Sizzling Chinese Pepper Steak with Onions
A quick and flavorful stir-fry featuring tender beef strips and caramelized onions in a glossy sauce, perfect for weeknight meals.
Ingredients
For the Marinade
- 1 lb beef strips (sirloin or ribeye)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
For the Sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce (optional)
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
For Cooking
- 4 tbsp vegetable oil (divided for searing and onions)
- 1 large onion, sliced
- to taste salt
- to taste pepper
Instructions
Preparation
- In a bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce (if using), grated ginger, minced garlic, and 1 tsp sesame oil.
- Toss the beef strips in the marinade and let them sit for 10–15 minutes.
Cooking the Onions
- Heat 1 tbsp vegetable oil in a skillet over medium heat.
- Add sliced onions and sauté until soft and slightly caramelized, about 6–8 minutes.
- Season with salt and pepper, then remove onions from the pan and set aside.
Searing the Beef
- In the same pan, heat 2 tbsp vegetable oil over high heat.
- Add the marinated beef strips and stir-fry for 2–3 minutes until browned. Work quickly so the beef stays tender.
Making the Sauce
- In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp oyster sauce (optional), 2 tbsp hoisin sauce, 2 tbsp rice vinegar, and 1 tbsp cornstarch.
- Pour the sauce over the beef and let it simmer briefly until it thickens and coats the meat.
Combining & Serving
- Add the sautéed onions back into the pan and stir to combine.
- Serve hot over steamed rice or noodles.
Notes
For best texture, slice the beef thin against the grain. Serve over rice, noodles, or in wraps. Store leftovers in an airtight container for up to 3 days.