Sizzling Chinese Pepper Steak with Onions delicious

Table of Contents

For the Marinade:

1 lb (450g) flank steak or sirloin (thinly sliced against the grain)

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch (for velveting the beef)

1 teaspoon sesame oil

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper (or more for extra spice)

For the Stir-Fry:

2 tablespoons vegetable oil (or peanut oil for a slightly nuttier flavor)

1 medium onion, thinly sliced

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 green bell pepper, julienned

2 cloves garlic, minced

1-inch piece of fresh ginger, grated or minced

1/4 cup soy sauce (or tamari for a gluten-free option)

1 tablespoon rice vinegar

2 tablespoons brown sugar

1/4 cup water (or beef broth for extra richness)

1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

Salt, to taste

Fresh cilantro or green onions for garnish (optional)

For the Sizzling Effect (Optional but Recommended):

Sizzling hot plates or a cast-iron skillet

2 tablespoons sesame oil (for extra sizzling aroma)

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