Sizzling Chinese Pepper Steak with Onions

Absolutely! Here’s a detailed recipe for Sizzling Chinese Pepper Steak with Onions with step-by-step directions. This version is flavorful, restaurant-style, and perfect for serving with steamed rice.

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Sizzling Chinese Pepper Steak with Onions

Ingredients (Serves 3–4)

For the steak and marinade:

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

• 2 tsp soy sauce

• 1 tsp oyster sauce

• 1 tsp cornstarch

• 1 tsp Shaoxing wine (or dry sherry)

• ½ tsp black pepper

• 1 tsp vegetable oil

For the sauce:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ cup beef or chicken stock

• 1 tsp cornstarch mixed with 2 tsp water (slurry)

• ¼ tsp white pepper (optional, for extra heat)

Vegetables:

• 1 large onion, sliced into thick wedges

• 1 green bell pepper, sliced into strips

• 1 red bell pepper, sliced into strips

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

Other:

• 2–3 tbsp vegetable oil for stir-frying

• 1 tsp sesame oil (optional, for flavor)

• Steamed rice, to serve

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Instructions

1. Prepare the Beef

1. Slice the beef thinly against the grain. This ensures tenderness.

2. In a bowl, mix the beef with 2 tsp soy sauce, 1 tsp oyster sauce, 1 tsp cornstarch, 1 tsp Shaoxing wine, ½ tsp black pepper, and 1 tsp vegetable oil.

3. Let it marinate for 15–30 minutes at room temperature (or in the fridge for a few hours).

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2. Make the Sauce

1. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and ½ cup stock.

2. Set aside with the cornstarch slurry.

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3. Stir-Fry the Vegetables

1. Heat 1–2 tbsp vegetable oil in a wok or large pan over high heat.

2. Add garlic and ginger; stir-fry for 10–15 seconds until fragrant.

3. Add the onions and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.

4. Remove vegetables from the wok and set aside.

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4. Cook the Beef

1. Add another 1 tbsp oil to the wok if needed.

2. Add the marinated beef in a single layer. Let it sear for 1–2 minutes, then stir-fry for another 1–2 minutes until just cooked. Do not overcook or it will become tough.

3. Return the vegetables to the wok with the beef.

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5. Combine with Sauce

1. Pour the prepared sauce over the beef and vegetables.

2. Stir well and cook for 1–2 minutes until the sauce thickens and coats everything evenly.

3. Drizzle 1 tsp sesame oil for aroma if desired.

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6. Serve

• Serve hot over steamed rice.

• Optional: Sprinkle extra cracked black pepper on top for that sizzling peppery kick.

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Tips for Best Results

• Slicing the beef thinly against the grain is key to tenderness.

• High heat stir-frying gives that restaurant-style “sizzle” and caramelization.

• Do not overcook the veggies; you want them slightly crisp to balance the tender beef.

• You can add a few mushrooms or snow peas for extra texture.