This sizzling Chinese Pepper Steak with Onions is a restaurant-style stir-fry that brings bold flavors and vibrant colors straight to your kitchen. Tender slices of marinated flank steak are seared to perfection, then tossed with crisp bell peppers and sweet onions in a savory sauce infused with soy, garlic, ginger, and a hint of sesame. The result? A sizzling, aromatic dish that’s perfect for weeknight dinners or special occasions. It’s quick to prepare, deeply satisfying, and customizable to suit your spice level and veggie preferences.
Ingredients
For the Marinade:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp sugar
For the Stir-Fry:
- 2 tbsp vegetable oil (divided)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/4 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp freshly ground black pepper
- Optional: red pepper flakes or sliced chili for heat
- Garnish: sesame seeds, sliced green onions
Instructions
Step 1: Marinate the Steak
In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, sesame oil, and sugar. Add the thinly sliced steak and toss to coat evenly. Let it marinate for at least 20 minutes—this tenderizes the meat and infuses it with flavor.
Step 2: Prep the Veggies and Sauce
While the steak marinates, slice your bell peppers and onion. Mince the garlic and grate the ginger. In a separate bowl, mix beef broth, soy sauce, rice vinegar, and black pepper to create the stir-fry sauce.
Step 3: Stir-Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onions, stir-frying for 3–4 minutes until slightly softened but still crisp. Remove from the pan and set aside.
Step 4: Sear the Steak
Add the remaining tablespoon of oil to the skillet. Once hot, add the marinated steak in a single layer. Let it sear undisturbed for 1–2 minutes, then stir-fry until browned and cooked through. Add garlic and ginger, cooking for 30 seconds until fragrant.
Step 5: Combine and Simmer
Return the vegetables to the skillet. Pour in the stir-fry sauce and toss everything together. Let it simmer for 2–3 minutes until the sauce thickens slightly and coats the steak and veggies.
Step 6: Serve and Garnish
Transfer to a serving platter or sizzling cast iron plate. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles.
🍽️ Serving Suggestions
- Classic: Serve over jasmine rice to soak up the savory sauce.
- Low-carb: Try cauliflower rice or lettuce wraps.
- Fusion twist: Pair with garlic noodles or stir-fried bok choy.
💡 Tips & Variations
- Tender meat tip: Slice steak against the grain and marinate longer for extra tenderness.
- Spicy version: Add chili garlic sauce or Szechuan peppercorns for heat.
- Vegetarian swap: Use tofu or mushrooms instead of beef.
- Extra crunch: Toss in water chestnuts or snap peas.
This sizzling pepper steak is more than just a meal—it’s a sensory experience. The aroma, the sizzle, the glossy sauce clinging to each bite… it’s comfort food with flair. Want to try a pineapple twist or a Thai-inspired version next? I’ve got ideas that’ll keep your wok busy and your taste buds happy.