This sizzling Chinese pepper steak with onions is a quick and flavorful stir-fry made with tender beef, crisp vegetables, and a savory sauce that coats every bite. It is perfect for a busy weeknight while still feeling like a special, satisfying meal.
Why You’ll Love This Recipe
This recipe is easy to prepare and comes together in about 30 minutes. The steak is juicy and tender thanks to a simple marinade, while the onions and bell peppers add natural sweetness and crunch. The sauce is rich, savory, and slightly peppery, making it ideal to serve over steamed rice for a complete and comforting dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stir-fry
2 tablespoons vegetable oil, divided
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
Sauce
1/2 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 mixed with 2 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes, optional
For serving
Steamed white rice, as needed
Directions
In a medium bowl, mix the soy sauce, cornstarch, and vegetable oil for the marinade. Add the sliced steak and toss until evenly coated. Let it marinate for 15 minutes.
In a separate bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, black pepper, and red pepper flakes if using. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated steak in a single layer and sear for 1 to 2 minutes per side until just browned. Remove the steak from the pan and set aside.
Add the remaining tablespoon of oil to the same pan. Stir-fry the onions and bell peppers for 2 to 3 minutes until slightly tender but still crisp. Add the garlic and ginger and cook for about 30 seconds until fragrant.
Return the steak to the pan. Pour in the prepared sauce and the cornstarch slurry. Stir continuously and cook for 1 to 2 minutes until the sauce thickens and evenly coats the steak and vegetables.
Remove from heat and serve immediately over steamed white rice.
You can use sirloin or skirt steak instead of flank steak for a similar result. Add mushrooms, snow peas, or broccoli for extra vegetables. For a milder flavor, omit the red pepper flakes. If you prefer a slightly sweeter sauce, increase the hoisin sauce by one tablespoon.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small splash of water or beef broth to loosen the sauce. The dish can also be reheated in the microwave in short intervals, stirring between each one.
FAQs
What cut of beef is best for pepper steak?
Flank steak works best because it becomes tender when sliced thinly against the grain and cooked quickly.
How do I keep the steak tender?
Always slice the steak against the grain and avoid overcooking it during the initial sear.
Can I make this recipe ahead of time?
You can prep the ingredients and sauce in advance, but it is best cooked fresh for the best texture.
Is this dish spicy?
It has mild heat from black pepper. The red pepper flakes are optional and can be adjusted or omitted.
Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce works well and helps control the salt level.
Can I add more vegetables?
Yes, vegetables like broccoli, snap peas, or carrots work very well in this recipe.
What oil is best for stir-frying?
Vegetable oil is ideal, but canola or sunflower oil also works well.
Can I double the recipe?
Yes, but cook the steak in batches to avoid overcrowding the pan.
How thick should the sauce be?
The sauce should be glossy and thick enough to coat the meat and vegetables without being heavy.
Can this be served without rice?
Yes, it can be served with noodles or enjoyed on its own as a lighter meal.
Conclusion
This Chinese pepper steak with onions is a fast, flavorful recipe that delivers bold stir-fry taste with simple ingredients. It is a reliable go-to meal that is easy to customize and always satisfying, whether for family dinners or meal prep.
This Chinese pepper steak with onions is a fast and flavorful stir-fry made with tender beef, crisp bell peppers, and onions in a rich, savory sauce. Perfect for a quick weeknight dinner served over steamed rice.
Ingredients
Steak Marinade
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Stir-Fry
2 tablespoons vegetable oil, divided
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
Sauce
1/2 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 mixed with 2 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
For Serving
Steamed white rice, as needed
Instructions
In a medium bowl, combine soy sauce, cornstarch, and vegetable oil. Add sliced steak and toss to coat. Marinate for 15 minutes.
In a separate bowl, whisk together beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, black pepper, and red pepper flakes (if using). Set aside.
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add steak in a single layer and sear 1–2 minutes per side until browned. Remove and set aside.
Add remaining oil to the pan. Stir-fry onions and bell peppers for 2–3 minutes until slightly tender. Add garlic and ginger, and cook for 30 seconds.
Return steak to the pan. Pour in the sauce and cornstarch slurry. Stir constantly and cook for 1–2 minutes until sauce thickens and coats everything.
Serve immediately over steamed white rice.
Notes
Slicing the steak against the grain helps keep it tender.
Use a very hot pan or wok for best sear on the steak.
Customize vegetables based on seasonality or preference.
Red pepper flakes can be omitted for a milder dish.
