Sizzling Chinese Pepper Steak with Onions

by

INGREDENT

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
  • 2 bell peppers (red & green), sliced into strips
  • 1 large onion, sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce (optional for sweetness)
  • 1 tbsp cornstarch
  • 3 tbsp water (for slurry)
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp sugar
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp vegetable oil (divided)
  • ½ tsp black pepper (freshly ground)
  • ½ tsp red pepper flakes (optional, for heat)
  • Cooked white rice, for serving

Instructions

  1. In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tbsp oil. Mix well and marinate for 15 minutes.
  2. In a small bowl, whisk together remaining soy sauce, oyster sauce, hoisin sauce (if using), vinegar, sugar, and cornstarch slurry (cornstarch + water). Set aside.
  3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add beef in a single layer, sear for 1–2 minutes until browned (do not overcook). Remove and set aside.
  4. In the same pan, add garlic, ginger, onions, and bell peppers. Stir-fry for 2–3 minutes until crisp-tender.
  5. Return beef to the pan, pour in sauce mixture, and toss everything together. Cook until sauce thickens and coats the beef and veggies.
  6. Season with black pepper and red pepper flakes to taste.
  7. Serve hot over steamed rice.

🔥 Tip: Slice beef thinly across the grain for tenderness, and keep the wok hot for that authentic “sizzle.”

Would you like me to make this version quick restaurant-style (10 minutes stir fry) or homestyle with extra flavor (20 minutes with more sauce)?

Leave a Comment