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
Scale
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
