Sizzling Chinese Pepper Steak Onions (Printable Version)
Tender beef with crisp peppers and onions in savory peppery sauce ready in 30 minutes.
# What You'll Need:
→ Beef and Marinade
01 - 1 lb flank steak, thinly sliced against the grain
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 and Aromatics
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 and Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper to taste
# How to Make It:
01 - Combine sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat all pieces. Allow to marinate for 10 to 15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until cornstarch is fully dissolved. Set aside until ready to use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer without overcrowding. Sear for 1 to 2 minutes until browned but still slightly pink inside. Remove beef from pan and set aside on a plate.
04 - Add remaining tablespoon of oil to the wok. Add onion wedges, bell pepper strips, garlic, and ginger. Stir-fry over high heat for 2 to 3 minutes until vegetables are crisp-tender and fragrant.
05 - Return seared beef to the wok with vegetables. Pour in prepared sauce and toss everything together. Continue stir-frying for 1 to 2 minutes until sauce thickens and coats all ingredients evenly. Season with additional black pepper to taste.
06 - Transfer pepper steak to a serving platter or divide among plates. Serve immediately while hot with steamed white rice.
# Expert Insights:
01 -
- The velveting technique makes the beef impossibly tender without any fancy equipment
- That perfect balance of savory, sweet, and peppery sauce clings to every bite
- It comes together faster than delivery would even arrive
02 -
- Crowding the wok steeps the beef instead of searing it, so work in batches if your wok is on the smaller side
- Have all ingredients prepped and sauce mixed before you turn on the heat because stir-frying waits for no one
- The sauce will look thin at first but thickens rapidly in the final minute
03 -
- Prep your rice first because the stir-fry comes together fast and waits for no side dish
- Cut your beef when it is partially frozen for those perfect thin slices