Here’s how to make a restaurant-style version at home:
🥩🌶️ Sizzling Chinese Pepper Steak
🍽️ Serves: 4
⏱️ Time: 15 min prep + 10 min cook
🛒 Ingredients:
For the beef:
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1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tbsp cornstarch
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1/2 tsp baking soda (optional – for extra tender beef)
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1 tsp sesame oil
For the vegetables:
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1 green bell pepper, sliced into strips
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1 red bell pepper, sliced
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1 medium onion, sliced
For the sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce (optional for sweetness)
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1 tbsp rice vinegar (or white vinegar)
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1 tbsp cornstarch + 3 tbsp water (for slurry)
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1 tsp sugar
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1/2 cup beef broth or water
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Black pepper to taste (1/2–1 tsp for that classic “peppery” kick)
To cook:
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2–3 tbsp vegetable oil
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Optional: fresh ginger & garlic, thinly sliced
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Optional: crushed red pepper flakes or sliced chili for heat
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Cooked white rice, for serving
👨🍳 Instructions:
1. Marinate the beef:
In a bowl, combine sliced beef with soy sauce, cornstarch, baking soda (if using), and sesame oil. Mix well and let sit for 15–20 minutes while you prep everything else.
2. Mix the sauce:
In a small bowl, stir together soy sauce, oyster sauce, hoisin (if using), rice vinegar, sugar, beef broth, and black pepper. Add the cornstarch slurry to thicken it later.
3. Sear the beef:
Heat 1 tbsp oil in a wok or large skillet over high heat. Sear beef in a single layer (in batches if needed) for 1–2 minutes per side until browned but not overcooked. Remove and set aside.
4. Stir-fry the veggies:
Add another splash of oil to the pan. Stir-fry bell peppers and onions (and garlic/ginger if using) for 2–3 minutes until just tender-crisp.
5. Combine everything:
Return beef to the pan. Stir the sauce, then pour it in. Stir-fry everything together for 2–3 minutes until the sauce thickens and coats everything.
6. Serve sizzling:
Serve immediately over hot rice. For extra “sizzle,” heat a cast iron plate or skillet in the oven, then pour the stir-fry onto it right before serving.
🔥 Pro Tips:
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Cut beef against the grain for the most tender texture.
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Cook over high heat to get that “takeout” flavor.
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Use different peppers (yellow, orange) for a sweeter contrast.
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Add shiitake mushrooms or snap peas for variety.
Would you like a low-carb version, a spicier Sichuan-style twist, or a vegetarian alternative using tofu or mushrooms? Just ask!
