Sizzling Chinese Pepper Steak with Onions
This classic Chinese-American stir-fry features tender beef slices in a savory, peppery sauce with crisp onions and bell peppers. It’s quick to make (ready in under 30 minutes) and perfect served over steamed rice.
Ingredients
For the Steak Marinade:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- ½ cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- Cooked white rice or steamed rice, for serving
Instructions
- Marinate the steak: In a bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil. Mix well and let it marinate for 15–20 minutes while you prep the other ingredients.
- Prepare the sauce: In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, black pepper, and red pepper flakes (if using). Set aside.
- Stir-fry the beef: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry for 2–3 minutes until browned but not fully cooked through. Remove the beef to a plate and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon oil to the wok. Add the sliced onions and bell peppers. Stir-fry for 3–4 minutes until slightly softened but still crisp. Add the minced garlic and ginger, and stir for another 30–60 seconds until fragrant.
- Combine everything: Return the beef to the wok along with any juices. Pour in the prepared sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and glossy-coats the beef and vegetables.
- Serve: Remove from heat and serve immediately over hot cooked rice.
Tips
- Slice the flank steak thinly against the grain for the most tender results.
- High heat is key for that authentic restaurant-style sear and “sizzling” effect.
- Adjust the black pepper and red pepper flakes to your preferred spice level—this dish is known for its bold pepper flavor!
Enjoy your homemade pepper steak!