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RECIPE
14 INGREDIENTS7 STEPS25MIN

Chinese Pepper Steak with Onions

5.0
1 Ratings
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This yummy Chinese Pepper Steak with Onions is easy to make for a weeknight dinner!
25MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 lb
Flank Steak , thinly sliced
3 Tbsp
1 Tbsp
Onion Powder
1 Tbsp
Hoisin Sauce
1/2 Tbsp
Oyster Sauce
1 tsp
3 Tbsp
Oil
1
Onion , quartered
1
1
1/3 cup
Chicken Stock
1/4 cup
to taste
Basmati Rice , cooked

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Nutrition Per Serving

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CALORIES
642
FAT
36.1 g
PROTEIN
44.7 g
CARBS
35.7 g

Cooking Instructions

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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add steak to the pan and cook until heated through.
Step 7
Serve over Basmati Rice (to taste). Enjoy!

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Nutrition Per Serving
Calories
642
% Daily Value*
Fat
36.1 g
46%
Saturated Fat
7.8 g
39%
Trans Fat
0.1 g
--
Cholesterol
103.1 mg
34%
Carbohydrates
35.7 g
13%
Fiber
4.8 g
17%
Sugars
12.3 g
--
Protein
44.7 g
89%
Sodium
4215.4 mg
183%
Vitamin D
--
--
Calcium
60.4 mg
5%
Iron
5.1 mg
28%
Potassium
540.7 mg
12%
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