Chinese🥩 Meat

Sichuan Roasted Pepper Steak

Name: Sichuan Roasted Pepper Steak
Total time: 30 min
Cuisine: Chinese
Ingredients: 400 g beef (top sirloin fillet, beef chuck, or flank steak); 2 tsp cornstarch; 1/3 tsp baking soda; ¼ tsp salt; 2 tsp dark soy sauce; 1 tbsp cooking oil; 227 g green chili peppers; 4 garlic; 4 Thai bird eye chilies; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1½ tsp brown sugar; ½ tbsp black pepper; ½ tsp cornstarch; 2 tbsp water; 2 tbsp cooking oil

⏱ 30 min

This Sichuan-style roasted pepper steak features tender, succulent beef coated in a savory and fiery sauce balanced with a hint of sweetness from brown sugar. The roasted peppers introduce a rustic, smoky charm that makes the dish incredibly delicious.

High-protein

Adapted from a video by Souped Up Recipes

Mouthwatering Roasted Pepper Steak Recipe

Watch on YouTube

Ingredients

beef (top sirloin fillet, beef chuck, or flank steak)sliced into 1/8-inch slices400 g
cornstarchfor marinating beef2 tsp
baking soda1/3 tsp
salt¼ tsp
dark soy saucefor marinating beef2 tsp
cooking oilto coat the beef1 tbsp
green chili peppersto roast; use bell pepper if you cannot tolerate spicy heat227 g
garlicdiced4

Steps

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1
Slice the beef into 1/8-inch slices using top sirloin fillet, beef chuck, or flank steak.
2
Season the beef with cornstarch, baking soda, salt, and dark soy sauce, mixing well to ensure the seasonings infuse evenly between each slice.
3
Drizzle with cooking oil and mix to coat the beef, which separates the meat slices and prevents them from sticking together during stir-frying. Let rest for 15 minutes.
4
While waiting, thread the chili peppers onto skewers and roast them over an open flame for about 2 minutes per side until the surface is blackened. If you don't have a gas stove, use a culinary torch to roast until the skin is burned, ensuring the plate underneath is heat-proof.
5
Use a pairing knife to scrub off most of the black skin, but do not remove it completely—retaining some charred skin preserves the roasty flavor without making the dish taste bitter.
6
Finely dice the roasted peppers and set aside. Use bell pepper instead if you cannot tolerate the spicy heat.
7
Prepare the stir-fry sauce by mixing oyster sauce, soy sauce, brown sugar, black pepper, cornstarch, and water in a bowl. Mix well and set aside.
8
Heat the wok on maximum heat until smoking hot. High heat helps the oil form a non-stick layer at the bottom and creates beautiful Maillard reactions and smoky flavors when the meat touches the hot metal.
9
Add a drizzle of oil to the hot wok, then add the marinated beef and stir-fry for about 2 minutes until nicely charred. Push the meat to the side and let the oil collect on one side, then add the minced garlic and Thai bird eye chilies. Stir until fragrant.
10
Add the roasted chili pepper and mix thoroughly with the beef.
11
Stir the sauce to loosen the cornstarch, then pour it into the wok. Mix thoroughly until the sauce thickens.
12
Serve the roasted pepper steak with white rice.

Sichuan Roasted Pepper Steak

Ingredients

Steps

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