Chinese Pepper Steak with Onions is one of those delightful dishes that can transform a regular weeknight dinner into something truly special. My first experience trying my hand at this recipe was filled with colorful bell peppers, tender beef, and an aromatic scent that took me straight to the bustling streets of China. This dish is not just simple to prepare; it also leaves you with vibrant flavors and textures that are loved by both kids and adults alike. Whether it’s a busy weekday or a casual family gathering, this recipe is sure to impress!
Why You’ll Love This Dish
Chinese Pepper Steak with Onions offers a myriad of reasons to hit the kitchen. It’s quick to prepare, making it an ideal choice for those rushed evenings when you want something flavorful without spending hours cooking. With just a handful of ingredients, this dish is also budget-friendly, allowing you to serve up a hearty meal without breaking the bank. Plus, it’s highly customizable—throw in your favorite vegetables or adjust the spice level to your liking.
“This pepper steak recipe was a game changer! The flavors melded perfectly, and my kids begged for seconds. Definitely a new favorite in our household!” – Emily, a happy home cook.
The Cooking Process Explained
To make this Chinese Pepper Steak with Onions, you’ll follow a simple yet effective process that ensures every bite is bursting with flavor. First, you’ll quickly stir-fry the beef to get that perfect brown color and juicy texture. After setting the beef aside, it’s time to sauté the veggies until they reach that tender-crisp status—just the right amount of crunch! Finally, everything comes back together for a quick final heat-up, creating a harmonious dish that you can’t wait to dig into.
What You’ll Need
Gather these items to get started:
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Feel free to swap out the beef for chicken or tofu for a tasty variation—both work wonderfully in this recipe!
