There’s something undeniably satisfying about a sizzling skillet of tender beef, crisp bell peppers, and caramelized onions coated in a glossy, savory sauce. This Sizzling Chinese Pepper Steak with Onions brings all the bold flavors of your favorite restaurant takeout right to your kitchen. The beef is perfectly seared for that smoky wok-style char, then tossed in a rich soy-based sauce that’s equal parts savory, slightly sweet, and aromatic. I tried this version with jasmine rice and a drizzle of sesame oil — and it was even better than my local takeout. It’s quick, flavorful, and ideal for weeknight dinners when you want something comforting but vibrant.
Why You’ll Love This Recipe
This dish is a masterclass in balance — tender beef, crisp vegetables, and a sauce that clings to everything just right. The combination of soy, garlic, ginger, and black pepper gives it that authentic Chinese takeout flavor, while the onions and bell peppers add sweetness and crunch. It’s quick to make, incredibly satisfying, and far healthier than ordering out. Whether served over rice or noodles, this pepper steak is a complete, crowd-pleasing meal that comes together in under 30 minutes.
Print
Sizzling Chinese Pepper Steak with Onions – A Takeout Classic Made Easy at Home
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Sizzling Chinese Pepper Steak with Onions is a classic stir-fry dish featuring tender strips of beef cooked with bell peppers and onions in a savory garlic-soy sauce. Bursting with bold umami flavors and a touch of sweetness, this restaurant-style favorite is perfect for quick weeknight dinners.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup beef broth or water
- 1 tbsp brown sugar
- 1 tbsp dark soy sauce (optional, for color and depth)
- 1/2 tsp black pepper (freshly cracked)
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, to thicken sauce)
- Sesame seeds and sliced green onions (for garnish)
Instructions
- In a bowl, mix sliced beef with soy sauce, oyster sauce, cornstarch, and rice vinegar. Let marinate for 15–20 minutes.
- Heat 1 tbsp of oil in a large wok or skillet over high heat. Sear the beef in batches for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.
- Add the remaining oil to the wok. Stir-fry onions and bell peppers for 3–4 minutes until slightly tender but still crisp.
- Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Return the beef to the wok. Pour in beef broth, brown sugar, dark soy sauce, black pepper, and sesame oil. Stir well to combine.
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until glossy and slightly thickened.
- Serve hot over steamed white rice or noodles, garnished with sesame seeds and green onions.
Notes
- Slice beef very thinly across the grain for maximum tenderness — partially freezing it for 15 minutes helps.
- Add mushrooms or snow peas for extra texture and flavor.
- Use low-sodium soy sauce if you prefer a lighter, less salty taste.
- For extra heat, add a dash of chili paste or red pepper flakes.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef sirloin or flank steak – Thinly sliced against the grain for tenderness. Freezing the steak for 20 minutes before slicing makes it easier to cut.
Green and red bell peppers – Add color, crunch, and mild sweetness that balance the savory sauce.
Onion – Sliced thick for texture and flavor; caramelizes slightly as it cooks.
Soy sauce – The backbone of the sauce, adding depth and saltiness.
Oyster sauce – Enhances the umami richness of the dish.
Garlic and ginger – Provide a fragrant, aromatic base that defines the flavor profile.
Cornstarch – Used to coat the beef for tenderness and to thicken the sauce.
Beef broth – Adds depth and helps the sauce cling beautifully to the meat and vegetables.
Brown sugar – A touch of sweetness that balances the soy and peppery notes.
Black pepper – Freshly ground for bold heat and spice — the star seasoning of the dish.
Sesame oil – Adds nutty aroma and richness at the end.
Vegetable or peanut oil – For high-heat searing; helps achieve that classic wok-style char.
Directions
In a bowl, toss the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a drizzle of sesame oil. Let it marinate for at least 10 minutes while you prepare the vegetables and sauce.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, beef broth, brown sugar, and cornstarch until smooth. Set aside.
Heat a large skillet or wok over high heat. Add a tablespoon of vegetable oil and sear the beef in batches for about 1–2 minutes per side, just until browned but not fully cooked through. Transfer to a plate.
Add another tablespoon of oil to the same pan, then toss in the onions and bell peppers. Stir-fry for 2–3 minutes, until slightly tender but still crisp. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Return the beef to the skillet and pour in the sauce. Stir constantly for 2–3 minutes, allowing the sauce to thicken and coat everything evenly. Add freshly cracked black pepper to taste and drizzle with sesame oil.
Serve immediately over steamed rice or noodles. Garnish with sliced green onions or sesame seeds for a beautiful finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people and takes about 25 minutes total — 10 minutes for prep and 15 minutes for cooking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long to prevent the beef from toughening. You can also freeze the cooked pepper steak for up to 2 months; thaw overnight in the refrigerator before reheating.
Variations and Customizations
Spicy Szechuan Style
Add chili flakes or a spoonful of Szechuan peppercorns for bold, numbing heat.
Black Pepper Sauce Upgrade
Increase the black pepper for a sharper, spicier flavor closer to Chinese steakhouse style.
Honey Garlic Pepper Steak
Stir in a tablespoon of honey for a sweeter, stickier glaze.
Ginger-Lime Version
Add a squeeze of lime juice at the end for a bright, citrusy twist.
Mushroom Pepper Steak
Add sliced mushrooms for a rich, earthy addition.
Teriyaki Pepper Steak
Swap oyster sauce for teriyaki sauce for a sweeter, milder version.
Low-Sodium Version
Use low-sodium soy sauce and broth to control salt levels.
Vegetarian Alternative
Replace beef with tofu or seitan for a satisfying plant-based meal.
Pineapple Pepper Steak
Add pineapple chunks for a sweet-and-sour flavor combination.
Garlic Butter Fusion
Toss the finished dish with a spoonful of garlic butter for a Western-Asian fusion twist.
FAQs
What’s the best cut of beef for pepper steak?
Flank steak or sirloin are ideal because they’re tender when sliced thinly and cooked quickly.
How do I slice beef thinly for stir-fry?
Freeze it for about 20 minutes first — it firms up, making it easier to slice evenly.
Can I use chicken instead of beef?
Yes, thinly sliced chicken breast works great with the same sauce and technique.
How can I make the sauce thicker?
Add an extra teaspoon of cornstarch mixed with a bit of water and stir until thickened.
Can I make this dish spicy?
Absolutely — add chili paste, red pepper flakes, or sliced fresh chilies.
What can I serve with pepper steak?
Steamed jasmine rice, fried rice, or lo mein noodles pair perfectly.
How do I keep the beef tender?
Don’t overcook it — sear quickly over high heat and finish in the sauce.
Can I make it ahead of time?
You can prep the sauce and vegetables in advance, but cook the beef fresh for best results.
What’s the difference between oyster sauce and soy sauce?
Oyster sauce is thicker, sweeter, and adds umami depth, while soy sauce provides salty flavor.
Can I add more vegetables?
Yes! Snow peas, carrots, or broccoli make great additions for extra crunch and color.
Conclusion
Sizzling Chinese Pepper Steak with Onions is everything you want from a stir-fry — bold flavor, tender beef, and perfectly crisp vegetables, all coated in a glossy, savory sauce. It’s fast, family-friendly, and far better than takeout. Whether you serve it over rice or noodles, this recipe delivers restaurant-quality flavor with minimal effort — a sizzling, aromatic meal that brings the taste of Chinese cuisine straight to your home kitchen.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!