Description

Chinese Pepper Steak with Onions – juicy, delicious ribeye steak, flavorful bell peppers, and spicy onions tossed in a sweet and spicy broth-based sauce with ginger, garlic, brown sugar, and soy sauce for a dinner that will put any takeout Chinese Pepper Steak to shame.

Ingredients

2 lbs Ribeye steak (2-inch long thin slices)
1 red bell pepper (chopped into bite-size pieces)
1 green bell pepper (chopped into bite-size pieces)
1 medium white onion (chopped into bite-size pieces)
2 tbsp vegetable oil
3 cloves garlic (minced)
1 tsp black pepper
½ tsp ginger (minced)
2 tbsp brown sugar
⅓ cup soy sauce
1¼ cups beef broth
2 tbsp rice vinegar
1 tsp sesame oil
2 tbsp cornstarch

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Instructions

Step: In a large skillet heat 1 tbsp vegetable oil over medium-high heat, add the steak to the pan and cook for 5-6 minutes or until lightly browned, then remove from skillet and place on a plate.
Step: Add 1 tbsp vegetable oil to the skillet, add the peppers and onions and cook for 3-4 minutes or until tender.
Step: Add cooked steak back into the skillet.
Step: Add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl, stir until well combined and add to the skillet.
Step: Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
Step: Serve hot over rice and garnish with sesame seeds.

Notes

Partially freeze the steak for 1-hour before slicing to make it easier to cut into super thin slices. Sear the steak in 2 separate batches to ensure the steak browns and does not steam.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 1250 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg