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If you’re craving takeout-style comfort with a homemade twist, this Sizzling Chinese Pepper Steak with Onions is your go-to. Thin strips of tender beef are marinated and seared to perfection, then tossed with sweet bell peppers and onions in a savory, slightly tangy sauce that coats every bite. It’s quick, easy, and packed with bold flavor that tastes like it came straight from a sizzling wok. Whether you’re making a speedy weeknight dinner or meal prepping for the week ahead, this stir-fry comes together in just 30 minutes—and it’s miles better than takeout.
Ingredients
For the Beef
1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons soy sauce (for marinade)
2 tablespoons sesame oil, divided
For the Vegetables
1 large onion, thinly sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
For the Sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1/4 cup water
Optional Garnish
1 teaspoon sesame seeds
2 tablespoons green onions, chopped
Instructions
Start by marinating the beef. In a medium bowl, combine the thinly sliced steak with cornstarch and soy sauce. Toss well to coat evenly and let the beef sit for about 15 minutes. This not only helps tenderize the meat but also gives it that signature glossy texture when seared.
While the beef marinates, whisk together the sauce ingredients in a small bowl: soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water. Set it aside so it’s ready to go when the pan gets sizzling.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. When the oil is hot and shimmering, add the marinated beef in a single layer. Cook for 2 to 3 minutes on each side, or until the beef is nicely browned and cooked through. Don’t overcrowd the pan—work in batches if needed. Transfer the cooked beef to a plate and set aside.
Add the remaining tablespoon of sesame oil to the same pan. Toss in the onions, bell peppers, garlic, and ginger. Stir-fry for about 3 to 4 minutes, or until the veggies are tender-crisp but still have a bit of bite. The garlic and ginger will make your kitchen smell amazing!
Return the cooked beef to the pan and pour the sauce over everything. Stir well to combine, making sure the beef and veggies are well coated. Let it simmer for 2 to 3 minutes, just until the sauce thickens slightly and everything is heated through.
Serve hot over a bed of steamed white rice or noodles. Garnish with sesame seeds and chopped green onions if desired. The sizzling aroma and glossy finish are sure to impress anyone at the table.
Notes
For extra heat, add a pinch of red pepper flakes, a drizzle of chili oil, or a sliced red chili to the stir-fry.
This recipe works beautifully with chicken breast, shrimp, or tofu if you’re not in the mood for beef.
Flank steak is ideal for this dish because it’s flavorful and cooks quickly, but top sirloin or skirt steak are great substitutes.
To make slicing easier, freeze the beef for 15–20 minutes before cutting—this helps you get super thin slices.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce to revive the sauce.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can! Just be sure to thaw and drain them well before adding to the skillet to avoid excess moisture.
How do I make it gluten-free?
Simply use tamari or a gluten-free soy sauce and make sure your oyster and hoisin sauces are gluten-free too.
Is this dish spicy?
Not as written. The heat level is mild, but you can always turn it up with red pepper flakes or hot sauce if you like things spicy.
Can I make this ahead of time?
Absolutely. You can marinate the beef and mix the sauce in advance. When ready to eat, just stir-fry everything fresh for the best texture and flavor.
What’s the best rice to serve with this?
Steamed jasmine or white rice is classic, but you can also serve it over brown rice, cauliflower rice, or even noodles.
Sizzling Chinese Pepper Steak with Onions
If you’re craving takeout-style comfort with a homemade twist, this Sizzling Chinese Pepper Steak with Onions is your go-to. Thin strips of tender beef are marinated and seared to perfection, then tossed with sweet bell peppers and onions in a savory, slightly tangy sauce that coats every bite. It’s quick, easy, and packed with bold flavor that tastes like it came straight from a sizzling wok. Whether you’re making a speedy weeknight dinner or meal prepping for the week ahead, this stir-fry comes together in just 30 minutes—and it’s miles better than takeout.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Beef
1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons soy sauce (for marinade)
2 tablespoons sesame oil, divided
For the Vegetables
1 large onion, thinly sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
For the Sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1/4 cup water
Optional Garnish
1 teaspoon sesame seeds
2 tablespoons green onions, chopped
Instructions
Start by marinating the beef. In a medium bowl, combine the thinly sliced steak with cornstarch and soy sauce. Toss well to coat evenly and let the beef sit for about 15 minutes. This not only helps tenderize the meat but also gives it that signature glossy texture when seared.
While the beef marinates, whisk together the sauce ingredients in a small bowl: soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water. Set it aside so it’s ready to go when the pan gets sizzling.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. When the oil is hot and shimmering, add the marinated beef in a single layer. Cook for 2 to 3 minutes on each side, or until the beef is nicely browned and cooked through. Don’t overcrowd the pan—work in batches if needed. Transfer the cooked beef to a plate and set aside.
Notes
For extra heat, add a pinch of red pepper flakes, a drizzle of chili oil, or a sliced red chili to the stir-fry.
This recipe works beautifully with chicken breast, shrimp, or tofu if you’re not in the mood for beef.
Flank steak is ideal for this dish because it’s flavorful and cooks quickly, but top sirloin or skirt steak are great substitutes.
To make slicing easier, freeze the beef for 15–20 minutes before cutting—this helps you get super thin slices.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce to revive the sauce.