Chinese pepper steak with onions
Instructions
1. Marinate the Beef:
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Toss until the beef is evenly coated. Let it marinate for 15-20 minutes at room temperature.
2. Prepare the Ingredients:
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While the beef marinates, slice the onion and bell peppers. Mince the garlic and ginger.
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In a small bowl, whisk the cornstarch into the 1/2 cup of water to create a smooth slurry. Set aside.
3. Cook the Beef:
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Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
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Add the marinated beef in a single layer (cook in batches if necessary to avoid steaming) and stir-fry for 2-3 minutes, until just browned. The beef will finish cooking later.
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Remove the beef from the pan and set it aside on a plate.
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Add the remaining 1 tablespoon of oil to the same pan.
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Add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are fragrant and tender-crisp.
5. Combine and Thicken the Sauce:
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Return the cooked beef and any accumulated juices to the pan with the vegetables.
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Give the cornstarch slurry a quick stir (as it may have settled) and then pour it into the pan.
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Stir everything together and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened and glossy, coating the beef and vegetables evenly.
6. Final Seasoning and Serve:
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Serve immediately over a bed of steamed rice or noodles.
Tips for Success
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Slicing the Beef: For the most tender results, slice the beef thinly against the grain. Partially freezing the beef for 30-60 minutes first makes this much easier.
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High Heat is Key: Stir-frying over medium-high to high heat ensures the beef sears quickly and the vegetables stay crisp.
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Don’t Overcook the Beef: The initial browning of the beef is just to cook the outside; it will be finished in the sauce. This prevents it from becoming tough.
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Customize Your Veggies: Feel free to add other vegetables like sliced mushrooms or broccoli florets for extra variety.
