Chinese pepper steak with onions
Begin by preparing the beef. Slice it thinly against the grain to ensure tenderness when cooked.
Place the beef in a bowl and add the soy sauce, rice vinegar, oyster sauce, hoisin sauce, and sugar.
Mix everything well, ensuring the beef is evenly coated. Let it marinate for about 15-20 minutes to absorb the flavors.
While the beef marinates, prepare the vegetables. Slice the onions and bell peppers into strips, and mince the garlic and ginger.
The vegetables should be uniform in size for even cooking, and the garlic and ginger will provide an aromatic foundation for the dish.
In a small bowl, dissolve the cornstarch in 1/2 cup of water to create a slurry. This will help thicken the sauce later. Set it aside for later use.
Next, heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the marinated beef in batches.
Stir-fry the beef for 2-3 minutes until it is browned on all sides. Remove the beef from the pan and set it aside to prevent overcooking.
In the same pan, add another tablespoon of oil. Then, add the sliced onions, bell peppers, garlic, and ginger.
Stir-fry the vegetables for 3-4 minutes until they become tender but still crisp. The garlic and ginger will infuse the oil with their flavors, creating a fragrant base for the dish.
Return the cooked beef to the pan with the vegetables. Stir to combine, and add the cornstarch slurry to the pan.
Stir well to coat the ingredients evenly with the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables.
Once the sauce has thickened and everything is well combined, taste the dish and adjust the seasoning with salt and pepper if necessary.
The dish should have a nice balance of savory, sweet, and slightly tangy flavors.
How to Make
