Chinese Pepper Steak with Onions Large Batch

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Chinese Pepper Steak with Onions Large Batch

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 8–10

Ingredients:

For the Steak:

  • 3 pounds flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon baking soda (optional, for tenderness)

For the Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 3 tablespoons hoisin sauce
  • 1/4 cup beef broth or water
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons freshly ground black pepper (adjust to taste)
  • 1 tablespoon rice vinegar (optional, for a little tang)

Vegetables:

  • 3 large green bell peppers, sliced into strips
  • 2 large red bell peppers, sliced into strips (for color)
  • 3 large yellow or white onions, sliced into wedges
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (optional)

For Cooking:

  • 3–4 tablespoons vegetable oil (divided)
  • Optional garnish: sliced green onions, sesame seeds

Instructions:

1. Marinate the Beef:

  • In a large bowl, toss the sliced beef with 2 tbsp soy sauce, 2 tbsp cornstarch, 1 tbsp oil, Shaoxing wine, and baking soda if using.
  • Let it marinate for at least 20 minutes (up to 1 hour in the fridge).

2. Make the Sauce:

  • In a bowl or measuring cup, whisk together soy sauce, oyster sauce, hoisin, broth, brown sugar, sesame oil, vinegar, black pepper, and cornstarch. Set aside.

3. Stir-Fry in Batches:

  • Heat 1–2 tbsp oil in a large wok or skillet over high heat.
  • Add beef in batches (don’t overcrowd) and sear until browned, about 2–3 minutes per batch. Remove to a clean bowl or plate.

4. Cook the Veggies:

  • Add a bit more oil to the wok. Stir-fry onions and bell peppers until slightly tender but still crisp (about 4–5 minutes).
  • Add garlic and ginger, stir-fry for another 30 seconds until fragrant.

5. Combine Everything:

  • Return the beef to the wok with the veggies.
  • Pour in the sauce and stir well. Let it cook for 2–3 minutes until the sauce thickens and everything is well coated.

6. Serve:

  • Serve hot over steamed jasmine rice, fried rice, or noodles.
  • Garnish with green onions and sesame seeds if desired.

Storage:

  • Keeps in the fridge for up to 4 days.
  • Freezer-friendly for up to 2 months.

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