Sizzling Chinese Pepper Steak with Onions

Serves: 4
Prep time: 20 minutes
Cook time: 10–12 minutes

Ingredients

For the steak

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• ½ teaspoon baking soda (optional, for extra tender beef)
• 1 teaspoon vegetable oil

For the vegetables

• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For the sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (optional, for color)
• 1 tablespoon brown sugar
• 1 teaspoon freshly ground black pepper (or more to taste)
• ½ cup beef broth
• 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

For cooking

• 2 tablespoons vegetable oil

Instructions

1. Marinate the beef
   • Mix the sliced beef with soy sauce, cornstarch, sesame oil, baking soda (if using), and 1 teaspoon vegetable oil.
   • Let it marinate for 15–20 minutes.
2. Prepare the sauce
   • In a bowl, whisk together soy sauce, oyster sauce, dark soy sauce, brown sugar, black pepper, and beef broth.
   • Set aside.
3. Sear the beef
   • Heat 1 tablespoon oil in a wok or large skillet over high heat.
   • Cook the beef in batches for 1–2 minutes until browned but not fully cooked.
   • Remove and set aside.
4. Cook the vegetables
   • Add the remaining tablespoon of oil.
   • Stir-fry the onions and bell peppers for 2–3 minutes until slightly tender but still crisp.
   • Add the garlic and ginger, cooking for 30 seconds until fragrant.
5. Finish the dish
   • Return the beef to the pan.
   • Pour in the sauce and stir well.
   • Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the beef.
6. Serve sizzling (optional)
   • Heat a cast-iron skillet until very hot.
   • Carefully transfer the pepper steak to the hot skillet just before serving for a restaurant-style sizzling presentation.