If you’ve ever craved that tender, flavorful Chinese Pepper Steak from your favorite restaurant, this Sizzling Chinese Pepper Steak with Onions recipe brings that takeout magic right to your kitchen. Juicy strips of beef, crisp-tender bell peppers, and caramelized onions are tossed in a savory, glossy sauce that clings to every bite. It’s fast, satisfying, and surprisingly simple to make. I once tried this dish with coconut aminos instead of soy sauce for a lighter flavor, and it still tasted fantastic—rich, balanced, and perfectly seasoned. Serve it over a bed of steaming white rice or noodles, and you’ve got a restaurant-worthy meal in under 30 minutes.
Why You’ll Love This Recipe
This Chinese Pepper Steak is everything you love about classic stir-fry—flavorful, colorful, and packed with texture. It’s a quick weeknight dinner that delivers deep umami notes from soy sauce, garlic, and ginger, balanced with the sweetness of caramelized onions and the crunch of bell peppers. Not only is it easy to prepare, but it’s also customizable, letting you adjust spice, sweetness, or even the protein to suit your tastes.
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Sizzling Chinese Pepper Steak with Onions: A Takeout Classic Made at Home
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Halal
Description
Sizzling Chinese Pepper Steak with Onions is a flavorful stir-fry featuring tender strips of beef cooked with crisp bell peppers and onions in a rich, savory soy-based sauce. Quick, colorful, and aromatic, it’s a restaurant-style dish that’s easy to make at home — perfect with steamed rice or noodles.
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 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup beef broth or water
- 1 tbsp dark soy sauce (for deeper color, optional)
- 1 tsp sugar
- 1/2 tsp black pepper (freshly ground)
- 1/4 tsp red pepper flakes (optional)
- 1 tsp sesame oil (for finishing)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- In a bowl, combine the sliced beef with soy sauce, oyster sauce, cornstarch, and rice vinegar. Mix well and let marinate for 15–20 minutes.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the beef in batches and stir-fry for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Add the remaining oil to the same pan. Add onions and bell peppers, stir-frying for 2–3 minutes until slightly tender but still crisp.
- Add garlic and ginger; stir for 30 seconds until fragrant.
- Return the beef to the pan and pour in beef broth, dark soy sauce, sugar, and black pepper. Toss everything together and cook for another 2–3 minutes, allowing the sauce to thicken and coat the beef and vegetables.
- Drizzle sesame oil over the top and stir to finish.
- Serve sizzling hot over steamed rice or noodles, garnished with sesame seeds and green onions if desired.
Notes
- For extra tenderness, freeze the beef for 15 minutes before slicing thinly.
- Add mushrooms, snow peas, or baby corn for variation.
- Use low-sodium soy sauce to control saltiness.
- Leftovers reheat beautifully in a skillet or microwave the next day.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Chinese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flank steak or sirloin steak serves as the star ingredient. Slice it thinly against the grain for maximum tenderness. A brief marination helps the beef soak up flavor while keeping it juicy.
Soy sauce gives the dish its signature savory base. You can use low-sodium soy sauce or even tamari for a gluten-free version.
Oyster sauce adds depth and richness to the stir-fry, enhancing the overall umami flavor.
Cornstarch coats the beef lightly, creating a silky texture and helping the sauce thicken beautifully once cooked.
Garlic and fresh ginger bring bold aromatic flavors that define Chinese stir-fry. Freshly grated ginger adds a subtle heat and depth that powdered versions can’t match.
Bell peppers—a mix of red and green—add sweetness and vibrant color. They should be cooked until tender yet still crisp.
Onions caramelize slightly during cooking, blending with the sauce and balancing the peppery notes.
Vegetable oil or sesame oil helps the steak sear quickly while imparting a subtle nutty aroma.
Black pepper provides the characteristic “peppery” bite. For extra heat, freshly cracked black pepper or a hint of white pepper works wonders.
Beef broth gives the sauce body and helps deglaze the pan, ensuring every bit of flavor is captured.
Directions
Slice the beef thinly across the grain and toss with soy sauce, oyster sauce, cornstarch, and a pinch of black pepper. Let it marinate for 10–15 minutes.
Heat oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned but not overcooked. Remove from the pan and set aside.
In the same pan, add a bit more oil and stir-fry the garlic and ginger until fragrant, about 30 seconds.
Add the sliced onions and bell peppers, cooking until slightly tender but still crisp.
Return the beef to the pan, pour in the beef broth, and stir everything together. Simmer for 2–3 minutes until the sauce thickens and coats the ingredients.
Finish with a generous sprinkle of freshly ground black pepper. Serve hot over rice or noodles for a complete meal.
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. Preparation time is around 15 minutes, and cooking takes about 10 minutes. Total time: 25 minutes for a delicious, homemade takeout-style meal.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce. You can also reheat it in the microwave for about 1–2 minutes, stirring halfway through.
Variations and Customizations
Spicy Pepper Steak: Add a teaspoon of chili paste or sliced red chilies for extra heat.
Garlic Lover’s Version: Double the garlic for a stronger, aromatic flavor.
Teriyaki Twist: Replace oyster sauce with teriyaki sauce for a sweeter profile.
Mushroom Mix-In: Add sliced mushrooms for an umami boost and hearty texture.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of white rice.
Ginger-Sesame Upgrade: Add a drizzle of toasted sesame oil and sprinkle of sesame seeds before serving.
Vegetarian Swap: Substitute the beef with tofu or seitan for a meat-free option.
Sweet and Spicy Variation: Combine honey and chili flakes for a bold, balanced kick.
Beef and Broccoli Fusion: Add small broccoli florets for a Chinese-American favorite twist.
Szechuan Style: Add a dash of Szechuan peppercorns for numbing spice and authentic depth.
FAQs
What cut of beef is best for pepper steak?
Flank steak or sirloin works best for tenderness and quick cooking.
Can I use chicken instead of beef?
Yes, thinly sliced chicken breast works beautifully with the same sauce.
Do I have to marinate the beef?
A short marination enhances flavor and tenderness, but you can skip it in a rush.
Can I make this dish gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce.
What kind of peppers should I use?
A mix of red and green bell peppers adds both color and sweetness.
How do I keep the beef tender?
Slice it thinly against the grain and avoid overcooking.
Can I make it spicy?
Add chili flakes, hot sauce, or Szechuan pepper for extra heat.
What sides go best with pepper steak?
Steamed rice, fried rice, or noodles pair perfectly.
Can I double the recipe?
Yes, but cook the beef in batches to avoid overcrowding the pan.
Can I freeze Chinese pepper steak?
Yes, freeze in an airtight container for up to 2 months and reheat in a skillet.
Conclusion
Sizzling Chinese Pepper Steak with Onions is the perfect balance of savory, sweet, and peppery flavors—an easy stir-fry that brings restaurant-quality taste to your dinner table. With tender beef, crisp vegetables, and a glossy, rich sauce, this recipe is both comforting and satisfying. Whether you’re serving it for a quick weeknight meal or impressing guests with homemade takeout, it’s a dish that delivers bold flavor in every bite.
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