Chinese Pepper Steak with Onions
This savory pepper steak is perfect for busy weeknights—packed with flavor and quick to prepare!
Ingredients
- 1 tablespoon soy sauce, low sodium
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 lb steak, trimmed and thinly sliced
- 1/2 cup beef broth, low sodium
- 3 tablespoons honey
- 3 tablespoons soy sauce, low sodium
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine or mirin
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoons black pepper, coarsely ground
- 1 medium white onion, diced
- 2 small bell peppers, diced
- 2 tablespoons peanut oil (divided)
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh ginger, grated
- Optional: sliced scallions, toasted sesame seeds
- Serve with: steamed rice or cooked noodles
Instructions
- Marinate the steak by mixing soy sauce, mirin, and cornstarch in a bowl. Toss the beef to coat and let it rest for 10-15 minutes.
- In a separate bowl, whisk together beef broth, soy sauce, honey, oyster sauce, and cooking wine. Set aside.
- Heat 1 tbsp oil in a large pan over high heat. Add steak in a single layer and cook for 30-45 seconds without stirring until browned. Flip and cook for another 30 seconds. Remove the steak and set aside.
- Return the pan to medium heat and add the remaining oil. Stir-fry the onions and peppers for about 4 minutes until softened. Add garlic and ginger, cooking for 30 seconds.
- Stir in the sauce and bring it to a simmer for 1 minute until it thickens.
- Return the steak to the pan, stirring to coat it with the sauce. Cook for 30 seconds, then remove from heat.
- Serve your delicious steak over rice or noodles, garnished with scallions and sesame seeds if desired!