Sizzling Chinese Pepper Steak with Onions is a savory, flavorful stir-fry dish that features tender slices of beef seared to perfection with bell peppers and onions in a rich, garlicky soy-based sauce. The aroma alone will make your mouth water—and the sizzling sound of the steak hitting the hot wok is pure culinary music. This dish is hearty, comforting, and bursting with umami, with a perfect balance of salty, slightly sweet, and peppery notes.
Traditionally served over steamed rice, this homemade version tastes just like your favorite Chinese restaurant’s pepper steak—but better, because it’s made fresh in your own kitchen. The key to success lies in quick cooking, fresh ingredients, and a bold sauce that clings to every tender bite of beef and crisp-tender veggies.
🧄 Ingredients:
For the Beef Marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda (optional – for extra tender meat)
- 1 teaspoon sesame oil
For the Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ¼ cup beef broth or water
- 1 teaspoon freshly ground black pepper (adjust to taste)
For the Stir-Fry:
- 2 tablespoons oil (vegetable, canola, or peanut oil)
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2–3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (optional)
- 2 scallions, chopped (optional garnish)
- Cooked white rice, for serving
👨🍳 Instructions:
1. Marinate the Beef:
In a medium bowl, combine soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and sesame oil. Add the sliced beef and toss to coat evenly. Let it marinate for at least 20 minutes (or up to 1 hour) while you prep the other ingredients.
2. Mix the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, beef broth, and freshly ground black pepper. Set aside. This sauce is packed with umami and gives the dish its signature savory taste with a peppery kick.
3. Cook the Vegetables:
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the onions and bell peppers. Stir-fry for about 3–4 minutes until just tender-crisp but still vibrant in color. Remove them from the pan and set aside.
4. Sear the Beef:
Add another tablespoon of oil to the pan. Let it get hot, then add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear undisturbed for about 1–2 minutes to get a nice browning, then stir-fry for another 1–2 minutes until just cooked through.
5. Bring It All Together:
Add the garlic (and ginger, if using) to the pan and stir-fry for about 30 seconds until fragrant. Return the cooked peppers and onions to the pan. Give the sauce a quick stir to re-incorporate the cornstarch, then pour it over the beef and veggies.
Toss everything together and stir-fry for another 1–2 minutes until the sauce thickens and glazes the beef and vegetables.
6. Serve:
Serve immediately over a bed of hot steamed white rice. Garnish with sliced scallions or extra black pepper if desired.
🍚 Tips and Variations:
- Add mushrooms or snow peas for extra texture.
- Swap beef for chicken or tofu for a different protein.
- For extra spice, add chili flakes or a dash of Sriracha.
- Let the beef sit undisturbed during the initial sear to get that delicious caramelization.
This sizzling dish is weeknight-friendly, full of flavor, and guaranteed to impress. Let me know if you’d like a printable version or want to turn it into a meal prep-friendly recipe!