Sizzling Chinese Pepper Steak with Onions
A quick and delicious Chinese takeout dish featuring tender beef strips and caramelized onions, perfect for busy weeknights or special dinners.
Ingredients
For the beef marinade
- 1 lb 1 lb (450g) beef strips (sirloin or ribeye)
- 2 tbsp 2 tbsp (30g) vegetable oil For cooking
- 2 cloves 2 cloves garlic, minced
- 1 tbsp 1 tbsp (15g) grated fresh ginger
- 1 tbsp 1 tbsp (15g) soy sauce
- 1 tbsp 1 tbsp (15g) oyster sauce (optional)
- 1 tsp 1 tsp sesame oil
- Salt and pepper to taste
For the sauce
- 2 tbsp 2 tbsp (30g) soy sauce
- 2 tbsp 2 tbsp (30g) oyster sauce (optional)
- 2 tbsp 2 tbsp (30g) hoisin sauce
- 2 tbsp 2 tbsp (30g) rice vinegar
- 1 tbsp 1 tbsp (15g) cornstarch
For the vegetables
- 1 large 1 large onion, sliced
- 2 tbsp 2 tbsp (30g) vegetable oil For cooking the onions
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, whisk together soy sauce, oyster sauce, ginger, garlic, and sesame oil.
- Toss the beef strips in the marinade and let them sit for 10-15 minutes.
Cooking the Onions
- Heat 1 tbsp of vegetable oil in a skillet over medium heat.
- Add the sliced onions and sauté until soft and slightly caramelized.
- Season with salt and pepper, then remove from the pan and set aside.
Cooking the Beef
- In the same pan, heat 2 tbsp of vegetable oil over high heat.
- Add the marinated beef strips and stir-fry for 2-3 minutes until browned.
Making the Sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch.
- Pour the sauce over the beef and let it simmer until it thickens.
Combining & Serving
- Add the sautéed onions back into the pan, stirring to combine.
- Serve hot over steamed rice or noodles.
Notes
This dish is best served hot. Garnishing with sliced green onions or sesame seeds can add a nice touch. If you have leftovers, place them in an airtight container in the refrigerator, lasting about 2-3 days.