Sizzling Chinese Pepper Steak with Onions

Sizzling Chinese Pepper Steak with Onions

Intro

Chinese Pepper Steak with Onions is a classic stir-fry dish found in many Chinese-American restaurants. Tender strips of beef are cooked with crisp bell peppers and onions in a savory, glossy sauce made with soy, garlic, ginger, and black pepper. It’s fast, satisfying, and best served sizzling hot over a bed of steamed rice or noodles.

Ingredients

Servings: 4
Prep Time: 15 min
Cook Time: 15 min

For the Beef:

1 lb (450g) flank steak or sirloin, thinly sliced against the grain

1 tbsp soy sauce

1 tbsp cornstarch

1 tsp sesame oil (optional)

For the Sauce:

3 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sugar

1 tbsp cornstarch

1/3 cup beef broth or water

1 tsp black pepper (adjust to taste)

1/2 tsp rice vinegar (optional)

For the Stir-Fry:

2 tbsp vegetable oil

3 bell peppers (green, red, yellow), sliced into strips

1 medium onion, sliced

2–3 cloves garlic, minced

1 tsp fresh ginger, minced

2 green onions, chopped (optional garnish)

Sesame seeds (optional garnish)

Instructions

1. Marinate the Beef:

In a bowl, combine the sliced beef with soy sauce, cornstarch, and sesame oil.

Let it marinate for at least 10 minutes while prepping other ingredients.

2. Mix the Sauce:

In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, hoisin, sugar, cornstarch, broth, pepper, and vinegar. Set aside.

3. Stir-Fry the Veggies:

Heat 1 tbsp of oil in a large skillet or wok over high heat.

Add onions and bell peppers; stir-fry for 2–3 minutes until slightly softened but still crisp.

Remove from pan and set aside.

4. Cook the Beef:

Add another tablespoon of oil to the hot pan.

Add marinated beef in a single layer and sear for 2–3 minutes until browned. Stir-fry until just cooked through.

Add garlic and ginger, stir-fry for 30 seconds until fragrant.

5. Combine & Sauce:

Return peppers and onions to the pan.

Pour in the sauce, stirring to coat everything evenly.

Cook for another 1–2 minutes until the sauce thickens and everything is heated through.

6. Serve Hot:

Garnish with green onions or sesame seeds.

Serve immediately over steamed white rice, jasmine rice, or noodles.

Cooking Tips

• Slice Against the Grain: This keeps the beef tender.
• Don’t Overcook: Stir-frying is fast! Keep veggies crisp and beef juicy.
• Use High Heat: A hot wok or skillet helps achieve that classic “sizzle.”
• Customize: Add mushrooms, snap peas, or baby corn for extra veggies.
• Want Extra Heat? Add a sliced chili or a dash of chili garlic sauce.

❓ FAQ

Q: Can I use chicken instead of beef?

A: Yes! Thinly sliced chicken breast or thighs work beautifully—just adjust cooking time slightly.

Q: Is it gluten-free?

A: Not by default—soy sauce, hoisin, and oyster sauce contain gluten. Use gluten-free alternatives like tamari and GF hoisin.

Q: Can I prep this in advance?

A: You can marinate the beef and pre-chop veggies a day in advance. Cook just before serving for best texture.

Q: Can I freeze leftovers?

A: It’s best fresh, but you can freeze it for up to a month. Reheat in a skillet, not microwave, to preserve texture.

Nutrition (Per Serving, approx.)

Nutrient	Amount
Calories	350–400
Protein	28–32g
Carbohydrates	15–20g
Fat	20–25g
Saturated Fat	5–7g
Fiber	2–3g
Sugar	6–8g
Sodium	800–1000mg

Values vary depending on beef cut, sauces, and portion size.