Chinese Pepper Steak With Onions (Print Version)
Tender beef, crisp peppers, and onions in a savory peppery sauce. Ready in 30 minutes for a flavorful weeknight meal.
# 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 and Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper to taste
# How to Cook:
01 - Combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat each piece. 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. Arrange marinated beef in a single layer without overcrowding. Sear for 1-2 minutes until browned but slightly undercooked. Remove beef from pan and set aside.
04 - Add remaining tablespoon of oil to the 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 in prepared sauce and toss all ingredients together. Continue stir-frying for 1-2 minutes until sauce thickens and coats everything evenly. Season with additional black pepper to taste.
06 - Transfer to a serving platter immediately. Serve hot alongside steamed white rice for a complete meal.
# Expert Advice:
01 -
- Everything happens in one pan, meaning less cleanup and more time to eat
- The beef stays impossibly tender while vegetables keep their satisfying crunch
- That peppery sauce clings to every bite like a warm hug
02 -
- Crowding the pan while searing beef causes steaming instead of browning, so work in batches if needed
- Prep absolutely everything before turning on the heat because stir-frying waits for no one
- Let your wok get properly hot before adding ingredients or you'll miss out on that signature sear
03 -
- Pat beef dry before adding to marinade so the coating actually sticks
- Don't overcook the vegetables or you'll lose that wonderful crunch