Description
Slow Cooker Pepper Steak with Onion Stir Fry is a better-than-takeout meal with tender marinated beef, crisp bell peppers, and a rich, savory sauce that comes together fast.
Ingredients
• 12 oz flank steak (or London broil/chuck roast)
• 1 1/2 tbsp water
• 2 tsp cornstarch
• 2 tsp neutral oil
• 2 tsp oyster sauce
• 2 tsp Shaoxing wine
• 1/4 tsp baking soda
• 1/2 cup low-sodium chicken stock
• 1 tbsp cornstarch
• 1 1/2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1/8 tsp white pepper
• 1 green bell pepper
• 1/2 red bell pepper
• 1 medium onion
• 2 tbsp neutral oil
• 1/2 tsp minced ginger (optional)
• 2 cloves garlic, chopped
Instructions
1. Slice the beef thinly against the grain. Mix with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Marinate for at least 30 minutes.
2. In a small bowl, whisk together chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.
3. Chop the bell peppers and onion into evenly sized pieces.
4. Heat 1 tbsp oil in a hot wok. Sear beef 30 seconds per side. Remove and set aside.
5. Add remaining oil, then sauté ginger (if using), garlic, peppers, and onion for 1 minute.
6. Return beef to the pan, stir for 15 seconds.
7. Pour in sauce, stir-fry until thick and glossy. Serve hot over rice or noodles.
Notes
– Slice beef while slightly frozen for easier handling.
– Marinate longer if using tougher cuts like chuck roast.
– Adjust sauce thickness by adding broth or cooking down.
– Add chili oil or red pepper flakes for heat.
– Store leftovers up to 4 days in the fridge.
- Prep Time: 45
- Cook Time: 15
- Method: Stir Fry
- Cuisine: Chinese-American