Ohhh, this one sizzles š„š„©
Hereās a classic Chinese Pepper Steak with Onionsātender beef, glossy sauce, and that restaurant-style flavor at home.
š„ Sizzling Chinese Pepper Steak with Onions
Ingredients
Beef & Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp black pepper
Sauce
- Ā½ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- Ā½ tsp black pepper (add more for bold flavor)
Stir-Fry
- 2 tbsp oil (peanut or vegetable)
- 1 large onion, sliced
- 2 bell peppers (green preferred), sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional but recommended)
Instructions
1. Marinate the beef
Mix beef with soy sauce, cornstarch, sesame oil, sugar, and black pepper.
Let sit 15ā20 minutes.
2. Sear the beef
- Heat 1 tbsp oil in a hot skillet or wok.
- Sear beef in batches for 1ā2 minutes until just browned.
- Remove and set aside.
š„ Donāt overcrowd ā thatās how you get tender, not stewed beef.
3. Stir-fry veggies
- Add remaining oil.
- Toss in onions and bell peppers.
- Cook 2ā3 minutes until crisp-tender.
- Add garlic and ginger; cook 30 seconds.
4. Sauce & sizzle
- Stir sauce ingredients together.
- Add beef back to pan.
- Pour in sauce and toss until thickened (1ā2 minutes).
5. Serve
- Serve immediately over steamed rice or noodles.
- Finish with extra cracked black pepper for that authentic kick.
š„ Pro Tips (Restaurant-Style)
- Slice beef thin and against the grain ā this matters.
- Use high heat the entire time.
- Want extra tender beef? Add Ā½ tsp baking soda to marinade (rinse off before cooking).
Variations
- š¶ļø Spicy: add chili oil or crushed red pepper
- š„¦ Veggie boost: add broccoli or snow peas
- š Noodle version: toss with lo mein noodles
- š„© Chicken swap: use thin-sliced chicken breast
If you want, I can also share:
- Pepper steak sauce bottle dupe
- Sheet-pan or slow cooker version
- Low-sodium takeout-style option
Just say the word š
