If you’re looking for a quick and delicious stir-fry that’s loaded with bold flavors, look no further than Sizzling Chinese Pepper Steak with Onions. This classic takeout-style dish features tender strips of beef, crisp bell peppers, and sweet onions, all coated in a savory, slightly sweet soy-based sauce.
Perfect for weeknight dinners or when you’re craving something sizzling and satisfying, this dish comes together in under 30 minutes. Serve it over steamed rice or noodles, and watch it disappear from the plate in no time!
Ingredients
Beef Marinade:
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Stir-Fry:
- 2 tablespoons vegetable oil (divided)
- 1 medium onion (sliced into wedges)
- 1 red bell pepper (sliced into strips)
- 1 green bell pepper (sliced into strips)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch (mixed with 2 tablespoons water for a slurry)
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon crushed red pepper flakes (optional, for spice)
Optional Garnishes:
- Sesame seeds
- Sliced green onions
Instructions
1: Marinate the Beef
- In a medium bowl, combine the soy sauce, oyster sauce, cornstarch, sesame oil, and sugar.
- Add the thinly sliced beef to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 20 minutes (or up to 1 hour for deeper flavor).
2: Prepare the Sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sugar, and cornstarch slurry. Set aside.
3: Stir-Fry the Vegetables
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the onions and stir-fry for 1-2 minutes until slightly softened.
- Toss in the red and green bell peppers and cook for another 2-3 minutes until crisp-tender. Remove the vegetables from the wok and set aside.
4: Cook the Beef
- Add the remaining tablespoon of vegetable oil to the wok.
- Add the marinated beef in a single layer and stir-fry for 2-3 minutes, or until browned and cooked through. Stir in the garlic and ginger, cooking for an additional 30 seconds until fragrant.
5: Combine and Finish
- Return the cooked vegetables to the wok with the beef.
- Pour the prepared sauce over the mixture and stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens and everything is sizzling hot.
6: Serve
- Transfer the pepper steak to a serving dish. Garnish with sesame seeds and sliced green onions if desired.
- Serve hot over steamed rice or noodles.
Tips
- Slice Beef Properly: Slice the beef thinly against the grain to ensure it stays tender during cooking.
- Prep Ingredients: Have all your ingredients prepped and ready before you start cooking, as stir-frying happens quickly.
- High Heat: Use high heat to achieve that signature “wok hei” (smoky stir-fry flavor).
- Vegetable Variation: Add other veggies like snap peas, broccoli, or mushrooms for a more colorful dish.
Storage Instructions
- Refrigerate: Store leftover pepper steak in an airtight container in the fridge for up to 3 days.
- Reheat: Warm leftovers in a skillet over medium heat or microwave in 30-second intervals until heated through.
- Freeze: While freezing is possible, the texture of the vegetables may change slightly. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Variations
- Spicy Pepper Steak: Add more crushed red pepper flakes or a drizzle of chili oil for extra heat.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and ensure all sauces are gluten-free.
- Low-Carb: Serve over cauliflower rice or zucchini noodles instead of traditional rice.
- Extra Savory: Add a splash of beef broth to the sauce for a deeper, richer flavor.
Nutrition Details
Per Serving (Approximate, based on 4 servings):
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 900mg
- Carbohydrates: 14g
- Fiber: 3g
- Sugars: 5g
- Protein: 28g
FAQ
Can I use a different cut of beef?
Yes, flank steak, skirt steak, or sirloin all work well for this recipe. Just ensure you slice it thinly against the grain.
What type of oil is best for stir-frying?
Neutral oils with high smoke points, like vegetable oil, canola oil, or peanut oil, are ideal for stir-frying.
Can I make this ahead of time?
You can prep the vegetables and marinate the beef in advance. Cook everything fresh for the best flavor and texture.
How do I prevent soggy vegetables?
Cook the vegetables quickly over high heat and remove them from the wok before they overcook. They should remain slightly crisp.
