Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 290
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
