Ah, Chinese Pepper Steak with Onions—a classic stir-fry that’s quick, savory, and packed with flavor! Here’s a step-by-step recipe:
Chinese Pepper Steak with Onions
Ingredients (serves 3–4)
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1 lb (450 g) beef flank steak or sirloin, thinly sliced against the grain
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon cornstarch
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2 tablespoons vegetable oil (divided)
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1 large onion, sliced into wedges
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1–2 bell peppers (any color), sliced
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2–3 cloves garlic, minced
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1 teaspoon freshly ground black pepper (adjust to taste)
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½ cup beef broth or water
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1 teaspoon sugar (optional)
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1 teaspoon sesame oil (optional, for finishing)
Instructions
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Marinate the beef
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In a bowl, combine sliced beef, 1 tablespoon soy sauce, and 1 tablespoon cornstarch.
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Mix well and let sit for 15–20 minutes.
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Prepare the sauce
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In a small bowl, mix remaining soy sauce, oyster sauce, black pepper, beef broth, and sugar. Set aside.
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Cook the beef
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Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat.
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Stir-fry beef in batches for 2–3 minutes until browned but not fully cooked. Remove and set aside.
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Cook vegetables
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In the same pan, add remaining oil.
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Stir-fry onions and bell peppers for 2–3 minutes until slightly tender but still crisp.
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Add garlic and cook 30 seconds until fragrant.
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Combine and finish
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Return beef to the pan.
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Pour in the sauce and stir-fry for another 2–3 minutes until beef is cooked through and sauce thickens slightly.
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Drizzle with sesame oil if using.
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Serve
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Serve hot over steamed white rice or noodles.
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Tips for Perfect Pepper Steak
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Slice beef thinly against the grain for tenderness.
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High heat, quick stir-fry keeps beef juicy.
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Don’t overcook vegetables—they should remain slightly crisp.
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Adjust pepper according to your spice preference; freshly ground black pepper gives the best flavor.
If you want, I can also give you a super quick 20-minute version that’s perfect for weeknight dinners but just as flavorful and tender.