Introduction
Chinese Pepper Steak with Onions is a classic stir-fry dish featuring tender strips of beef cooked with crisp bell peppers and onions in a savory, slightly spicy sauce. This restaurant-style meal is quick to make at home, full of flavor, and pairs perfectly with steamed rice or noodles.
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Description
This dish combines thinly sliced flank or sirloin steak, quickly stir-fried with colorful vegetables in a rich sauce made from soy sauce, oyster sauce, garlic, and ginger. The result is a satisfying balance of savory, umami, and a touch of heat from black pepper. It’s ideal for weeknight dinners or when you want to bring authentic Chinese flavors to your table in under 30 minutes.
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Ingredients
For the Beef Marinade:
1 pound flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon rice wine or dry sherry (optional)
For the Sauce:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce (optional, for sweetness)
1 teaspoon sugar
½ cup beef broth or water
1 teaspoon cornstarch
For the Stir-Fry:
2 tablespoons vegetable or peanut oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
½ teaspoon freshly ground black pepper (adjust to taste)
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Instructions
1. Marinate the Beef:
In a bowl, combine soy sauce, cornstarch, sesame oil, and rice wine. Add the sliced beef and toss well. Let marinate for at least 15 minutes.
2. Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch. Stir until smooth and set aside.
3. Cook the Beef:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beef and stir-fry until browned but not fully cooked through (about 2–3 minutes). Remove and set aside.
4. Stir-Fry Vegetables:
Add another tablespoon of oil to the wok. Add garlic, ginger, onions, and bell peppers. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
5. Combine Everything:
Return the beef to the wok. Pour in the prepared sauce and sprinkle with black pepper. Stir-fry for another 2–3 minutes until the sauce thickens and coats the beef and vegetables.
6. Serve:
Serve hot with steamed white rice or noodles.
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Tips
Slice the beef thinly against the grain for maximum tenderness.
Use flank steak or sirloin, as both work well for quick stir-frying.
For extra flavor, toast the black pepper slightly before adding it.
Do not overcook the vegetables; they should remain slightly crisp.
If you like heat, add chili flakes or a splash of chili oil.
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Variations
Spicy Pepper Steak: Add sliced red chili or use Szechuan peppercorns for a numbing heat.
Vegetarian Option: Substitute beef with firm tofu or seitan.
Low-Sodium Version: Use reduced-sodium soy sauce and skip the hoisin sauce.
Extra Veggies: Include mushrooms, broccoli, or snow peas for added texture.
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Corrections / Common Mistakes
Avoid overcrowding the pan — cook in batches if necessary to prevent steaming instead of searing.
Don’t skip the cornstarch in the marinade — it helps tenderize the beef and create a silky sauce.
Adjust sauce thickness by adding a little more broth if it becomes too thick.
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Enjoy
Serve your Chinese Pepper Steak with Onions over a bed of steamed jasmine rice or noodles. Enjoy the bold, savory flavors and tender textures of this Chinese restaurant favorite made right in your own kitchen.