Introduction
There are some dishes that just transport you straight to your favorite Chinese restaurant, and Chinese Pepper Steak with Onions is undoubtedly one of them. This classic stir-fry is a symphony of savory, slightly sweet, and peppery flavors, featuring tender strips of beef, crisp bell peppers, and sweet onions, all coated in a rich, glossy sauce. It’s the kind of meal that satisfies those takeout cravings but is surprisingly simple and quick to prepare right in your own kitchen. Forget waiting for delivery; this homemade version is so good, you’ll wonder why you ever ordered in!
What makes this particular recipe stand out? Beyond its incredible taste, it’s remarkably versatile and endlessly customizable. We’ll guide you through creating a dish that rivals any restaurant fare, focusing on techniques that guarantee melt-in-your-mouth steak and perfectly cooked vegetables. Whether you’re a seasoned stir-fry enthusiast or a kitchen novice, this recipe is designed for success, proving that delicious, authentic Chinese-American cuisine is well within your reach. Get ready to impress your taste buds and your dinner guests with this quick, easy, and utterly delicious weeknight meal.
Nutritional Information
Per serving (approximate values):
- Calories: 450
- Protein: 35g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 4g
- Sodium: 950mg
Ingredients
- 1.5 pounds flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1 teaspoon sesame oil (for marinade)
- 1/2 teaspoon baking soda (optional, for tenderizing)
- 2 tablespoons vegetable oil or canola oil, divided
- 1 large green bell pepper, cored and cut into 1-inch pieces
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch wedges
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated or minced
- 1/4 cup beef broth or water
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sesame oil (for sauce)
- 1 tablespoon cornstarch (for sauce slurry)
- 2 tablespoons water (for cornstarch slurry)
- Cooked white rice or noodles, for serving
- 2 teaspoons toasted sesame seeds, for garnish (optional)