Name: Sizzling Chinese Pepper Steak with Onions – A Takeout Classic Made Easy at Home
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
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)

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)

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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