Description
This Sizzling Chinese Pepper Steak with Onions is a vibrant stir-fry dish featuring tender slices of flank steak or sirloin cooked with colorful bell peppers and onions in a savory, slightly sweet peppery sauce. Perfect for a quick and satisfying weeknight dinner, this recipe balances bold flavors with a hint of freshness from garlic and ginger, served sizzling hot for an alluring presentation.
Ingredients
Scale
Meat
- 1 lb flank steak or sirloin, thinly sliced against the grain
Vegetables
- 1 large onion, sliced into rings
- 2 bell peppers (red, green, or yellow), thinly sliced
- 1 tbsp garlic, minced
- 1-inch piece of fresh ginger, grated (optional for extra flavor)
Sauces and Condiments
- 3 tbsp soy sauce (low-sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
Other Ingredients
- 1 tsp cornstarch (to thicken the sauce)
- 1/2 tsp crushed black pepper (adjust to taste)
- 2 tbsp vegetable oil (divided)
Instructions
- Prepare the Sauce: In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and cornstarch. Stir well until the sugar dissolves and the cornstarch is fully incorporated. Set the sauce aside.
- Heat Oil and Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger (if using) and sauté for about 30 seconds until fragrant, being careful not to burn.
- Cook the Steak: Increase the heat to high and add the thinly sliced flank steak. Stir-fry the meat quickly for 3-4 minutes until it is browned but still tender. Remove the steak from the pan and set aside to prevent overcooking.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers. Stir-fry for about 5 minutes until they are slightly softened but still crisp and vibrant in color.
- Combine and Simmer: Return the cooked steak to the pan with the vegetables. Pour the prepared sauce over the mixture and toss to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and sizzle.
- Add Crushed Black Pepper: Sprinkle the crushed black pepper over the stir-fry. Toss everything once more to blend the pepper’s heat evenly throughout the dish.
- Serve Hot: Transfer the sizzling pepper steak and onions to a serving platter. Serve immediately with steamed rice or noodles for a complete meal.
Notes
- For extra flavor and aroma, marinate the steak briefly in a tablespoon of soy sauce before cooking.
- Adjust crushed black pepper to your preferred spice level; start with less and add more if desired.
- You can substitute flank steak with sirloin or any tender cut suitable for quick stir-frying.
- To keep vegetables crisp, avoid overcooking and stir-fry over high heat.
- Serve with steamed jasmine rice or fried rice for an authentic meal.
- If a thicker sauce is desired, dissolve an additional 1/2 teaspoon of cornstarch in water and stir it in at the end, cooking briefly until thickened.
