Sizzling Chinese Pepper Steak with Onions

 Description

A quick and flavorful Chinese-style stir-fry made with tender beef, crisp bell peppers, and onions, all coated in a rich savory sauce. Perfect for a fast dinner and better than takeout!

 Ingredients

For the Beef Marinade:

• 1 lb (450g) flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil

For the Stir-Fry:

• 2 tbsp vegetable oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup beef broth (or water)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1/2 tsp black pepper

For Serving:

• Cooked white rice or noodles
• Green onions (optional garnish)

 Instructions

1. Marinate the Beef

In a bowl, mix soy sauce, cornstarch, and sesame oil.
Add the sliced beef and toss well.
Let it marinate for 15–30 minutes.

2. Prepare the Sauce

In a small bowl, combine:
soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, and beef broth.
Set aside.

3. Cook the Vegetables

Heat 1 tbsp oil in a wok or large pan over medium-high heat.
Add onions and bell peppers.
Stir-fry for 2–3 minutes until slightly tender but still crisp.
Remove and set aside.

4. Cook the Beef

Add another tbsp oil to the pan.
Add marinated beef and cook for 3–5 minutes until browned.

5. Combine Everything

• Add garlic and ginger → cook 30 seconds
• Return vegetables to the pan
• Pour in the sauce
• Stir well

6. Thicken the Sauce

Add the cornstarch slurry and stir.
Cook for 1–2 minutes until the sauce thickens and coats everything.

7. Serve

Serve hot over rice or noodles.
Garnish with green onions if you like.

 Tips

• Slice beef thin and against the grain → more tender
• Don’t overcook → keeps beef juicy
• Use high heat for authentic “sizzling” flavor
• Add chili flakes if you want it spicy