If you’re craving a quick and flavor-packed dinner that’s sure to satisfy, Chinese Pepper Steak with Onions is the dish you need in your weeknight rotation. Tender slices of beef are married with vibrant bell peppers and sweet onions, all tossed in a glossy, savory sauce that clings to every bite. This stir-fry brings the magic of your favorite takeout straight to your kitchen, and it’s ready in less than half an hour. The aromas alone will have everyone gathering at the table, eager for seconds!
Ingredients You’ll Need
What makes Chinese Pepper Steak with Onions so irresistible is the beautiful balance of simple, everyday ingredients that each play a crucial role. From the marinated beef to the colorful peppers and the rich, tangy sauce, every element adds depth, texture, or a pop of color to the final dish.
- Flank steak or sirloin (1 pound, thinly sliced against the grain): This ensures tender, juicy pieces that soak up the sauce beautifully.
- Soy sauce (2 tablespoons): Adds essential saltiness and umami to both the marinade and sauce.
- Oyster sauce (1 tablespoon): Brings a subtle sweetness and deep, savory richness to the dish.
- Hoisin sauce (1 tablespoon): Gives a sweet and tangy punch, rounding out the flavors.
- Cornstarch (1 tablespoon): Helps tenderize the beef and thickens the stir-fry sauce just right.
- Vegetable oil (2 tablespoons): Perfect for high-heat stir-frying without overpowering the flavors.
- Green bell pepper (1, sliced): Adds a fresh, grassy note and vibrant green color.
- Red bell pepper (1, sliced): Offers sweetness and a beautiful contrast on the plate.
- Onion (1 medium, sliced): Lends a hint of sweetness and ties all the veggies together.
- Garlic (3 cloves, minced): Infuses the dish with irresistible aroma and flavor.
- Fresh ginger (1 teaspoon, minced): Lifts the whole stir-fry with zingy brightness.
- Low-sodium beef broth or water (1/4 cup): Helps deglaze the pan and creates a silky sauce.
- Rice vinegar (1 tablespoon, optional): Adds a touch of tang that balances the richness.
- Salt and black pepper to taste: Essential for seasoning everything to perfection.
- Sliced green onions and sesame seeds (optional, for garnish): Give the finished dish extra flair and crunch.
How to Make Chinese Pepper Steak with Onions
Step 1: Marinate the Beef
Start by combining your thinly sliced beef with soy sauce, oyster sauce, hoisin sauce, and cornstarch in a bowl. Toss everything until the beef is well coated, then let it rest for 15 to 20 minutes. This quick marinade not only infuses the meat with flavor but also helps make every bite melt-in-your-mouth tender.
Step 2: Sear the Beef
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated beef in a single layer. Sear for 2 to 3 minutes, just until the beef is browned on the outside but not cooked through. Remove the beef from the pan and set it aside—you want to keep it juicy!
Step 3: Sauté the Vegetables
Add the remaining tablespoon of oil to the hot pan, then toss in the sliced bell peppers and onion. Stir-fry for 3 to 4 minutes, stirring often, until the veggies are slightly tender but still crisp. This step keeps all those beautiful colors and fresh flavors alive.
Step 4: Add Garlic and Ginger
Stir in the minced garlic and ginger, letting them cook for just about a minute. These aromatics will fill your kitchen with that classic Chinese Pepper Steak with Onions scent and deepen the flavor of the whole dish.
Step 5: Finish the Stir-Fry
Return the beef (and any juices) to the pan. Pour in the beef broth and rice vinegar if using, then toss everything together. Keep the pan over medium-high heat for another 2 to 3 minutes, stirring often, until the sauce thickens up and the beef is cooked through. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Garnish and Serve
Sprinkle sliced green onions and sesame seeds over the top for that final, eye-catching flourish. Now, your Chinese Pepper Steak with Onions is ready to be enjoyed!
How to Serve Chinese Pepper Steak with Onions
Garnishes
For a show-stopping finish, garnish your Chinese Pepper Steak with Onions with a handful of sliced green onions and a scattering of sesame seeds. These simple touches not only add crunch and color but also bring a delicate nuttiness and a fresh, zippy bite.
Side Dishes
Steamed jasmine rice or fluffy white rice is the classic choice, soaking up all that glossy sauce. For something a little different, try serving it over noodles, brown rice, or even cauliflower rice to keep things light. A quick cucumber salad or steamed broccoli also makes a refreshing, crisp pairing alongside this savory stir-fry.
Creative Ways to Present
If you want to make Chinese Pepper Steak with Onions the star at your next dinner party, try serving it family-style on a big platter or spooned into lettuce cups for a fun, hand-held appetizer. For lunchboxes, pack it up with rice in meal-prep containers for a truly crave-worthy midday meal.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Pepper Steak with Onions stores beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen as they mingle, making day-two leftovers almost as good as the first serving—just be sure to keep the rice and steak separate for best texture.
Freezing
You can freeze this dish, too! Cool the pepper steak completely and pack into freezer-safe containers. It’ll keep well for up to two months. To prevent sogginess, freeze the rice separately, and consider undercooking the veggies just slightly if you plan to freeze the whole batch.
Reheating
For best results, reheat Chinese Pepper Steak with Onions in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce. You can also microwave it in short bursts, stirring halfway through, to make sure everything warms evenly without drying out.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak or sirloin is traditional for Chinese Pepper Steak with Onions, you can also use skirt steak or even ribeye. The key is to slice the meat thinly against the grain for tenderness.
Is there a vegetarian version of this recipe?
Yes! Swap the beef for extra-firm tofu or even use seitan for a hearty, plant-based alternative. Just pat the tofu dry, cut into cubes, and stir-fry until golden before proceeding with the vegetables and sauce.
What can I use instead of oyster sauce?
If you can’t have oyster sauce, hoisin alone will work, or you can try a vegetarian mushroom sauce for a similar umami depth. A little extra soy sauce and a pinch of sugar can also help balance the flavors.
How do I make it spicier?
For a spicy kick, add a pinch of crushed red pepper flakes or toss in some sliced fresh chilies with the garlic and ginger. You can also drizzle chili oil over the finished dish for extra heat and flavor.
Can I prepare Chinese Pepper Steak with Onions ahead of time?
Definitely! You can slice the beef and veggies, and even mix up the marinade a day ahead. Store everything separately in the fridge, then cook fresh when you’re ready for a fast, homemade meal.
Final Thoughts
If you love the idea of bringing restaurant-style flavors home in just minutes, you’ll adore making Chinese Pepper Steak with Onions. It’s fuss-free, incredibly satisfying, and always a crowd-pleaser. Give it a try—you might just make it your new weeknight favorite!
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Chinese Pepper Steak with Onions Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Pepper Steak with Onions is a quick and flavorful stir-fry dish featuring tender slices of flank steak coated in a savory sauce with colorful bell peppers and onions. Perfect for a satisfying weeknight dinner, this recipe balances sweet, salty, and umami flavors with a hint of garlic and ginger, served best over steamed rice or noodles.
Ingredients
Beef and Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Cooking Liquids and Oil
- 2 tablespoons vegetable oil
- 1/4 cup low-sodium beef broth or water
- 1 tablespoon rice vinegar (optional)
Seasonings and Garnish
- Salt and black pepper to taste
- Sliced green onions (optional)
- Sesame seeds for garnish (optional)
Instructions
- Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Toss until the beef is fully coated. Let the mixture marinate for 15 to 20 minutes to absorb the flavors.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes until the edges are browned but the meat is not fully cooked. Remove the beef from the pan and set aside.
- Sauté vegetables: Add the remaining tablespoon of vegetable oil to the pan. Add sliced green and red bell peppers along with the sliced onion. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender yet still crisp.
- Add aromatics: Stir in the minced garlic and ginger with the vegetables, cooking for about 1 minute until fragrant, careful not to let the garlic burn.
- Combine and finish cooking: Return the seared beef to the skillet. Pour in the low-sodium beef broth or water and add rice vinegar if using. Stir to combine all ingredients. Cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and the beef to cook through completely.
- Season and garnish: Taste the dish and adjust seasoning with salt and black pepper as needed. Garnish with sliced green onions and sesame seeds before serving, if desired.
Notes
- For extra heat, add a pinch of crushed red pepper flakes or sliced fresh chili while cooking the vegetables.
- Serve this dish over steamed rice or your favorite noodles for a complete and satisfying meal.
- You can substitute the beef with chicken or tofu for different protein options while maintaining the same flavorful sauce.
- Ensure the beef is sliced thinly against the grain to keep the meat tender when cooked.
- Use low-sodium soy sauce and beef broth to control the saltiness of the dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
