Chinese Pepper Steak with Onions
Chinese Pepper Steak with Onions
Course: Main DishCuisine: ChineseDifficulty: Simple4
servings20
minutes15
minutes20
minutes55
minutesChinese Pepper Steak with Onions is a classic stir-fry dish made with tender beef strips, crisp bell peppers, and aromatic garlic and ginger. Everything is tossed in a flavorful sauce with soy, oyster sauce, and black pepper. It’s quick to make at home and perfect to serve with rice or noodles for a satisfying meal.
Ingredients
- For the Beef Marinade
450 g (1 lb) flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp sesame oil
½ tsp ground black pepper
- For the Stir-Fry
2 tbsp vegetable oil (divided)
1 large onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, finely minced
1 tsp freshly grated ginger
1 tsp black pepper (or to taste)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
½ cup beef broth or water
2 green onions, chopped (for garnish)
Directions
- Marinate the Beef
Place the beef slices in a bowl and add soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Mix to coat evenly and let rest for 20–30 minutes. - Cook the Beef
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned but not overcooked. Remove and set aside. - Stir-Fry the Onions
Add the remaining oil to the same pan. Add sliced onions and cook for 2 minutes until they begin to soften. - Add the Bell Peppers
Toss in the sliced red and green bell peppers. Stir-fry for another 2–3 minutes until crisp-tender. - Add Aromatics
Push vegetables to the edges of the wok, leaving space in the center. Add garlic and ginger. Stir for 30 seconds until fragrant, then combine with the peppers and onions. - Return Beef to the Pan
Add the cooked beef back into the wok. Stir gently to mix with the vegetables. - Season and Sauce
Add black pepper, soy sauce, oyster sauce, and sugar. Stir for 1–2 minutes so flavors combine. - Add Broth and Simmer
Pour in the beef broth or water. Let it simmer for 2–3 minutes, stirring occasionally, until the sauce thickens to your liking. - Finish and Garnish
Taste and adjust seasoning. Add extra pepper or chili flakes if desired. Remove from heat and garnish with chopped green onions. - Serve
Serve hot over steamed rice, fried rice, or noodles.
Notes
- Cutting the beef: Freeze the meat for 20 minutes before slicing for thin, even cuts.
- Vegetable add-ins: Snow peas, mushrooms, carrots, or baby corn work well.
- Extra heat: Add chili flakes, fresh chilies, or chili oil.
- Sauce thickness: Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want a thicker sauce.
- Low-sodium version: Use reduced-salt soy sauce and less oyster sauce.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave briefly.
- Freezing: Not recommended once cooked, as peppers may lose texture.
Frequently Asked Questions
Q: Can I use chicken instead of beef?
A: Yes, thinly sliced chicken breast or thighs can be used with the same sauce and method.
Q: What cut of beef works best?
A: Flank steak, sirloin, or skirt steak are ideal when sliced thinly against the grain.
Q: Is marinating necessary?
A: Yes, it makes the meat tender and helps it brown properly during stir-frying.
Q: Can I make it spicier?
A: Add crushed red pepper flakes, chili paste, or sliced fresh chilies while cooking.
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