If you have ever craved a takeout favorite that feels like a celebration of flavors and textures, this Chinese Pepper Steak with Onions Recipe is going to become your new best friend. Picture tender strips of perfectly seared steak swimming in a glossy, peppery sauce, with crisp bell peppers and sweet onions adding bursts of color and crunch. This dish masterfully balances savory, sweet, and spicy notes, all coming together in a wonderfully comforting yet bright stir-fry. Done in just 30 minutes, it’s the perfect weeknight dinner that feels special without any fuss.
Ingredients You’ll Need
This Chinese Pepper Steak with Onions Recipe is all about simple, accessible ingredients that pack a big punch in flavor and texture. From the tender steak and crunchy vegetables to the bold sauce ingredients, each plays a vital role in creating a harmonious and satisfying dish.
- 1 tablespoon low-sodium soy sauce: Adds umami depth without overpowering saltiness.
- 1 tablespoon mirin: Brings a gentle sweetness and subtle acidity to the marinade.
- 1 tablespoon cornstarch: Helps tenderize the beef and thicken the sauce.
- 1 pound steak, thinly sliced: Choose a tender cut with some marbling for juicy bites.
- 1/2 cup low-sodium beef broth: Forms the savory base of the sauce, enriching every bite.
- 3 tablespoons low-sodium soy sauce: Enhances the overall savory profile of the stir-fry.
- 3 tablespoons honey: Balances the pepper’s heat with its natural sweetness.
- 2 tablespoons oyster sauce: Adds a luscious, savory boost and silky texture.
- 2 tablespoons Chinese cooking wine or mirin: Lends complexity and brightness to the sauce.
- 1 tablespoon cornstarch: Thickens the sauce to the perfect consistency.
- 1 1/4 teaspoons coarsely-ground black pepper: The star spice that gives this dish its signature kick.
- 1/4 teaspoon kosher salt: Balances all flavors perfectly.
- 3 tablespoons peanut oil (or neutral oil): Ensures a hot, flavorful stir-fry without smoking.
- 1 medium white onion, diced: Adds sweetness and crunch that pairs beautifully with the beef.
- 2 small bell peppers, diced: Provide freshness and vibrant colors.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth.
- 1 1/2 teaspoons grated ginger: Adds a zingy warmth and brightness.
- Sliced scallions: Perfect fresh garnish for color and mild bite.
- Toasted sesame seeds: Adds nutty crunch as a finishing touch.
- Steamed rice, cauliflower rice, or cooked noodles: To serve and complete this hearty meal.
How to Make Chinese Pepper Steak with Onions Recipe
Step 1: Marinate the steak
First, create a simple marinade by combining soy sauce, mirin, and cornstarch in a bowl. Pat your steak strips dry with paper towels to ensure they brown beautifully, then gently toss them in the marinade until each piece is coated. Letting the steak sit for 10-15 minutes not only enhances flavor but also helps tenderize the meat for the perfect bite.
Step 2: Mix the pepper sauce
While the steak marinates, whisk together the beef broth, soy sauce, honey, oyster sauce, cooking wine or mirin, cornstarch, black pepper, and salt. This sauce is the magic behind the dish—peppery, rich, slightly sweet, and perfectly balanced. Set this aside so the flavors can marry.
Step 3: Cook the steak
Heat half the peanut oil in your wok or large skillet over high heat until it shimmers. Add the steak in a single layer to avoid steaming and cook for about 30-45 seconds until the underside forms a gorgeous sear. Flip and stir briefly until nearly cooked through, then remove the steak and keep it warm. Cooking in batches is key if your pan isn’t big enough to avoid overcrowding.
Step 4: Cook the vegetables and aromatics
Lower the heat to medium and add the remaining oil. Toss in the diced onions and bell peppers with a pinch of salt and pepper. Stir-fry these for 3 to 4 minutes so they become tender yet still maintain a delightful crunch. Toss in minced garlic and grated ginger next, cooking for another 30 seconds until fragrant—this is where the dish really starts to sing.
Step 5: Add the sauce and finish the stir-fry
Give the pepper sauce a quick whisk to blend any settled cornstarch, then pour it into the pan with the veggies. Stir immediately and reduce the heat slightly to keep a gentle simmer. The sauce will thicken quickly, becoming shiny and syrupy in about a minute. Add the cooked steak back into the pan and toss everything together to coat the beef beautifully, then remove from heat to preserve the vibrant flavors and textures.
Step 6: Serve your masterpiece
Transfer your Chinese Pepper Steak with Onions to a serving dish, and get ready for the final flourish of freshness and texture with sliced scallions and toasted sesame seeds. This dish is a showstopper served hot alongside steamed rice, cauliflower rice for a lighter take, or your favorite noodles for a comforting meal. Dig in and marvel at how easy and delicious this stir-fry is!
How to Serve Chinese Pepper Steak with Onions Recipe
Garnishes
Fresh sliced scallions add a pop of bright green color and mild onion flavor that complements the richness of the sauce wonderfully. Toasted sesame seeds offer a little nutty crunch and a lovely visual finish. Don’t skip these simple touches as they add layers of flavor and texture that elevate the entire dish.
Side Dishes
This Chinese Pepper Steak with Onions Recipe pairs perfectly with a bowl of fluffy steamed white rice, which soaks up all the luscious sauce. If you prefer a low-carb option, fluffy cauliflower rice is an excellent alternative that still gives you that satisfying grain-like texture. For noodle lovers, stir-fried or simple boiled noodles also work great to carry every bite of savory goodness.
Creative Ways to Present
If you want to impress your guests or family at your next dinner, try serving this stir-fry over crispy fried rice cakes or even wrapped in lettuce leaves as a flavorful low-carb wrap. Another fun idea is plating it inside a hollowed-out roasted bell pepper for a colorful presentation that doubles as an edible bowl. The possibilities for this Chinese Pepper Steak with Onions Recipe are as fun as they are tasty!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making the next-day meal just as satisfying. Make sure to separate the rice or noodles from the stir-fry to keep textures perfect when reheated.
Freezing
If you want to save this dish for longer, it freezes well in a freezer-safe container for up to 2 months. Before freezing, cool the stir-fry completely to avoid condensation and sogginess. Thaw overnight in the fridge before reheating to keep the beef tender and the vegetables intact.
Reheating
For reheating, the best results come from warming it gently in a skillet over medium heat, stirring occasionally until heated through. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving if you can, as this can sometimes toughen the steak or make the vegetables mushy.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank or sirloin steak work best for their tenderness and quick cooking time, you can also use skirt steak or even ribeye if you prefer a richer texture. Just slice thinly and against the grain for tenderness.
Is it possible to make this dish gluten-free?
Yes, simply substitute the soy sauce and oyster sauce with gluten-free versions. Tamari works well as a soy sauce substitute, and there are gluten-free oyster sauces available at specialty stores or online.
How can I make this recipe spicier?
To amp up the heat, add freshly chopped chili peppers or a pinch of red pepper flakes during the vegetable stir-fry step. A drizzle of chili oil after plating also adds a lovely spicy kick without overpowering the other flavors.
Can I prepare the sauce and marinade ahead of time?
Definitely! Both the marinade and the sauce can be mixed up to a day in advance and stored in the fridge. This makes dinnertime even quicker since the prep is mostly done.
What vegetables can I add or substitute in this recipe?
Feel free to customize with other crunchy vegetables such as snap peas, baby corn, or sliced mushrooms. Just keep in mind that cooking times might vary slightly depending on the veggies chosen.
Final Thoughts
This Chinese Pepper Steak with Onions Recipe truly hits all the right notes when you want something quick, flavorful, and satisfying. The juicy, peppery beef combined with sweet onions and crisp peppers creates a dish that’s comforting yet lively. Whether it’s a busy weeknight or a casual weekend meal, I wholeheartedly encourage you to give it a go—you’re in for a delicious, home-cooked takeout experience that’s bound to become a favorite!
Print
Chinese Pepper Steak with Onions Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chinese Pepper Steak with Onions recipe is a quick and flavorful stir-fry featuring tender strips of marinated steak cooked with vibrant bell peppers, onions, and a savory black pepper sauce. Perfect for a weeknight dinner, this dish combines a harmonious blend of soy, oyster sauce, and aromatic ginger and garlic, delivering a classic takeout favorite that’s easy to prepare at home.
Ingredients
Marinade
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 pound steak, excess fat trimmed & thinly sliced into 1/2 to 1/4-inch strips
Pepper Sauce
- 1/2 cup low-sodium beef broth (or chicken broth or 1/2 bouillon cube dissolved in water)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine or mirin (or dry sherry)
- 1 tablespoon cornstarch
- 1 1/4 teaspoons coarsely-ground black pepper
- 1/4 teaspoon kosher salt
Stir-Fry
- 3 tablespoons peanut oil, divided (or neutral oil such as canola)
- 1 medium white onion, peeled & medium diced
- 2 small bell peppers, seeded & medium diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated ginger
Garnishes & Serving
- Sliced scallions
- Toasted sesame seeds
- Steamed rice, cauliflower rice, or cooked noodles
Instructions
- Marinate the steak: In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon cornstarch. Pat the sliced steak dry with paper towels, then add it to the marinade. Stir gently to coat all pieces evenly and set aside for 10-15 minutes to absorb the flavors.
- Mix the pepper sauce: In a separate bowl or glass measuring cup, combine 1/2 cup beef broth, 3 tablespoons soy sauce, 3 tablespoons honey, 2 tablespoons oyster sauce, 2 tablespoons Chinese cooking wine or mirin, 1 tablespoon cornstarch, 1 1/4 teaspoons coarsely-ground black pepper, and 1/4 teaspoon kosher salt. Whisk thoroughly until fully dissolved and smooth. Set aside.
- Cook the steak: Heat 1 1/2 tablespoons peanut oil in a wok or large skillet over high heat until shimmering. Add the marinated steak in a single layer without crowding the pan. Let it sear undisturbed for 30 to 45 seconds until lightly browned, then flip and stir-fry for another 30 seconds until nearly cooked through. Remove steak from the pan and set aside. Repeat in batches if necessary, adding more oil to prevent steaming.
- Cook the vegetables and aromatics: Reduce heat to medium and add the remaining 1 1/2 tablespoons oil to the same pan. Once hot, toss in the diced onion and bell peppers with a pinch of salt and black pepper. Stir-fry for 3 to 4 minutes until they start to soften. Add minced garlic and grated ginger, stirring for an additional 30 seconds until fragrant.
- Add the sauce: Re-whisk the prepared pepper sauce and pour it into the pan with the vegetables. Stir immediately and reduce heat to maintain a gentle simmer. Cook for about 1 minute until the sauce thickens to a syrupy consistency that coats the back of a spoon.
- Finish the stir-fry: Return the cooked steak and any accumulated juices back into the pan. Toss everything together for 30 seconds, ensuring the beef is well coated with the thickened sauce. Remove the pan from heat immediately to prevent overcooking.
- Serve: Transfer the pepper steak and vegetables to a serving dish. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot alongside steamed rice, cauliflower rice, or your choice of cooked noodles. Enjoy your flavorful homemade Chinese pepper steak!
Notes
- Trim excess fat from the steak for better texture and to reduce splatter during cooking.
- Cooking the steak in batches prevents steaming and ensures a nice sear.
- Using low-sodium soy sauce and broth helps control the saltiness of the dish.
- Adjust black pepper quantity to your spice preference; freshly cracked black pepper adds the best flavor.
- Serve immediately to maintain the crispness of the vegetables.
- Alternative vegetables like snap peas or mushrooms can be added for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
