1-Getting Chinese pepper steak just right starts with prepping your ingredients, and it’s easier than you might think. Begin by slicing the beef into 3-inch strips, about 1/8 to 1/4 inch thick; slightly frozen beef makes this step simpler and helps with even cuts. Once sliced, marinate the beef by mixing it with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda, then let it sit for at least 30 minutes or overnight in the fridge for maximum tenderness.

2-Next, prepare the sauce in a small bowl by combining chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper; set this aside for later. Cut the bell peppers and onion into 1-inch pieces or thin strips to ensure they cook evenly. Heat a wok over high heat until it smokes, then add 1 tablespoon of neutral oil and sear the beef for about 30 seconds per side, stirring as you go, until it’s roughly 80% cooked before setting it aside.

3-Reduce the heat to medium-high and add the remaining oil. If you like, toss in minced ginger to caramelize for about 10 seconds, followed by chopped garlic, bell peppers, and onions; stir-fry this mix for 1 minute. Return the beef and its juices to the wok, stir for 15 seconds to blend everything, then crank the heat back to high. Pour in the sauce, stirring constantly until it thickens and coats the ingredients nicely; adjust the thickness with extra stock or by simmering longer if needed. For the nutritional value of bell peppers, see this helpful resource. Finally, once the sauce simmers and thickens, serve your Chinese pepper steak hot with steamed rice for a complete meal.