PEPPER STEAK WITH ONION CHINESE RECIPES

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Steps:

• Into a mixing bowl, add Flank Steak (1 pound), Corn Starch (1 tablespoon), Onion Powder (1 tablespoon), Hoisin Sauce (1 tablespoon), Oyster Sauce (2 teaspoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Mix together, then leave to marinate for 20 minutes at room temperature.
• Into a small mixing bowl, add Chicken Stock (1/3 cup), Soy Sauce (1/4 cup), and Corn Starch (2 tablespoon). Mix until smooth and set aside.
• In a pan, heat 2 tablespoons of Oil (2 tablespoon). Add the steak and stir-fry until brown, then set aside. Wipe out the pan.
• Into the same pan, add additional Oil (1 tablespoon). Stir-fry Green Bell Pepper (1), Red Bell Pepper (1), and Onion (1) for 1-2 minutes.
• Add the chicken broth mixture into the pan with the vegetables. Stir until mixture thickens slightly, then reduce heat to medium. Cook until vegetables are tender.
• Add steak to the pan and cook until heated through.
• Serve over Basmati Rice (to taste). Enjoy!