Sizzling Chinese Pepper Steak with Onions is a restaurant-quality dish that brings bold flavors and tender beef to your dinner table in under 30 minutes. This classic Chinese-American favorite features thin strips of beef stir-fried with colorful bell peppers and sweet onions in a savory sauce that’s both rich and glossy. The beef stays incredibly tender thanks to a simple marinade technique, while the vegetables retain their crisp texture and vibrant colors. The sauce is perfectly balanced with soy sauce, ginger, and garlic, coating every piece of meat and vegetable with delicious flavor. Served over steamed rice, this dish is satisfying, colorful, and so much better than takeout. It’s perfect for busy weeknights when you want something special without spending hours in the kitchen.
Serving Quantity: 4 servings
Cooking Time: 30 minutes
1. Ingredients
- 1 and 1/2 pounds flank steak or sirloin, thinly sliced
- 2 large bell peppers (red and green), cut into strips
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 3 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Cooked white rice for serving
2. Nutrition Information Per Serving
- Calories: 425
- Protein: 38g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 3g
- Sodium: 1150mg
3. Prepare the Beef
Place the beef in the freezer for 15 minutes before slicing. This firms it up and makes it much easier to cut thin, even slices. Remove from freezer and slice the beef against the grain into thin strips about a quarter inch thick and 2 inches long. Cutting against the grain is important because it breaks up the muscle fibers and makes the meat more tender.
4. Marinate the Beef
In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of sesame oil, and half of the black pepper. Mix everything together with your hands, making sure every piece of beef is well coated. Let the beef marinate at room temperature for 15 minutes while you prepare the other ingredients. This step tenderizes the meat and adds flavor.
5. Prepare the Vegetables
Cut the bell peppers in half, remove the seeds and white membranes, then slice them into strips about half an inch wide. Cut the onion in half through the root, peel it, then cut each half into thick wedges. Keep the peppers and onions separate as they’ll be added at different times during cooking.
6. Make the Sauce
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, the remaining 2 teaspoons of cornstarch, 2 tablespoons of water, sugar, and the remaining teaspoon of sesame oil. Mix until the cornstarch dissolves completely and the sauce is smooth. Set this aside near your stove so it’s ready to add.
7. Cook the Beef
Heat a large wok or heavy skillet over high heat until it’s very hot. Add 2 tablespoons of vegetable oil and swirl it around to coat the pan. Add half of the marinated beef in a single layer. Let it sear without moving for about 1 minute until it develops a nice brown crust on one side. Flip the pieces and cook for another minute. The beef should be about 80 percent cooked through but still slightly pink. Transfer to a plate and repeat with the remaining beef. Set all the cooked beef aside.
8. Stir-Fry the Aromatics
Add the remaining tablespoon of vegetable oil to the same wok. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to let them burn or they’ll turn bitter. The oil should smell amazing at this point.
9. Cook the Vegetables
Add the onion wedges to the wok and stir-fry for 2 minutes until they start to soften slightly but still have some crunch. Add the bell pepper strips and continue stir-frying for another 3 minutes. The peppers should be bright and tender-crisp, not soft and mushy. If using red pepper flakes, add them now.
10. Combine Everything
Return the cooked beef and any accumulated juices to the wok with the vegetables. Give the sauce mixture a quick stir to recombine the cornstarch, then pour it over everything in the wok. Toss everything together constantly for about 1 to 2 minutes. The sauce will thicken quickly and coat all the beef and vegetables with a glossy sheen.
11. Final Seasoning
Taste the dish and adjust seasoning if needed. Add a sprinkle of black pepper for extra kick or a splash more soy sauce if you want it saltier. Everything should be well coated in the thick, savory sauce and piping hot.
12. Serve
Transfer the pepper steak to a serving platter or divide among four plates. Garnish with sliced green onions on top. Serve immediately over steamed white rice. The dish should still be sizzling hot when it reaches the table.
13. Tips for Success
The key to great stir-fry is high heat and quick cooking, so have all your ingredients prepped and ready before you start cooking. Flank steak is ideal for this recipe because it’s flavorful and becomes very tender when sliced thin and marinated properly. You can substitute with sirloin or ribeye if you prefer. Don’t overcrowd the pan when cooking the beef or it will steam instead of sear. Cook in batches if necessary. A wok works best for stir-frying because the high sides make tossing easier, but a large skillet works fine too. Make sure your wok or pan is very hot before adding ingredients, this creates that restaurant-style sear. You can add other vegetables like snap peas, mushrooms, or baby corn for variety. For a spicier version, add more red pepper flakes or a teaspoon of chili oil to the sauce. The cornstarch in the marinade creates a protective coating that keeps the beef tender and helps the sauce cling to it. Serve with fried rice or noodles instead of steamed rice for a change. This dish is best eaten immediately while hot, but leftovers can be stored in the refrigerator for up to two days and reheated gently. If the sauce seems too thick, add a tablespoon of water when reheating. For a lower sodium version, use reduced-sodium soy sauce and oyster sauce.
