1-Getting started: Getting started with this Chinese pepper steak is fun and straightforward. Begin by preparing your ingredients to make the process smooth. Slice the beef into strips and mix up the marinade for a tender result.

2-First: slice the beef into 3-inch strips about 1/8 to 1/4 inch thick, freezing it slightly for easier cutting. Marinate by mixing the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda, then refrigerate for at least 30 minutes or up to overnight.

3-Next: prepare the sauce by combining chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set it aside for later. Cut the bell peppers and onion into 1-inch pieces or thin strips to ensure even cooking.

4-Heat a wok or skillet over high heat until it’s smoking, then add 1 tablespoon of oil and sear the beef strips for about 30 seconds per side. Remove the beef and set it aside; it should be about 80% cooked at this point.

5-Reduce the heat to medium-high and add the remaining oil. If you like, caramelize ginger for 10 seconds, then add garlic, bell peppers, and onion; stir-fry for 1 minute. Return the beef and its juices to the pan, stirring for another 15 seconds.

6-Finally, increase the heat to high, stir the sauce mixture to recombine the cornstarch, pour it into the wok, and stir-fry until the sauce thickens and coats everything evenly. Adjust with extra stock or water if needed, then serve immediately over steamed white rice. This quick cooking steps for pepper steak makes it perfect for busy nights.