Sizzling Chinese Pepper Steak Onions (Print-Friendly Version)

Juicy steak stir-fried with peppers and onions in a savory sauce, ready in 30 minutes for a satisfying meal.

# What You’ll Need to Make This:

→ Main

01 - 450 g flank steak, thinly sliced
02 - 30 ml soy sauce
03 - 15 ml oyster sauce
04 - 15 ml hoisin sauce
05 - 5 ml sesame oil
06 - 8 g cornstarch
07 - 30 ml vegetable oil, divided
08 - 1 large green bell pepper, sliced
09 - 1 large red bell pepper, sliced
10 - 1 large onion, sliced
11 - 3 cloves garlic, minced
12 - 15 g fresh ginger, minced
13 - 30 ml water
14 - 15 ml rice vinegar
15 - 15 ml honey

→ For garnish

16 - 2 green onions, sliced
17 - Sesame seeds, as needed

# How to Prepare:

01 - In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Toss until evenly coated and set aside to marinate for 15–20 minutes.
02 - Heat 15 ml vegetable oil in a large skillet or wok over medium-high heat. Add the green and red bell peppers along with the onion. Stir-fry for 3–4 minutes until slightly softened. Transfer vegetables to a plate and set aside.
03 - Add the remaining 15 ml vegetable oil to the skillet. Sear the marinated steak in batches, cooking each side for 2–3 minutes until browned. Remove steak and set aside.
04 - Add the minced garlic and ginger to the skillet and sauté for 1 minute until fragrant. Return the cooked vegetables and steak to the skillet. Pour in water, rice vinegar, and honey. Stir well and simmer for 2–3 minutes until the sauce slightly thickens.
05 - Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.

# Extra Tips:

01 - For extra heat, add red pepper flakes or sliced chili peppers when stir-frying the vegetables.
02 - Flank steak can be substituted with skirt steak, chicken, or tofu for a vegetarian option.
03 - To ensure this meal is gluten-free, use tamari in place of soy sauce and check that hoisin and oyster sauces are gluten-free.
04 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to maintain moisture.

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