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Sizzling Chinese Pepper Steak with Onions
Aima Solace

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!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Main Course
Cuisine: American, Chinese
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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