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Sizzling Chinese Pepper Steak with Onions: Better Than Takeout

A close-up of homemade Chinese pepper steak with vibrant red and green bell peppers served over a bed of fluffy white rice.
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Make this Sizzling Chinese Pepper Steak with Onions for a quick, flavorful dinner that tastes better than takeout. This easy stir-fry features tender beef strips, crisp bell peppers, and onions coated in a savory garlic soy sauce, ready in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinating)
  • 1 teaspoon cornstarch (for marinating)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil, divided
  • 1 large yellow onion, cut into wedges
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup beef broth
  • 3 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce or Hoisin sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Cooked white rice, for serving

Instructions

  1. In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, baking soda, and white pepper. Mix well and let it marinate for at least 15 minutes. This step helps achieve tender beef.
  2. Prepare the sauce: In a small bowl, whisk together the beef broth, 3 tablespoons soy sauce, oyster/Hoisin sauce, and brown sugar. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Stir-fry quickly until browned, about 1-2 minutes per side. Remove the beef and set it aside. Repeat with the remaining beef and 1/2 tablespoon of oil.
  4. Add the remaining 1/2 tablespoon of oil to the wok. Add the onions and bell peppers. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds until fragrant.
  6. Pour the prepared sauce mixture over the vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry again and pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy.
  8. Return the cooked beef strips to the wok. Add the sesame oil. Toss everything together quickly to coat the beef and vegetables evenly in the sauce, about 1 minute. Do not overcook the beef at this stage.
  9. Remove from heat immediately. Serve your sizzling Chinese pepper steak hot over steamed white rice.

Notes

  • For an extra ‘sizzling’ effect, serve immediately after tossing the beef back into the wok.
  • If you prefer a spicier dish, add 1/2 teaspoon of red pepper flakes to the sauce mixture.
  • You can substitute flank steak with sirloin or skirt steak for this quick beef stir fry.

Nutrition

Find it online: https://hearthbite.com/chinese-pepper-steak-recipe-quick-stir-fry/