Of course! Sizzling Chinese Pepper Steak with Onions is a classic restaurant-style dish you can easily master at home. It’s all about tender beef, a savory and slightly spicy sauce, and the iconic “wok hei” (breath of the wok) flavor.
Here is a comprehensive recipe and guide to help you create a perfect, sizzling plate.
The Secret to Tender Chinese Pepper Steak
The key to this dish, like most Chinese stir-fries, is velveting the beef. This technique ensures the steak stays incredibly tender and silky, even after high-heat cooking.
Classic Sizzling Pepper Steak Recipe
Ingredients:
For the Velveting and Marinating the Beef:
· 1 lb (450g) flank steak, skirt steak, or sirloin, sliced against the grain into ¼-inch thick strips
· 1 tablespoon soy sauce
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 teaspoon cornstarch
· 1 egg white, lightly beaten
For the Stir-Fry:
· 2 tablespoons vegetable or peanut oil, divided
· 1 large yellow onion, cut into ½-inch strips
· 1 large green bell pepper, cut into ½-inch strips
· 2-3 cloves garlic, minced
· 1 teaspoon fresh ginger, minced
· 1-2 fresh red chili peppers (like Fresno or Thai bird’s eye), sliced (optional, for heat)
For the Sauce:
· ⅓ cup low-sodium soy sauce
· 2 tablespoons Shaoxing wine
· 1 tablespoon oyster sauce
· 1 teaspoon dark soy sauce (for color, optional but recommended)
· 1 teaspoon freshly ground black pepper (more for a stronger kick)
· 1 teaspoon cornstarch
· 2 teaspoons sugar
· ⅓ cup beef broth or water
For Serving:
· Cooked white rice
· Sliced green onions for garnish
Instructions:
- Velvet and Marinate the Beef:
· In a medium bowl, combine the sliced beef with the soy sauce and Shaoxing wine. Mix well until the liquid is absorbed.
· Add the cornstarch and mix until the beef is coated.
· Gently mix in the beaten egg white until it forms a thin, sticky coating on the beef. Let it marinate for at least 15-20 minutes at room temperature.
- Prepare the Sauce and Ingredients:
· In a small bowl, whisk together all the sauce ingredients until the cornstarch and sugar are dissolved. Set aside.
· Have your onions, bell peppers, garlic, and ginger prepared and within arm’s reach. Stir-frying is fast!
- Cook the Beef (Blanching Method for Ultimate Tenderness):
· This is the professional velveting technique.
· Bring a pot of water to a gentle simmer (not a rolling boil). Carefully add the marinated beef, stirring to separate the slices. Cook for 45-60 seconds until the outside just turns brown. The beef will not be fully cooked.
· Immediately remove the beef with a slotted spoon or strainer. This step pre-cooks the coating, sealing in the juices.
- The Stir-Fry:
· Heat a wok or a large, heavy-bottomed skillet over high heat until it’s smoking hot.
· Add 1 tablespoon of oil and swirl it around. Add the onions and bell peppers. Stir-fry for 2-3 minutes until they are tender-crisp and slightly charred. Remove from the wok and set aside.
· Add the remaining 1 tablespoon of oil to the wok. Add the garlic, ginger, and fresh chilies (if using). Stir-fry for just 15-20 seconds until fragrant.
· Add the blanched beef back to the wok. Spread it out in a single layer and let it sear for 30 seconds without touching. Then, toss and stir-fry for another minute.
- Combine and Sauce:
· Return the cooked onions and peppers to the wok.
· Give your 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, glazes everything beautifully, and bubbles furiously.
- Serve Sizzling Hot:
· For the true “sizzling” effect, heat a cast-iron platter or your serving plate in an oven until very hot. Carefully transfer the hot stir-fry to the sizzling platter—it will arrive at the table with a dramatic hiss!
· Garnish with sliced green onions and serve immediately over steamed rice.
Pro-Tips for Authentic Flavor & Texture
· Slice Against the Grain: This is non-negotiable for tender beef. Look for the long muscle fibers and cut perpendicular to them. This shortens the fibers, making the beef easier to chew.
· High Heat is Everything: Your wok needs to be screaming hot to achieve the “wok hei” – that slightly smoky, charred flavor characteristic of great Chinese food.
· Don’t Crowd the Wok: Cooking in batches is essential. If you add too much at once, the temperature drops, and the ingredients will steam instead of fry.
· Freshly Ground Black Pepper: Don’t use pre-ground if you can help it. Freshly cracking black peppercorns makes a world of difference in aroma and spice.
· Velveting Alternatives: If you don’t want to blanch, you can “velvet” by searing: Heat the wok with 2-3 tablespoons of oil until shimmering, add the beef in a single layer, and sear for 45 seconds per side without moving it. Then remove and proceed.
Common Variations
· With Black Bean Sauce: Add 1 tablespoon of fermented black beans (rinsed and lightly mashed) along with the garlic and ginger.
· Spicy Szechuan Style: Use Szechuan peppercorns (toasted and ground) along with the black pepper for that signature numbing “mala” sensation.
· More Vegetables: Add sliced mushrooms, carrots, or broccoli florets. Blanch harder vegetables like carrots and broccoli briefly before stir-frying.
Enjoy your restaurant-quality, sizzling masterpiece