Chinese Pepper Steak With Onions
Servings: 4
Calories: 277kcal
When you are craving Chinese Pepper Steak, now there is no need to run out for take-out. You can easily make this pepper steak at home faster than it takes to order it. Plus, it is so delicious.
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Ingredients
Marinade
- ¾ cup water
- 2 tablespoons packed brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ teaspoon red pepper flakes
Pepper Steak
- 2 tablespoons vegetable oil divided
- 1 large onion sliced
- 1 green bell pepper cored, seeded and sliced
- 1 red bell pepper cored, seeded and sliced
- 1 ¼ pounds flank steak carved into strips
- 2 tablespoons cornstarch
- Garnish:
- green onions sliced
- sesame seeds
Instructions
- In a medium bowl, whisk together the water, brown sugar, soy sauce, Worcestershire sauce, minced garlic, minced ginger and red pepper flakes.
- Add the beef strips to the marinade, cover and let stand for 30 minutes.
- Heat a cast iron skillet over medium-high heat, add 1 tablespoon oil, and heat until shimmering.
- Add the sliced onion and peppers cook, stirring, for about 5 minutes or until tender. Transfer to a plate.
- Add the remaining tablespoon oil to the skillet and heat. Transfer the beef from the marinade and into the skillet. Reserve the marinade. Cook beef, without stirring, 1 minute until nicely seared. Continure cooking, stirring, 2 to 3 minutes or until browned.
- Transfer the beef from the skillet to the plate with the onions and peppers.
- Whisk the cornstarch into the reserved marinade. Pour the mixture into the skillet and whisk while bringing to a boil. Boil 2 minutes.
- Reduce heat to medium and add the onion, peppers and steak to the marinade in the skillet. Simmer, stirring, for 1 to 2 minutes or until heated through.
- Transfer to a serving plate. Garnish with green onion and sesame seeds.
Notes
Top Tips
- To ensure tender steak in your Chinese Pepper Steak, make sure to slice the meat against the grain. This technique breaks up the muscle fibers, resulting in a more tender and enjoyable dining experience.
- While not necessary, partially freeze the steak about 30 minutes prior to cutting, to make it easier to cut.
Nutrition
Calories: 277kcal | Carbohydrates: 18g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 896mg | Potassium: 727mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1083IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 3mg