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