Sizzling Chinese Pepper Steak with Onions: A Quick and Flavor-Packed Stir-Fry Classic
If you crave the bold, savory flavors of Chinese takeout but want to make it fresher and faster at home, this Sizzling Chinese Pepper Steak with Onions is exactly what you need. Tender slices of beef seared at high heat, crisp-tender onions and bell peppers, and a glossy, peppery sauce that clings perfectly to every bite—this dish hits all the right notes. Thanks to a quick velveting technique, the steak stays melt-in-your-mouth soft, and the entire meal comes together in under 30 minutes.
Yields: 2–3 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Velveting Marinade:
• 1 lb (450g) flank steak, skirt steak, or sirloin, sliced against the grain into ¼-inch strips
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon vegetable oil
For the Stir-Fry:
• 2 tablespoons vegetable oil, divided
• 1 large yellow onion, cut into 1-inch chunks or strips
• 1 large bell pepper (any color), cut into 1-inch chunks
• 2–3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
For the Sauce:
• ⅓ cup low-sodium beef broth or water
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dark soy sauce (optional, for color)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced steak with soy sauce and Shaoxing wine. Toss to coat. Add cornstarch and massage to evenly coat the meat. Stir in oil and let marinate 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients and set aside.
- Stir-Fry the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon oil and swirl. Spread beef in a single layer; sear 1 minute, then stir-fry 1–2 minutes more until just cooked. Remove and set aside.
- Stir-Fry Vegetables: Add remaining oil, then onion and bell pepper. Cook 2–3 minutes until tender-crisp. Add garlic and ginger; stir-fry 30 seconds.
- Add the Sauce: Give the sauce a quick stir (the cornstarch may settle) and pour it into the wok. It will bubble and thicken quickly. Simmer 30 seconds.
- Combine Everything: Return the beef and its juices to the wok. Toss everything together for 1 minute until coated and heated through.
- Serve Hot: Transfer immediately to a warm platter or sizzling plate. Serve with steamed jasmine rice for a true restaurant-style experience.
Chef’s Tips
• Tender Beef Every Time: Slice against the grain and don’t skip the cornstarch marinade.
• The Pepper Matters: Use freshly cracked black pepper for bold flavor.
• Batch Cooking: Don’t overcrowd the pan or the beef will steam.
• Add Heat: Toss in sliced chilies or a dash of chili oil.
• Vegetable Options: Try mushrooms, snow peas, or thin carrot strips for variety.
Serving Suggestions
Serve this pepper steak over steamed jasmine rice, fried rice, or even noodles for a heartier meal. It pairs beautifully with egg rolls, wonton soup, or a side of sautéed bok choy. For a lighter option, serve it in lettuce wraps with a drizzle of extra sauce.
Frequently Asked Questions
Q: What cut of beef is best for pepper steak?
A: Flank steak is classic, but sirloin, skirt, or even ribeye work great—just slice thinly against the grain.
Q: Can I make it without Shaoxing wine?
A: Yes, substitute with dry sherry, mirin (for mild sweetness), or simply omit and add a teaspoon of rice vinegar for acidity.
Q: How can I make it spicier?
A: Add sliced fresh chili peppers, crushed red pepper flakes, or a bit of chili garlic sauce to the stir-fry.
Q: Why did my beef turn out tough?
A: It was likely overcooked or sliced too thick. Try partially freezing it before slicing and cook only until just done.
Q: Can I use chicken or tofu instead?
A: Absolutely. Use the same marinade and sauce—just adjust cooking time (tofu needs less).
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge up to 3 days. Reheat in a skillet over medium heat until warmed through.
Q: Can I make it gluten-free?
A: Yes! Use tamari or a gluten-free soy sauce and make sure your oyster sauce is GF-certified.
Conclusion
This Sizzling Chinese Pepper Steak with Onions is the perfect harmony of tender beef, crisp vegetables, and a rich, peppery sauce that bursts with umami in every bite. It’s quick enough for weeknights yet impressive enough to serve guests. The aroma alone will draw everyone to the table, and once that first bite hits, you’ll understand why this dish remains a timeless restaurant favorite. Whether paired with rice, noodles, or eaten straight from the wok, it’s the kind of meal that satisfies both your cravings and your soul—pure comfort, cooked to perfection.