Sizzling Chinese Pepper Steak With Onions (Printable)
Tender beef, crisp peppers and onions in a savory peppery sauce ready in 30 minutes.
# What You’ll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch
→ Oil & Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper, to taste
# Steps:
01 - Combine sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat and marinate for 10-15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until smooth and set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned but not fully cooked through. Remove beef from wok and set aside.
04 - Add remaining tablespoon of oil to the wok. Add onions, bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
05 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir-fry for 1-2 minutes until sauce thickens and beef is cooked through. Season with additional black pepper to taste.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like it simmered all day
- The velveting technique makes cheap beef cuts taste restaurant quality
- That sauce hits every perfect note savory sweet and peppery
02 -
- High heat is your friend. If the pan is not hot enough the beef will steam instead of sear and you will lose that caramelized crust.
- Do not marinate the beef longer than 30 minutes or the texture gets weirdly soft.
- Cornstarch settles quickly so give the sauce a quick whisk before pouring.
03 -
- Freeze the beef for 20 minutes before slicing. It cuts like butter and you will get those paper thin restaurant style strips.
- Double the sauce recipe and keep half in the fridge. It works on everything from chicken to tofu.