5 from 4 votes
Chinese Pepper Steak with Onion
Quick and easy Chinese pepper steak w/ onion is the perfect weeknight dinner!
Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings:
4
people
Calories:
262 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
- 1 (1 lb.) flank steak sliced ¼-inch thick against the grain
- ¼ cup soy sauce divided, low-sodium
- 1 tablespoon rice vinegar divided, plus 1 teaspoon
- 1 tablespoon sesame oil divided, plus 1 teaspoon
- 2 tablespoons cornstarch
- 1 cup beef broth low-sodium
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- ground black pepper to taste
- 2 tablespoons vegetable oil divided
- 1 medium red bell pepper seeded and sliced into strips
- 1 medium green bell pepper seeded and sliced into strips
- 1 medium yellow onion cut into strips
- 1 tablespoon garlic or ½ teaspoon garlic powder, minced fresh; about 3 cloves
- 1 teaspoon ginger or ¼ teaspoon ground ginger, grated fresh
- green onion optional garnish, sliced green onion, toasted sesame seeds, crushed red pepper flakes
- sesame seeds
- crushed red pepper flakes
- white rice cooked, for serving
Instructions
- In a large bowl or in a large Ziploc bag, stir together the steak, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Cover and refrigerate for 1 hour (or up to overnight).
- In a small bowl or large measuring cup, whisk together the cornstarch and the remaining 3 tablespoons of soy sauce until smooth. Add the broth, remaining 1 teaspoon of rice vinegar, remaining 1 teaspoon of sesame oil, brown sugar, kosher salt, and black pepper. Whisk to combine. Set aside.
- Remove the steak from the marinade; set it on a plate. If there’s any extra marinade left in the bag or bowl, add it to the broth mixture.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet (at least 12-14 inches) over medium-high heat. Add the steak in a single layer; cook until browned, about 5-6 minutes. Remove the steak to a clean plate. Wipe out the skillet, discarding the drippings.
- Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil. When the oil is hot, add the bell peppers and onion. Cook, stirring occasionally, until the vegetables are lightly browned, about 5-6 minutes. Add the garlic and ginger; cook, stirring constantly, for 2 more minutes.
- Add the steak and sauce to the skillet. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from the heat.
- Serve with rice and garnish with green onion, sesame seeds, or crushed red pepper flakes.
Cup of Yum
Notes
- Place the flank steak in the freezer for up to 30 minutes before slicing. A partially frozen flank steak is much easier to slice into thin strips.
- Place the flank steak in the freezer for up to 30 minutes before slicing. A partially frozen flank steak is much easier to slice into thin strips.
- Slice the flank steak against the grain (perpendicular to the natural lines that you see running through the meat). This yields tender, juicy strips of steak.
- Slice the flank steak against the grain (perpendicular to the natural lines that you see running through the meat). This yields tender, juicy strips of steak.
Nutrition Information
Serving
1/4 of the pepper steak
Calories
262kcal
(13%)
Carbohydrates
16g
(5%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Cholesterol
68mg
(23%)
Sodium
1040mg
(43%)
Potassium
728mg
(15%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1042IU
(21%)
Vitamin C
64mg
(71%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 1/4 of the pepper steak | |
| Calories | 262kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 1040mg | 43% |
| Potassium | 728mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 64mg | 71% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.