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Chinese pepper steak with onions is a very simple dish to prepare. The secret of its deliciousness is that the black pepper should be fried separately and not added to the sauce. Also, the butter should be added only at the end. If you follow my recipe, you can enjoy it in less than 20 minutes and it's better than in a Chinese restaurant.

Chinese Pepper Steak With Onion.

Prep : 15 minutes
Cook : 10 minutes
Author : Anna Lee
Cuisine : Chinese Cuisines
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Serving : 2
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Chinese pepper steak with onions is a very simple dish to prepare. The secret of its deliciousness is that the black pepper should be fried separately and not added to the sauce. Also, the butter should be added only at the end. If you follow my recipe, you can enjoy it in less than 20 minutes and it's better than in a Chinese restaurant.

Ingredients

MARINADE BEEF:

  • 0.45 lb flank steak (200g, sliced 1/4 inch thick)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white or black pepper
  • 1 tablespoon beaten egg
  • 1 tablespoon rice wine, Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch

THE SAUCE:

  • 60 ml water
  • 1 tablespoon soy sauce
  • 1 teaspoon ketchup
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch

STIR FRY:

  • 1/2 onion, , sliced
  • 1/2 green bell pepper , sliced
  • 2 cloves garlic , minced
  • 1 teaspoon blackpepper
  • 5 g butter

Instructions

  • Prepare the beef – To make the flank steak more tender, always cut against the grain direction. (Note 1)
    You can refer to my other post, "How To Velvet Beef For Stir Fry?" I'll show you how to cut the beef and how to tenderize it.
  • Marinade beef – You add soy sauce, baking soda powder, white pepper powder, rice wine, and beaten egg, massage it with your hands so that the beef absorbs the sauces better.
    Second, add cornstarch and oil at the end and marinate them for more than 10 minutes. (Note 2 & 3)
  • The onion should be cut along the grain to preserve its sweetness.
  • Mix sauce - Mix soy sauce, ketchup, water, sugar, and cornstarch in a medium bowl until well blended. Set aside.
  • Add the garlic - stir fry for 1 minute.
  • Add the beef and stir-fry for about 1 minute. You don't need to overcook. The meat is very thinly sliced and can easily overcook.
  • Add sauce - Before you add the sauce to the pan, be sure to stir it well.
  • Add green bell pepper and butter - When the sauce is boiling, immediately add the green bell pepper and butter. And stir them briefly, about 1 to 2 minutes. (Note 4)
  • Ready to serve.

Video

Tips & Notes:

  1. Cut the beef against the direction of the grain so that the tissue can be separated and the bite is easier to make.
  2. The cornstarch and oil should be added last. The cornstarch does the job of sealing the marinade. The oil will keep the beef from sticking together when it's pan-fried.
  3. If you're marinating more than 30 minutes in advance or marinating before the day, you don't need to add the baking soda, cornstarch, and oil, just add them 10 minutes before cooking.
  4. The butter should be added to the pan at the end so you can taste the butter flavor. If you add it at the beginning, it'll lose its flavor.

Nutrition Information:

Serving: 200g Calories: 286kcal (14%) Carbohydrates: 14g (5%) Protein: 26g (52%) Fat: 13g (20%) Saturated Fat: 3g (19%) Cholesterol: 89mg (30%) Sodium: 1237mg (54%) Potassium: 514mg (15%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 168IU (3%) Vitamin C: 27mg (33%) Calcium: 49mg (5%) Iron: 2mg (11%)
Keyword: Chinese pepper steak with onion,Pepper steak stir fry
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