Description
A takeout-style Chinese pepper steak made with tender beef strips, caramelized onions, and a rich savory sauce quick, sizzling, and full of bold flavor
Ingredients
- 1 lb (450 g) beef strips (sirloin or ribeye)
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
- 1 large onion, sliced
- 1–2 bell peppers (green, red, or mixed), sliced
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
Instructions
- In a bowl, mix the marinade ingredients (soy sauce, oyster sauce, garlic, ginger, and sesame oil). Add the beef strips and toss well. Let marinate for 10–15 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced onions and bell peppers and sauté for 5–7 minutes until tender-crisp and lightly caramelized. Season with salt and pepper, then remove and set aside.
- Increase heat to high and add the remaining oil to the same skillet. Add the marinated beef and stir-fry for 2–3 minutes until browned.
- In a small bowl, whisk together all sauce ingredients until smooth.
- Pour the sauce into the skillet with the beef and simmer for 2–3 minutes until thickened.
- Return the onions to the skillet and toss everything together until well coated.
- Serve hot over steamed rice or noodles.
Notes
- Slice beef against the grain for maximum tenderness.
- High heat is key to achieving that classic sizzling texture.
- Oyster sauce can be replaced with soy sauce if needed.
- Bell peppers can be added for extra color and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes