Description
Enjoy the bold flavors of this sizzling Chinese pepper steak with onions recipe. Tender flank steak marinated in a savory sauce, stir-fried with colorful bell peppers, onions, garlic, and ginger, then finished with a drizzle of sesame oil. Serve over steamed rice for a delicious meal!
Ingredients
Scale
For the Marinade:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
For Stir-Fry:
- 2 tablespoons vegetable oil
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil
Instructions
- Marinate the Steak: In a bowl, combine flank steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, salt, and pepper. Let it marinate for 15–30 minutes.
- Sear the Steak: Heat vegetable oil in a skillet over high heat. Sear the steak for 1–2 minutes per side. Remove and set aside.
- Stir-Fry Vegetables: In the same skillet, stir-fry onions and bell peppers until slightly softened. Add garlic and ginger, cook for 30 seconds.
- Combine Ingredients: Return beef to the pan, add beef broth, and cook until the sauce thickens slightly.
- Finish and Serve: Drizzle with sesame oil, adjust seasoning, and serve over rice.
Notes
- You can substitute flank steak with sirloin or skirt steak.
- For extra spice, add sliced red chili or crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
