Sizzling Chinese Pepper Steak with Onions
| For the marinade | |
| ¼ cup | soy sauce |
| 1 tbsp | cornstarch |
| 1 tbsp | rice vinegar |
| 1 tsp | sugar |
| 1 tbsp | sesame oil |
| For the stir-fry | |
| 1 lb | flank steak, thinly sliced |
| 2 large | bell peppers (red and green), sliced |
| 1 large | onion, sliced |
| 2 clove | garlic, minced |
| 1 tbsp | ginger, minced |
| ¼ cup | beef broth |
| 2 tbsp | vegetable oil |
| 1 tbsp | soy sauce (for additional seasoning) |
| In a bowl, mix together soy sauce, cornstarch, rice vinegar, sugar, and sesame oil. Add the sliced steak to the marinade and let sit for at least 30 minutes. |
| Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the marinated steak and stir-fry for 3-4 minutes until browned. Remove the steak from the skillet and set aside. |
| In the same skillet, heat the remaining oil. Add the sliced bell peppers, onion, garlic, and ginger. Stir-fry for 4-5 minutes until vegetables are tender but still crisp. |
| Add the beef broth and additional soy sauce. Return the steak to the skillet, and toss everything together for 2-3 minutes until heated through. |
| Serve the pepper steak with steamed rice or noodles for a complete meal. |
| Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 |