Sizzling Chinese Pepper Steak with Onions is a deliciously savory stir-fry dish that brings restaurant-style flavor right to my kitchen. With tender slices of beef, crisp bell peppers, and sweet onions tossed in a bold, peppery sauce, this recipe is a total winner for weeknights when I want something fast but full of flavor.
Why You’ll Love This Recipe
I love how quick and easy this pepper steak comes together—perfect for busy evenings. It’s packed with bold, savory flavors, thanks to a rich sauce and perfectly seared beef. The vibrant colors from the peppers make it a beautiful dish to plate, and I can pair it with rice or noodles depending on what I’m craving. Plus, it’s way better (and healthier) than takeout.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the marinade:
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the stir-fry:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the sauce:
- ½ cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper
Directions
- I start by marinating the beef. I mix the soy sauce, cornstarch, and oil, then toss in the sliced steak and let it sit for about 15 minutes.
- While that’s marinating, I whisk together the sauce ingredients in a bowl and set it aside.
- In a hot wok or large skillet, I add a tablespoon of oil and sear the beef for 2–3 minutes until browned. Then I take it out and set it aside.
- I add the rest of the oil to the same skillet and toss in the onions and bell peppers, stir-frying for about 3–4 minutes until they’re just tender.
- I add the garlic and ginger, letting them cook for about 30 seconds to release their aroma.
- Then I put the beef back into the pan, pour the sauce over everything, and stir it well. I let it simmer for a couple of minutes until the sauce thickens and everything is coated nicely.
- I serve it hot over steamed rice, and it's always a hit.
Servings and timing
This recipe serves 4 people and takes about 30 minutes to make from start to finish. That includes prep, marinating, and cooking—perfect for a weeknight dinner.
Variations
When I want to switch it up, I sometimes add mushrooms or snow peas for extra texture. I can also swap the beef for chicken or tofu if I’m in the mood for something lighter. For extra heat, I toss in a few chili flakes or sliced fresh chilies.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just warm it up in a skillet over medium heat until hot, or use the microwave in short bursts, stirring in between. It still tastes great the next day.
FAQs
What cut of beef is best for pepper steak?
I usually go for flank steak or sirloin because they’re tender and cook quickly. Just make sure to slice it thinly against the grain for the best texture.
Can I make this dish ahead of time?
Yes, I sometimes marinate the beef and prep the sauce and veggies in advance. When it’s time to cook, it comes together in just minutes.
Is this recipe spicy?
Not really, but it has a nice peppery kick. If I want more heat, I add chili flakes or fresh chili peppers.
Can I freeze Chinese pepper steak?
I wouldn’t recommend freezing it after cooking, as the vegetables can get soggy. But I can freeze the raw, marinated beef and sauce separately to cook fresh later.
What should I serve with pepper steak?
I like it best with white jasmine rice, but brown rice, fried rice, or noodles all work great too.
Conclusion
Sizzling Chinese Pepper Steak with Onions is one of those go-to meals I know will always satisfy. It’s quick, flavorful, and flexible—perfect for busy nights or when I just want that takeout flavor without leaving home. I always keep this recipe in my back pocket, and once I try it, I probably will too.
Sizzling Chinese Pepper Steak with Onions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Description
This Chinese pepper steak with onions is a sizzling stir-fry packed with tender beef, colorful bell peppers, and a bold, savory sauce. Ready in just 30 minutes, it’s the perfect homemade alternative to takeout that’s loaded with flavor and freshness.
Ingredients
- For the Marinade:
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- For the Sauce:
- ½ cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper
Instructions
- In a medium bowl, mix soy sauce, cornstarch, and vegetable oil. Add sliced steak and marinate for 15 minutes.
- In a separate bowl, whisk together all sauce ingredients. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
- Add remaining oil to the pan and stir-fry onions and bell peppers for 3–4 minutes until slightly tender.
- Add garlic and ginger; stir for 30 seconds until fragrant.
- Return beef to the pan, pour in the sauce, and toss everything together. Cook for 2–3 minutes until sauce thickens and coats all ingredients.
- Serve hot over steamed rice or noodles.
Notes
- Slice beef thinly against the grain for best tenderness.
- Add mushrooms, snow peas, or chili flakes for variety.
- Prep the marinade and sauce in advance for faster weeknight cooking.
- For extra heat, toss in Thai chili or sriracha to taste.
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