Asian Pepper Steak Bites


White rice, to serve with the finished dish

  • 2 tablespoonhoisin sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoons toasted sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon corn starch

  • 3 pounds strip steak or ribeye steak or flank steak, trimmed and cut against grain into 1-2-inch slices (About 2 pounds once trimmed) *
  • ½ teaspoon kosher salt
  • 1/3 cup peanut oil, divided
  • Half a large onion, cut into one-inch chunks (about 8 ounces in weight)
  • 1 large red bell pepper cut into one-inch squares
  • 1 large green bell pepper cut into one-inch squares
  • 1 tablespoon fresh garlic, chopped
  • Sesame seeds, for garnish (optional)


  1. If serving with white rice, start cooking that now.
  2. While rice is cooking make the sauce by combining hoisin sauce, rice vinegar, soy sauce, brown sugar, sesame oil and chili garlic sauce in a small sauce pan and bring to a boil.
  3. Mix the fish sauce and corn starch and add to the hot liquid to form a thick sauce. Set aside.
  4. After the meat is trimmed and cut into short slices, pat dry with paper towels and sprinkle on the salt.
  5. Heat a wok to the highest heat your stove will produce and once the wok is smoking hot, add a tablespoon of the oil and once shimmering, add the onions.
  6. Cook the onions for three minutes then add all of the peppers and cook until charred on the outside but still a little crunchy, about five or so more minutes.

Full recipe Here