Description
Savor spicy Chinese pepper steak with onions, a mouthwatering dish that brings bold Asian flavors to your dinner table. Tender beef strips dance with caramelized onions in a rich, glossy sauce, promising a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) flank steak, thinly sliced against the grain
Vegetables:
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup beef broth
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- Freshly ground black pepper to taste
Serving:
- Cooked white rice
Instructions
- Marinate thinly sliced steak with soy sauce, oyster sauce, hoisin sauce, and cornstarch for 15 minutes to enhance flavor and tenderize the meat.
- Crank up a large skillet or wok to high heat, add vegetable oil, and sear marinated steak in batches for 2-3 minutes until edges caramelize and brown.
- Transfer browned steak to a plate, keeping juices intact.
- In the same scorching pan, quickly sauté minced garlic and ginger for 30 seconds until fragrant.
- Toss vibrant bell peppers and sliced onions into the pan, stir-frying for 3-4 minutes to maintain a crisp-tender texture.
- Reintroduce the seared steak to the vegetable mixture, pour in beef broth, and allow the sauce to simmer and thicken for 1-2 minutes.
- Finish the dish with a drizzle of sesame oil and a sprinkle of freshly ground black pepper for an aromatic kick.
- Plate the sizzling pepper steak over steamed white rice, serving immediately while hot and full of robust flavors.
Notes
- Marinate meat properly by ensuring each slice is evenly coated with sauces to enhance flavor absorption and tenderness.
- Use high heat when stir-frying to achieve that classic restaurant-style sear and prevent meat from becoming tough or rubbery.
- Cut vegetables uniformly to guarantee even cooking and maintain a consistent texture throughout the dish.
- For gluten-free adaptation, replace soy sauce with tamari and ensure oyster and hoisin sauces are certified gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 8-11 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 65 mg