Name: Sizzling Chinese Pepper Steak with Onions: A Takeout Classic Made at Home
Prep time: 15 min
Cook time: 10 min
Total time: 25 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 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)

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)

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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