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Sizzling Chinese Pepper Steak with Onions

Sizzling Chinese Pepper Steak with Onions for Quick Flavor

This Sizzling Chinese Pepper Steak with Onions is a quick, flavorful stir-fry perfect for dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 1 pound Beef Strips Flank steak, sirloin, or ribeye
  • 3 tablespoons Soy Sauce Substitute with tamari for gluten-free
  • 2 tablespoons Cornstarch
For the Stir-Fry
  • 2 tablespoons Cooking Oil Peanut, Vegetable, or Avocado
  • 1 cup Onions Sliced, use yellow, white, or red
  • 2 cups Bell Peppers Various colors, sliced
For the Sauce
  • 2 tablespoons Oyster Sauce Substitute with soy sauce and hoisin or Worcestershire sauce
  • 3 cloves Garlic Minced
  • 1 tablespoon Ginger Grated

Equipment

  • Wok or Skillet

Method
 

Step-by-Step Instructions
  1. Slice your flank steak, sirloin, or ribeye into thin strips. Combine the beef strips with soy sauce and cornstarch. Allow to marinate for 15 minutes.
  2. Heat cooking oil in a large wok or skillet over medium-high heat. Add sliced onions and stir-fry for 3–4 minutes until translucent.
  3. Increase the heat to high, add marinated beef strips, and sear for 2–3 minutes. Stir-fry for an additional 2-3 minutes until browned.
  4. Introduce bell pepper slices to the wok and stir-fry for 2–3 minutes until they retain their crunch.
  5. In a bowl, whisk together soy sauce, oyster sauce, minced garlic, and grated ginger. Pour mixture over beef and vegetables, cooking for an additional 1–2 minutes.
  6. Stir to combine all ingredients well and serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 30IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For best results, use room temperature beef and avoid overcrowding the pan while cooking.

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