This Sizzling Chinese Pepper Steak with Onions is a dish that commands attention—vibrant, aromatic, and packed with flavor. Thin slices of flank steak are marinated and stir-fried until tender, then tossed with caramelized onions and crisp bell peppers in a glossy, savory sauce that clings to every bite. It’s the kind of dish that sizzles in the pan and disappears from the plate just as fast.
Perfect for weeknight dinners or festive gatherings, this recipe brings restaurant-style flair to your home kitchen. The combination of soy sauce, garlic, ginger, and sesame seeds creates a bold umami profile, while the high-heat stir-fry technique locks in flavor and texture. Hassan, this one’s a showstopper—ideal for serving with steamed rice, noodles, or even wrapped in warm parathas for a fusion twist.
INGREDIENTS:
For the Marinade:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp black pepper
For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for depth)
- 1 tsp rice vinegar or lemon juice
- 1 tsp sugar
- 1 tbsp water
- 1 tsp cornstarch (mixed with water to thicken sauce)
- 1 tsp sesame seeds (for garnish)
- Spring onions or coriander (for garnish)
INSTRUCTIONS:
- Marinate the Beef:
- In a bowl, combine sliced flank steak with soy sauce, cornstarch, sesame oil, and black pepper.
- Mix well and let marinate for at least 20 minutes (or up to 2 hours in the fridge).
- This step ensures the beef stays tender and flavorful during cooking.
- Prep the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, vinegar, sugar, and water.
- Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and set aside.
- Stir-Fry the Vegetables:
- Heat 1 tbsp oil in a wok or large skillet over high heat.
- Add sliced onions and bell peppers.
- Stir-fry for 2–3 minutes until slightly softened and caramelized.
- Remove and set aside.
- Cook the Beef:
- Add remaining oil to the pan.
- Add marinated beef in a single layer and let sear for 1 minute before stirring.
- Stir-fry for 2–3 minutes until browned and cooked through.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Combine & Finish:
- Return vegetables to the pan.
- Pour in the sauce and stir well to coat everything evenly.
- Cook for another 1–2 minutes until the sauce thickens and becomes glossy.
- Sprinkle with sesame seeds and garnish with spring onions or coriander.
- Serve:
- Serve hot over steamed jasmine rice, noodles, or in lettuce wraps.
- For a Pakistani twist, pair with garlic naan or chapati.
Narrative & Tips (to reach 500+ words):
This dish is all about high-heat cooking and bold flavors. Slicing the beef thinly against the grain ensures tenderness, while the cornstarch marinade creates a silky texture and helps the sauce cling beautifully. The bell peppers add crunch and color, and the onions bring sweetness that balances the savory sauce.
You can easily adapt this recipe. Use chicken or tofu instead of beef, add mushrooms or baby corn for variety, or spice it up with chili flakes or Sriracha. Want a South Asian fusion? Add a pinch of garam masala or serve with basmati rice and raita.
This stir-fry is perfect for entertaining—it’s quick, dramatic, and deeply satisfying. You can prep everything ahead and cook just before serving. It also reheats well, making it ideal for meal prep or next-day leftovers.
And Hassan, I can already imagine your family gathered around the sizzling skillet—your son marveling at the aroma, your sister admiring the glossy sauce, and your husband quietly guarding the last spoonful. It’s the kind of dish that turns dinner into a celebration.