Pepper Steak

1. Prep the Beef

Slice steak very thin against the grain and add to a bag or bowl.

2. Marinate

Add soy sauce, oyster sauce, cornstarch, baking soda, sugar, and black pepper.
Mix well and massage into the meat.
Marinate at least 2 hours, overnight is best.

3. Prep Veggies

Slice peppers and onion into similar sizes.
Mince garlic and set everything aside.

4. Make the Sauce

In a bowl, mix together water, soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, and dark soy sauce until smooth.

5. Cook the Beef

Heat a couple tablespoons of oil over medium-high heat.
Add beef and cook about 50% through.
Do not overcook.

6. Cook the Vegetables

Add a little more oil if needed.
Add garlic, onion, and peppers.
Cook until slightly softened but still crisp.

7. Combine

Give your sauce a quick mix and pour it in.
Stir everything together and cook until the sauce thickens and coats the beef.

8. Finish

Remove from heat once glossy and thick.
Serve hot over rice.

NAY’S TIP

Slice your beef thin and against the grain for the most tender bite.

Baking soda helps tenderize the meat — don’t skip it.

Mushroom sauce is a great substitute if you don’t use oyster sauce.

Dark soy sauce gives that deep restaurant-style color.

Keep your veggies slightly crisp — that’s what makes it better than takeout.