Description
Tender strips of beef stir-fried with bell peppers and onions in a savory soy-garlic sauce. This Sizzling Chinese Pepper Steak With Onions is a takeout classic made fresh at home — full of flavor, quick to cook, and perfectly served over steamed rice.
Ingredients
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/2 cup beef broth
- 1 tbsp brown sugar
- 1 tbsp soy sauce (extra for sauce)
- 1 tsp cornstarch (mixed with 1 tbsp water for slurry)
- Cooked jasmine or white rice (for serving)
Instructions
- In a bowl, combine sliced beef with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp cornstarch, and rice vinegar. Mix well and marinate for 15–20 minutes.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef and stir-fry for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Add remaining oil to the wok. Stir-fry onions, bell peppers, garlic, and ginger for 2–3 minutes until slightly tender but still crisp.
- Return the beef to the wok. Pour in beef broth, sesame oil, brown sugar, and an extra 1 tbsp soy sauce. Stir to combine.
- Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the beef and vegetables.
- Serve hot over steamed rice, garnished with sesame seeds or green onions if desired.
Notes
- Slice beef very thinly for tenderness — freezing it for 20 minutes helps with cutting.
- Use low-sodium soy sauce to control saltiness.
- For heat, add a few red chili flakes or sliced Thai peppers.
- This dish also pairs well with noodles or fried rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-Fried
- Cuisine: Chinese