If you love the sizzling beef dishes served at Chinese-American restaurants, this Chinese Pepper Steak with Onions is an easy dinner to recreate at home. Tender strips of flank steak are quickly seared with colorful bell peppers and sweet onions, then coated in a savory, glossy sauce made with soy sauce, oyster sauce, hoisin, garlic, and ginger.
The key to tender beef is slicing the steak against the grain and cooking it quickly over high heat. (Rachel Cooking)
Ingredients
For the Steak
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
¼ teaspoon black pepper
For the Stir-Fry
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
For the Sauce
¼ cup soy sauce
½ cup beef broth
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon cornstarch mixed with 2 tablespoons water
For Serving
Steamed white or jasmine rice
Sliced green onions
Sesame seeds, optional
How to Make Chinese Pepper Steak
1. Slice and Marinate the Beef
Place the flank steak on a cutting board and identify the direction of the muscle fibers. Slice thinly across the grain.
Add the beef to a bowl with 2 tablespoons soy sauce, cornstarch, vegetable oil, and black pepper. Toss until every piece is evenly coated.
Let the beef rest for about 15–20 minutes.
2. Prepare the Sauce
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, black pepper, and red pepper flakes if using.
In another small bowl, mix the cornstarch with water to create a smooth slurry.
3. Sear the Steak
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high to high heat.
Add the beef in a single layer. Cook quickly until browned, working in batches if necessary to avoid overcrowding the pan.
Transfer the cooked beef to a plate.
4. Cook the Vegetables
Add the remaining tablespoon of oil to the same skillet.
Add the sliced onion and bell peppers. Stir-fry for approximately 3–4 minutes, keeping the vegetables slightly crisp.
Add the garlic and ginger and cook for another 30–60 seconds, just until fragrant.
5. Bring Everything Together
Return the cooked beef to the skillet.
Pour in the prepared sauce and toss everything together. Bring the mixture to a gentle simmer.
Gradually stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce becomes glossy and thick enough to coat the beef and vegetables.
6. Serve
Remove from the heat and garnish with sliced green onions and sesame seeds if desired.
Serve immediately over hot steamed rice or your favorite noodles.
Tips for Tender Pepper Steak
Slice against the grain. This shortens the muscle fibers and makes the beef easier to chew.
Use a very hot pan. Quick cooking helps the beef brown without becoming overcooked.
Don’t overcrowd the skillet. Too much beef at once can cause it to steam instead of sear.
Keep the vegetables slightly crisp. They add a pleasant contrast to the tender beef and thick sauce.
Add the slurry gradually. You may not need every drop depending on how thick you want the sauce.
What to Serve With Pepper Steak
This dish pairs beautifully with:
Steamed jasmine rice
White rice
Fried rice
Chow mein noodles
Steamed broccoli
Egg rolls
Asian-style cucumber salad
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container. Refrigerate and enjoy within 3 days.
To reheat, warm the pepper steak gently in a skillet over medium heat. Add a small splash of water or beef broth if the sauce has become too thick.
Final Thoughts
This Sizzling Chinese Pepper Steak with Onions brings together everything you want in a comforting stir-fry: tender beef, sweet onions, colorful peppers, aromatic garlic and ginger, and a rich savory sauce.
It’s quick enough for a busy weeknight but flavorful enough to feel like a special dinner—and serving it over hot rice makes every bite wonderfully satisfying.
