🥩 Chinese Pepper Steak with Onions
Ingredients
(Serves 4)
For the Beef Marinade:
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1 lb flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp Shaoxing wine or dry sherry (optional)
For the Stir-Fry:
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2 tbsp vegetable oil
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1 large onion, sliced into wedges
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1–2 bell peppers (green, red, or yellow), sliced into strips
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3 cloves garlic, minced
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1 tsp fresh ginger, minced
For the Sauce:
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½ cup beef or chicken broth
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sugar
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1 tsp cornstarch (mixed with 1 tbsp water to form a slurry)
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Freshly ground black pepper, to taste (about ½–1 tsp)
🧑🍳 Instructions
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Marinate the beef:
Combine sliced beef with soy sauce, cornstarch, and wine (if using).
Let sit 10–15 minutes while prepping vegetables. -
Prepare the sauce:
In a small bowl, whisk together broth, soy sauce, oyster sauce, sugar, and black pepper. Set aside. -
Cook the beef:
Heat 1 tbsp oil in a wok or large skillet over high heat.
Stir-fry beef for 2–3 minutes until browned but not fully cooked. Remove and set aside. -
Cook the vegetables:
Add remaining 1 tbsp oil. Stir-fry onions, bell peppers, garlic, and ginger for 2–3 minutes until crisp-tender. -
Combine and finish:
Return beef to the pan. Stir in sauce and bring to a simmer.
Pour in cornstarch slurry and cook 1–2 minutes until sauce thickens and coats beef and vegetables evenly. -
Serve:
Sprinkle with additional black pepper if desired. Serve immediately over steamed rice or fried rice.
🥢 Tips & Variations
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Tender beef: Freeze beef for 30 minutes before slicing; this makes it easier to cut thin strips.
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Veggie add-ins: Snow peas, mushrooms, or baby corn work beautifully.
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Heat factor: Add a sliced chili or ½ tsp crushed red pepper for a spicy kick.
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Make ahead: Slice vegetables and marinate beef ahead of time; stir-fry only when ready to serve.
Would you like me to give a quick 20-minute version optimized for weeknight cooking?
