Chinese stir-fried steak with peppers

    30 min

    This dish is a speciality of mine. A quick, yet delicious meal made from everyday items in your kitchen cupboards. The steak is stir-fried with onions and peppers, a perfect dinner when served with freshly boiled rice.

    272 people made this

    Serves: 4 

    • 450g sirloin steak
    • 4 tablespoons soy sauce
    • 2 tablespoons sugar
    • 2 tablespoons cornflour
    • 1/2 teaspoon ground ginger
    • 3 tablespoons vegetable oil, divided
    • 1 red onion, cut into 2.5cm pieces
    • 1 green pepper, cut into 2.5cm pieces
    • 2 tomatoes, cut into wedges

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Slice the steak into 1cm thick slices across the grain.
    2. Whisk together soy sauce, sugar, cornflour and ginger in a bowl, until the mixture is smooth and the sugar has dissolved. Place the steak slices into the marinade, stir until well-coated.
    3. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Place one-third of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef. Set the cooked beef aside.
    4. Return all the cooked beef to the hot wok, stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together and serve.


    Chinese stir-fried steak with peppers
    Chinese stir-fried steak with peppers

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    Reviews & ratings
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    Reviews in English (568)


    I didn't marinate and added red and yellow peppers too and it turned out really good  -  08 Feb 2018


    Made it without marinading...just threw everything together after browning the steak strips in the oil. I doubled all the other ingredients and completely forgot to add the tomatoes. (the main reason I chose this recipe) Still Delicious! Oh, I did use fresh ginger that I was trying to use up instead of ground.  -  01 Feb 2011  (Review from Allrecipes US | Canada)


    This recipe immediately went into my recipe box! Will definitely make it again. My dinner plans changed so the meat marinated for 24+ hours and was very delicious - I would recommend marinating at least a few hours or overnight. I only used red & yellow bell pepper and green onions because I had no fresh tomato. Added garlic and crushed red pepper for extra kick.  -  06 May 2010  (Review from Allrecipes US | Canada)