🥩🌶️ Sizzling Chinese Pepper Steak with Onions
📝 Ingredients (Serves 3–4):
For the Stir-Fry:
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1 lb (450g) flank steak or sirloin, thinly sliced against the grain
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1 green bell pepper, sliced
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1 red bell pepper, sliced (or use two of the same color)
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1 medium onion, sliced
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2 tbsp oil (vegetable or sesame oil)
For the Marinade:
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1 tbsp soy sauce
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1 tsp cornstarch
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½ tsp baking soda (optional — helps tenderize)
For the Sauce:
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¼ cup low-sodium soy sauce
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2 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tsp sugar
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1 tbsp cornstarch
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½ cup beef broth or water
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1 tsp black pepper (freshly ground; more for a spicier kick)
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Optional: ½ tsp chili flakes or 1 tsp chili garlic sauce for heat
👨🍳 Instructions:
1. Marinate the Beef:
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Toss sliced beef with soy sauce, cornstarch, and baking soda.
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Let it marinate for 15–30 minutes while you prep everything else.
2. Make the Sauce:
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In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, beef broth, and black pepper. Set aside.
3. Stir-Fry the Beef:
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Heat 1 tbsp oil in a hot wok or skillet over high heat.
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Stir-fry beef in batches for 1–2 minutes until browned (don’t overcrowd).
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Remove and set aside.
4. Cook Veggies:
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Add another tbsp oil if needed.
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Stir-fry bell peppers and onions for 2–3 minutes until just tender-crisp.
5. Combine Everything:
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Return beef to the pan, pour in the sauce, and toss everything together.
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Let it simmer for 1–2 minutes, until the sauce thickens and coats everything.
✅ Serve With:
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Steamed white rice, fried rice, or lo mein noodles
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Garnish with green onions or sesame seeds, if desired
🔄 Optional Add-Ins:
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Add sliced mushrooms, snap peas, or broccoli
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Use chicken or tofu instead of beef for variation
Would you like a meal prep version, a low-sodium adaptation, or a version with extra heat (Szechuan-style)?
