Name: Sizzling Chinese Pepper Steak with Onions
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 tablespoons soy sauce (for marinade); 1 tablespoon cornstarch; 1 teaspoon vegetable or sesame oil; For the sauce:; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1/3 cup water or beef broth; Stir-fry:; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium yellow or white onion, sliced; 3 garlic cloves, minced; 1 teaspoon grated fresh ginger (optional); Salt and black pepper, to taste; Optional: red pepper flakes or chili paste for heat

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Sizzling Chinese Pepper Steak with Onions is a bold, savory stir-fry featuring tender strips of beef, crisp bell peppers, and sweet onions tossed in a rich, garlicky soy-based sauce. I cook everything over high heat to lock in that signature restaurant-style flavor—and the result is a satisfying, saucy dish that I love serving over steamed rice or noodles.

Why You’ll Love This Recipe

I love how quickly this dish comes together while delivering deep, savory flavor with every bite. The beef stays juicy and tender thanks to the quick sear, and the peppers and onions add a pop of color and crunch. The sauce is everything I crave—salty, garlicky, and just a little sweet. It’s perfect for a weeknight meal that feels like takeout but tastes even better homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin (sliced thin against the grain)
Soy sauce
Oyster sauce
Garlic (minced)
Fresh ginger (optional, finely grated)
Cornstarch
Brown sugar
Rice vinegar
Bell peppers (red and green, sliced)
Yellow or white onion (sliced)
Water or beef broth
Vegetable oil or sesame oil
Salt
Black pepper
Optional: red pepper flakes or chili paste for heat

Directions

I start by slicing the beef thinly against the grain and tossing it in a mixture of soy sauce, cornstarch, and a bit of oil. I let it marinate while I prep the vegetables.
In a small bowl, I whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and water or broth to make the stir-fry sauce.
I heat oil in a large wok or skillet over high heat and quickly sear the beef in batches until browned, then set it aside.
In the same pan, I stir-fry the onions and bell peppers for a few minutes until they’re just tender but still crisp.
I return the beef to the pan, add garlic (and ginger if using), and pour in the sauce. I stir everything together and cook until the sauce thickens slightly and coats the meat and vegetables.
I remove it from the heat and serve it immediately over hot rice or noodles, sometimes garnished with sesame seeds or green onions.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: About 25 minutes

Variations

Sometimes I swap the beef for chicken or tofu for a different protein. I’ve also used hoisin sauce in place of oyster sauce for a sweeter twist. If I want more vegetables, I toss in mushrooms, snow peas, or bok choy. For extra spice, I stir in a spoonful of chili paste or top it with fresh sliced chilies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss everything back into a hot skillet with a splash of water or broth to loosen the sauce and warm it evenly. I avoid microwaving too long to keep the steak tender.

FAQs

What’s the best cut of beef for pepper steak?

I usually go with flank steak or sirloin. They slice easily and stay tender when cooked quickly over high heat.

Can I make this dish gluten-free?

Yes, I use gluten-free tamari or coconut aminos instead of soy sauce, and make sure the oyster sauce is gluten-free as well.

How do I get that glossy sauce like in restaurants?

Cornstarch is the key. It thickens the sauce and gives it that shiny, clingy finish that coats the beef and veggies.

Can I make it ahead of time?

I prefer to stir-fry everything fresh, but I often slice the meat and prep the sauce a day in advance to save time.

What should I serve with Chinese pepper steak?

I love serving it over steamed jasmine rice, fried rice, or lo mein noodles. A side of stir-fried greens or spring rolls rounds out the meal.

Conclusion

Sizzling Chinese Pepper Steak with Onions is one of those fast, flavorful meals I keep on repeat. It’s got tender beef, crunchy veggies, and a bold, savory sauce that always satisfies. Whether I’m cooking for family or just craving a homemade takeout-style dinner, this dish delivers every single time.

Sizzling Chinese Pepper Steak with Onions