Description
Sizzling Chinese Pepper Steak with Onions: A quick, restaurant-style stir-fry with tender beef, crisp bell peppers, and sweet onions in a glossy savory sauce—perfect over rice.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- For the Sauce:
- ¼ cup soy sauce
- 2 tbsp oyster-style sauce
- 1 tbsp cornstarch
- ½ cup beef broth
- 1 tsp sugar
- ½ tsp black pepper
Instructions
- In a bowl, whisk together soy sauce, oyster-style sauce, cornstarch, beef broth, sugar, and black pepper. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Add sliced beef in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
- Add remaining oil to the skillet. Stir-fry onion and bell peppers 3–4 minutes until crisp-tender.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Return beef to the skillet and pour in the sauce.
- Stir and cook for 2–3 minutes until the sauce thickens and coats everything evenly.
- Remove from heat and serve immediately over rice or noodles.
Notes
- Tip: Slice beef thinly against the grain for the most tender result.
- For gluten-free needs, use gluten-free soy sauce and oyster sauce (or mushroom sauce).
- Want more color or crunch? Add broccoli or snap peas along with the peppers.
- Leftovers refrigerate well for up to 2 days. Reheat gently to avoid drying the beef.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 320
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: Sizzling Chinese Pepper Steak with Onions, beef stir-fry, pepper steak, Chinese stir-fry, onions with peppers, beef and peppers