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
# How-to Steps:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat all pieces. Allow to marinate for 10-15 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 for later 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, working in batches if necessary. Sear for 1-2 minutes until browned but slightly pink in center. Remove beef and set aside on a plate.
04 - Add remaining 1 tablespoon oil to the hot wok. Toss in onions, bell peppers, garlic, and ginger. Stir-fry vigorously for 2-3 minutes until vegetables are crisp-tender and fragrant.
05 - Return seared beef to the wok. Pour prepared sauce over the beef and vegetables. Toss everything together continuously for 1-2 minutes until sauce thickens and coats all ingredients evenly. Adjust seasoning with additional black pepper if desired.
06 - Transfer to a serving platter immediately while hot. Serve alongside steamed white rice for a complete meal.
# Expert Pointers:
01 -
- The velveting technique makes inexpensive beef taste like steakhouse quality
- Everything happens in one pan and finishes in under thirty minutes
02 -
- Crowding the pan causes the beef to steam instead of sear, so work in batches if necessary
- Having all ingredients prepped and the sauce mixed before turning on the heat is absolutely essential
03 -
- A cast iron skillet holds heat almost as well as a wok if you dont have one
- Let the steak rest in the marinade at room temperature for more even cooking