🥡 Chinese Pepper Steak with Onions
This classic stir-fry is packed with flavor, easy to make, and perfect served over steamed rice or noodles. Ready in about 30 minutes!
🧾 Ingredients (Serves 3–4)
For the Beef:
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1 lb (450g) flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp vegetable oil
For the Sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp Shaoxing wine or dry sherry (optional but recommended)
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1 tbsp hoisin sauce
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1 tsp sugar
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½ cup beef broth or water
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1 tsp cornstarch (for thickening)
For the Stir-Fry:
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2 tbsp vegetable oil
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3–4 cloves garlic, minced
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1 inch piece ginger, grated or finely chopped
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1 large onion, sliced into wedges
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1–2 bell peppers (green, red, or both), sliced
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Optional: pinch of red pepper flakes or sliced chilies for heat
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Optional: sliced scallions or sesame seeds for garnish
🔪 Instructions
1. Marinate the Beef
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In a bowl, mix the sliced beef with soy sauce, cornstarch, and oil. Let sit for 10–15 minutes while you prep the other ingredients.
2. Make the Sauce
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In a small bowl, combine soy sauce, oyster sauce, hoisin, Shaoxing wine, sugar, broth, and cornstarch. Stir until smooth. Set aside.
3. Stir-Fry the Beef
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Heat 1 tbsp oil in a wok or large skillet over high heat.
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Sear the beef in batches for 1–2 minutes until just browned. Remove from the pan and set aside.
4. Cook the Veggies
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In the same pan, add the remaining oil.
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Stir-fry garlic, ginger, and onions for about 1 minute.
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Add bell peppers and cook another 2–3 minutes until slightly tender but still crisp.
5. Combine Everything
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Return the beef to the pan.
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Pour in the sauce and stir well to coat.
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Cook for 1–2 minutes until the sauce thickens and everything is heated through.
🍽️ To Serve
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Serve hot over steamed white rice, fried rice, or lo mein noodles.
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Garnish with sesame seeds or chopped scallions, if desired.
✅ Tips
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Slice the beef thinly against the grain — partially freezing it first makes this easier.
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High heat is key — stir-fry quickly to keep the veggies crisp and beef tender.
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Make it spicy: Add chili oil or fresh chilies.
Would you like a low-sodium or gluten-free version of this dish? Or a printable recipe card?
