Chinese Pepper Steak with Onion – Better Than Takeout! πŸ₯©πŸŒΆ️πŸ§…


 

1. Marinate the Beef

  • In a bowl, mix sliced beef, soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and water.

  • Let sit 15 minutes (or up to 30 mins for extra tenderness).

2. Stir-Fry the Beef

  • Heat 1 tbsp oil in a wok or large skillet over high heat.

  • Add beef in a single layer and sear 1-2 minutes per side until browned but not fully cooked. Remove and set aside.

3. Cook the Veggies

  • Heat remaining 1 tbsp oil in the same pan.

  • Add onion and bell peppers, stir-frying 2-3 minutes until slightly softened.

  • Add garlic and ginger, cooking 30 seconds until fragrant.

4. Combine & Sauce It Up

  • Return beef to the pan.

  • Pour in sauce mixture and stir-fry 1-2 minutes until thickened.

  • If sauce is too thin, add the cornstarch slurry and cook another minute.

5. Serve & Enjoy!

  • Garnish with green onions and sesame seeds.

  • Serve hot over steamed rice or noodles.


Pro Tips for the Best Pepper Steak

πŸ”₯ High heat is key – Gets that perfect sear without overcooking.
πŸ₯© Slice beef thinly & against the grain – Ensures tenderness.
🌢️ Spice it up – Add red pepper flakes or chili oil for heat.
πŸ’‘ Velveting trick – The baking soda marinade makes beef extra tender.


Serving Ideas

🍚 Classic: Over jasmine rice with steamed broccoli.
🍜 Noodle bowl: Toss with lo mein or udon noodles.
πŸ₯’ Lettuce wraps: Serve in butter lettuce cups for a low-carb option.


Storage & Reheating

❄️ Fridge: Keeps for 3 days (reheat in a skillet).
⏳ Freeze: Up to 2 months (thaw overnight in fridge).

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