Ah, Chinese Pepper Steak with Onions—a classic stir-fry that’s savory, slightly sweet, and packed with tender beef and crisp vegetables 🥩🌶️🧅. Here’s a detailed, home-friendly method:
Ingredients (serves 3–4)
For the beef:
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
For the stir-fry:
- 2–3 bell peppers (red, green, or yellow), sliced into strips
- 1 large onion, sliced
- 2–3 garlic cloves, minced
- 1–2 tsp ginger, minced (optional but traditional)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional for richer flavor)
- 1 tsp sugar
- 1/4 cup beef or chicken broth (or water)
- 1 tsp cornstarch mixed with 1–2 tbsp water (slurry for thickening)
- 1–2 tbsp vegetable oil for stir-frying
- Salt & black pepper, to taste
Method
- Marinate the beef
- Mix soy sauce, cornstarch, and 1 tsp oil with the beef slices.
- Let sit 10–15 min while prepping vegetables.
- Prep the stir-fry sauce
- In a small bowl, combine soy sauce, oyster sauce, sugar, and broth. Set aside.
- Cook the beef
- Heat 1 tbsp oil in a wok or large skillet over high heat.
- Quickly stir-fry beef until just browned (~2–3 min). Remove and set aside.
- Cook vegetables
- Add another 1 tbsp oil if needed.
- Stir-fry onions and bell peppers 3–4 min until slightly softened but still crisp.
- Add garlic and ginger, cook 30 seconds until fragrant.
- Combine and thicken
- Return beef to the pan.
- Pour in the stir-fry sauce and stir.
- Add cornstarch slurry gradually until the sauce thickens and coats the beef and veggies.
- Finish and serve
- Taste and adjust with salt/pepper if needed.
- Serve hot over steamed rice or noodles.
Tips for Best Results
- High heat and quick cooking keep beef tender. Don’t overcook.
- Slice beef thinly against the grain—this prevents toughness.
- Bell peppers: Use a mix of colors for visual appeal and slightly different sweetness.
- Optional kick: Add a few dashes of crushed red pepper or chili garlic sauce for spice.
If you want, I can give a “restaurant-style pepper steak” version that makes the beef ultra-tender and the sauce glossy, almost like takeout.
Do you want me to do that version?
