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Hot Pepper Beef

By Galen Lau
Copied from this recipe at

Yields: 4 servings


  • 12 ounces lean flank steak, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon ketchup
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oil
  • ½ cup thinly sliced red onion
  • 3 slices ginger, smashed
  • ½ teaspoon red pepper flakes
  • 1 large green bell pepper, cut into ½-inch wide strips


  1. In a medium bowl combine the beef, garlic, soy sauce, cornstarch, 1 teaspoon of the rice wine, ¼ teaspoon of the salt, pepper, and 2 teaspoons cold water. Stir to combine. Stir in the sesame oil.
  2. In a small bowl combine the ketchup, hoisin sauce, and the remaining 1 tablespoon rice wine. Stir to combine.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of oil, carefully add the beef  and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.
  4. Swirl the remaining 1 tablespoon oil into the wok, add the onion, ginger, and red pepper flakes, and stir-fry 10 seconds or until the aromatics are fragrant. Add the bell pepper, sprinkle on ¼ teaspoon of the salt, and stir-fry 30 seconds or until well combined. Return the beef with any juices that have accumulated to the wok, sprinkle on the remaining ½ teaspoon salt, swirl the b into the wok, and stir-fry about 30 seconds to 1 minute or until the beef is just cooked through.