HOW TO MAKE CHINESE PEPPER STEAK WITH ONIONS
Preparation Time: For approximately 15 minutes.
Cooking Time: For about 1 hour.
Total Time: For about 1 hour 15 minutes.
Servings: 4.
Welcome everyone!! Discover the taste of the Orient with our delightful Chinese Pepper Steak with Onions recipe!
This culinary gem combines succulent slices of chuck steak with the aromatic sweetness of onions and the vibrant colors of bell peppers, all harmoniously united in a tantalizing black pepper-infused sauce. With each bite, you’ll experience a burst of flavors that dance on your palate, taking you on a journey through the rich traditions of Chinese cuisine.
Perfectly tenderized through a slow-cooking process, the melt-in-your-mouth steak blends seamlessly with the sautéed onions and crisp bell peppers, creating a symphony of textures and tastes that is both comforting and satisfying. The secret lies in the carefully crafted sauce that coats the steak and vegetables, enhancing their natural goodness and elevating the dish to new heights of gastronomic delight.
Quick to prepare and easy to follow, this recipe is a wonderful way to bring the magic of the Far East to your dining table. Whether you’re seeking a delightful weeknight dinner or a dish to impress your guests, our Chinese Pepper Steak with Onions is sure to tantalize your senses and leave you craving more. So, gather your ingredients, set your wok or skillet ablaze, and let the flavors of China whisk you away on an unforgettable culinary adventure!
Ingredients:
1 pound chuck steak, sliced into medium pieces.
1 onion, sliced into strips.
1/2 green bell pepper, sliced into strips.
1/2 red bell pepper, sliced into strips.
1 teaspoon black pepper (level teaspoon).
Salt to taste.
Two cups of boiling water.
3 tbsps. of oil.
For sauce:
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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So good! Went to the store to grab 2 boxes of crackers after seeing this recipe!
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My Italian grandma taught me this recipe, and it’s been the talk of the town whenever I serve it!
