Chinese Pepper Steak with Onions recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is leaner, while flank steak is often less expensive.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a healthier fat profile, and sunflower oil is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: peanut oil

Olive oil is a healthier fat, while peanut oil can be more affordable.

In a bowl, add 1 pound of flank steak cut into quarter strips.

Add 1 tablespoon of cornstarch, 1 teaspoon of black pepper, 1/2 tablespoon of onion powder, 1/2 teaspoon of salt, 2 teaspoons of oyster sauce, and 1 tablespoon of hoisin sauce to the steak.

Mix all the ingredients together and allow to sit for 20 minutes at room temperature, or marinate in the refrigerator for up to 4 hours or overnight.

Prepare other ingredients: cut 1 large onion into quarters and separate the pieces, and cut 1 green bell pepper and 1 red bell pepper into strips.

In a bowl, combine 1/3 cup of chicken stock, 1/4 cup of soy sauce, and 2 tablespoons of cornstarch. Mix until completely smooth and set aside.

In a wok, heat 2 tablespoons of oil.

Add the marinated steak to the pan and stir fry until completely done. Remove the steak from the pan and set aside.

Clean the pan and add 1 tablespoon of oil, then add the bell peppers.

After adding the bell peppers, add the onions and stir fry for 1 to 2 minutes.

Add the chicken broth mixture to the pan, stirring again to ensure the cornstarch is mixed well, as it may settle at the bottom.

Cook until the mixture thickens, then reduce heat to medium and cook until the peppers and onions are tender.

Add the cooked steak back to the pan with the peppers and onions, cooking just until the steak is heated through and well coated with the sauce.

Serve the dish on top of basmati rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens