Description
Sizzling Chinese Pepper Steak with Onions is a classic stir-fry dish featuring tender strips of beef, crisp bell peppers, and onions in a savory soy-based sauce. It’s quick to prepare and delivers bold, takeout-style flavor right at home.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 1/4 cup beef broth or water
- Optional: sesame seeds or green onions for garnish
Instructions
- In a bowl, toss sliced flank steak with soy sauce, cornstarch, and a pinch of black pepper. Let marinate for 10–15 minutes.
- Heat 1 tbsp of oil in a wok or large skillet over high heat. Sear the beef in batches for 1–2 minutes per side until browned but not overcooked. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry onions and bell peppers for 3–4 minutes until slightly tender but still crisp.
- Add garlic and cook for another 30 seconds until fragrant.
- Return beef to the pan. Stir in oyster sauce, hoisin sauce, remaining black pepper, and beef broth. Toss everything together and stir-fry for 2 more minutes until heated through and sauce slightly thickens.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.
Notes
- Flank steak or sirloin work best for this dish; freeze for 20 minutes before slicing for easier cutting.
- Adjust black pepper and sauces to taste for more or less heat and sweetness.
- Leftovers reheat well and make great wraps or rice bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: pepper steak, Chinese stir fry, beef and peppers, takeout style, quick dinner