Sizzling Chinese Pepper Steak with Onions Recipe
A quick and flavorful Chinese-American stir-fry featuring tender beef, crisp bell peppers, and onions in a savory, umami-packed sauce. Perfect for weeknight dinners!
Ingredients
- 1 lb flank steak thinly sliced (or sirloin for a leaner option)
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 large yellow onion sliced
- 2 tbsp vegetable oil or sesame oil for extra flavor
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced (or 1 tsp ground ginger)
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 2 tbsp oyster sauce or hoisin for a sweeter profile
- 1 tbsp rice vinegar
- 1 tbsp cornstarch for sauce thickening
- ¼ cup beef broth or water for a lighter option
- 1 tsp sugar optional, to balance flavors
- ½ tsp black pepper
- 1 tsp sesame seeds optional, for garnish
- 2 green onions chopped (optional, for garnish)
Instructions
- Prepare the beef: Slice flank steak against the grain into thin strips. Marinate with 1 tbsp soy sauce and 1 tsp cornstarch for 10 minutes.
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, beef broth, sugar, and 1 tbsp cornstarch until smooth. Set aside.
- Sear the beef: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 2-3 minutes per side until browned. Remove and set aside.
- Cook the vegetables: In the same skillet, add remaining 1 tbsp oil. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and onions, stir-fry for 3-4 minutes until crisp-tender.
- Combine and simmer: Return beef to the skillet. Pour sauce over beef and vegetables. Stir to coat and simmer for 2-3 minutes until sauce thickens.
- Garnish and serve: Sprinkle with sesame seeds and green onions, if using. Serve hot with steamed rice or noodles.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat.
- Freezing: Freeze (without rice) for up to 2 months. Thaw overnight in the fridge before reheating.
- Substitutions: Use chicken or tofu for beef, or quinoa/cauliflower rice for a low-carb base.
- Make It Spicy: Add 1 tsp chili garlic sauce or red pepper flakes to the sauce.
- Time-Saver: Prep beef and vegetables up to 24 hours in advance and store separately in the fridge.