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Quick Chinese Pepper Steak with Onions

A close-up, appetizing photo of Chinese pepper steak featuring tender beef strips mixed with bright green and yellow bell peppers in a savory brown sauce.
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Make restaurant-quality Chinese Pepper Steak at home quickly. This recipe delivers tender beef strips, crisp bell peppers, and onions coated in a savory, glossy sauce, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinating)
  • 1 teaspoon cornstarch (for marinating)
  • 1/2 teaspoon baking soda (for tenderizing beef)
  • 1 tablespoon vegetable oil (for marinating)
  • 1 large yellow onion, cut into wedges
  • 2 large green bell peppers, cut into 1-inch pieces
  • 2 tablespoons vegetable oil (for stir-frying)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce (or vegetarian stir-fry sauce)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, baking soda, and 1 tablespoon vegetable oil. Mix well and let it sit for at least 10 minutes to tenderize the beef.
  2. Prepare the sauce: In a small bowl, whisk together the beef broth, 3 tablespoons soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Add half of the marinated beef in a single layer and stir-fry quickly for 1 to 2 minutes until browned. Remove the beef and set aside. Repeat with the remaining beef and 1 tablespoon of oil.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
  5. Add the onion wedges and bell pepper pieces. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
  6. Return the cooked beef to the wok. Pour the prepared sauce mixture over the beef and vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry again and pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy. This should take about 1 minute.
  8. Remove from heat immediately. Serve your Chinese Pepper Steak hot over steamed rice or noodles.

Notes

  • For the best sear and tender beef, cook the beef in batches. Do not overcrowd the wok, or the meat will steam instead of sear.
  • Use flank steak or sirloin for this recipe; slice it thinly against the grain for maximum tenderness.
  • If you prefer a spicier dish, add 1/2 teaspoon of red pepper flakes with the garlic and ginger.

Nutrition

Find it online: https://cookerycommand.com/easy-chinese-pepper-steak-recipe-30-min/