Chinese Pepper Steak with Onions

Introduction

Chinese Pepper Steak with Onions is a classic Chinese-American stir-fry known for its tender beef, crisp bell peppers, and savory soy-based sauce. It’s quick to prepare, packed with flavor, and perfect for a satisfying weeknight meal served with steamed rice or noodles.

Ingredients

For the Beef

• 500 g (1 lb) flank steak or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• ½ tsp black pepper

For the Stir-Fry

• 2 tbsp vegetable oil
• 1 large onion, cut into chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)

For the Sauce

• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional but recommended)
• 1 tsp sugar
• ½ cup beef broth or water
• 1 tsp cornstarch
• ½–1 tsp freshly ground black pepper (to taste)

Instructions

1. Marinate the Beef
   In a bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. 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, sugar, beef broth, cornstarch, and black pepper. Set aside.
3. Sear the Beef
   Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.
4. Cook the Vegetables
   Add the remaining oil to the pan. Stir-fry onion and bell peppers for 2–3 minutes until slightly tender but still crisp.
5. Add Aromatics
   Add garlic and ginger. Stir for 30 seconds until fragrant.
6. Combine and Sauce
   Return the beef to the pan. Pour in the sauce and toss everything together. Cook for 1–2 minutes until the sauce thickens and coats the beef.
7. Serve
   Serve hot over steamed rice or noodles.

Tips

• Slice the beef against the grain for maximum tenderness.
• Use high heat to get that authentic stir-fry flavor.
• Don’t overcrowd the pan—cook beef in batches if needed.
• Freshly ground black pepper gives the dish its signature flavor.
• Add a drizzle of sesame oil at the end for extra aroma.

FAQs

1. What cut of beef works best for pepper steak?
Flank steak, sirloin, or skirt steak are ideal because they cook quickly and stay tender when sliced thin.

2. Can I make this dish spicy?
Yes. Add crushed red pepper flakes, sliced chilies, or a dash of chili oil.

3. Can I substitute chicken or tofu?
Absolutely. Chicken breast or firm tofu works well with the same sauce.

4. Why is my beef chewy?
Chewy beef usually means it wasn’t sliced against the grain or was overcooked.

5. Can I prepare this ahead of time?
You can marinate the beef and prep the vegetables ahead, but stir-frying is best done fresh.

6. What can I serve with pepper steak?
Steamed white rice, fried rice, lo mein, or even cauliflower rice pair perfectly.