Sizzling Chinese Pepper Steak with Onions

Here’s a detailed recipe for Sizzling Chinese Pepper Steak with Onions! It’s a tasty and flavorful dish, perfect for anyone who loves a mix of savory, peppery flavors with a bit of a kick. Here’s how you can make it!

Ingredients:

For the Steak Marinade:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp rice wine or dry sherry

• 1 tsp cornstarch

• 1/2 tsp sugar

• 1/2 tsp freshly ground black pepper

• 1 tbsp sesame oil (optional)

For the Stir-Fry:

• 1 large onion, sliced

• 2 green bell peppers, thinly sliced

• 2 red bell peppers, thinly sliced

• 1 tbsp vegetable oil (or any oil with a high smoke point)

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated (optional)

• 1 tbsp black peppercorns, crushed (for extra peppery flavor)

• 1/4 cup soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sugar (or honey)

• 1/4 cup water or beef broth

• 2 tsp cornstarch mixed with 2 tbsp water (for thickening sauce)

For Sizzling:

• 1-2 hot cast iron skillets or sizzling plates (available at most Asian supermarkets or cookware stores)

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Instructions:

Step 1: Marinate the Steak

1. In a mixing bowl, combine the soy sauce, oyster sauce, rice wine (or dry sherry), cornstarch, sugar, and black pepper. Mix well.

2. Add the thinly sliced steak to the marinade, ensuring each piece is coated well. Let it marinate for at least 20-30 minutes. The longer you marinate, the more flavor it’ll absorb!

Step 2: Prepare the Vegetables

1. While the steak is marinating, slice the onions and bell peppers (red and green) into thin strips.

2. Mince the garlic and, if you’re using it, grate the fresh ginger.

3. If you’re using a cast-iron skillet or sizzling plate, preheat them over medium-high heat for a couple of minutes (they should be super hot before you cook).

Step 3: Stir-fry the Vegetables

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the sliced onions and bell peppers to the pan, stirring frequently for about 3-5 minutes until they’re tender but still slightly crisp. Remove them from the pan and set them aside.

3. In the same skillet, add the garlic and ginger (if using) and cook for about 30 seconds until fragrant.

Step 4: Cook the Steak

1. In the same skillet, add a little more oil if necessary, and then stir-fry the marinated steak over high heat. Cook for about 2-3 minutes, ensuring it sears well on each side. Don’t overcrowd the pan — cook the steak in batches if needed.

2. Once the steak is cooked through and browned, return the onions and peppers to the pan. Toss everything together to combine.

Step 5: Make the Sauce

1. In a small bowl, mix together the soy sauce, rice vinegar, sugar (or honey), black peppercorns, and water or beef broth. Pour the sauce over the cooked steak and vegetables.

2. Stir everything together and bring to a simmer.

3. In another small bowl, mix the cornstarch with water to make a slurry, and add this mixture to the pan. Stir until the sauce thickens (this will take about 1 minute).

Step 6: Sizzle It!

1. If you’re using a sizzling plate or cast iron skillet, ensure it’s heated properly (it should be extremely hot — you should hear a sizzle as soon as you place the steak and vegetables on it).

2. Carefully transfer the stir-fried steak and vegetables onto the hot plate. The sizzling effect will add a nice touch to the presentation and flavor.

3. Serve immediately, allowing the sizzling plate to keep the dish warm and add a bit of excitement!

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Serving Suggestions:

• Serve your Sizzling Chinese Pepper Steak with steamed white rice or fried rice.

• Garnish with some fresh chopped green onions or cilantro for extra flavor and color.

• If you like a little more heat, add some chili peppers to the stir-fry!

Tips:

• For extra flavor: Add a splash of Chinese black vinegar or hoisin sauce to the sauce mix for a deeper, more complex taste.

• For a more authentic taste: Consider using Chinese-style black pepper (the coarsely ground kind), which gives it an earthy, peppery punch.

• For heat: Add fresh sliced chilies or chili paste into the stir-fry to kick up the spice level.