Sizzling Chinese Pepper Steak with Onions

Ouadie Rhabbouron

Instructions

  1. Marinate the beef
    In a bowl, mix beef with soy sauce, cornstarch, and oil. Let sit for 10–15 minutes.

  2. Mix the sauce
    In a small bowl, combine soy sauce, oyster sauce, sugar, water, and cornstarch. Set aside.

  3. Sear the beef
    Heat a pan or wok on high heat. Add oil, then quickly stir-fry the beef for 1–2 minutes until just browned. Remove and set aside.

  4. Cook vegetables
    Add a little more oil if needed. Stir-fry garlic, onions, and bell peppers for 2–3 minutes until slightly softened but still crisp.

  5. Combine & sizzle
    Return beef to the pan. Pour in the sauce and sprinkle in black pepper. Stir quickly until the sauce thickens and coats everything.

  6. Serve hot
    Best served immediately over steamed rice or with noodles.

Tips

  • Slice beef thin for tenderness.

  • Keep the heat high for that “sizzling” restaurant feel.

  • Add chili flakes if you like a little heat 🌶️

If you want, I can:

  • Make it extra spicy

  • Turn it into a school-night 15-minute version

  • Adjust it for chicken or tofu

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