Chinese Pepper Steak with Onions Large Batch

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.