Name: Sizzling Chinese Pepper Steak with Onions: Bold, Savory, and Bursting with Flavor
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
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

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

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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