Description
This quick and easy Sizzling Chinese Pepper Steak with Onions is a flavor-packed dish, featuring tender flank steak, crisp bell peppers, and savory onions all coated in a rich, sweet and tangy sauce. Ready in just 30 minutes, it’s the perfect go-to for a weeknight dinner that feels like a restaurant-quality meal! Serve it over steamed rice or noodles for a complete meal that will satisfy the whole family.
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Marinate the Steak: In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Mix well and set aside to marinate for 15-20 minutes.
- Cook the Vegetables: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onions, and stir-fry for 3-4 minutes until slightly softened. Remove from the pan and set aside.
- Cook the Steak: In the same skillet, add the remaining 1 tbsp vegetable oil. Sear the marinated steak in batches, cooking each side for 2-3 minutes until browned. Remove and set aside.
- Combine Everything: Add garlic and ginger to the skillet and sauté for 1 minute. Return the cooked vegetables and steak to the skillet. Stir in water, rice vinegar, and honey. Simmer for 2-3 minutes until the sauce thickens slightly.
- Garnish and Serve: Remove from heat. Garnish with green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- For added heat, toss in some red pepper flakes or sliced chili peppers.
- You can substitute flank steak with skirt steak, chicken, or even tofu for a vegetarian option.
- To make the dish gluten-free, use tamari instead of soy sauce and ensure your hoisin and oyster sauces are gluten-free.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 300
- Sugar: 7g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50g
