Chinese Pepper Steak Onions Peppers (Version imprimable)
Juicy beef, sweet onions, and crisp peppers tossed in a savory sauce for quick and flavorful cooking.
# Composition:
→ Beef
01 -
450 g skirt steak, flank steak, or sirloin, thinly sliced against the grain
02 -
15 ml coconut aminos or 10 ml soy sauce
03 -
7 ml fish sauce
04 -
5 ml toasted sesame oil
05 -
0.5 ml ground black pepper
06 -
1 ml baking soda
07 -
20–30 g tapioca starch or arrowroot starch
→ Aromatics and Vegetables
08 -
40 g onion, thinly sliced (or shallot)
09 -
0.5 green bell pepper, sliced into strips
10 -
0.5 red bell pepper, sliced into strips
11 -
40 ml cilantro, finely chopped
→ Sauce
12 -
7 ml olive oil
13 -
45 ml coconut aminos or 22–30 ml soy sauce
14 -
30 g garlic, grated (approximately 7 large cloves)
15 -
15 g ginger, grated (approximately 4 teaspoons)
16 -
5 ml tapioca starch or arrowroot starch
17 -
0.5 ml ground black pepper
18 -
Pinch coarse sea salt
→ Other
19 -
22 ml avocado oil, divided
# Étapes de réalisation:
01 -
Combine the sliced beef, coconut aminos, fish sauce, toasted sesame oil, black pepper, baking soda, and tapioca starch in a bowl. Mix thoroughly to ensure even coating and refrigerate for 15–20 minutes.
02 -
Thinly slice the onion and both bell peppers. Place the sliced onion and bell peppers in one bowl, and finely chop the cilantro, keeping it in a separate bowl.
03 -
In a small bowl, combine olive oil, coconut aminos, garlic, ginger, tapioca starch, black pepper, and a pinch of coarse sea salt. Stir well and set aside.
04 -
Heat a large cast iron skillet over medium-high heat and add 15 ml of avocado oil. Arrange the marinated beef in a single layer and sear for approximately 2 minutes until golden brown. Flip and cook the other side for 30 seconds. Remove beef and pan juices to a bowl.
05 -
If necessary, add 7 ml more avocado oil to the skillet and reheat. Add the sliced bell peppers and onions with a pinch of salt, stir-fry over medium-high heat until peppers are crisp-tender, about 2 minutes.
06 -
Return the seared beef and juices to the skillet. Stir the prepared sauce, then pour it over the mixture. Toss everything together and cook for 1 minute until evenly coated and heated through.
07 -
Remove from heat and garnish with chopped cilantro. Serve hot or at room temperature, ideally with steamed rice.
# Détails supplémentaires:
01 -
For added flavor and spice, substitute longhorn Chinese green pepper for bell peppers, or combine both. A touch of brown sugar or honey can be added for a sweeter sauce profile.
02 -
Adding a dash of vegan oyster sauce, Worcestershire sauce, Shaoxing wine, or mirin to the sauce or marinade increases depth of flavor.
03 -
Potato starch or cornstarch can replace tapioca or arrowroot starch as needed.
04 -
Prepare components up to 2–3 days in advance and store separately in the refrigerator for quicker assembly.
05 -
Leftovers keep in an airtight container in the refrigerator for 4–5 days. Gently reheat by stir frying or microwaving for best results.
06 -
Enhance the sauce volume by adding chicken or beef stock, creating a rich gravy for serving over rice or vegetables.
07 -
For a low-carbohydrate variation, substitute cooked shirataki noodles or omit rice.