Here’s a clear and flavorful way to make Chinese Pepper Steak with Onions. I’ll give you both the recipe and step-by-step instructions.
Ingredients (Serves 3–4)
For the steak:
- 1 lb (450 g) beef steak (flank, sirloin, or skirt), thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1/2 tsp black pepper
For the stir-fry:
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup beef or chicken stock (or water)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1/4 tsp white pepper (or more to taste)
- Optional: 1 tsp sugar (balances flavors)
Instructions
- Marinate the beef:
- In a bowl, combine the thinly sliced beef with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1/2 tsp black pepper.
- Mix well and let it sit for 15–20 minutes.
- Prepare the sauce:
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, stock, cornstarch slurry, white pepper, and optional sugar. Set aside.
- Cook the beef:
- Heat 1 tbsp oil in a wok or large skillet over high heat.
- Stir-fry the beef in batches (don’t overcrowd) until it’s just browned, about 2–3 minutes. Remove and set aside.
- Stir-fry the vegetables:
- Add the remaining 1 tbsp oil to the pan.
- Stir-fry onions and bell peppers for 2–3 minutes until slightly softened.
- Add garlic and ginger, stir-fry 30 seconds until fragrant.
- Combine everything:
- Return the beef to the pan.
- Pour in the prepared sauce and stir well.
- Cook for another 2–3 minutes until the sauce thickens and everything is coated.
- Serve:
- Serve hot over steamed rice or noodles.
Tips for Success
- Slice beef thinly against the grain for tenderness.
- Don’t overcook the vegetables—they should stay slightly crisp.
- Adjust the black pepper or white pepper to your taste; authentic Chinese pepper steak is peppery but not spicy-hot.
- If you like a bit more heat, you can add sliced chili peppers.
If you want, I can also give you a quick 20-minute “weeknight version” that’s even faster but still juicy and flavorful.
Do you want me to make that version too?
