There’s nothing quite like the irresistible aroma and vibrant flavors of a good stir-fry, and Sizzling Chinese Pepper Steak ...

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Instead of broccoli, this 30-minute pepper steak stir-fry is loaded with plenty of peppers and a classic, simple sauce that brings everything together.

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Bok choy is a mild vegetable with thick, crunchy white stalks and dark green leaves and can be found year-round. It can be used raw in salads or stir-fried.

Add the beef and stir-fry, breaking up the meat, until fragrant and no longer pink, about 4 minutes. Add the doubanjiang and continue to stir-fry until the oil reddens, about 1 minute.

Then make sure your pan is very hot when you drop the steak in and sear it on both sides, after which you can turn the heat down to medium. Don’t overcook it, or it’ll be dry and tough.