Pepper Steak Stir-Fry

This stir-fry puts a Tex-Mex spin on classic pepper steak by swapping the usual oyster sauce for picante sauce. The result is a bolder, slightly spicier version with tomato-chili heat layered under the soy and ginger. Strips of beef round steak, bell peppers, mushrooms, and green onions all cook in the same wok in under 10 minutes.

The two-stage cooking is standard wok technique and makes a big difference. The beef goes in first over screaming-high heat for just 1-2 minutes. You’re searing, not cooking through. Then it comes out while the vegetables stir-fry for three minutes so they stay crisp-tender. Everything comes back together with the sauce for a final minute to thicken.

The sauce is pre-mixed and ready to pour. Picante sauce, water, soy sauce, cornstarch, and ground ginger get whisked together before you start cooking. This is not a recipe where you can pause to measure mid-stir-fry. Having the sauce ready means you can dump it in and keep moving.

Chef Tips

• Slice the round steak against the grain into thin strips. Cutting with the grain leaves you with chewy, stringy pieces.
• Get the oil smoking hot before the beef goes in. If the wok isn’t hot enough, the meat steams instead of searing and releases liquid.
• Don’t stir the beef constantly during the first 30 seconds. Let it sit and develop a brown crust, then toss.
• Serve immediately over hot rice. The sauce thickens further as it cools and becomes gluey if it sits too long.

Variations

• Use flank steak or sirloin for a more tender cut that doesn’t need the high heat to break down.
• Add a diced jalapeno with the vegetables for an extra layer of fresh heat.
• Swap picante sauce for sriracha mixed with a tablespoon of tomato paste for a Thai-inspired twist.