Description
A quick and flavorful Chinese Pepper Steak with Onions recipe featuring tender marinated beef strips stir-fried with bell peppers, onions, garlic, and ginger in a rich, savory black pepper sauce. Perfect served over steamed rice or noodles for a satisfying weeknight meal.
Ingredients
Marinade
- 1 TBS Low-Sodium Soy Sauce
- 1 TBS Mirin
- 1 TBS Cornstarch
- 1 pound Steak (excess fat trimmed and thinly sliced into ½ to ¼-inch thick strips)
Sauce
- ½ Cup Low-Sodium Beef Broth (or substitute chicken broth or ½ bouillon cube dissolved in water)
- 3 TBS Low-Sodium Soy Sauce
- 3 TBS Honey
- 2 TBS Oyster Sauce
- 2 TBS Chinese Cooking Wine or Mirin (substitute dry sherry)
- 1 TBS Cornstarch
- 1 ¼ tsp Coarsely-Ground Black Pepper
- ¼ tsp Kosher Salt
Stir-Fry
- 3 TBS Peanut Oil (divided, substitute neutral oil such as canola)
- 1 medium White Onion (peeled & medium dice)
- 2 small Bell Peppers (seeded & medium dice)
- 2 cloves Garlic (peeled & minced)
- 1 ½ tsp Grated Ginger
Optional Garnishes
- Sliced Scallions
- Toasted Sesame Seeds
Serving Suggestions
- Steamed Rice or Cauliflower Rice
- Cooked Noodles
Instructions
- Marinate steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Pat the beef strips dry and add to the marinade. Gently stir to coat the beef entirely. Let it sit for 10-15 minutes to absorb the flavors.
- Mix pepper sauce: In a glass measuring cup or small bowl, whisk together all sauce ingredients until smooth and cornstarch is dissolved. Set aside.
- Cook steak: Heat 1 ½ tablespoons of oil in a wok or large heavy-bottom skillet over high heat until shimmering. Add the marinated beef in a single layer, cooking undisturbed for 30-45 seconds until browned on one side. Flip and stir-fry for an additional 30 seconds until nearly cooked. Remove beef from pan and set aside. Avoid overcrowding the pan to prevent steaming the meat.
- Stir fry veggies: Return the pan to medium heat and add the remaining 1 ½ tablespoons of oil. When hot, add diced onions and bell peppers, seasoning with a pinch of salt and black pepper. Stir-fry for 3-4 minutes until vegetables begin to soften.
- Add aromatics: Add minced garlic and grated ginger to the pan with the vegetables. Stir-fry for 30 seconds to release their flavors.
- Add sauce: Whisk the prepared stir-fry sauce again to ensure it’s well combined. Pour into the pan and stir immediately. Reduce heat to maintain a gentle simmer and cook for 1 minute, stirring occasionally until the sauce thickens to a syrupy consistency that coats the back of a spoon.
- Add beef: Return the cooked steak along with any accumulated juices to the pan. Stir-fry quickly to coat the beef in the thickened sauce for about 30 seconds. Remove from heat immediately to avoid overcooking.
- Serve: Transfer the pepper steak to a serving platter or individual plates. Garnish with sliced scallions and toasted sesame seeds if desired. Serve with steamed rice, cauliflower rice, or noodles. Enjoy your meal!
Notes
- For best texture, slice the steak thinly across the grain into ¼ to ½ inch strips to ensure tenderness.
- Do not overcrowd the pan when cooking the steak; cook in batches if necessary to allow proper browning rather than steaming.
- The coarsely-ground black pepper is integral to the dish’s characteristic pungency and flavor; adjust the quantity to taste.
- Under-cook the steak slightly in the initial stir-fry step, as it will continue cooking when added back to the sauce.
- Substitutions for cooking wine include dry sherry or additional mirin for sweetness.
- Use neutral oils such as canola if peanut oil is not preferred, but peanut oil adds aromatic richness.
- This dish pairs excellently with steamed jasmine rice, cauliflower rice for a low-carb option, or egg noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
