Sizzling Chinese Pepper Steak with Onions: A Savory Stir-Fry Classic

Why You’ll Love This Recipe

Sizzling Chinese Pepper Steak with Onions is a restaurant-style favorite that brings bold, savory flavors straight to your kitchen. Tender strips of beef are seared with crisp bell peppers and onions in a glossy, garlicky sauce that’s both slightly sweet and deeply umami. It’s the kind of dish that hits every craving — juicy meat, crunchy vegetables, and that irresistible stir-fry aroma. I once tried it with a splash of oyster sauce and fresh ground black pepper, and it added the perfect depth of flavor and spice. Serve it sizzling hot over steamed rice or noodles, and you’ll have a meal that’s quick, comforting, and bursting with classic Chinese flavor.

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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 and quick cooking.

Soy sauce – Forms the savory base of the sauce with rich umami notes.

Oyster sauce – Adds depth and a subtle sweetness to the stir-fry.

Cornstarch – Helps tenderize the beef and thicken the sauce.

Vegetable oil – For searing the beef and stir-frying the vegetables.

Garlic – Freshly minced for aromatic flavor.

Ginger – Adds warmth and a touch of spice to balance the sauce.

Bell peppers (red and green) – Provide color, crunch, and mild sweetness.

Onions – Sliced and sautéed until tender-crisp, complementing the beef perfectly.

Beef broth – Creates a rich sauce base with extra flavor.

Brown sugar – Balances the saltiness of the soy sauce.

Rice vinegar – Adds a subtle tang and brightness.

Sesame oil – A finishing touch for aroma and nutty flavor.

Black pepper – The star seasoning, giving the dish its signature kick.

Scallions or sesame seeds (optional) – For garnish and a touch of freshness.

Directions

In a medium bowl, combine soy sauce, oyster sauce, cornstarch, and a tablespoon of water. Add the sliced beef and toss to coat evenly. Let marinate for at least 15 minutes while preparing the vegetables.

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated beef in batches and sear for 2–3 minutes until browned. Remove and set aside.

Add another tablespoon of oil to the pan. Stir in garlic and ginger, cooking for 30 seconds until fragrant. Add the sliced onions and bell peppers, stir-frying for 2–3 minutes until slightly softened but still crisp.

Return the beef to the pan and pour in the beef broth, rice vinegar, and brown sugar. Stir well, allowing the sauce to bubble and thicken. Add freshly ground black pepper to taste (start with ½ teaspoon and adjust).

Drizzle with sesame oil and toss to coat everything evenly. The sauce should cling beautifully to the beef and vegetables.

Serve immediately while sizzling hot, garnished with sliced scallions or sesame seeds if desired. Pair with steamed jasmine rice or noodles for a complete meal that’s packed with flavor and texture.

Essential Equipment

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 takes about 15 minutes, and cooking takes around 15 minutes. Total time: approximately 30 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce. Avoid microwaving for too long to prevent overcooking the beef. This dish also freezes well — store for up to 2 months, then thaw overnight before reheating.

Variations and Customizations

Spicy Pepper Steak – Add red pepper flakes, chili oil, or sliced Thai chilies for extra heat.

Garlic Black Pepper Steak – Double the garlic and use coarsely ground black pepper for bold flavor.

Teriyaki Pepper Steak – Add a spoonful of teriyaki sauce for a slightly sweeter, glazed finish.

Mushroom Pepper Steak – Stir in sliced mushrooms for an earthy, hearty twist.

Ginger Scallion Pepper Steak – Add extra fresh ginger and scallions for brightness and aroma.

Sesame Pepper Steak – Sprinkle toasted sesame seeds on top for crunch and nutty flavor.

Low-Sodium Version – Use low-sodium soy sauce and reduce oyster sauce to control salt levels.

Chicken or Pork Pepper Stir-Fry – Substitute beef with thinly sliced chicken breast or pork tenderloin.

Vegetarian Pepper Steak – Replace beef with tofu or seitan and vegetable broth instead of beef broth.

Sweet & Smoky Pepper Steak – Add a spoonful of hoisin sauce or a touch of smoked paprika for extra depth.

FAQs

What’s the best beef cut for pepper steak?

Flank steak, sirloin, or top round work best because they’re tender and cook quickly.

How do I slice the beef thinly?

Freeze the beef for 20–30 minutes before slicing — it makes clean, thin cuts much easier.

Can I make this dish ahead of time?

You can prep the beef and vegetables in advance, but cook right before serving for the best texture.

Can I add more vegetables?

Yes, broccoli, snap peas, or carrots all work beautifully in this stir-fry.

What can I use instead of oyster sauce?

Hoisin sauce or a mix of soy sauce and a touch of brown sugar makes a good substitute.

How do I get that “sizzling” effect?

Serve immediately from a hot pan, or heat a cast-iron skillet before plating for a restaurant-style sizzle.

Can I make it gluten-free?

Yes, use tamari instead of soy sauce and gluten-free oyster sauce.

How do I thicken the sauce more?

Mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the sauce until thickened.

What should I serve it with?

Steamed rice, fried rice, or stir-fried noodles all pair perfectly.

Can I double the recipe?

Yes, just cook the beef in batches so it sears properly without steaming.

Conclusion

Sizzling Chinese Pepper Steak with Onions is a quick, flavorful dish that brings the taste of your favorite takeout right to your kitchen. The tender beef, crisp vegetables, and glossy sauce create a perfect balance of savory, sweet, and spicy flavors. It’s simple enough for weeknights yet impressive enough for guests — a classic stir-fry that never goes out of style. Serve it sizzling over rice for a meal that’s comforting, bold, and full of authentic Chinese flair.

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