Chinese Pepper Steak with Onions, Sizzling
Components:
Regarding the marinade:
- One pound (450 grams) of sirloin or flank steak, cut thinly against the grain
- Two tablespoons of soy sauce
- One tablespoon of dry sherry or rice wine
- One teaspoon of cornstarch
- One teaspoon of sesame oil
Regarding the stir-fry:
- Twice as much vegetable oil
- One large onion, cut into slices
- One sliced bell pepper, either green, red, or both
- One or two teaspoons of freshly ground black pepper, or to taste
- 1/4 teaspoon crushed red pepper flakes, if desired for added spiciness
- Two to three minced garlic cloves
- One-fourth cup of soy sauce
- One tablespoon of oyster sauce
- One tablespoon hoisin sauce, if desired for added sweetness
- One tablespoon of sugar, if desired, to balance the sauce
- 1/4 cup beef broth or water (if needed for sauce consistency)
- 1 tsp cornstarch (for thickening the sauce, optional)
Directions:
Marinate the beef:
- In a bowl, combine the soy sauce, rice wine, cornstarch, and sesame oil. Add the sliced beef and mix to coat. Let it marinate for 15-30 minutes for the best flavor.
Get the sauce ready:
- Combine the soy sauce, oyster sauce, sugar, beef broth (or water), and hoisin sauce (if using) in a small bowl. Put this away.
Stir-fry the vegetables:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and bell pepper to the pan, and stir-fry for 2-3 minutes until they begin to soften. Add the garlic and stir-fry for another 1-2 minutes until fragrant. Remove the vegetables from the skillet and set aside.
Cook the beef:
- In the same skillet, add the remaining 1 tablespoon of oil over high heat.
- Add the marinated beef in a single layer. Let it cook undisturbed for 1-2 minutes, then stir-fry until the beef is browned and cooked through (about 3-4 minutes). Be careful not to overcook the beef.
- Add freshly ground black pepper and optional red pepper flakes to the beef for flavor.
Mix:
- Return the cooked vegetables to the pan with the beef.
Pour in the prepared sauce and bring it to a simmer. If you’d like a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Cook for another 1-2 minutes until the sauce thickens.
Serve:
- Serve the sizzling pepper steak with onions hot over steamed rice. For an extra sizzle, you can serve the dish on a hot cast iron skillet.
Advice:
- Adjust spice level: If you want more heat, increase the amount of red pepper flakes or add a bit of chili paste to the sauce.
- Vegetable variations: You can also add other vegetables like mushrooms, snap peas, or baby corn if you like.
- soft beef: Thinly slicing the beef against the grain is vital to ensure it’s soft.
Enjoy your sizzling Chinese pepper steak with onions! It’s full of bold flavors and perfect for a quick and satisfying meal.