Sizzling Chinese Pepper Steak with Onions: A Classic Stir-Fry for Bold Flavors

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  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon baking soda (for extra tender beef)
  • 1 teaspoon rice vinegar

For the Stir-Fry:

  • 2 tablespoons vegetable oil (or peanut oil)
  • 1 large onion, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated

For the Sauce:

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce (or hoisin sauce for a sweeter version)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon sugar (or a sugar substitute)
  • ½ teaspoon black pepper (freshly ground for best flavor)
  • ½ teaspoon crushed red pepper flakes (optional for heat)
  • ¼ cup beef broth or water

Preparation

Step 1: Marinate the Beef

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