Chinese Pepper Steak With Onions

By Muhammad Faizan

Chinese Pepper Steak With Onions

A savory stir-fry of tender beef strips, colorful bell peppers, and sweet onions cooked in a glossy garlic-soy sauce. This dish is quick, flavorful, and perfect for a weeknight meal.

 Ingredients

For the Steak Marinade

  • 1 lb flank steak, thinly sliced against the grain

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch

  • 1 tablespoon rice vinegar (or white vinegar)

  • 1 teaspoon sesame oil

  • 1 teaspoon minced garlic

For the Stir-Fry

  • 1 tablespoon vegetable oil (plus more as needed)

  • 1 medium onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced (optional)

  • 1 tablespoon sesame seeds (optional)

For the Sauce

  • 3 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon hoisin sauce

  • 1 tablespoon cornstarch

  • 1 cup beef broth (or water)

  • 1 teaspoon sugar

  • ½ teaspoon black pepper (freshly ground)

 Instructions

1. Marinate the Beef (Important Step!)

  1. In a bowl, combine:

    • Soy sauce

    • Cornstarch

    • Rice vinegar

    • Sesame oil

    • Garlic

  2. Add the sliced flank steak and mix to coat.

  3. Let marinate 15–30 minutes.

2. Prepare the Sauce

In a small bowl, whisk together:

  • Soy sauce

  • Oyster sauce

  • Hoisin

  • Cornstarch

  • Beef broth

  • Sugar

  • Black pepper

Set aside.

3. Cook the Steak

  1. Heat oil in a wok or skillet over high heat.

  2. Sear beef in batches (do not overcrowd the pan).

  3. Cook until browned but not fully cooked through.

  4. Remove and set aside.

4. Stir-Fry the Vegetables

  1. Add a little oil to the same pan.

  2. Stir-fry onions and peppers for 2–3 minutes until slightly softened.

  3. Add garlic and ginger; cook 30 seconds.

5. Combine & Finish

  1. Return beef to the pan.

  2. Pour in the sauce mixture.

  3. Stir continuously until the sauce thickens and coats the ingredients (1–2 minutes).

  4. Sprinkle sesame seeds on top (optional).

Serve hot over steamed rice.

 Servings

4 servings

Estimated Nutritional Info (per serving)

(Approximate values)

  • Calories: 320

  • Protein: 25g

  • Fat: 15g

  • Carbohydrates: 22g

  • Fiber: 2g

  • Sodium: 980mg

Recipe Notes

  • Slicing against the grain ensures tender steak pieces.

  • If using tougher beef (like round steak), marinate for 1 hour.

  • You can substitute flank steak with sirloin or skirt steak.

  • For extra flavor, add a splash of Shaoxing wine to the sauce.

 Pro Tips for Best Results

✔ Use high heat for a true stir-fry.
✔ Cook beef in small batches to keep it seared, not steamed.
✔ Add peppers near the end if you want them crisp.
✔ Double the sauce if serving with noodles or extra rice.
✔ Add heat with chili flakes or sliced Thai peppers.

 Health Benefits

  • High in protein, supporting muscle repair and satiety.

  • Bell peppers provide Vitamin C, antioxidants, and fiber.

  • Onions support immunity and digestion.

  • Lower sugar compared to many takeout versions.

 Q&A Section

Q: Can I make this dish ahead of time?

A: Yes! Prep ingredients or cook fully and reheat quickly in a skillet.

Q: Can I make it gluten-free?

A: Substitute tamari or coconut aminos for soy sauce and ensure oyster/hoisin sauces are gluten-free.

Q: Can I add other vegetables?

A: Absolutely—broccoli, snap peas, mushrooms, or baby corn work great.

Q: Why is my beef not tender?

A: Slice thinner, cut against the grain, and avoid overcooking.

Q: Can I use chicken instead of beef?

A: Yes, thinly sliced chicken breast or thigh works perfectly.

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