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Chinese Pepper Steak with Onions is a popular dish known for its savory and slightly spicy flavor. Here’s a detailed recipe that exceeds 700 words:
Ingredients:
For the Beef Marinade:
1 lb flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/2 teaspoon baking soda (optional, for tenderizing)
For the Sauce:
1/4 cup chicken broth or water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon ground black pepper
1/4 teaspoon white pepper (optional, for extra heat)
For the Stir-Fry:
2 tablespoons vegetable oil, divided
1 large onion, sliced into wedges
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cloves garlic, minced
1 teaspoon ginger, grated
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Instructions:
1. Marinate the Beef:
In a medium bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes or up to 1 hour.
2. Prepare the Sauce:
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, cornstarch, ground black pepper, and white pepper (if using). Set aside.
3. Stir-Fry the Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once the oil is hot, add the sliced onions and bell peppers. Stir-fry for 2-3 minutes or until the vegetables are slightly softened but still crisp. Remove the vegetables from the skillet and set aside.
4. Cook the Beef:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 1-2 minutes on each side or until the beef is browned but not fully cooked. Remove the beef from the skillet and set aside.
5. Combine and Finish:
Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds or until fragrant.
Return the cooked beef to the skillet, along with the stir-fried vegetables.
Pour the prepared sauce over the beef and vegetables. Stir well to combine and coat everything evenly.
Continue to cook for another 2-3 minutes, stirring frequently, until the sauce has thickened and the beef is cooked through.
Taste and adjust seasoning if necessary.
6. Serve:
Remove the skillet from heat. Serve the Chinese Pepper Steak with Onions hot, accompanied by steamed rice or noodles.
Tips and Variations:
Meat Selection: Flank steak is ideal for this recipe, but you can also use sirloin, tenderloin, or skirt steak.
Tenderizing Beef: Adding a small amount of baking soda to the marinade can help tenderize the beef, making it more tender and juicy.
Sauce Consistency: If you prefer a thicker sauce, you can increase the amount of cornstarch in the sauce mixture. Conversely, for a thinner sauce, reduce the cornstarch.
Heat Level: Adjust the amount of ground black pepper and white pepper according to your preferred spice level.
Vegetable Variations: Feel free to add other vegetables like sliced mushrooms, snow peas, or baby corn for added texture and flavor.
Enjoy your homemade Chinese Pepper Steak with Onions, a flavorful and satisfying dish that’s perfect for a weeknight dinner or a special occasion.
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