Mouthwatering Roasted Pepper Steak Recipe

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This mouthwatering Sichuan-style pepper steak is special. The use of roasted peppers introduces a rustic, smoky charm, making this dish incredibly delicious. The beef is tender and succulent, coated in a savory and fiery sauce, yet balanced with a hint of sweetness from brown sugar.

Ingredients

400g / 14 oz of beef
2 tsp of cornstarch
1/3 tsp of baking soda
1/4 tsp of salt
2 tsp of dark soy sauce (Amazon Link – https://geni.us/dark-soy-sauce)
1 tbsp of cooking oil to coat the beef
227g / 8 oz of green chili peppers
4 cloves of garlic, diced
4 Thai bird eye chilies, diced
1 tbsp of oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
1 tbsp of soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
1.5 tsp of brown sugar
1/2 tbsp of black pepper
1/2 tsp of cornstarch
2 tbsp of water
2 tbsp of cooking oil to stir fry

Instructions

Slice the beef into 1/8-inch slices. I am using top sirloin fillet, but beef chuck and flank steak also work.

Season the beef with 2 tsp of cornstarch, 1/3 tsp of baking soda, 2 tsp of dark soy sauce, and 1/4 tsp of salt. Mix well. Make sure you get in between each slices and allow the seasonings to infuse evenly.

Add a drizzle of cooking oil and mix to coat the beef. This will separate the meat slices so they don’t stick together when stir-frying. Let it sit for 15 minutes. 

While waiting, we can roast the chili peppers. Stick the chilies onto 2 skewers and roast them over open flame. You need about 2 minutes on each side, and the surface should be burned. If you don’t have a gas stove, you can use a torch to roast the pepper until the skin becomes burned. Just make sure the plate under the chili pepper is heat-proof.

Take a pairing knife and scrub off the black skin otherwise the dish will taste bitter. However, you don’t have to remove the black skin completely because we want to retain the roasty flavor.

Finely dice the roasted peppers and set them aside. The type of pepper that I use is mouth-burning spicy. If you can’t tolerate the heat, you can use bell pepper instead.

Before cooking, put together the following seasonings in a bowl and mix well: 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 1.5 tsp of brown sugar, 1/2 tbsp of black pepper, 1/2 tsp of cornstarch, and 2 tbsp of water.

Turn the heat to high and heat the wok until smoking hot. Add a drizzle of oil and swirl it around. High heat helps the oil to form a non-stick layer at the bottom of the wok.

Add the marinaded beef and cook for 2 minutes or until all the meat is nicely charred. Push it to the side and let the oil run to one side so you have room to add the minced garlic and thai bird eye chili. Stir until fragrant.

Add the roast chili pepper and mix with the beef thoroughly.

Stir the sauce to loosen the cornstarch, then pour it into the wok. Mix thoroughly until the sauce thickens.

Serve the Roasted Pepper Steak with white rice.

Hi everyone. I am Mandy. Welcome 
to Souped Up Recipes. Today,  
I want to share a mouthwatering Sichuan-style 
pepper steak. What’s special about this recipe  
is the use of roasted peppers, which 
introduces a smoky, fiery flavor and  
makes this dish incredibly delicious. Please 
hit the like button, and let’s get started.
Slice the beef into 1/8-inch 
slices. I am using top sirloin  
fillet but beef chuck and flank steak also work.
Season the beef with 2 tsp of cornstarch, 
1/3 tsp of baking soda, 1/4 tsp of salt,  
and 2 tsp of dark soy sauce. 
Mix well. Make sure you get  
in between each slice and allow 
the seasonings to infuse evenly.
Add a drizzle of cooking oil and mix 
to coat the beef. This will separate  
the meat slices so they don’t 
stick together when stir-frying.
Let it sit for 15 minutes. While waiting, we 
can roast the chili peppers. Stick the chilies  
onto 2 skewers and roast them over open flame. 
Just need about 2 minutes on each side and the  
surface should be burned. If you don’t have a gas 
stove, you can use a torch to roast the pepper  
until the skin becomes burned. Just make sure 
the plate under the chili pepper is heat-proof.
Now we gonna take a pairing knife 
and scrub off the black skin,  
otherwise, the dish will taste bitter. 
However, you don’t have to remove the  
black skin completely because we 
want to retain the roast flavor.
Finely dice the peppers. The 
type of pepper that I use is  
mouth-burning spicy. If you can’t tolerate 
the heat, you can use bell pepper instead.
Besides that, you will also need 
4 Thai bird eye chilies, diced,  
and 4 cloves of garlic, also diced. 
Again, if you don’t eat spicy food,  
you can replace the Thai bird-eye chilies with 
red bell pepper to add a pop of color to the dish.
Now, we gonna put together the stir-fry sauce: 
1 tbsp of soy sauce
1 tbsp of oyster sauce 
1.5 tsp of brown sugar
1/2 Tbsp of black pepper 
1/2 tsp of cornstarch
2 Tbsps of water
Mix well and set it aside.
The most crucial part of this recipe is turning 
the heat to maximum and pre-heating the wok until  
smoking hot. High heat helps the oil to form a 
non-stick layer at the bottom of the wok. Also,  
when the meat touches the hot metal, it 
sears immediately and creates beautiful  
mallard reactions and smoky flavors. That 
is the secret to perfect Chinese stir fry.
The wok is super hot, so in about 2 minutes,  
all the meat should be nicely charred. Push 
it to the side and let the oil run to one  
side. Add the minced garlic and Thai 
bird-eye chili. Stir until fragrant.
Add the roast chili pepper and mix with the beef 
thoroughly. The stir fry sauce contains cornstarch  
so you should mix it well before pouring it into 
the wok. Give it a final toss and you are done.
That’s it, so easy. I love tender succulent beef 
coated in a savory, spicy sauce, yet balanced with  
a hint of sweetness from brown sugar. The smoky 
pepper adds a rustic charm that pairs wonderfully  
with fluffy white rice. I truly hope you give 
this a try soon and you will fall in love with it.
As always, the printable recipe link 
is in the description. Go check it out.
Before you go, I want to promote my Carbon 
Steel wok. I have been using it for 6 years  
now because I stand for my own brand – 
Souped Up Recipes. Carbon Steel wok is  
the must-have cookware in Chinese cuisine. 
It is non-stick but has no Teflon coating so  
you can use the metal utensil in it without 
worrying about scratching. Its light weight  
allows through toss and stir. It can also 
sustain super high temperatures without  
damage so you can achieve the restaurant wok 
hay effect and make perfect stir fry dishes.  
I will link this wok in the description, 
please support and go check it out.
Thanks again for watching 
and I will see you next time.