Sizzling Chinese Pepper Steak with Onions
This classic Chinese-American dish features tender strips of beef stir-fried with colorful bell peppers and onions in a savory, slightly sweet sauce. It comes together faster than takeout and is absolutely bursting with flavor!
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
For the Marinade:
· 1 lb flank steak or sirloin, thinly sliced against the grain
· 2 tablespoons soy sauce
· 1 tablespoon cornstarch
· 1 teaspoon baking soda (optional, for extra tenderness)
· 1 tablespoon water
For the Sauce:
· ¼ cup soy sauce
· 2 tablespoons oyster sauce
· 1 tablespoon hoisin sauce
· 1 tablespoon rice vinegar
· 1 teaspoon sesame oil
· 2 teaspoons cornstarch
· ¼ cup beef broth or water
· 1 teaspoon sugar
For Stir-Frying:
· 2 tablespoons vegetable oil, divided
· 1 large onion, sliced
· 2 bell peppers (any color), sliced
· 3 cloves garlic, minced
· 1 tablespoon fresh ginger, minced
· ½ teaspoon black pepper
· 2 green onions, sliced (for garnish)
Instructions
- Prepare the Beef:
· Slice beef against the grain into ¼-inch thick strips.
· In a bowl, combine soy sauce, cornstarch, baking soda (if using), and water.
· Add beef slices and toss to coat. Marinate for 15-30 minutes.
- Make the Sauce:
· Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
- Stir-Fry:
· Heat 1 tablespoon oil in a wok or large skillet over high heat.
· Add beef in a single layer and sear for 1-2 minutes per side until browned. Remove and set aside.
· Add remaining 1 tablespoon oil to the pan.
· Add onions and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
· Add garlic and ginger. Cook for 30 seconds until fragrant.
- Combine:
· Return beef to the pan. Add black pepper.
· Stir the sauce mixture and pour over the beef and vegetables.
· Bring to a simmer and cook for 1-2 minutes until sauce thickens.
- Serve:
· Garnish with sliced green onions.
· Serve immediately over steamed rice.
Chef’s Notes & Tips:
· Slice Against the Grain: This is crucial for tender beef
· High Heat: Keep heat high for proper searing and to prevent steaming
· Prep First: Have everything measured and ready before you start cooking
· Don’t Overcrowd: Cook beef in batches if needed to avoid steaming
· Customize: Add mushrooms, carrots, or broccoli for more vegetables
· Spice it Up: Add red pepper flakes or sliced chili peppers for heat
· Rice Vinegar Substitute: White vinegar or lemon juice work in a pinch
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet.
Enjoy this better-than-takeout pepper steak that’s ready in minutes! The combination of tender beef, crisp vegetables, and savory sauce makes this a family favorite that’s perfect for busy weeknights.