Description
Sizzling Chinese Pepper Steak with Onions is a juicy and delicious dish featuring ribeye steak, flavorful bell peppers, and spicy onions in a sweet and spicy broth-based sauce.
Ingredients
Scale
- 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 (divided in half)
- 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
Instructions
- 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. Remove from skillet and place on a plate.
- Add 1 tbsp vegetable oil to skillet. Add the peppers and onions and cook for 3-4 minutes or until tender.
- Add cooked steak back into the skillet.
- Meanwhile 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.
- Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
- Serve hot over rice and garnish with sesame seeds. Enjoy!
Notes
- Partially freeze the steak for 1-hour before slicing. This will make it easier to cut the steak into super thin slices for the most flavor.
- Sear the steak in 2 separate batches. This will allow the steak to brown and not steam.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg