Chinese Pepper Steak with Onions
A delicious blend of sauce-soaked steak, colorful bell peppers, and aromatic spices that brings warmth and comfort in every bite.
Ingredients
For the Steak
- 1 lb Flank steak, sliced Can substitute with sirloin or chicken.
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
For the Vegetables
- 1 Bell pepper, sliced (any color) Feel free to use multiple colors.
- 1 Onion, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
For the Sauce
- 1/2 cup Beef broth Can substitute with chicken broth or water.
- to taste Salt and pepper
For Serving
- as needed Cooked rice Jasmine rice recommended.
- Fresh herbs (like cilantro) Optional for garnish.
Instructions
Preparation
- Slice the flank steak into thin strips and combine it with soy sauce and cornstarch in a bowl. Let it marinate for about 15 minutes.
- While the steak is marinating, slice the bell pepper and onion, and mince the garlic and ginger.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated steak to the hot oil and stir-fry for about 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
- In the same skillet, stir-fry the sliced bell pepper and onion for about 4-5 minutes until tender-crisp. Add in minced garlic and ginger, cooking for just a minute until fragrant.
- Return the steak to the pan, pour in the beef broth, and mix everything together. Cook for another 2-3 minutes until the broth thickens slightly.
- Season with salt and pepper to taste.
Serving
- Serve the pepper steak over a bed of cooked rice and garnish with fresh herbs if desired.
Notes
This dish is perfect as is, but pairs well with a fresh cucumber salad or spring rolls. Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 3g
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