If you’re craving a dish that’s bursting with bold flavors, tender beef, and vibrant vegetables, let me introduce you to my Sizzling Chinese Pepper Steak with Onions. This savory stir-fry has been a family favorite for years, bringing back memories of bustling dinners filled with the sizzling sounds and aromatic scents of the wok.
I first fell in love with it during a Chinese New Year celebration, where the tender flank steak, crisp peppers, and sweet onions coated in a savory sauce left me wanting more. It’s the perfect quick, satisfying meal for busy weeknights or a special dinner that impresses guests. Now, I’m excited to share this recipe with you, so you can bring a taste of Asian-inspired excitement to your own kitchen. Let’s heat up the wok and savor this sizzling delight!
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil (divided)
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons oyster sauce (optional, for extra flavor)
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
- Green onions or sesame seeds, for garnish (optional)
Directions:
Prepare the Ingredients:
- Gather Your Bold Flavors with Excitement: Start by assembling all your ingredients, letting their fresh, vibrant colors and aromatic scents inspire you. Thinly slice the 1 lb of flank steak against the grain for maximum tenderness—I use a sharp knife and slice at a slight angle for the best results. Thinly slice the 1 large onion, 1 bell pepper (any color), and 1 green bell pepper into strips. Mince the 3 cloves of garlic and 1 tablespoon of ginger. Measure out 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 3 tablespoons of vegetable oil (divided for cooking). I love the way the peppers and onions promise a colorful, crunchy bite—it’s like a preview of the sizzling feast to come.
Marinate the Steak:
- Coat for Flavor: In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly, ensuring each piece is well-covered. Let it marinate for 15-20 minutes at room temperature. This step tenderizes the beef and infuses it with savory flavor, just as I remember from those family dinners.
Cook the Stir-Fry:
- Heat the Wok: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until it shimmers. The sizzle is music to my ears, signaling the start of something delicious.
- Sear the Steak: Add the marinated flank steak to the wok in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes on each side until browned but not fully cooked. Remove the steak from the wok and set it aside on a plate. I love watching the beef develop that perfect golden crust—it’s the heart of this dish.
- Sauté the Vegetables: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell peppers, and green bell peppers. Stir-fry for 3-4 minutes until the vegetables are crisp-tender and slightly charred. Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant. The kitchen fills with the savory, spicy aroma—it’s pure excitement.
- Combine and Finish: Return the seared steak to the wok, along with any juices on the plate. Add 2 tablespoons of oyster sauce (if using) for extra depth, and toss everything together for 1-2 minutes until the steak is cooked through and the vegetables are coated in the savory sauce. Season with salt and pepper to taste. I always taste-test here, adjusting the soy sauce or oyster sauce for that perfect umami kick.
Serve and Enjoy:
- Plate with Flair: Transfer the sizzling pepper steak to a serving platter or individual plates, and garnish with chopped green onions or sesame seeds, if desired, for a pop of color and crunch. Serve hot over cooked rice or noodles. I love hearing the sizzle as it hits the plate, watching my family dig in with chopsticks or forks—it’s a feast for the senses.
Tips for Success:
- Steak Slicing: Slicing the flank steak against the grain is key for tenderness. If it’s too tough, marinate it longer or use a meat tenderizer. I’ve learned this trick over years of cooking, and it makes all the difference.
- Vegetable Variety: Feel free to swap in other bell peppers or add sliced mushrooms or broccoli for extra crunch. I’ve experimented with different veggies, and they’re always a hit.
- Sauce Adjustment: If you don’t have oyster sauce, you can use hoisin sauce or extra soy sauce, but the oyster sauce adds a unique depth. I’ve tailored this to my pantry, and it’s still delicious.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of soy sauce or broth if it dries out.
Why You’ll Love This Dish
This Sizzling Chinese Pepper Steak with Onions is a celebration of bold, savory flavors—tender flank steak, crisp peppers, sweet onions, and a rich, umami-packed sauce, all sizzling in a wok. It’s quick enough for weeknights but impressive enough for special dinners, making it perfect for any occasion. I’ve shared this dish with friends and family, and its vibrant taste and sizzle always spark stories of shared meals and busy kitchens. Whether you’re new to stir-frying or a seasoned pro, this recipe will become a cherished part of your recipe collection, just as it has in mine.
Enjoy the process of slicing, searing, and sharing this sizzling, flavorful stir-fry with those you love. Happy cooking!
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