Why You’ll Love This Recipe
Sizzling Chinese Pepper Steak with Onions is a classic takeout favorite featuring tender strips of beef stir-fried with colorful bell peppers and onions in a savory, garlicky soy-based sauce. The dish comes together quickly, making it perfect for busy weeknights while delivering bold, satisfying flavors that rival your favorite Chinese restaurant.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef sirloin or flank steaksoy saucesesame oilcornstarchgarlicgingerblack peppervegetable oilgreen bell pepperred bell pepperyellow onionbeef brothbrown sugarrice vinegaroptional chili flakes (for heat)
directions
Slice the beef thinly against the grain and toss with cornstarch, soy sauce, and a splash of sesame oil. Let it marinate for 10-15 minutes.
Heat a wok or large skillet over high heat with vegetable oil until smoking.
Add the beef in batches and sear until browned but not fully cooked through. Remove and set aside.
In the same pan, stir-fry garlic and ginger until fragrant, about 30 seconds.
Add the sliced onions and bell peppers, and cook until slightly tender but still crisp.
Return the beef to the pan and pour in a sauce made from soy sauce, beef broth, rice vinegar, brown sugar, and black pepper.
Stir-fry everything together until the sauce thickens and the beef is fully cooked.
Serve hot over steamed rice or noodles.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes
Variations
Swap beef for chicken or tofu for a different protein option.
Add mushrooms or snap peas for extra vegetables.
Make it spicier with more chili flakes or a splash of chili oil.
Use low-sodium soy sauce for a healthier version.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a hot skillet or microwave until warmed through.For best texture, avoid overcooking during reheating.
FAQs
What cut of beef is best?
Flank steak or sirloin works best due to their tenderness and quick-cooking nature.
Can I make this dish ahead of time?
You can prep the ingredients ahead, but stir-fry just before serving for the best results.
How do I make the beef more tender?
Marinate with cornstarch and slice against the grain for tenderness.
Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I freeze this dish?
Yes, but the vegetables may lose their crispness after thawing.
Can I use other peppers?
Yes, any bell pepper color works or even spicy varieties for extra heat.
What’s the best rice to serve with this?
Jasmine or white steamed rice complements it best.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan.
What oil is best for stir-frying?
High-smoke-point oils like vegetable, canola, or peanut oil work best.
How do I prevent soggy vegetables?
Stir-fry on high heat and avoid overcooking the veggies.
Conclusion
Sizzling Chinese Pepper Steak with Onions brings a delicious combination of tender beef, crisp vegetables, and bold Asian flavors right to your kitchen. It’s quick to make, customizable, and pairs beautifully with rice or noodles, making it a go-to choice for a flavorful, homemade stir-fry.
Print
Sizzling Chinese Pepper Steak with Onions
- Prep Time: 15 min (+30 min optional marinate)
- Cook Time: 10–15 min
- Total Time: 55 min (with marinate)
- Yield: 4 servings
- Category: Main Course
- Method: Stir‑fry
- Cuisine: Chinese-American
- Diet: Low Fat
Description
Sizzling Chinese-style pepper steak stir-fried with tender beef, sweet onions, crisp bell peppers in a savory black‑pepper sauce.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 tbls soy sauce (plus extra if using; see sauce)
- 1 tbls cornstarch
- 1 tbls vegetable or neutral oil
- 1 large onion, sliced into 1″ pieces
- 1 green bell pepper, cut into 1″ pieces
- 1 red bell pepper, cut into 1″ pieces
- 3 cloves garlic, minced
- 1 tsp grated ginger (optional)
- For the sauce: ⅓ cup beef or chicken broth; ⅓ cup soy sauce; 2 tbls brown sugar; 1 tbls rice vinegar; 1 tbls cornstarch; 1 tsp sesame oil; 1 tsp ground black pepper
Instructions
- Press steak in freezer ~30 min for easy slicing; cut against the grain into thin strips.
- Toss steak in soy sauce, 1 tbls cornstarch, and oil; let marinate 15–30 min (or up to overnight).
- Mix all sauce ingredients in a bowl; set aside.
- Heat wok/skillet on high. Add 1 tbls oil, stir‑fry steak quickly in batches until just browned (~30 s per side). Remove and reserve.
- Add remaining oil; stir‑fry garlic, ginger ~10 s, then add peppers and onions; cook ~1 min until crisp‑tender.
- Return beef and any juices to pan. Stir sauce to re‑suspend cornstarch, pour in, stir to coat everything.
- Cook ~1–2 min until sauce thickens. Serve immediately over steamed rice.
Notes
- Velveting or quick‑marinating helps tenderize the beef.
- Slice steak while slightly frozen for cleaner cuts.
- Cook in batches to avoid steaming meat.
- Adjust black pepper amount to taste for more heat.
- Leftovers keep 4–5 days refrigerated; reheat on stovetop or microwave.