Sizzling Chinese Pepper Steak with Onions

Here’s a healthy, flavorful recipe for Sizzling Chinese Pepper Steak with Onions that’s both delicious and can be made with a lighter touch for weight loss. It’s full of savory flavors and lean protein, and you can adjust the ingredients to keep it light while still keeping the essence of the dish.

Sizzling Chinese Pepper Steak with Onions

Ingredients:

• For the marinade:
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (or stevia if you want to keep it lower-carb)
  • 1 garlic clove, minced
  • 1/2-inch piece of ginger, grated
  • 1/4 teaspoon black pepper (adjust to taste)
• For the steak and vegetables:
  • 1 lb lean flank steak or sirloin, thinly sliced against the grain
  • 1 large onion, sliced
  • 1 bell pepper (red or green), sliced
  • 1-2 fresh chili peppers (optional for extra heat)
  • 1 tablespoon vegetable or avocado oil (for stir-frying)
  • 1 tablespoon cornstarch (optional, for a slightly thicker sauce)
  • 1/4 cup water or beef broth (low-sodium)
  • Green onions, chopped (for garnish)

Instructions:

1. Marinate the Steak:

   • In a bowl, combine the low-sodium soy sauce, oyster sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and black pepper.
   • Add the thinly sliced steak into the marinade and toss to coat. Let it marinate for at least 20-30 minutes, or up to 2 hours for more flavor.

2. Prepare the Vegetables:

   • Slice the onions, bell pepper, and chili peppers (if using). Set them aside.

3. Cook the Steak:

   • Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil.
   • When the oil is hot, add the marinated steak to the pan in a single layer. Cook for about 2-3 minutes per side until the steak is browned and cooked through but still tender. Remove the steak and set it aside.

4. Stir-Fry the Vegetables:

   • In the same pan, add a little more oil if needed and toss in the onions and bell peppers. Stir-fry for about 3-4 minutes until they start to soften but still have some crunch.
   • If you like extra heat, add the chopped chili peppers to the mix at this stage.

5. Bring it All Together:

   • Return the steak to the pan with the vegetables.
   • In a small bowl, mix the cornstarch with the water or beef broth to create a slurry.
   • Pour this slurry over the steak and vegetables. Stir well, allowing the sauce to thicken and coat the steak and veggies, about 1-2 minutes.

6. Serve:

   • Serve the sizzling pepper steak on a hot plate for that signature “sizzling” effect, or you can serve it right from the pan if you’re going for a quick and easy presentation.
   • Garnish with chopped green onions and a sprinkle of black pepper.

Tips for a Healthier Version:

• Use lean cuts of beef like flank steak or sirloin for a lower-fat option.
• Reduce or omit the oil: You can use less oil for stir-frying or opt for a non-stick pan to keep things lighter.
• Serve with brown rice or cauliflower rice: Instead of white rice, choose a whole grain or cauliflower rice for a lower-calorie, nutrient-dense base.
• Add more veggies: Consider adding additional vegetables like mushrooms, zucchini, or snap peas to increase fiber and nutrients.

This dish is a great way to enjoy the flavors of a Chinese takeout favorite while keeping it healthy and natural. The marinade and stir-fried veggies complement the lean steak perfectly, offering a balanced meal that’s full of flavor and packed with protein and fiber. Let me know how it turns out!