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Thin sliced top round steak strips in a glossy sauce with sesame seeds and green onions
Chef Emma

Pepper Steak with Thin-Sliced Top Round

Thinly sliced top round, velveted with cornstarch and a little baking soda, seared hot and stir-fried with bell peppers and onion in a soy, oyster sauce and ginger glaze.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing and marinating 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 1/4 lb top round steak 565 g, sliced 1/8 inch thick across the grain
  • 1 tbsp soy sauce plus 1 tbsp cornstarch and 1 tsp oil
  • 1/4 tsp baking soda
Sauce
  • 1/4 cup beef broth 60 ml
  • 2 tbsp soy sauce low sodium
  • 1 tbsp oyster sauce
  • 1 tsp sugar plus 1 tsp cornstarch and 1/2 tsp black pepper
Stir-fry
  • 2 bell peppers green and red, in strips
  • 1 yellow onion in strips
  • 3 cloves garlic minced, plus 1 tbsp grated ginger
  • 3 tbsp neutral oil divided

Equipment

  • Wok or large skillet
  • Sharp knife

Method
 

  1. Freeze the steak 20 to 30 minutes, then slice 1/8 inch thick across the grain.
  2. Toss the beef with the soy sauce, cornstarch, oil and baking soda; rest 15 to 20 minutes.
  3. Whisk the sauce ingredients.
  4. Sear the beef in two batches in a very hot oiled wok, about 1 1/2 to 2 minutes per batch; set aside.
  5. Stir-fry the peppers and onion 3 to 4 minutes, adding the garlic and ginger for the last 30 seconds.
  6. Return the beef, add the sauce and toss 1 minute until glossy. Serve over rice.

Notes

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving, without rice, from USDA FoodData Central values.