Sizzling Chinese Pepper Steak With Onions (Print View)
Tender beef, crisp peppers and onions in savory peppery sauce ready in 30 minutes
# What You 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 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
# How to Make It:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly 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. 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. Remove beef from pan and set aside.
04 - Add remaining 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.
06 - Serve immediately with steamed rice.
# Expert Tips:
01 -
- The velveting technique makes beef impossibly tender without any fancy equipment
- Comes together in under 30 minutes but tastes like takeout from your favorite spot
02 -
- High heat is non negotiable for that signature wok flavor and texture
- Dont overcrowd the pan or the beef will steam instead of sear
03 -
- Freeze the beef for 20 minutes before slicing for paper thin strips
- Room temperature ingredients cook more evenly than cold ones