Description
Sizzling Chinese Pepper Steak with Onions is a classic stir-fry dish featuring tender strips of beef, crisp bell peppers, and caramelized onions tossed in a savory, slightly spicy soy-garlic sauce. Quick to prepare and full of flavor, it’s a takeout favorite made right at home.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar (or white vinegar)
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tsp freshly ground black pepper (or to taste)
- 1/4 cup beef broth or water
- 1 tbsp brown sugar (optional, for balance)
- 1 tsp sesame oil (optional, for finishing)
- Cooked rice, for serving
Instructions
- In a bowl, toss sliced beef with soy sauce, oyster sauce, cornstarch, and vinegar. Let marinate for at least 15 minutes.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
- In the same pan, add another tablespoon of oil. Add the onions and bell peppers, stir-frying for 3–4 minutes until crisp-tender.
- Add garlic and freshly ground black pepper, cooking for 30 seconds until fragrant.
- Return the beef to the pan. Stir in beef broth (or water) and brown sugar if using. Toss well to coat everything in the sauce.
- Cook for another 1–2 minutes until the sauce slightly thickens and everything is heated through.
- Drizzle with sesame oil for extra flavor and remove from heat.
- Serve hot over steamed white rice or noodles.
Notes
- Slice beef thinly against the grain for tenderness — partially freezing it for 20 minutes helps with slicing.
- Add chili flakes or sliced red chili for a spicier version.
- Use low-sodium soy sauce to control salt levels.
- Can also be made with chicken or tofu as a variation.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese