Sizzling Chinese Pepper Steak Onions (Print Version)
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 - Additional freshly ground black pepper to taste
# How to Make It:
01 - Combine the sliced flank steak with 2 tablespoons soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper in a bowl. Mix thoroughly to coat and let marinate for 10-15 minutes at room temperature.
02 - Whisk together 2 tablespoons soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and 1 teaspoon cornstarch in a small bowl until smooth and fully combined. 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 without overcrowding. Sear for 1-2 minutes until browned but still slightly pink inside. Remove beef from pan and set aside on a plate.
04 - Add remaining 1 tablespoon oil to the same wok over high heat. Toss in onions, red and green bell peppers, garlic, and ginger. Stir-fry rapidly for 2-3 minutes until vegetables are crisp-tender and fragrant.
05 - Return seared beef to the wok with the vegetables. Pour in the prepared sauce and toss everything together vigorously. Continue stir-frying for 1-2 minutes until sauce thickens and coats all ingredients evenly. Season with additional black pepper to taste.
06 - Transfer the pepper steak to a serving platter immediately. Serve hot while steaming, accompanied by freshly steamed white rice for a complete meal.
# Expert Advice:
01 -
- It comes together faster than delivery can arrive, making it perfect for those nights when takeout sounds tempting but you want something freshly made
- The combination of tender beef and crisp-tender peppers creates that perfect restaurant texture everyone craves
02 -
- Never marinate the beef for more than 30 minutes or the cornstarch will break down and you'll lose that velvet texture
- Let your wok get properly hot before adding ingredients—a cold wok creates steam instead of that restaurant-style sear
03 -
- Preheat your serving bowls by filling them with hot water while you cook—cold bowls kill the heat of stir-fries instantly
- Set up all ingredients in small bowls near your stove before you turn on the heat—once you start stir-frying, there's no time to search for anything