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.
