Sizzling Chinese Pepper Steak with Onions
Ingredients
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup beef broth
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
Optional: red pepper flakes for heat
Cooked rice for serving
Instructions
Marinate the steak
In a bowl, mix the sliced flank steak with soy sauce and cornstarch. Let it sit for about 15–20 minutes.
Cook the steak
Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
Sauté the vegetables
In the same pan, add onions and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.
Add garlic and ginger
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Make the sauce
In a small bowl, whisk together beef broth, oyster sauce, hoisin sauce, sesame oil, and black pepper.
Combine everything
Return the beef to the skillet. Pour in the sauce and toss everything together. Cook for another 2–3 minutes until the sauce thickens and coats the steak and vegetables.
Serve hot
Spoon over steamed rice or noodles and enjoy while sizzling hot.
Optional Add-Ins
Mushrooms
Snap peas
Chili oil for extra spice
Sesame seeds or green onions for garnish
