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To make Chinese Pepper Steak with Onions, gather these fresh items: - 1 lb flank steak, sliced thinly against the grain - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 1 tablespoon sesame oil - 1 bell pepper (red or green), sliced thinly - 1 large onion, thinly sliced - 3 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon oyster sauce - 1 teaspoon black pepper - 2 tablespoons vegetable oil - Green onions, chopped (for garnish) If you can't find an ingredient, here are some swaps: - Flank steak can be replaced with sirloin or skirt steak. - Soy sauce can be swapped for tamari for a gluten-free option. - Sesame oil may be replaced with olive oil if needed. - Bell peppers can be any color, or you can use snow peas for a crunch. - Oyster sauce can be omitted or replaced with soy sauce for a lighter flavor. Using fresh ingredients makes a big difference in flavor. Here's what to look for: - Choose flank steak that is bright red with a bit of marbling. - Pick bell peppers that are firm and shiny with no blemishes. - Select onions that are heavy for their size with dry, papery skins. - Fresh garlic should be firm and plump, while ginger should be smooth and unblemished. - Always check the expiration dates on sauces and oils for the best taste. {{ingredient_image_1}} First, take your flank steak and slice it thinly. Cutting against the grain helps it stay tender. Place the sliced steak in a bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well so all the pieces get coated. Let it marinate for about 15 to 20 minutes. This step adds flavor and helps tenderize the meat. Next, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once hot, add the marinated steak. Spread it out in a single layer. Let it sear for 2 to 3 minutes until it turns brown. This step locks in the juices and gives a nice flavor. After browning, remove the steak from the skillet and set it aside. In the same skillet, add 2 tablespoons of vegetable oil. Once the oil is hot, toss in the sliced onions and bell pepper. Add 3 cloves of minced garlic and 1 teaspoon of minced ginger. Sauté these for 4 to 5 minutes. You want the veggies to become tender but still crisp. This stage adds color and texture to your dish. Now, it’s time to bring everything together. Return the cooked steak to the skillet with the veggies. Pour in 1 tablespoon of oyster sauce and sprinkle 1 teaspoon of black pepper. Stir-fry for another 2 minutes. This ensures the steak is cooked through and the sauce coats everything well. Once done, remove it from the heat and garnish with chopped green onions. Enjoy your delicious Chinese pepper steak with onions! To get the best steak, choose flank steak. Slice it thinly against the grain. This makes the meat tender. Marinate it for at least 15 minutes. Use soy sauce and cornstarch in your marinade. The cornstarch helps keep the steak juicy. When cooking, make sure the skillet is hot. Sear the steak for 2-3 minutes. Don't overcrowd the pan; this helps it brown nicely. Add depth to your dish by using fresh ingredients. Minced garlic and ginger bring great taste. Using sesame oil gives a nice nutty flavor. For more umami, oyster sauce is a must. Feel free to mix in other veggies, like carrots or snap peas. A splash of vinegar can brighten the dish too. Don't forget to finish with chopped green onions for freshness. One mistake is not marinating long enough. This can lead to bland steak. Another error is cooking the steak too long. Overcooked meat becomes tough. Make sure to use high heat when searing. Avoid using too much oil; it can make the dish greasy. Lastly, don't skip the green onions. They add color and flavor to your meal. Pro Tips Marinate for Flavor: Allow the steak to marinate for at least 20 minutes to enhance the flavor and tenderness of the meat. High Heat for Searing: Ensure your skillet or wok is hot enough before adding the steak; this will help achieve a nice sear and lock in the juices. Veggie Crunch: Don’t overcook the vegetables; they should remain slightly crisp for the best texture and flavor contrast with the beef. Garnish for Freshness: Finish the dish with freshly chopped green onions; they add a pop of color and a fresh flavor that brightens the meal. {{image_2}} You can easily change the protein in this dish. Instead of flank steak, you can use chicken, pork, or shrimp. Each protein will bring its own flavor and texture. - Chicken: Use boneless, skinless chicken breast, cut into thin strips. Marinate it just like the steak. - Pork: Thinly slice pork tenderloin. It cooks fast and gets tender quickly. - Shrimp: Use peeled, deveined shrimp. Add them to the skillet last, cooking just until pink. If you want a meat-free meal, there are great veggie options. Tofu is a perfect choice. - Tofu: Use firm tofu for a hearty texture. Press it to remove extra moisture, then cut into cubes. Marinate like steak and follow the same cooking steps. - Mushrooms: Try using a mix of shiitake and button mushrooms for depth of flavor. Sauté them until tender. - Seitan: This wheat-based protein has a chewy texture. Slice it thin and treat it like meat in the recipe. You can adjust the flavors in this dish to fit your taste. - Spicy: Add sliced jalapeños or a dash of chili flakes for heat. - Sweet: Mix in a splash of honey or add some sliced carrots for natural sweetness. - Herbs: Fresh cilantro or basil can add a fresh touch. Sprinkle them on top just before serving. These variations keep the dish fun and exciting for everyone at your table. After you cook your Chinese pepper steak, let it cool down. Place it in an airtight container. This keeps it fresh. Store it in the fridge for up to three days. Make sure to eat it within this time for the best taste. To reheat, you can use a microwave or a skillet. If using a microwave, place the steak in a bowl. Cover it with a lid or a damp paper towel. Heat on medium power for 1-2 minutes. Stir halfway through. If using a skillet, heat it on medium heat. Add a splash of water or oil to keep it moist. Stir until it's hot. This helps keep the flavors intact. You can freeze your pepper steak if you want to save some for later. Allow it to cool completely. Place it in a freezer-safe bag or container. Squeeze out any air before sealing. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the taste fresh and delicious. You can serve this dish with plain white rice or fried rice. The rice soaks up the sauce well. You might also enjoy it with steamed broccoli or sautéed bok choy. If you want something different, try serving it with noodles. This adds a nice twist and extra flavor. To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a great substitute that still provides the same salty flavor. You should also check your oyster sauce for gluten. Some brands offer gluten-free options. Always read the label to be sure. Yes, you can make this dish ahead of time. Cook the steak and vegetables, then cool them down. Store them in the fridge for up to three days. When you’re ready to eat, just reheat it in a skillet. This saves you time on busy days and still tastes great! This blog post covered the key steps to make Chinese Pepper Steak with Onions. We discussed ingredients, marinating and cooking methods, and tips for a perfect dish. I shared ways to customize your recipe and how to store leftovers. Remember, using fresh ingredients and avoiding common mistakes boosts flavor. Whether you're a beginner or experienced cook, you can impress with this dish. Enjoy your cooking journey and make it your own!

Sizzling Chinese Pepper Steak

A flavorful stir-fry featuring tender flank steak, bell peppers, and a savory sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 whole bell pepper (red or green), sliced thinly
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 bunch green onions, chopped (for garnish)

Instructions
 

  • In a bowl, combine the sliced flank steak with soy sauce and cornstarch. Mix well and let marinate for 15-20 minutes.
  • Heat the sesame oil in a large skillet or wok over medium-high heat.
  • Add the marinated steak to the skillet, spreading it out in a single layer. Sear for about 2-3 minutes until browned, then remove and set aside.
  • In the same skillet, add the vegetable oil. Sauté the onions, bell pepper, garlic, and ginger. Cook for 4-5 minutes until the vegetables are tender.
  • Return the steak to the skillet and mix it with the vegetables. Add the oyster sauce and black pepper, stir-frying for another 2 minutes until the steak is cooked through and the sauce evenly coats the ingredients.
  • Remove from heat and garnish with chopped green onions before serving.

Notes

For best results, slice the steak against the grain.
Keyword pepper, steak, stir-fry