Sizzling Chinese Pepper Steak with Onions

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Sizzling Chinese Pepper Steak with Onions

This classic stir-fry combines thinly sliced beef with vibrant bell peppers and onions, all tossed in a savory, flavorful sauce. It’s perfect for a quick dinner yet elegant enough for entertaining. Follow this recipe to master the art of making restaurant-quality Chinese Pepper Steak at home!

Ingredients

For the Marinade:
  • 1/4 cup soy sauce (choose regular for bold flavor or low-sodium to reduce salt)
  • 1 tablespoon cornstarch (to thicken the marinade and make the steak silky when cooked)
  • 1 tablespoon rice vinegar (balances the flavors with a slight tang; substitute apple cider vinegar if unavailable)
  • 1 teaspoon sugar (helps balance the salty and tangy notes of the sauce)
  • 1 tablespoon sesame oil (for a nutty, aromatic touch that enhances the marinade)
For the Stir-Fry:
  • 1 pound flank steak, thinly sliced against the grain (for tenderness)
  • 2 large bell peppers, sliced into thin strips (use red and green for color contrast)
  • 1 large onion, halved and sliced (yellow or white onions work best for their mild sweetness)
  • 2 garlic cloves, minced (use fresh garlic for the best flavor; jarred garlic is less aromatic)
  • 1 tablespoon fresh ginger, minced (adds warmth and depth to the dish)
  • 1/4 cup beef broth (or water with 1/2 teaspoon beef bouillon powder for enhanced flavor)
  • 2 tablespoons vegetable oil, divided (neutral oil like canola or peanut oil works well for stir-frying)
  • 1 tablespoon soy sauce (optional, for seasoning the stir-fry)
Optional Garnishes:
  • Sesame seeds
  • Sliced green onions

Instructions

1. Prepare the Marinade:
  1. In a medium-sized mixing bowl, whisk together the soy sauce, cornstarch, rice vinegar, sugar, and sesame oil. This marinade not only flavors the steak but also tenderizes it, ensuring a juicy texture.
  2. Add the flank steak slices to the bowl. Use your hands or tongs to toss the meat, ensuring each piece is coated evenly with the marinade. Cover the bowl with plastic wrap or transfer the contents to a resealable bag.
  3. Refrigerate for at least 30 minutes. For even better results, marinate for up to 2 hours to allow the flavors to fully penetrate the meat.
2. Heat the Pan and Cook the Steak:
  1. Heat a large skillet or wok over medium-high heat. Once the pan is hot, add 1 tablespoon of vegetable oil and swirl it around to coat the surface.
  2. Remove the steak from the marinade, shaking off any excess liquid, and add it to the hot pan. Be careful not to overcrowd the pan; if necessary, cook the steak in batches to ensure it sears properly.
  3. Let the steak cook undisturbed for 1–2 minutes to develop a nice caramelized crust. Then stir-fry for another 2–3 minutes until the meat is fully browned and cooked through. Remove the steak from the pan and set it aside on a plate.
3. Stir-Fry the Vegetables:
  1. Add the remaining tablespoon of vegetable oil to the skillet. Allow it to heat for a few seconds before adding the sliced bell peppers and onions.
  2. Stir-fry the vegetables for 3–4 minutes, tossing frequently to ensure even cooking. The vegetables should soften slightly but still retain a bit of crunch for texture.
  3. Add the minced garlic and ginger during the last minute of cooking. Stir constantly to prevent them from burning while releasing their aromatic flavors.
4. Build the Sauce and Combine Ingredients:
  1. Pour the beef broth into the skillet to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. These bits are full of rich, concentrated flavor that enhances the dish.
  2. Add the cooked steak back to the pan, along with any juices that may have accumulated on the plate. Toss everything together to coat the meat and vegetables in the sauce.
  3. Taste and adjust seasoning by adding up to 1 tablespoon of soy sauce if needed. Stir-fry for an additional 2–3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Serve and Garnish:
  1. Transfer the sizzling pepper steak to a serving dish, or serve directly from the skillet for a rustic, family-style presentation.
  2. Garnish with sesame seeds and sliced green onions for added flavor and a visually appealing touch.

Serving Suggestions:

This dish pairs beautifully with:

  • Steamed white rice: A neutral base that soaks up the savory sauce.
  • Fried rice or lo mein noodles: For a heartier, restaurant-inspired meal.
  • Cauliflower rice or zucchini noodles: A low-carb alternative that complements the dish’s flavors.

Chef’s Notes and Tips:

  1. Choosing the Steak:
    • Flank steak is ideal for this dish because it’s lean, tender, and absorbs marinades well.
    • If flank steak isn’t available, substitute with skirt steak, sirloin, or even ribeye for a richer flavor.
  2. Cutting the Steak:
    • Always slice against the grain. This shortens the muscle fibers and makes the beef tender and easy to chew.
    • For precision, partially freeze the steak for 15–20 minutes before slicing.
  3. Customize the Vegetables:
    • Add variety by including mushrooms, broccoli, snap peas, or baby corn. Adjust the cooking time based on the vegetables you use to maintain their texture.
  4. Enhance the Sauce:
    • For a richer flavor, add 1–2 teaspoons of oyster sauce or hoisin sauce. These ingredients bring a sweet and savory complexity to the dish.
  5. Stir-Frying Technique:
    • Always use high heat and keep the ingredients moving to prevent burning and ensure even cooking.

Storage and Reheating:

  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm in a skillet over medium heat with a splash of water or broth to refresh the sauce. Avoid microwaving, as it may overcook the beef and make it tough.

With this step-by-step recipe, you’ll be able to create a stunning Sizzling Chinese Pepper Steak with Onions that rivals your favorite takeout. The balance of savory, sweet, and aromatic flavors, combined with tender beef and crisp vegetables, makes this dish a true crowd-pleaser. Enjoy!

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