There’s something truly irresistible about a sizzling Chinese Pepper Steak with Onions—tender strips of beef, vibrant bell peppers, and onions tossed in a glossy, savory sauce. This classic stir-fry is one of those dishes that’s as comforting as it is quick to make. Perfect for weeknights, it brings restaurant-quality flavor right to your table. What I love most is how the sauce balances sweet, salty, and peppery notes that coat each bite beautifully. I tried making it with flank steak and a splash of rice vinegar for a bit of tang, and the result was absolutely delicious. Serve it over steamed jasmine rice or noodles, and you’ll have a hearty, flavorful meal that’s ready in less than 30 minutes.
Why You’ll Love This Recipe
This Chinese Pepper Steak is a fantastic way to bring bold Asian flavors into your home kitchen without fuss. It’s quick, satisfying, and loaded with fresh vegetables. The beef turns out perfectly tender thanks to a simple marinating technique, and the sauce clings to everything for a rich, glossy finish. Plus, it’s versatile—you can adjust the spice, use different vegetables, or even swap the beef for chicken or tofu.
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Sizzling Chinese Pepper Steak with Onions – A Stir-Fry You’ll Make Again and Again
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
Sizzling Chinese Pepper Steak with Onions is a flavorful stir-fry featuring tender strips of beef cooked with crisp bell peppers and sweet onions in a rich, savory soy-based sauce. Served hot and sizzling, it’s a restaurant-style dish that’s quick, easy, and full of bold Asian flavors.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp vegetable oil, divided
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp black pepper (freshly ground)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds and sliced green onions for garnish
Instructions
- In a bowl, combine sliced beef with 2 tbsp soy sauce, oyster sauce, 1 tbsp cornstarch, and sesame oil. Mix well and let marinate for 15–20 minutes.
- In a large skillet or wok, heat 1 tbsp vegetable oil over high heat. Add marinated beef and stir-fry for 2–3 minutes until browned. Remove from the pan and set aside.
- Add the remaining 1 tbsp oil to the pan. Add onions, bell peppers, garlic, and ginger. Stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.
- Return the beef to the pan and toss to combine with vegetables.
- In a small bowl, whisk together beef broth, soy sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Pour sauce into the pan.
- Bring to a simmer and stir in cornstarch slurry to thicken the sauce. Cook for another 1–2 minutes until glossy and sizzling.
- Serve immediately over steamed white rice or noodles, garnished with sesame seeds and green onions.
Notes
- For authentic flavor, use a very hot wok and cook quickly to keep vegetables crisp.
- Slice beef thinly against the grain for tenderness.
- You can substitute chicken or tofu for a different variation.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Chinese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef (Flank or Sirloin Steak): Thinly sliced across the grain, this ensures tender, juicy bites that cook quickly in the hot pan.
Soy Sauce: Forms the base of the marinade and sauce, lending a deep umami flavor that defines the dish.
Oyster Sauce: Adds richness and that unmistakable savory note often found in Chinese stir-fries.
Cornstarch: Coats the beef lightly to help lock in moisture and thicken the sauce as it cooks.
Garlic and Ginger: A classic aromatic duo that infuses the dish with a fragrant depth.
Onion: Adds sweetness and texture contrast to the savory beef and sauce.
Bell Peppers (Red and Green): Their crisp texture and bright flavor balance the richness of the sauce.
Black Pepper: The star of the dish—freshly ground for a punchy, spicy kick.
Sesame Oil: Adds a nutty aroma that finishes the dish beautifully.
Beef Broth: Helps create the silky, flavorful sauce that coats the beef and vegetables perfectly.
I sometimes use low-sodium soy sauce and swap part of the broth with a bit of rice vinegar for brightness—it works wonderfully.
Directions
- Prepare the Beef: Slice the steak thinly across the grain and marinate it with soy sauce, cornstarch, and a touch of sesame oil. Let it rest for about 15 minutes to tenderize.
- Heat the Pan: Use a wok or large skillet over high heat. Add oil and swirl to coat.
- Sear the Beef: Stir-fry the beef in small batches until browned but not overcooked. Remove and set aside.
- Cook the Vegetables: In the same pan, add a bit more oil, then sauté garlic, ginger, onions, and bell peppers until crisp-tender.
- Make the Sauce: Mix soy sauce, oyster sauce, beef broth, and black pepper in a small bowl. Pour into the pan.
- Combine Everything: Return the beef to the pan, toss well, and cook for another 2–3 minutes until the sauce thickens and coats everything beautifully.
- Serve: Garnish with a drizzle of sesame oil or chopped green onions. Serve hot over rice or noodles.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people generously.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: About 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a hot pan with a splash of water or broth until warmed through. Avoid microwaving too long—it can make the beef tough.
Variations and Customizations
Spicy Pepper Steak
Add chili flakes or sliced red chili for extra heat that pairs perfectly with the peppery sauce.
Teriyaki Twist
Swap oyster sauce with teriyaki for a sweeter, glossy version that even kids love.
Low-Sodium Option
Use reduced-sodium soy sauce and broth to control the saltiness without sacrificing flavor.
Vegetable Boost
Include snow peas, carrots, or broccoli florets for added color and crunch.
Vegan Version
Replace beef with firm tofu or seitan—just adjust the cooking time to keep the texture right.
Garlic-Lover’s Pepper Steak
Double the garlic and add minced shallots for a deeper, more aromatic base.
Sesame Touch
Sprinkle toasted sesame seeds over the finished dish for extra crunch and flavor.
Sweet and Tangy
Add a teaspoon of honey or rice vinegar to the sauce for a balanced sweet-tart edge.
Coconut Infusion
Stir in a splash of coconut milk for a creamy, fusion-style twist.
Noodle Bowl Style
Serve over stir-fried noodles instead of rice for a hearty, comforting bowl.
FAQs
1. Can I use another cut of beef besides flank steak?
Yes, sirloin or top round works well. Just slice thinly across the grain.
2. How do I make the beef tender?
Marinating with soy sauce and cornstarch helps, as does quick, high-heat cooking.
3. Can I make this dish gluten-free?
Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
4. What can I substitute for oyster sauce?
Hoisin sauce or a mix of soy sauce and a little brown sugar works as a replacement.
5. Can I make it ahead of time?
You can prep ingredients ahead, but cook fresh for the best texture.
6. How do I prevent the beef from getting chewy?
Avoid overcooking and slice the beef thinly against the grain.
7. Is this dish spicy?
Only slightly—it depends on the amount of black pepper used. Adjust to taste.
8. Can I use frozen vegetables?
Yes, but thaw and drain them well before cooking to avoid excess water.
9. What kind of oil is best for stir-frying?
Use a high smoke point oil like vegetable, canola, or peanut oil.
10. What should I serve with this dish?
Steamed rice, noodles, or even fried rice make perfect companions.
Conclusion
Sizzling Chinese Pepper Steak with Onions is a timeless dish that brings bold flavor and tender texture together in just minutes. It’s easy to customize, uses everyday ingredients, and satisfies every craving for takeout-style stir-fry at home. Once you try it, you’ll understand why this classic recipe has become a favorite around my dinner table—it’s quick, flavorful, and always delivers that perfect balance of savory and spice.