Of course! Here is a classic, restaurant-style recipe for Chinese Pepper Steak with Onions, designed to be tender, flavorful, and easy to make at home.
The Secret: Velveting the Beef
The key to authentic, tender Chinese pepper steak is a technique called “velveting.” It involves marinating the beef with cornstarch and oil, then briefly blanching or searing it. This creates a protective coating that keeps the beef incredibly soft.
Classic Chinese Pepper Steak with Onions
This recipe delivers a savory, slightly sweet, and peppery sauce with tender beef and crisp-tender onions.
Ingredients:
For the Velveting and Marinating the Beef:
· 1 lb (450g) flank steak, sirloin, or skirt steak, sliced very thinly against the grain
· 1 tablespoon soy sauce
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 teaspoon cornstarch
· 1 teaspoon vegetable oil
For the Stir-Fry:
· 2 tablespoons vegetable oil, divided
· 1 large yellow or white onion, cut into ½-inch strips
· 1 large green bell pepper, cut into ½-inch strips
· 3-4 cloves garlic, minced
· 1 teaspoon fresh ginger, minced
For the Sauce:
· ⅓ cup low-sodium soy sauce
· 2 tablespoons Shaoxing wine (or dry sherry)
· 1 tablespoon oyster sauce
· 1 teaspoon dark soy sauce (for color, optional)
· 2 teaspoons cornstarch
· 1 teaspoon freshly ground black pepper (adjust to taste)
· 1 teaspoon sugar
· ⅓ cup beef broth or water
For Serving:
· Cooked white rice
· Sliced green onions for garnish
Instructions:
- Slice and Velvet the Beef:
· Freeze the steak for 20-30 minutes to make slicing easier. Slice it as thinly as possible against the grain.
· In a bowl, combine the sliced beef with 1 tbsp soy sauce and 1 tbsp Shaoxing wine. Mix well. Add 1 tsp cornstarch and mix until the beef is coated. Finally, mix in 1 tsp of oil to seal in the moisture. Marinate for 15-20 minutes.
- Prepare the Sauce and Ingredients:
· In a small bowl, whisk together all the sauce ingredients until the cornstarch is fully dissolved. Set aside.
· Have your onions, bell peppers, garlic, and ginger prepared and within reach. Stir-frying is fast!
- Cook the Beef:
· Method 1 (Blanching – For Ultimate Tenderness): Bring a pot of water to a gentle simmer. Add the marinated beef, stir to separate, and cook for 45-60 seconds until it just turns color. Drain immediately.
· Method 2 (Quick Sear): Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking. Add the beef in a single layer and sear for 1 minute without touching. Flip and cook for another 30-60 seconds. Remove and set aside.
- The Stir-Fry:
· Heat the remaining 1 tablespoon of oil in the wok over high heat.
· Add the onion and bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp and have a slight char.
· Add the minced garlic and ginger. Stir-fry for just 30 seconds until fragrant.
- Combine and Sauce:
· Return the cooked beef to the wok.
· Give the prepared sauce a quick stir (the cornstarch settles) and pour it over the beef and vegetables.
· Stir-fry vigorously for 1-2 minutes until the sauce thickens, becomes glossy, and coats everything evenly.
- Serve:
· Remove from heat immediately. Garnish with sliced green onions.
· Serve hot over a bed of steamed white rice.
Pro-Tips for Success
· Slice Against the Grain: This is non-negotiable. It shortens the muscle fibers, making the beef melt-in-your-mouth tender.
· High Heat is Key: Your wok or skillet must be very hot to achieve the “wok hei” (breath of the wok) and prevent the ingredients from stewing.
· Freshly Ground Pepper: For the best flavor, use freshly cracked black pepper. It makes a world of difference.
· Don’t Crowd the Wok: Cook in batches if necessary. Overcrowding will steam the food instead of frying it.
· Customize It:
· Add Heat: Include 1-2 sliced fresh red chilies or a teaspoon of chili garlic sauce.
· More Vegetables: Add sliced mushrooms or tomatoes with the onions and peppers.
Common Variations
· With Tomatoes: Add 1-2 chopped Roma tomatoes in the last minute of cooking for a fresh, slightly tangy twist.
· With Celery: Add ½ cup of sliced celery along with the bell peppers for extra crunch and flavor.
· Spicy Szechuan Style: Add 1 teaspoon Szechuan peppercorns (toasted and ground) and 1 tablespoon of chili bean paste (doubanjiang) for a numbing, spicy kick.
Enjoy your homemade, restaurant-quality Chinese Pepper Steak