I’m If you’ve ever craved that sizzling hot, savory-sweet, restaurant-style Chinese pepper steak, this recipe is for you. Tender slices of beef, perfectly stir-fried with sweet bell peppers and onions, coated in a glossy, garlicky soy sauce glaze — it’s the kind of dish that makes the whole house smell irresistible. The best part? You can whip this up in under 30 minutes!
Ingredients
For the Beef Marinade:
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine (or dry sherry, optional)
- 1 tsp sesame oil
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional, for sweetness)
- 1 tbsp cornstarch
- 1/2 cup beef broth (or water)
- 1 tsp sugar
- 1/2 tsp ground black pepper
For Stir-Fry:
- 2 tbsp vegetable oil (or peanut oil)
- 1 medium onion, sliced into wedges
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced (optional)
- Green onions, sliced (for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- Prepare the Beef
- In a bowl, mix the thinly sliced steak with soy sauce, cornstarch, rice wine, and sesame oil.
- Let it marinate for at least 15 minutes (or up to 1 hour in the fridge). This keeps the beef tender and juicy.
- Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, cornstarch, beef broth, sugar, and black pepper.
- Set aside.
- Stir-Fry the Beef
- Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering.
- Add the beef in batches (don’t overcrowd) and sear for 1–2 minutes until browned. Remove and set aside.
- Cook the Vegetables
- Add the remaining oil to the wok. Toss in onions and bell peppers. Stir-fry for 3–4 minutes until just tender but still crisp.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Bring it All Together
- Return the beef to the pan.
- Pour in the prepared sauce and stir quickly until everything is coated in that glossy, sizzling glaze.
- Cook for 2–3 minutes until the sauce thickens.
- Serve
- Garnish with sliced green onions and sesame seeds.
- Serve hot over steamed rice, fried rice, or noodles.
History & Origins
Pepper steak is a Chinese-American classic that became popular in the U.S. during the mid-20th century. Originally inspired by Chinese stir-fry techniques, it was adapted using locally available ingredients like beef, bell peppers, and onions. The sizzling effect and glossy sauce made it a favorite in Chinese takeout menus across the country.
Benefits
- High Protein: Great source of lean protein from flank steak.
- Vitamins & Antioxidants: Bell peppers are packed with vitamin C and antioxidants.
- Quick & Easy: Perfect weeknight dinner — ready in under 30 minutes.
- Customizable: Can be made spicy, sweet, or low-carb depending on preference.
Serving Ideas
- Pair with steamed jasmine rice or fried rice.
- Wrap in lettuce cups for a low-carb option.
- Add a splash of chili paste or Sriracha for heat lovers.
- Serve with a side of egg rolls or dumplings for a complete Chinese takeout-style feast.
Conclusion
This Sizzling Chinese Pepper Steak with Onions is everything you love about Chinese takeout — bold flavors, tender beef, crunchy vegetables, and a glossy sauce that ties it all together. The best part? You can make it right at home in less time than it takes to order delivery.
