Heat Oil: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Stir-Fry: Cook the steak strips in batches, ensuring not to crowd the pan. Stir and cook each batch for about 3 minutes until well-browned. Remove the steak from the wok and set aside in a bowl. Repeat with the remaining steak, adding more oil as needed.
Stir-Fry the Vegetables:
5. Cook the Onion and Peppers
Heat Oil: Add another tablespoon of vegetable oil to the hot wok.
Stir-Fry Onion: Return the cooked steak strips to the wok and stir in the red onion. Cook for about 2 minutes until the onion begins to soften.
Add Bell Peppers: Stir in the green bell pepper and continue to cook for another 2 minutes until the peppers are bright green and tender-crisp.
6. Add Tomatoes
Mix Together: Add the tomato wedges to the wok, stirring everything together to mix and blend the flavors. Cook for an additional 1-2 minutes until the tomatoes are heated through but still hold their shape.
Serve:
7. Plate and Enjoy
Serve: Transfer the Chinese Pepper Steak to a serving dish and enjoy it immediately while hot. Pair with steamed rice or noodles for a complete meal.
Storage and Reheating Tips
Storage:
Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheating:
Stovetop Method: Reheat the pepper steak in a skillet over medium heat, adding a splash of water or broth to keep it moist.
Microwave Method: Place a portion of the pepper steak in a microwave-safe dish and cover it loosely with a damp paper towel. Microwave on medium heat in 30-second intervals until heated through.
Helpful Tips for Enhancing the Recipe
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