Sizzling Chinese Pepper Steak with Onions

Yields & Serving

• Servings: 4 people (as part of a multi-course meal) or 3 as a hearty main with rice

• Serving suggestion: Steamed jasmine rice + quick-pickled cucumbers

Ingredients

For the Beef & Marinade

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain (see note)

• 2 tbsp dark soy sauce (or regular soy sauce)

• 1 tbsp oyster sauce

• 1 tsp baking soda (velveting secret — tenderizes the beef)

• 1 tsp cornstarch

• 1 tsp sugar

• ½ tsp white pepper (black pepper works too)

• 2 tsp sesame oil

• 1 tbsp water

For the Sizzling Sauce

• ⅓ cup beef broth (low sodium preferred)

• 2 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp brown sugar

• 1 tsp cornstarch (mixed with 2 tbsp cold water — slurry)

• ½ tsp black pepper, freshly cracked

For the Stir-Fry

• 3 tbsp neutral oil (avocado, vegetable, or peanut), divided

• 1 large yellow onion, sliced into ½-inch wedges

• 1 green bell pepper, cut into 1-inch squares

• 1 red bell pepper, cut into 1-inch squares

• 4 cloves garlic, minced

• 1 tbsp ginger, grated

• 1 optional: 1 small jalapeño or red chili, thinly sliced (for heat)

For Serving (Optional)

• Sliced green onions

• Toasted sesame seeds

Nutrition (Per Serving — ¼ of recipe)

Calculated without rice or optional garnishes.