China Pepper Steak

This Chinese-style pepper steak comes together fast in one skillet. Thinly sliced round steak gets a quick sear, then simmers with soy sauce before the vegetables go in. The green bell peppers and tomatoes stay crisp because they only cook for five minutes, which is exactly how you want them.

Bean sprouts add a fresh crunch that balances the rich, savory sauce. The cornstarch slurry at the end pulls everything together into a glossy coating that clings to each piece of beef.

Slicing the steak thin and against the grain is key. Round steak can be tough if you cut it wrong, but thin crosswise slices break up the muscle fibers and keep it tender even with a short cook time.

Chef Tips

• Pop the steak in the freezer for 15-20 minutes before slicing. Partially frozen meat cuts into paper-thin strips much easier.
• Get your skillet screaming hot before adding the beef. You want a sear, not a steam. Work in batches if needed.
• Add the tomatoes last or they’ll break down into mush. Quartered and barely cooked, they add a bright acidity to the dish.
• Rinse bean sprouts under cold water right before adding them so they stay crunchy.

Variations

• Use flank steak or sirloin for a more tender cut.
• Add sliced mushrooms or water chestnuts for extra texture.
• Swap soy sauce for tamari to make it gluten-free.