This recipe describes how to make “Sizzling Chinese Pepper Steak with Onions,” a classic Asian-inspired dish featuring tender slices of flank steak stir-fried with vibrant bell peppers and onions in a rich, savory sauce. The image provided displays a close-up of this delectable dish, showcasing glistening pieces of beef, likely flank steak, interspersed with large wedges of white onions and red bell peppers. The beef pieces are coated in a dark, glossy sauce, characteristic of a flavorful Asian stir-fry, and are generously sprinkled with white sesame seeds, adding both visual appeal and a nutty crunch. The dish appears to be served in a dark, possibly cast-iron, skillet or hot plate, suggesting it’s served sizzling hot, which enhances the aroma and dining experience. This dish is a popular Chinese cuisine staple, known for its balance of savory, slightly sweet, and peppery flavors, and its tender meat and crisp-tender vegetables. It’s a satisfying and relatively quick meal, perfect for a weeknight dinner or for entertaining.
Ingredients:
For the Beef:
- 1.5 pounds (about 680g) flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
For the Sauce:
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper (or black pepper)
For the Stir-Fry:
- 2 tablespoons vegetable oil (or canola oil)
- 1 large yellow onion, cut into 1-inch wedges
- 1 large green bell pepper, deseeded and cut into 1-inch pieces
- 1 large red bell pepper, deseeded and cut into 1-inch pieces
- 3-4 cloves garlic, minced
- 1-inch piece fresh ginger, grated or minced
- 1-2 tablespoons white sesame seeds, for garnish
Equipment:
- Large bowl (for marinating beef)
- Small bowl (for sauce)
- Whisk
- Large skillet or wok (preferably cast iron for serving hot)
- Spatula or cooking spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
Instructions:
Part 1: Prepare the Beef
- Slice Beef: Begin by thinly slicing the flank steak against the grain into bite-sized pieces, about ¼-inch thick. Slicing against the grain helps ensure the beef is tender. You can partially freeze the steak for 20-30 minutes to make slicing easier.
- Marinate Beef: In a large bowl, combine the sliced beef with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and ¼ teaspoon of black pepper. Toss well to coat every piece of beef. Set aside to marinate for at least 15-20 minutes while you prepare the other ingredients. This tenderizes the beef and helps it brown nicely.
Part 2: Prepare the Sauce
- Combine Sauce Ingredients: In a small bowl, whisk together the beef broth, ¼ cup soy sauce, oyster sauce, granulated sugar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and ½ teaspoon ground white pepper until smooth and no lumps of cornstarch remain. Set aside.
Part 3: Stir-Fry the Vegetables and Beef
- Heat Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Cook Vegetables: Add the onion wedges, green bell pepper, and red bell pepper to the hot skillet. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender and slightly charred. You want them to retain some crunch. Remove the vegetables from the skillet and set them aside on a plate.
- Cook Beef: Add a little more oil to the skillet if needed. Increase the heat to high. Once the oil is hot, add the marinated beef in a single layer, ensuring not to overcrowd the pan. You may need to cook the beef in two batches to get a good sear. Sear the beef for 1-2 minutes per side until beautifully browned. Do not overcook the beef at this stage; it will finish cooking in the sauce. Remove the beef from the skillet and set aside with the vegetables.
- Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Part 4: Combine and Finish
- Add Sauce: Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it into the skillet. Bring the sauce to a simmer, stirring constantly, until it thickens and becomes glossy, about 1-2 minutes.
- Return Beef and Vegetables: Add the cooked beef and stir-fried vegetables back into the skillet with the thickened sauce. Toss everything together until the beef and vegetables are thoroughly coated in the sauce. Cook for another 1-2 minutes to heat through and allow the flavors to meld.
- Garnish and Serve: Remove from heat. Transfer the Sizzling Chinese Pepper Steak to a serving platter or individual plates. For an authentic “sizzling” experience, you can serve it in a preheated cast iron skillet. Garnish generously with white sesame seeds before serving.
- Serving Suggestion: Serve hot with steamed white rice or noodles to soak up the delicious sauce.
Tips for Success:
- Thinly Slice Beef: This is crucial for tender pepper steak. Slicing against the grain shortens the muscle fibers, making the beef easier to chew. Partially freezing the meat helps achieve thin, even slices.
- Don’t Overcrowd the Pan: When searing the beef, cook it in batches if necessary. Overcrowding cools the pan down, leading to steamed rather than seared meat.
- Crisp-Tender Vegetables: Stir-fry the vegetables just until they are crisp-tender. They should still have a slight bite to them, not be mushy.
- Whisk Sauce Well: Ensure the cornstarch is fully dissolved in the sauce mixture before adding it to the pan to prevent lumps.
- High Heat Stir-Frying: Chinese cooking often benefits from high heat. Ensure your skillet or wok is sufficiently hot when cooking the beef and vegetables.
- Adjust Seasoning: Taste the sauce before adding the beef and vegetables back in, and adjust soy sauce or sugar to your preference.
- Sesame Oil for Flavor: A small amount of sesame oil adds a distinct, aromatic flavor characteristic of many Asian dishes. Add it at the end of the sauce preparation.
- Storage: Leftover Sizzling Chinese Pepper Steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Variations:
- Different Peppers: While green and red bell peppers are classic, you can also add yellow or orange bell peppers for more color and sweetness.
- Spicy Kick: Add a pinch of red pepper flakes with the garlic and ginger for a spicier version.
- Mushrooms: Sliced fresh mushrooms can be added with the bell peppers for extra umami.
- Broccoli: Steamed broccoli florets can be added to the dish along with the beef and sauce at the end.
- Comparison to other dishes: This Sizzling Chinese Pepper Steak with Onions is a savory main course. It is not a dessert, unlike various cakes such as Lemon Blueberry Cheesecake, Classic Homemade Fruit Cake, Classic Apple Bundt Cake, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake), Peach Cobbler Pound Cake, Strawberry Yogurt Cake), other Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, or Pineapple Upside Down Cupcakes. It is also not a cookie, a pie (like Maple Cream Pie or the unnamed pie in image_ba1c7c.jpg), a cobbler, a pudding (like Creamy Lemon Pudding, Leche Flan, Strawberry Banana Pudding or Pineapple Dream), ice cream, fudge, or a pastry (like Mini Cherry Cheese Danish or Vanilla Custard Puff Pastry Squares, or the Fried Apple or Peach Pies in image_3255dd.jpg). It is not a condiment like Lemon Curd, a quick bread like Southern-Style Cheddar Cheese Quick Bread or Jamaican Banana Bread, a loaf of bread that requires kneading, a beverage, or other savory meals such as Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, or Mac and Cheese, or Longhorn Steakhouse Parmesan Chicken.