peppers, chopped ginger, and garlic. Stir frequently, cooking until the vegetables are softened and beginning to char, which should take about 5 minutes.
Combine and Finish
Lower the heat to medium. Return the beef and sauce to the skillet, mixing everything together.
If needed, add a small amount of water to loosen the sauce. Season with kosher salt to taste.
Serve
Transfer your stir-fry to a shallow serving bowl and enjoy it with steamed white rice.
Beef & Pepper Stir Fry
Ingredients
- 1.5 pounds boneless rib-eye steak cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon dark soy sauce plus 1 tablespoon extra
- 1 tablespoon regular soy sauce plus 1 tablespoon extra
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil divided
- 1 medium onion thinly sliced
- 6 finger hot peppers sliced into 1-inch pieces
- 1 2-inch piece fresh ginger, peeled and finely chopped
- 5 garlic cloves finely chopped
- 1/2 teaspoon kosher salt
- Steamed white rice for serving
Instructions
- Toss rib-eye cubes with cornstarch, dark soy sauce, soy sauce, and rice vinegar. Marinate.
- Stir together black pepper, dark soy sauce, soy sauce, rice vinegar, and 2 tablespoons water. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef in a single layer.
- Cook until browned, 2 minutes per side. Transfer to dressing bowl and toss. Wipe out skillet.
- Heat remaining oil over high heat. Stir in onion until fragrant, 30 seconds.
- Add peppers, ginger, and garlic. Cook until softened and charred, about 5 minutes.
- Reduce heat to medium. Return steak and dressing to skillet. Toss to combine.
- Add water if needed. Season with salt to taste.
- Serve with steamed white rice.