Chinese Pepper Steak with Onions

Ingredients

• 1 TBS EACH: Low-Sodium Soy Sauce, Mirin & Cornstarch
• 1 pound Steak(s) ( – excess fat trimmed & thinly sliced into 1/2 to 1/4-inch thick strips (SEE NOTES))
• 1/2 Cup Low-Sodium Beef Broth ((sub: chicken broth or 1/2 bouillon cube dissolved in water))
• 3 TBS Low-Sodium Soy Sauce
• 3 TBS Honey
• 2 TBS Oyster Sauce
• 2 TBS Chinese Cooking Wine or Mirin ((sub: dry sherry))
• 1 TBS Cornstarch
• 1 1/4 tsp Coarsely-Ground Black Pepper ((SEE NOTES))
• 1/4 tsp Kosher Salt
• 3 TBS Peanut Oil (- DIVIDED (sub: neutral oil, such as canola))
• 1 medium White Onion (– peeled & medium dice)
• 2 small Bell Peppers (– seeded & medium dice)
• 2 cloves Garlic (– peeled & minced)
• 1 1/2 tsp Grated Ginger
• Optional Garnishes: Sliced Scallions & Toasted Sesame Seeds
• Serving Suggestions: Steamed White Rice/Cauliflower Rice or Cooked Noodles

Instructions

1. 1

   Marinate Steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Pat the pieces of beef dry and add them to bowl. Gently stir to completely coat the beef in the marinade. Set aside for 10-15 minutes and continue with the recipe.

2. 2

   Mix Pepper Stir Fry Sauce: In a glass measure or small bowl, add all the ingredients for the sauce. Whisk well to combine and then set aside.

3. 3

   Sear Steak: Heat 1 ½ tablespoons of oil in a wok or large heavy-bottom skillet over HIGH heat. When the oil is shimmering, add the steak to the pan in an even, single layer. Cook – undisturbed – for 30 to 45 seconds or until bottom side is lightly browned. Flip, and continue to cook, stir-frying, for an additional 30 seconds or until almost cooked to your liking. Immediately remove the beef from the pan and transfer to a plate. Set aside (Tip: Do not crowd the pan as that will cause the beef to steam, instead of stir-fry. If necessary to prevent over-crowding, cook the steak in two batching, adding more oil as needed.) (Note: Don’t overcook your steak! If anything, UNDERCOOK it during this step. You will be adding the steak back to the pan in the next steps.)

4. 4

   Stir Fry Veggies, Then Add Aromatics: Return the pan to the stove over MEDIUM heat. Add the remaining 1 ½ tablespoons of oil to the pan. When the oil is shimmering, add the onions and peppers to the pan. Season with a pinch of salt and pepper. Stir fry the vegetables for 3-4 minutes, or until they are starting to soften. Add the garlic and ginger to the pan. Stir-fry for 30 seconds.

5. 5

   Add the Stir Fry Sauce: Give your stir-fry sauce a good whisk to make sure everything is combined, and the cornstarch is fully dissolved. Then, add the stir fry sauce to the pan and immediately stir the mixture. Reduce the heat to maintain a simmer and cook, stirring occasionally, for 1 minute, or until the sauce resembles a thick syrup and coats the back of a spoon. (Note: The stir-fry garlic pepper sauce will simmer quickly when you add it to the pan, don’t be alarmed).

6. 6

   Add Seared Beef: Add the seared steak back to the pan, along with any juices pooled on the plate. Quickly stir-fry to coat the steak in the sauce, about 30 seconds. Immediately remove from heat.

7. 7

   Serve Chinese Pepper Steak with Onions: Transfer to a large serving platter or individual plates. Top with scallions and sesame seeds if using and serve with rice or noodles. Enjoy!