Tender beef strips meet crisp green peppers in this quick, flavor-packed Chinese stir-fry finished with aromatic black pepper.
A classic Chinese restaurant favorite you can easily make at home. The secret lies in slicing the beef against the grain and having all ingredients ready before you start cooking.
Slice the beef into thin strips, about 1/4 inch thick. Cut against the grain for maximum tenderness. Mix the cornstarch with the water until smooth, then toss the beef strips in the mixture. This creates a light coating that helps the sauce cling.
Wash the green bell peppers and cut them into bite-sized strips. Remove the seeds and white pith for a milder flavor. Have your minced garlic and grated ginger ready nearby.
Heat oil in a wok or large skillet over high heat until shimmering. Add the beef strips in a single layer and let them sear for 30 seconds without stirring. Flip and cook another 30 seconds until browned but still slightly pink inside. Remove and set aside.
In the same wok, add a splash more oil if needed. Sauté the garlic and ginger for 15 seconds until fragrant. Add the soy sauce, oyster sauce, and black pepper. Stir everything together.
Return the beef to the wok along with any juices. Add the green pepper strips and toss everything together over high heat for 1-2 minutes until the peppers are crisp-tender but still bright. Season with salt to taste and serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
