Ingredients:
For the marinade:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp rice wine (or dry sherry)
1 tsp cornstarch
1 tsp sesame oil
For the stir-fry:
2 tbsp vegetable oil
1 large onion, sliced
1 bell pepper (green, red, or both), sliced
1-2 tsp freshly ground black pepper (to taste)
1/4 tsp crushed red pepper flakes (optional for extra heat)
2-3 cloves garlic, minced
1/4 cup soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional for extra sweetness)
1 tbsp sugar (optional, to balance the sauce)
1/4 cup beef broth or water (if needed for sauce consistency)
1 tsp cornstarch (for thickening the sauce, optional)
Instructions:
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.
Prepare the sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), sugar, and beef broth (or water). Set this aside.
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.
Combine:
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.
Tips:
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.
Tender beef: Thinly slicing the beef against the grain is important to ensure it’s tender.
Enjoy your sizzling Chinese pepper steak with onions! It’s full of bold flavors and perfect for a quick and satisfying meal.
