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Sizzling Chinese Pepper Steak with Onions

A comforting and quick dinner idea featuring tender beef, caramelized onions, and bright bell peppers, all brought together with savory sauces.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak or sirloin, thinly sliced against the grain Freeze for 20 minutes for easier slicing.
  • 2 large onions, thinly sliced Sweet onions add caramel notes; red onion can be used for color.
  • 1 large green bell pepper, sliced into strips Mix with red and yellow for a festive look.
  • 3 cloves garlic, minced
  • 1 tablespoon freshly cracked black pepper Adjust to taste.
  • 2 tablespoons soy sauce Use low-sodium for a healthier option.
  • 1 tablespoon oyster sauce or hoisin sauce Omit for vegetarian option.
  • 1 tablespoon rice vinegar or sherry vinegar Brightens the sauce.
  • 1 teaspoon sesame oil For finishing.
  • 2 tablespoons vegetable oil or neutral oil for searing
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water Optional, for a glossy sauce.
  • to taste salt

Method
 

Preparation
  1. In a bowl, toss the sliced steak with 1 tablespoon soy sauce, half the minced garlic, and 1 teaspoon of the cracked black pepper. Let it sit for 10 minutes while you prep the vegetables.
Cooking
  1. Place a large skillet or wok over high heat until very hot. Add 1 tablespoon oil and swirl until the pan shimmers.
  2. Add half the steak in a single layer and sear for 1 to 2 minutes per side until browned but still slightly pink inside. Remove to a plate and repeat with the remaining steak.
  3. In the same pan, add the remaining tablespoon of oil. Add sliced onions and bell peppers, cooking over high heat until onions begin to soften and edges char slightly, about 3 to 4 minutes. Stir in the remaining garlic toward the end.
  4. Return the steak to the pan with the vegetables. Stir in the oyster or hoisin sauce, remaining soy sauce, rice vinegar, and the rest of the cracked black pepper. If desired, add the cornstarch slurry now and stir until the sauce thickens.
  5. Finish with a drizzle of sesame oil, taste and adjust with salt if needed, and serve immediately.

Notes

For a gluten-free version, use tamari instead of soy sauce. Swap beef for firm tofu or tempeh to make this a vegetarian homemade meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.