Why You’ll Love This Recipe
Sizzling Chinese pepper steak with onions is a restaurant-style favorite you can easily make at home — tender strips of beef seared to perfection, tossed with crisp bell peppers, onions, and a rich, savory sauce. The flavors are bold yet perfectly balanced — slightly sweet, salty, garlicky, and full of umami. I first made this dish on a busy weeknight craving takeout, and it completely hit the spot! The sizzling sound as the beef hits the pan, the aroma of garlic and soy, and that glossy sauce coating each piece make it irresistible. Ready in under 30 minutes, this pepper steak is perfect served over steamed rice or noodles for a satisfying, crowd-pleasing meal.
Sizzling Chinese Pepper Steak with Onions: Bold, Savory, and Bursting with Flavor
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
This Sizzling Chinese Pepper Steak with Onions is a classic stir-fry featuring tender strips of beef cooked with bell peppers and onions in a rich, savory sauce. It’s bursting with bold flavors and perfect for serving over steamed rice or noodles for a quick and delicious weeknight meal.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 tsp black pepper (or more to taste)
- 1 tsp sesame oil (optional, for flavor)
- Sesame seeds and green onions, for garnish
Instructions
- In a medium bowl, combine the sliced beef with soy sauce, oyster sauce, rice vinegar, and 1 tbsp cornstarch. Toss well and marinate for 15–20 minutes.
- Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- In the same pan, add the remaining 1 tbsp oil. Stir-fry the onions and bell peppers for 3–4 minutes until slightly tender but still crisp.
- Add garlic and stir for 30 seconds until fragrant.
- Return the beef to the pan, pour in the beef broth, brown sugar, and black pepper. Stir well to combine.
- Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the beef and vegetables.
- Drizzle with sesame oil if desired and toss to combine.
- Serve sizzling hot over steamed white rice or noodles, garnished with sesame seeds and green onions.
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- For extra heat, add chili flakes or a dash of Sriracha to the sauce.
- Make it gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef flank steak or sirloin — Tender and flavorful; slice thinly against the grain for best results.
Soy sauce — Adds salty, umami richness that forms the base of the sauce.
Oyster sauce — Deepens the flavor with a savory, slightly sweet note.
Garlic — Infuses the dish with bold aroma and flavor.
Ginger — Adds a fresh, slightly spicy zing.
Brown sugar — Balances the salty elements and adds subtle sweetness.
Cornstarch — Helps thicken the sauce and gives the beef a silky coating.
Beef broth — Provides body and enhances the sauce’s depth.
Vegetable oil — Ideal for stir-frying at high heat.
Red and green bell peppers — Add color, crunch, and mild sweetness.
Onions — Bring natural sweetness and balance to the dish.
Black pepper — The signature spice that gives the dish its signature kick.
Sesame oil (optional) — Adds a toasty, aromatic finish.
Green onions — For garnish and freshness.
Directions
Slice the beef thinly against the grain and toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Let marinate for 10–15 minutes.
In a small bowl, whisk together remaining soy sauce, oyster sauce, brown sugar, beef broth, garlic, and ginger. Set aside.
Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and sear for 1–2 minutes per side, until browned but not fully cooked through. Remove and set aside.
In the same pan, add a little more oil if needed and sauté onions and bell peppers for 3–4 minutes until just tender but still crisp. Return the beef to the pan, pour in the sauce mixture, and toss everything together.
Sprinkle with additional black pepper and cook for another 2–3 minutes until the sauce thickens and coats the beef. Drizzle with sesame oil if desired and garnish with sliced green onions. Serve immediately over steamed rice or noodles for a complete meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4. Preparation takes 15 minutes, cooking 10 minutes. Total time: about 25 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warm, adding a splash of water or broth to loosen the sauce. Avoid overcooking to keep the beef tender. This dish can also be frozen for up to 2 months — thaw in the refrigerator before reheating.
Variations and Customizations
Spicy Szechuan Style — Add chili flakes or Szechuan peppercorns for extra heat.
Garlic Lovers — Double the garlic for an even bolder flavor.
Low-Sodium — Use low-sodium soy sauce and broth to reduce salt content.
Ginger-Soy Version — Increase ginger and add a touch of rice vinegar for brightness.
Mushroom Pepper Steak — Add sliced mushrooms for an earthy touch.
Sweet & Spicy — Stir in a drizzle of honey or hoisin sauce with chili oil.
Vegetarian Option — Replace beef with tofu or seitan.
Teriyaki Twist — Use teriyaki sauce instead of oyster sauce for a sweeter flavor.
Black Pepper Explosion — Use freshly cracked pepper and a pinch of white pepper for intensity.
Stir-Fried Rice Base — Toss cooked rice directly into the wok for a quick fried rice variation.
FAQs
What cut of beef works best?
Flank steak or sirloin are ideal because they cook quickly and stay tender when sliced thinly.
How do I slice beef thinly?
Partially freeze the beef for 20–30 minutes before slicing — it makes thin cuts easier.
Can I use chicken instead of beef?
Yes, thinly sliced chicken breast works great as an alternative.
Do I need a wok?
No, a large skillet works just as well — just make sure it’s hot enough.
Why is my beef tough?
It may have been overcooked or sliced with the grain instead of against it.
Can I add more vegetables?
Absolutely — mushrooms, broccoli, or snap peas make excellent additions.
What’s the best oil for stir-frying?
Use a high smoke-point oil like vegetable, canola, or peanut oil.
Can I make the sauce thicker?
Yes, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) near the end of cooking.
Can I make it gluten-free?
Yes, use tamari or gluten-free soy sauce and check your oyster sauce label.
How do I make it extra peppery?
Use freshly ground black pepper generously right before serving.
Conclusion
Sizzling Chinese pepper steak with onions is a takeout classic that’s surprisingly easy to make at home. The combination of tender beef, crisp peppers, and savory-sweet sauce creates a dish that’s full of bold flavor and satisfying texture. Perfect for weeknights or special occasions, it’s a one-pan wonder that pairs beautifully with rice or noodles. Once you master this simple yet delicious recipe, you’ll skip takeout and enjoy this sizzling favorite straight from your own kitchen — fresh, flavorful, and absolutely irresistible.
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