Looking for a delicious and easy-to-make dish for dinner tonight? Look no further than this sizzling Chinese Pepper Steak with Onions recipe! Packed with bold flavors and simple ingredients, this recipe is perfect for a quick weeknight meal or a special occasion.
Why You’ll Love This Recipe?
- The combination of tender beef strips, savory soy sauce, and aromatic garlic and ginger creates an explosion of flavors in every bite.
- With minimal prep time and easy-to-find ingredients, this dish is perfect for busy individuals looking for a delicious meal without the hassle.
- This recipe is great for meal prep – make a big batch and enjoy the leftovers for lunch the next day!
Ingredient Notes:
- Beef strips (sirloin or ribeye): Choose a tender cut of beef for the best results.
- Vegetable oil: Used for sautéing and searing the beef.
- Garlic, minced: Adds a delicious kick of flavor to the dish.
- Grated fresh ginger: Provides a fragrant and spicy note to the marinade.
- Soy sauce: Adds umami and saltiness to the dish.
- Oyster sauce (optional): Adds a rich, savory flavor to the sauce.
- Sesame oil: Adds a nutty aroma to the marinade.
- Salt and pepper: Season to taste.
- Hoisin sauce: Adds sweetness and depth to the sauce.
- Rice vinegar: Adds a tangy kick to the sauce.
- Cornstarch: Used as a thickening agent for the sauce.
- Large onion, sliced: Adds sweetness and texture to the dish.
Step-by-Step Instructions:
- Prepare the Steak:
In a bowl, whisk together soy sauce, oyster sauce, ginger, garlic, and sesame oil. Toss the beef strips in the marinade and let sit for 15-20 minutes. - Cook the Onions:
Heat vegetable oil in a skillet over medium heat. Add sliced onions and sauté until soft and slightly caramelized. Season with salt and pepper, then remove from the pan and set aside. - Sear the Beef:
In the same pan, heat vegetable oil over high heat. Add the marinated beef strips and stir-fry for 3-4 minutes until browned. - Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch. Pour the sauce over the beef and let simmer until it thickens. - Combine & Serve:
Add the sautéed onions back into the pan, stirring to combine. Serve hot over steamed rice or noodles.
Helpful Tips:
- For a leaner option, use flank steak instead of ribeye or sirloin.
- Adjust the spice level by adding red pepper flakes or Szechuan peppercorns.
- Store leftovers in an airtight container for up to 3 days for easy meal prep.
Expert Tips for the Best Results:
- Marinate the beef for at least 15 minutes to allow the flavors to penetrate the meat.
- Use a hot skillet to quickly sear the beef and lock in the juices.
- Don’t overcrowd the pan when cooking the beef to ensure even browning.
Serving Suggestions:
Serve this sizzling Chinese Pepper Steak with Onions with steamed rice or noodles for a complete meal. Pair it with a side of stir-fried vegetables or a fresh salad for a balanced dinner.
Storage and Reheating Tips:
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a skillet over medium heat until warmed through, adding a splash of water to prevent drying out.
Frequently Asked Questions:
- Can I use chicken instead of beef in this recipe?
Yes, you can substitute chicken strips for beef strips if you prefer poultry over red meat. - How can I make this dish spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick. - Can I freeze this dish for later?
While this dish is best enjoyed fresh, you can freeze the leftovers in an airtight container for up to 1 month. Thaw in the refrigerator before reheating.
Conclusion:
Now that you have the perfect recipe for a delicious and flavorful Chinese Pepper Steak with Onions, it’s time to get cooking! Enjoy the bold flavors and tender beef in this sizzling dish, and don’t forget to share your feedback with us. Happy cooking!
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Sizzling Chinese Pepper Steak with Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Pepper Steak with Onions recipe features tender beef strips stir-fried with aromatic ginger and garlic, coated in a savory sauce with caramelized onions. Serve over steamed rice for a flavorful and satisfying meal.
Ingredients
Scale
- 1 lb (450g) beef strips (sirloin or ribeye)
- 2 tbsp (30g) vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15g) grated fresh ginger
- 1 tbsp (15g) soy sauce
- 1 tbsp (15g) oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
- 2 tbsp (30g) soy sauce
- 2 tbsp (30g) oyster sauce (optional)
- 2 tbsp (30g) hoisin sauce
- 2 tbsp (30g) rice vinegar
- 1 tbsp (15g) cornstarch
- 2 tbsp (30g) vegetable oil
- 1 large onion, sliced
- 1 tbsp (15g) vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the Steak: In a bowl, whisk together soy sauce, oyster sauce, ginger, garlic, and sesame oil.
- Toss the beef strips in the marinade and let sit for 10-15 minutes.
- Cook the Onions: Heat 1 tbsp vegetable oil in a skillet over medium heat.
- Add sliced onions and sauté until soft and slightly caramelized.
- Season with salt and pepper, then remove from the pan and set aside.
- Sear the Beef: In the same pan, heat 2 tbsp vegetable oil over high heat.
- Add the marinated beef strips and stir-fry for 2-3 minutes until browned.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch.
- Pour the sauce over the beef and let simmer until it thickens.
- Combine & Serve: Add the sautéed onions back into the pan, stirring to combine.
- Serve hot over steamed rice or noodles.
Notes
- Flank steak: Use for a leaner option.
- Spice level: Adjust by adding red pepper flakes or Szechuan peppercorns.
- Airtight container: Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg