Pepper Steak W. Onions Recipe

Slice and Marinate

Trim any excess fat from the steak and slice thinly across the grain into roughly 1/8- to 1/4-inch strips. Place the sliced beef in a bowl and add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1/4 tsp ground pepper. Toss to coat, then let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour). The cornstarch helps tenderize and give the beef a glossy finish when cooked.

Prepare the vegetables while the beef marinates: core and seed the bell peppers, then slice into 1/2-inch strips. Peel and slice the onion into 1/2-inch slices. Mince the garlic and ginger, and slice the scallions if using. Keep the vegetables separate and ready to go because stir-frying is fast.

In a small bowl, combine 3 tbsp beef broth, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce (or extra light soy), and 1/2 tsp sugar. Stir to dissolve. In another tiny bowl whisk 1 tsp cornstarch with 2 tbsp cold water to make a slurry and set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Sear the beef without moving for about 30 seconds to develop color, then stir-fry for another 1 minute until mostly cooked but still tender. Transfer the beef to a plate and set aside.

Add the remaining 1 tbsp oil to the hot wok. Add the sliced onions and stir-fry for 1–2 minutes until they begin to soften and get a little color. Add the bell pepper strips and continue stir-frying 1–2 minutes until peppers are crisp-tender.

Push the vegetables to the side of the wok, add the minced garlic and ginger to the center and stir briefly (about 15–20 seconds) until fragrant—don't let them burn. Mix everything together.

Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the beef and vegetables and stir to combine. Let the sauce come to a simmer for about 30 seconds.

Give the cornstarch slurry a quick stir and pour it into the wok while stirring constantly. Cook for another 30–60 seconds as the sauce thickens and turns glossy, coating the beef and vegetables. Taste and adjust seasoning with up to 1/4 tsp salt and 1/4 tsp black pepper if needed.

Remove from heat and drizzle 1/2 tsp toasted sesame oil over the dish if using. Toss briefly to combine. Garnish with sliced scallions. Serve immediately over steamed rice or noodles.