Sizzling Chinese Pepper Steak with Onions
A fast and flavorful stir fry with tender beef strips, crisp bell peppers, and a savory Chinese-style sauce. Ready in 30 minutes and better than takeout.
Equipment
- Large skillet or wok
- Sharp knife
- Mixing bowl
Ingredients
- 1 lb flank steak or sirloin, sliced thin against the grain
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce low sodium recommended
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp neutral oil vegetable or avocado oil
- 1/4 cup beef broth or water
Instructions
- Marinate the beef. Toss sliced steak with cornstarch, 1 tablespoon soy sauce, and sesame oil. Let sit for 10 minutes.
- Sear the beef. Heat skillet over high heat until very hot. Add oil, then beef in a single layer. Cook undisturbed for 90 seconds, flip, cook 1 more minute. Remove to a plate.
- Cook the vegetables. Add a little more oil to the same pan. Cook onions for 2 minutes, then add bell peppers and cook another 2 minutes until bright and slightly tender.
- Add aromatics. Add garlic and ginger, stir for 30 seconds until fragrant.
- Finish the stir fry. Return beef to the pan. Add remaining soy sauce, oyster sauce, and beef broth. Stir over high heat for 1 minute until the sauce thickens and coats everything. Serve immediately over rice.
Notes
- Slice beef while slightly cold for cleaner, thinner cuts.
- Don't crowd the pan - cook beef in batches if doubling the recipe.
- If sauce is too thin, mix 1/2 tsp cornstarch with 1 tbsp cold water and stir in at the end.
- Garnish with sliced green onions and sesame seeds before serving.