This recipe delivers a flavorful and satisfying Chinese Pepper Steak with Onions, featuring tender beef strips, vibrant bell peppers, and savory onions in a rich, glossy sauce. It’s a quick and easy dish perfect for a weeknight meal.
Ingredients:
- For the Beef Marinade:
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but adds depth of flavor)
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 cup beef broth or water
- For Stir-Frying:
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 bell peppers (any color), cored and sliced into strips
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- Cooked white rice, for serving
Instructions:
- Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, cornstarch, rice wine/sherry, sesame oil, and black pepper. Mix well and let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.
- Prepare the Sauce: In a separate small bowl, whisk together the soy sauce, oyster sauce (if using), rice wine/sherry, cornstarch, sugar, ground ginger, and beef broth/water. Set aside.
- Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers and stir-fry for 3-5 minutes, until they are tender-crisp. Remove the vegetables from the skillet and set aside.
- Cook the Beef: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the marinated beef and stir-fry for 2-3 minutes, until it is cooked through and browned. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
- Combine and Simmer: Return the cooked vegetables to the skillet with the beef. Pour the prepared sauce over the beef and vegetables. Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened and become glossy. Stir constantly.
- Serve: Remove the Pepper Steak from the heat and serve immediately over hot cooked white rice.
Tips and Variations:
- For a spicier dish, add a pinch of red pepper flakes or a finely chopped chili pepper to the stir-fry.
- You can substitute other vegetables, such as broccoli florets, carrots, or mushrooms, for the bell peppers.
- If you don’t have rice wine or sherry, you can use dry cooking sherry or even apple cider vinegar as a substitute.
- Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.
- For a thicker sauce, you can add a little more cornstarch mixed with water.
Enjoy your delicious homemade Chinese Pepper Steak with Onions!