Sizzling Chinese Pepper Steak With Onions (Printable)
Tender beef strips with crisp bell peppers and onions in a savory, peppery sauce. Ready in 30 minutes for an easy weeknight dinner.
# What You Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch
→ Oil & Seasoning
17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper, to taste
# How-To:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and let marinate for 10–15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes until browned but not fully cooked through. Remove beef and set aside.
04 - Add remaining oil to the wok. Add onions, bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
05 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir-fry for 1–2 minutes until sauce thickens and beef is cooked through. Season with additional black pepper.
# Expert Tips:
01 -
- The sauce hits that perfect balance of savory, sweet, and peppery that makes you want to put rice on everything
- It comes together faster than delivery can arrive, and your kitchen will smell like a serious restaurant
02 -
- Don't overcrowd your wok when searing the beef. Work in batches if needed because crowded beef steams instead of sears.
- Have everything prepped and within arm's reach before you turn on the heat. Once stir-frying starts, there's no time to hunt for ingredients.
03 -
- Cold beef slices easier. Pop your flank steak in the freezer for 15 minutes before slicing against the grain.
- Don't skip the Shaoxing wine. It's inexpensive and lasts forever in your pantry.