Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 2 tablespoons sesame oil (divided); 1 large onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; ¼ cup soy sauce; 1 tablespoon oyster sauce; 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon sugar; ¼ cup water; 1 teaspoon sesame seeds; 2 tablespoons green onions, chopped

Why You’ll Love This Recipe

I love this recipe because it’s simple, flavorful, and satisfying. The combination of soy sauce, hoisin, and oyster sauce creates a deep umami flavor that pairs beautifully with the sweetness of the onions and bell peppers. It’s a one-pan dish that doesn’t just save time but also delivers the comfort and taste of classic Chinese takeout at home. I find it’s also easy to customize with different vegetables or even tofu if I want a lighter version.

Sizzling Chinese Pepper Steak with Onions

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak or sirloin, thinly sliced
2 tbsp cornstarch
2 tbsp soy sauce
2 tbsp sesame oil
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tsp ginger, minced

For the sauce:
1/4 cup soy sauce
1 tbsp oyster sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1/4 cup water

Optional garnish:
1 tsp sesame seeds
2 tbsp green onions, chopped

Directions

I start by marinating the sliced steak with cornstarch and soy sauce in a bowl. I let it sit for about 15 minutes while I prepare the vegetables and sauce.
In a small bowl, I whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water, then set it aside.
I heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once hot, I add the marinated steak and sear it for 2–3 minutes per side until browned, then remove it from the pan.
Next, I add the remaining sesame oil to the skillet and sauté the onions, bell peppers, garlic, and ginger for about 3–4 minutes until slightly softened but still crisp.
I return the steak to the pan and pour in the sauce, stirring everything well to coat. I let it simmer for 2–3 minutes until the sauce thickens.
Finally, I garnish with sesame seeds and chopped green onions before serving hot over steamed rice or noodles.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prepare and another 15 minutes to cook, so in under 30 minutes, I have a full, flavorful meal ready to enjoy.

Variations

I sometimes like to add a bit of heat by including sliced chili peppers or a dash of chili paste in the sauce. If I’m out of flank steak, I use thinly sliced chicken or pork with great results. For a vegetarian twist, I replace the beef with firm tofu or mushrooms, which soak up the sauce beautifully. I also experiment with different vegetables like snow peas, carrots, or baby corn for added texture and color.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to use a skillet over medium heat to keep the beef tender and the vegetables crisp. If I’m in a hurry, a quick microwave reheat works fine, but I add a splash of water to keep the sauce from thickening too much.

FAQs

How do I make the beef tender?

I always slice the beef thinly against the grain and coat it with cornstarch before cooking. This helps seal in moisture and gives the steak that velvety restaurant-style texture.

Can I make this dish ahead of time?

Yes, I can prepare the sauce and slice the vegetables and beef ahead of time. When ready to eat, I just cook everything fresh in the skillet for the best texture and flavor.

What’s the best cut of beef for this recipe?

I usually go for flank steak or sirloin because they cook quickly and stay tender when sliced thinly. Skirt steak also works well.

Can I use low-sodium soy sauce?

Absolutely. I like using low-sodium soy sauce to control the saltiness, especially since the oyster and hoisin sauces already add depth of flavor.

What should I serve with pepper steak?

I love serving it over steamed white rice, jasmine rice, or noodles. It also pairs nicely with fried rice or even cauliflower rice if I want a lighter option.

Sizzling Chinese Pepper Steak with Onions

Conclusion

This Sizzling Chinese Pepper Steak with Onions is one of my favorite quick stir-fry dishes because it’s fast, flavorful, and versatile. I enjoy how the savory sauce coats the tender beef and crisp vegetables perfectly, creating a comforting meal that feels both homemade and restaurant-quality. Whenever I crave a satisfying dinner in a hurry, this dish never disappoints.