1-Start by slicing the beef into 3-inch strips, about 1/8 to 1/4 inch thick, and partially freeze it first for easier cutting. Then, velvet the beef by mixing it with 1 1/2 tablespoons water, 2 teaspoons cornstarch, 2 teaspoons neutral oil, 2 teaspoons oyster sauce, 2 teaspoons Shaoxing wine, and 1/4 teaspoon baking soda; let it marinate for at least 30 minutes or overnight in the fridge for deeper flavor. For more on velveting, check out this guide on how to make beef tender.

2-Next, prepare the sauce by combining 1/2 cup low sodium chicken stock, 1 tablespoon cornstarch, 1 1/2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil, and 1/8 teaspoon white pepper; set it aside for later. Cut 1 green bell pepper, 1/2 red bell pepper, and 1 medium onion into 1-inch pieces or thin strips for even cooking. Heat a wok or large skillet over high heat until it’s smoking, then add 1 tablespoon of neutral oil and sear the beef strips for about 30 seconds on each side until 80% cooked; remove and set aside.

3-Continuing the Cooking Process Reduce the heat to medium-high and add the remaining 1 tablespoon of neutral oil. If you like, quickly caramelize 1/2 teaspoon minced ginger for 10 seconds, then add 2 cloves garlic (chopped), the bell peppers, and onion; stir-fry for 1 minute. Add the pre-cooked beef and any marinade juices, stir-frying for 15 seconds to combine everything. For sauce tips, see stir-fry sauce basics.

4-Increase the heat to high, stir the sauce to mix in the cornstarch, and add it to the wok. Stir-fry until the sauce thickens and coats all ingredients evenly, adjusting with more stock or water if needed. Once ready, serve the pepper steak hot with steamed white rice. This method takes about 15 minutes to cook and 45 minutes total including prep, making it a quick option for any night.