Chinese pepper steak with onions

 

A classic of Chinese-American cuisine, this pepper steak is a quick, flavorful, and satisfying meal. Tender slices of beef are marinated in a savory-sweet sauce, stir-fried with crisp bell peppers and onions, and brought together with a glossy, thickened sauce. It’s the perfect balance of texture and flavor for any night of the week.

Ingredients

• 1 pound flank steak or sirloin, thinly sliced against the grain

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 teaspoon sugar

• 2 tablespoons vegetable oil, divided

• 1 onion, sliced

• 2 bell peppers (one green, one red), sliced into strips

• 2 garlic cloves, minced

• 1-inch piece of ginger, minced

• 1 tablespoon cornstarch

• 1/2 cup water

• Salt and pepper, to taste

• Cooked rice or noodles, for serving

Instructions:

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Instructions

1. Marinate the Beef:

• In a medium bowl, combine the thinly sliced beef with the soy sauce, rice vinegar, oyster sauce, hoisin sauce, and sugar.

• Toss until the beef is evenly coated. Let it marinate for 15-20 minutes at room temperature.

2. Prepare the Ingredients:

• While the beef marinates, slice the onion and bell peppers. Mince the garlic and ginger.

• In a small bowl, whisk the cornstarch into the 1/2 cup of water to create a smooth slurry. Set aside.

3. Cook the Beef:

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

• Add the marinated beef in a single layer (cook in batches if necessary to avoid steaming) and stir-fry for 2-3 minutes, until just browned. The beef will finish cooking later.

• Remove the beef from the pan and set it aside on a plate.

4. Stir-Fry the Vegetables:

• Add the remaining 1 tablespoon of oil to the same pan.

• Add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are fragrant and tender-crisp.

5. Combine and Thicken the Sauce:

• Return the cooked beef and any accumulated juices to the pan with the vegetables.

• Give the cornstarch slurry a quick stir (as it may have settled) and then pour it into the pan.

• Stir everything together and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened and glossy, coating the beef and vegetables evenly.

6. Final Seasoning and Serve:

• Taste and adjust seasoning with salt and pepper if needed.

• Serve immediately over a bed of steamed rice or noodles.

Tips for Success

• Slicing the Beef: For the most tender results, slice the beef thinly against the grain. Partially freezing the beef for 30-60 minutes first makes this much easier.

• High Heat is Key: Stir-frying over medium-high to high heat ensures the beef sears quickly and the vegetables stay crisp.

• Don’t Overcook the Beef: The initial browning of the beef is just to cook the outside; it will be finished in the sauce. This prevents it from becoming tough.

• Customize Your Veggies: Feel free to add other vegetables like sliced mushrooms or broccoli florets for extra variety.