This recipe provides instructions for making Sizzling Chinese Pepper Steak with Onions, a classic and popular stir-fry dish known for its tender slices of beef, vibrant bell peppers, and savory sauce, often served hot and sizzling. The dish typically features thinly sliced beef, commonly flank steak or sirloin, stir-fried until caramelized and tender, then combined with crisp-tender pieces of onion and bell peppers (often green, red, and sometimes yellow for color). The rich, flavorful sauce is usually soy-sauce based, often with a hint of sweetness, garlic, and a prominent black pepper kick. The “sizzling” aspect implies that the dish is often served on a heated platter, creating an aromatic and exciting presentation. This dish is a staple in many Chinese restaurants and a favorite for home cooks due to its relatively quick preparation and bold flavors that pair perfectly with steamed rice. The image shows a close-up of a dish served in a dark, possibly cast-iron, bowl or hot plate. It features numerous pieces of dark brown, glossy beef, along with slices of translucent yellow onion and bright green and red bell peppers. The sauce appears thick and coats the ingredients, reflecting light, suggesting a savory and rich consistency.
Based on common recipes for Chinese Pepper Steak, the ingredients likely include:
For the Beef:
- Flank steak or sirloin, thinly sliced against the grain for tenderness.
- Soy sauce, for marinating and seasoning.
- Cornstarch, used to tenderize the beef (velveting) and thicken the sauce.
- Sesame oil (optional), for aromatic depth.
- Baking soda (optional), a common tenderizer for Chinese beef dishes.
For the Vegetables:
- Onions, typically yellow or white, cut into wedges or large pieces.
- Green bell peppers, cut into similar-sized pieces.
- Red bell peppers (optional), for added color and sweetness.
- Other vegetables like carrots or mushrooms (optional), for variety.
For the Sauce:
- Soy sauce, the primary savory component.
- Oyster sauce (optional), for umami depth and richness.
- Brown sugar or granulated sugar, to balance the savory flavors with sweetness.
- Freshly ground black pepper, a key ingredient for the “pepper steak” flavor.
- Minced garlic, for aromatic flavor.
- Minced ginger (optional), for a pungent, warming note.
- Beef broth or water, to form the liquid base of the sauce.
- Cornstarch slurry (cornstarch mixed with water), to thicken the sauce to a glossy consistency.
- Sesame oil (optional), for finishing the sauce.
For Cooking:
- Vegetable oil or other high-heat cooking oil, for stir-frying.
The preparation typically begins by marinating the thinly sliced beef with soy sauce, cornstarch, and sometimes baking soda and sesame oil. This process, known as velveting, helps to tenderize the beef and create a smooth texture. While the beef marinates, the vegetables are prepped, and the sauce ingredients are whisked together. In a hot wok or large skillet, the marinated beef is quickly stir-fried in batches until browned and cooked through, then removed from the pan. Next, the onions and bell peppers are stir-fried in the same pan until they are crisp-tender. Finally, the cooked beef is returned to the pan, and the prepared sauce is poured over everything. The mixture is cooked, stirring constantly, until the sauce thickens and coats all the ingredients. The dish is ideally served immediately, often over steamed white rice, to enjoy its fresh, hot, and flavorful state. For an authentic “sizzling” presentation, a heated cast iron platter can be used to serve the dish directly, though this is optional for home cooking.
Sizzling Chinese Pepper Steak with Onions is best served immediately and hot, often over steamed white rice to soak up the delicious sauce.
The texture features tender slices of beef, crisp-tender pieces of onion and bell pepper, all coated in a slightly thick, glossy sauce.
The flavor is savory and rich, with a prominent black pepper kick, balanced by a hint of sweetness from the sauce and the natural sweetness of the onions and bell peppers, along with aromatic notes of garlic and optional ginger.
Sizzling Chinese Pepper Steak with Onions is a classic Chinese stir-fry dish featuring tender beef slices, bell peppers, and onions in a savory, peppery sauce, often served on a hot platter.
The preparation involves marinating beef, stir-frying vegetables, cooking the beef, combining with the sauce, and serving hot.
Ingredients ( अनुमानित based on common recipes):
For the Beef:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil (optional)
- ¼ teaspoon baking soda (optional, for tenderizing)
For the Vegetables:
- 1 large yellow onion, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces (optional)
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon brown sugar or granulated sugar
- 1-2 tablespoons freshly ground black pepper (adjust to taste for desired pepperiness)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- ½ cup beef broth or water
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (cornstarch slurry)
- 1 teaspoon sesame oil (for finishing, optional)
For Cooking:
- 2 tablespoons vegetable oil or other high-heat cooking oil
Equipment:
- Large bowl for marinating
- Small bowl for sauce
- Wok or large skillet
- Spatula or tongs
- Measuring cups and spoons
- Cutting board
- Knife
Instructions:
- Marinate the Beef: In a large bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and optional ½ teaspoon sesame oil and ¼ teaspoon baking soda. Toss to coat evenly. Let marinate for at least 15-20 minutes at room temperature, or up to 30 minutes.
- Prepare the Sauce: In a separate small bowl, whisk together ¼ cup soy sauce, optional oyster sauce, sugar, freshly ground black pepper, minced garlic, optional grated ginger, and beef broth or water. Set aside.
- Stir-fry the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add half of the marinated beef in a single layer and stir-fry for 1-2 minutes per side, until browned and mostly cooked through. Remove the cooked beef from the pan and set aside. Add the remaining 1 tablespoon of oil and repeat with the second batch of beef.
- Stir-fry Vegetables: Add the cut onions, green bell pepper, and optional red bell pepper to the same hot wok (add a tiny bit more oil if needed). Stir-fry for 3-5 minutes, until the vegetables are crisp-tender but still have a slight bite.
- Combine and Sauce: Return all the cooked beef to the wok with the vegetables. Give the prepared sauce mixture a quick whisk (as cornstarch can settle) and pour it over the beef and vegetables in the wok.
- Thicken the Sauce: Bring the sauce to a simmer, stirring constantly. Once it starts to bubble, add the cornstarch slurry (cornstarch mixed with water), stirring continuously. The sauce will thicken rapidly to a glossy consistency. Cook for another 1-2 minutes, ensuring the sauce coats all the ingredients. If using, stir in 1 teaspoon of sesame oil for finishing.
- Serve: Transfer the Sizzling Chinese Pepper Steak with Onions to a serving platter, or directly to a heated cast iron plate for a sizzling presentation. Serve immediately over steamed white rice.
Enjoy your delicious and authentic Chinese Pepper Steak!