Sizzling Chinese Pepper Steak with Onions

Ingredients

• 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
• 1 large green bell pepper, sliced into strips
• 1 large red bell pepper, sliced into strips
• 1 large onion, sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional, for added sweetness)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• ½ tsp black pepper (or more to taste)
• Salt to taste
• Cooked rice, for serving
• Green onions or sesame seeds, for garnish (optional)

Instructions

1. Prepare the Beef:
   In a bowl, combine sliced beef with 1 tablespoon soy sauce, ½ teaspoon black pepper, and a dash of oil. Let it marinate for at least 15 minutes.
2. Cook the Vegetables:
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir-fry for about 3–4 minutes until slightly tender but still crisp. Remove and set aside.
3. Cook the Beef:
   Add another tablespoon of oil to the pan. Add the marinated beef in a single layer. Let it sear for 1–2 minutes, then stir-fry until browned and cooked through.
4. Add Flavor:
   Add garlic and ginger to the beef. Stir for 30 seconds until fragrant. Return the peppers and onions to the pan.
5. Sauce It Up:
   Stir in the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce (if using), and the cornstarch slurry. Toss everything together and cook for another 1–2 minutes until the sauce thickens and coats the meat and vegetables.
6. Serve:
   Remove from heat and garnish with green onions or sesame seeds if desired. Serve hot over steamed rice.

Let me know if you’d like a spicier version or want to adapt it to a low-sodium or keto diet!