Chinese Pepper Steak with Red Wine and Hoisin Sauce
Tender strips of sirloin beef are stir-fried with red and green bell peppers, onions, and mushrooms in a savory hoisin-soy sauce, finished with red wine and red pepper flakes. The red wine adds another layer of flavor to this Chinese-inspired pepper steak recipe and complements the sweet, savory hoisin sauce.
Servings 4 Servings
Calories: 404kcal
Ingredients
For Beef
- 1 tablespoon vegetable oil avocado oil preferably
- 1 pound boneless top sirloin steak thinly sliced against the grain
- 1 tablespoon hoisin sauce for the beef
For Vegetables
- 2 tablespoons vegetable oil avocado oil preferably
- 1 medium green bell pepper cut into 1-inch pieces
- 1 medium red bell pepper cut into 1-inch pieces
- 1 large onion cut into 1-inch pieces
- 1 cup button mushrooms quartered
- ⅛ to ¼ cup red wine preferably Pinot Noir
- ¾ cup hoisin sauce
- ½ tablespoon red pepper flakes
- 2 tablespoons low-sodium soy sauce
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Season the beef: In a medium bowl, toss 1 pound thinly sliced top sirloin steak with 1 tablespoon hoisin sauce until evenly coated.
- Heat the pan: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until hot.
- Cook the beef: Add the 1 pound marinated sirloin in a single layer, working in batches if necessary to avoid overcrowding. Quickly brown the beef, then transfer it to a serving plate or clean bowl and set aside.
- Cook the vegetables: Add the remaining 2 tablespoons vegetable oil to the hot pan. Add 1 green bell pepper, 1 red bell pepper, 1 large onion, and 1 cup quartered button mushrooms. Stir-fry until the vegetables are partially cooked but the bell peppers remain crisp-tender.
- Deglaze with red wine: Add ⅛ cup red wine, using up to ¼ cup, to taste. Stir while scraping up the flavorful browned bits from the bottom of the pan. Cook for about 1 minute.
- Make the pepper steak sauce: Stir in ¾ cup hoisin sauce, ½ tablespoon red pepper flakes, and 2 tablespoons soy sauce. Combine with the vegetables until evenly coated.
- Finish the beef: Return the cooked 1 pound sirloin steak and any accumulated juices to the skillet. Toss to combine and cook briefly, just until the beef is heated through and coated in the sauce.
- Serve: Remove from the heat and serve immediately over jasmine white rice.
Notes
Red Wine: I prefer a dry Pinot Noir for this recipe because its lighter body works well with the hoisin-soy sauce without overpowering the beef and vegetables. Start with ⅛ cup or use up to ¼ cup for a more noticeable red wine flavor.
I also wouldn't recommend anything labeled “cooking wine.” A regular dry wine you'd be comfortable drinking gives you much better control over the flavor and avoids the added salt found in many cooking wines.
Slice Against the Grain: Look for the direction of the muscle fibers and cut across them into thin strips. This shortens the fibers and helps the beef stay tender.
Don't Crowd the Pan: Cook the beef in batches if necessary. A hot pan and a single layer help the sliced steak brown instead of steaming.
Red Wine: Start with ⅛ cup and add up to ¼ cup, depending on your preference. This is part of the version I originally made.
Red Pepper Flakes: Use the full ½ tablespoon for my spicy version or reduce the amount according to your heat preference.
Storage and Reheating
Store cooled Chinese Pepper Steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a large skillet over medium heat until hot, adding a small splash of water if the sauce has thickened. You can also reheat individual portions in the microwave in short intervals.Suggested Pairing
Serve over jasmine white rice to soak up the savory hoisin pepper steak sauce. When I originally made this dinner on June 19, 2012, I served the pepper steak with jasmine rice and a Stir-Fried Asparagus in Oyster Sauce recipe from Nancy of Spicie Foodie ↗. I share more about that original meal and the recipes that inspired me in the Note From Chef Maika.Nutrition
Calories: 404kcal | Carbohydrates: 33g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1273mg | Potassium: 774mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1342IU | Vitamin C: 66mg | Calcium: 63mg | Iron: 3mg
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