Chinese Pepper Steak with Onions

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Description

Chinese Pepper Steak with Onions is a classic takeout-style stir-fry featuring tender slices of beef, crisp bell peppers, and caramelized onions tossed in a savory, glossy sauce. This flavorful dish combines the rich umami of soy sauce, the warmth of ginger, and a touch of sweetness for perfect balance. It’s quick to prepare, healthy, and best served over steamed rice or noodles — a restaurant-quality meal made right at home!

Ingredients For Chinese Pepper Steak with Onions

For the Marinade:

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain

  • 2 tbsp soy sauce

  • 1 tbsp cornstarch

  • 1 tbsp rice wine or dry sherry (optional)

  • 1 tsp sesame oil

For the Stir-Fry:

  • 2 tbsp vegetable oil (divided)

  • 1 medium onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 3 cloves garlic, minced

  • 1-inch piece fresh ginger, grated

For the Sauce:

  • 1/4 cup soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp hoisin sauce

  • 1 tbsp cornstarch

  • 3/4 cup beef broth or water

  • 1 tsp sugar (optional, for balance)

  • 1/4 tsp black pepper

Instructions

  1. Marinate the Beef:
    In a bowl, combine sliced beef with soy sauce, cornstarch, rice wine, and sesame oil. Mix well and let it marinate for 15–20 minutes.

  2. Prepare the Sauce:
    In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, beef broth, sugar, and black pepper. Set aside.

  3. Cook the Vegetables:
    Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add onions and bell peppers; stir-fry for 2–3 minutes until slightly tender but still crisp. Remove and set aside.

  4. Cook the Beef:
    Add remaining oil to the pan. Stir-fry beef in a single layer for 2–3 minutes until browned. Add garlic and ginger, stir-frying for another 30 seconds until fragrant.

  5. Combine & Sauce:
    Return vegetables to the pan, pour in the sauce, and toss everything together. Stir until the sauce thickens and coats the beef and veggies, about 2–3 minutes.

  6. Serve:
    Serve hot over steamed jasmine rice or noodles. Garnish with sesame seeds or sliced green onions if desired.

Notes

  • Slice beef against the grain for maximum tenderness.

  • For extra depth, add a few drops of dark soy sauce for color and richness.

  • You can substitute chicken or tofu for beef if preferred.

  • Use a carbon steel wok for authentic stir-fry texture.

Tips

  • Freeze beef for 15–20 minutes before slicing — it makes thin cutting easier.

  • Don’t overcrowd the pan; cook in batches if necessary for better searing.

  • Adjust sauce consistency by adding more broth if it’s too thick.

  • Add chili flakes or a splash of sriracha for a spicy kick.

Servings

🍽️ Serves 4 people

Nutritional Information (Per Serving — Approximate)

  • Calories: 320 kcal

  • Protein: 26 g

  • Carbohydrates: 15 g

  • Fat: 17 g

  • Fiber: 2 g

  • Sodium: 890 mg

  • Sugar: 5 g

Health Benefits

✅ High in protein for muscle support
✅ Packed with antioxidants from bell peppers
✅ Iron and zinc from beef support energy and immunity
✅ Low in sugar and adaptable for low-carb diets

Q & A

Q1: Can I make this ahead of time?
Yes! Prepare the sauce and marinate the beef ahead. Stir-fry just before serving for best texture.

Q2: What cut of beef works best?
Flank steak or sirloin — both are tender when sliced thin against the grain.

Q3: Can I make it gluten-free?
Absolutely — use tamari instead of soy sauce and gluten-free oyster sauce.

Q4: What’s the best way to reheat leftovers?
Reheat quickly in a skillet over medium heat to preserve the sauce texture — avoid microwaving too long.

Q5: Can I add more vegetables?
Definitely! Mushrooms, snow peas, or broccoli make great additions.

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