Sizzling Chinese Pepper Steak with Onions (Printable)
Tender beef, crisp peppers and onions in savory peppery sauce ready in 30 minutes.
# What You Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch
→ Oil & Seasoning
17 - 2 tbsp vegetable oil
18 - Additional freshly ground black pepper to taste
# How To Make It:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat and let marinate for 10–15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until smooth. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes until browned but not fully cooked through. Remove beef from pan and set aside.
04 - Add remaining tablespoon of oil to the wok. Toss in onions, bell peppers, garlic, and ginger. Stir-fry vigorously for 2–3 minutes until vegetables are crisp-tender.
05 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir-fry for 1–2 minutes until sauce thickens and coats all ingredients evenly.
06 - Sprinkle with additional black pepper to taste. Serve immediately over steamed rice.
# Expert Suggestions:
01 -
- The sauce strikes that perfect balance between savory and slightly sweet with just enough heat to keep things interesting
- Everything comes together in under 30 minutes making it faster than delivery and infinitely more satisfying
02 -
- Crowding the pan will steam your beef instead of searing it so work in batches if your wok is on the smaller side
- Have all ingredients prepped before you turn on the heat because stir frying moves fast and there is no time to chop once cooking starts
03 -
- Partially freeze your flank steak for 30 minutes before slicing it will cut cleanly into thin strips
- Warm your serving bowls in the oven so dinner stays hot from first bite to last