Chinese Pepper Steak with Onions

Sometimes, the best meals are the ones that come together quickly, are good for you, and explode with flavor. That’s where Chinese Pepper Steak with Onions comes in! Picture tender strips of steak, crisp-tender peppers, and sweet onions coated in a savory sauce. It’s faster than takeout, healthier than most restaurant options, and tastes like a million bucks. Personally, after a long workday, knowing I can whip this up in under 30 minutes is a lifesaver – and the whole family loves it!

Why You Will Love This Recipe

My earliest memories of Chinese Pepper Steak with Onions revolve around my grandmother. Every Chinese New Year she would expertly whip up a feast for our family. The aroma alone was enough to bring us joy and create memories that last a lifetime. This recipe attempts to capture that same essence – a symphony of tastes that warms the heart and feeds the soul.

Ingredients

• For the Steak Marinade:
  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground ginger
• For the Stir-Fry:
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 2 bell peppers (any color), stemmed, seeded, and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
• For the Sauce:
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper

Step-by-Step Instructions for Making the Recipe

1. 
   

   Marinate the Steak: In a medium bowl, combine the sliced steak, soy sauce, cornstarch, vegetable oil, sugar, and ground ginger. Mix well and let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).

   
   
2. 
   

   Prepare the Sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce (if using), cornstarch, sesame oil, and black pepper. Set aside.

   
   
3. 
   

   Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell peppers. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender. Add the minced garlic and ginger and stir-fry for another 30 seconds, until fragrant. Remove the vegetables from the skillet and set aside.

   
   
4. 
   

   Cook the Steak: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the marinated steak and stir-fry for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan; cook the steak in batches if necessary.

   
   
5. 
   

   Combine and Simmer: Return the stir-fried vegetables to the skillet. Pour the sauce over the steak and vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.

   
   
6. 
   

   Serve: Serve immediately over rice or noodles. Garnish with sesame seeds or sliced green onions (optional).

   
   

Chinese Pepper Steak with Onions

Tender strips of steak, crisp-tender peppers, and sweet onions coated in a savory sauce. Faster than takeout, healthier than most restaurant options, and tastes amazing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method

Ingredients

  

Steak Marinade

• 1 pound flank steak thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/2 teaspoon ground ginger

Stir-Fry

• 1 tablespoon vegetable oil
• 1 large onion sliced
• 2 bell peppers (any color) stemmed, seeded, and sliced
• 2 cloves garlic minced
• 1 teaspoon ginger minced

Sauce

• 1/2 cup beef broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce optional
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper

Equipment

• Medium Bowl
• Small Bowl
• Large Skillet or Wok

Method

 

1. In a medium bowl, combine the sliced steak, soy sauce, cornstarch, vegetable oil, sugar, and ground ginger. Mix well and let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
   1 pound flank steak, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1 teaspoon sugar, 1/2 teaspoon ground ginger
2. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce (if using), cornstarch, sesame oil, and black pepper. Set aside.
   1/2 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/4 teaspoon black pepper
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell peppers. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender. Add the minced garlic and ginger and stir-fry for another 30 seconds, until fragrant. Remove the vegetables from the skillet and set aside.
   1 tablespoon vegetable oil, 1 large onion, 2 bell peppers (any color), 2 cloves garlic, 1 teaspoon ginger
4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the marinated steak and stir-fry for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan; cook the steak in batches if necessary.
   1 tablespoon vegetable oil, 1 pound flank steak
5. Return the stir-fried vegetables to the skillet. Pour the sauce over the steak and vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
   1 large onion, 2 bell peppers (any color), 1/2 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/4 teaspoon black pepper
6. Serve immediately over rice or noodles. Garnish with sesame seeds or sliced green onions (optional).