This Velveted Chinese Pepper Steak with Onions is a restaurant-style classic made right at home—tender strips of beef, silky from a special “velveting” technique, stir-fried with crisp bell peppers and onions in a glossy, savory sauce. The secret to this dish’s irresistible texture is velveting, a Chinese cooking method where the meat is marinated and lightly coated before cooking, ensuring every bite is soft and juicy. Paired with steamed rice, it’s a comforting and flavorful meal that tastes just like your favorite takeout—only fresher and better.
2. Ingredients
For the beef:
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1 pound (450 g) flank steak or sirloin, thinly sliced against the grain
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1 tablespoon soy sauce
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1 tablespoon Shaoxing wine (or dry sherry)
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1 teaspoon cornstarch
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1 teaspoon vegetable oil
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½ teaspoon baking soda (for tenderizing)
For the sauce:
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon cornstarch
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½ cup beef broth or water
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1 teaspoon sugar
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1 teaspoon sesame oil
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¼ teaspoon black pepper
For the stir-fry:
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2 tablespoons vegetable oil
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1 medium onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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2 garlic cloves, minced
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1 teaspoon grated ginger (optional)
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Cooked jasmine rice, for serving
3. Instructions
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Velvet the beef:
In a medium bowl, combine soy sauce, Shaoxing wine, cornstarch, oil, and baking soda. Add the sliced beef and mix well to coat evenly. Let it marinate for 20–30 minutes. The baking soda helps tenderize the meat, while the cornstarch and oil create that smooth, velvety texture when cooked. -
Make the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, beef broth, sugar, sesame oil, and black pepper until smooth. Set aside. -
Cook the beef:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef in a single layer and stir-fry for 2–3 minutes until the outside is browned but not fully cooked through. Remove from the pan and set aside. -
Sauté the vegetables:
In the same pan, add the remaining tablespoon of oil. Add the onions and bell peppers and stir-fry for 3–4 minutes until slightly tender but still crisp. Add the garlic and ginger and cook for another 30 seconds. -
Combine and thicken:
Return the beef to the pan. Stir the prepared sauce and pour it over the beef and vegetables. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats everything evenly. The beef should be fully cooked and glossy. -
Serve:
Spoon the pepper steak over warm jasmine rice. Sprinkle with extra black pepper or sliced green onions if you like. Serve immediately while it’s hot and aromatic.
4. Cooking Time
Total: 35 minutes
Prep: 20 minutes (including marinating)
Cook: 15 minutes
5. Serving
Serves 4 people
6. Nutrition (per serving)
Calories: 410 kcal
Protein: 32 g
Fat: 18 g
Carbohydrates: 28 g
Fiber: 3 g
Sugar: 9 g
7. Tips
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Slice the beef thinly: For best results, partially freeze the meat for 30 minutes before slicing—it’ll be easier to cut into thin, even strips.
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Don’t skip the velveting step: This is what gives the beef its tender, melt-in-your-mouth texture.
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Cook in batches: Overcrowding the pan causes steaming instead of searing; work in small batches for that restaurant-style caramelization.
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Add heat: Stir in a few chili flakes or sliced fresh chilies if you like your pepper steak spicy.
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Use different veggies: Mushrooms, snow peas, or baby corn also go beautifully with the sauce.
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Make it saucier: Double the sauce ingredients if you love extra gravy for rice or noodles.
8. Final Thought
This Velveted Chinese Pepper Steak with Onions brings together tender beef, crisp vegetables, and a silky, flavorful sauce that coats every bite. The velveting technique gives the dish its signature softness, while the combination of soy, oyster, and hoisin sauces adds rich depth. It’s quick enough for a weeknight yet impressive enough for guests—comforting, bold, and full of classic Chinese flavor straight from your own kitchen.
