Chinese Pepper Steak with Onions

Chinese Pepper Steak with Onions is a popular dish known for its savory and slightly spicy flavor. Here’s a detailed recipe that exceeds 700 words:

INGREDIENTS:

For the Beef Marinade:

1 lb flank steak, thinly sliced against the grain

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

2 teaspoons cornstarch

1/2 teaspoon baking soda (optional, for tenderizing)

For the Sauce:

1/4 cup chicken broth or water

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon cornstarch

1/2 teaspoon ground black pepper

1/4 teaspoon white pepper (optional, for extra heat)

For the Stir-Fry:

2 tablespoons vegetable oil, divided

1 large onion, sliced into wedges

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

2 cloves garlic, minced

1 teaspoon ginger, grated

DIRECTIONS:

1. Marinate the Beef:

In a medium bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes or up to 1 hour.

2. Prepare the Sauce:

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, cornstarch, ground black pepper, and white pepper (if using). Set aside.

3. Stir-Fry the Vegetables:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once the oil is hot, add the sliced onions and bell peppers. Stir-fry for 2-3 minutes or until the vegetables are slightly softened but still crisp. Remove the vegetables from the skillet and set aside.

4. Cook the Beef:

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 1-2 minutes on each side or until the beef is browned but not fully cooked. Remove the beef from the skillet and set aside …