Chinese Pepper Steak With Onions

This Chinese pepper steak transforms simple ingredients into a restaurant-quality meal in just 30 minutes. The combination of colorful bell peppers and tender beef strips creates a dish that's both visually stunning and incredibly satisfying when you need a quick weeknight dinner solution.

I first made this pepper steak when my family was craving Chinese food but our local restaurant was closed. Now it's become our Monday tradition to kick off the week with these savory flavors that always bring everyone to the table without complaints.

Ingredients

• Flank or sirloin steak: thinly sliced against the grain for maximum tenderness
• Bell peppers: in multiple colors for visual appeal and slight flavor variations
• Large onion: adds sweetness that balances the savory sauce
• Garlic cloves: freshly minced will provide more robust flavor than pre minced options
• Fresh ginger: optional but highly recommended for authentic flavor
• Vegetable oil: with high smoke point perfect for the high heat stir frying technique
• Soy sauce: forms the umami base of both marinade and sauce
• Oyster sauce: adds complexity and richness that cant be matched
• Cornstarch: essential for both tenderizing the meat and thickening the sauce
• Sesame oil: just a small amount transforms the dish with its distinctive nutty aroma
• Hoisin sauce: optional but adds depth and complexity to the sauce
• Brown sugar: balances the saltiness with just the right sweetness
• Apple cider vinegar: brightens all the flavors with subtle acidity

Step-by-Step Instructions

Marinate the Beef:

Slice your steak against the grain into thin strips about 1/4 inch thick for the most tender results. Place in a bowl and add soy sauce oyster sauce cornstarch and sesame oil. Mix thoroughly ensuring each piece is coated. Allow to marinate for at least 15 minutes but no more than 30 minutes as the salt in the soy sauce can start to draw out too much moisture if left too long.

Prepare the Sauce:

While the beef marinates combine all sauce ingredients in a small bowl soy sauce oyster sauce hoisin sauce if using brown sugar apple cider vinegar cornstarch and water. Whisk until the cornstarch is completely dissolved with no lumps. This preparation ensures your sauce will thicken evenly when added to the hot pan.

Sear the Beef:

Heat your wok or large skillet over high heat until it just starts smoking. Add 1 tablespoon of oil and swirl to coat. Add beef in a single layer working in batches to avoid overcrowding which would steam rather than sear the meat. Cook each batch for about 1 minute per side until nicely browned but not fully cooked through. Remove to a clean plate.

Cook the Vegetables:

In the same pan add remaining oil along with garlic and ginger. Stir quickly for about 10 seconds until fragrant but not burned. Add onions and stir fry for about 2 minutes until they begin to soften. Add bell peppers and continue cooking for another 2 to 3 minutes until vegetables are tender crisp maintaining some texture.

Combine and Finish:

Return the beef to the pan including any accumulated juices. Give your sauce mixture one final stir to recombine then pour it over the beef and vegetables. Stir continuously as the sauce begins to bubble and thicken about 1 to 2 minutes. Once everything is evenly coated and the sauce is glossy your pepper steak is ready to serve.

Save This

The secret to this dish is slicing the beef properly. I learned from my Chinese neighbor that freezing the steak for about 20 minutes before slicing makes it much easier to get those thin restaurant style slices that cook quickly and remain tender.

Perfect Rice Pairing

While pepper steak is delicious on its own it truly shines when served over perfectly cooked rice. For fluffy jasmine rice rinse the grains until the water runs clear then use a 1 to 1.25 ratio of rice to water. After cooking allow the rice to rest covered for 10 minutes before fluffing with a fork. This resting period makes all the difference in achieving separated grains that complement rather than compete with your pepper steak.

Storage and Meal Prep

This pepper steak actually improves overnight as the flavors meld together making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 3 days. When reheating add a tablespoon of water before microwaving to restore moisture to the sauce. For best results reheat on the stovetop over medium heat until just warmed through to maintain the vegetables texture. The beef will continue to cook slightly when reheated so be careful not to overdo it.

Vegetable Variations

While traditional pepper steak features bell peppers and onions this recipe welcomes adaptations based on what you have available. Snow peas water chestnuts baby corn or broccoli all work beautifully in this dish. When adding vegetables that require longer cooking times like broccoli blanch them briefly before adding to the stir fry. For a lower carb option serve over cauliflower rice or wrapped in lettuce cups instead of traditional rice.

Common Queries

→ Which cut of beef works best for this dish?

Flank steak and sirloin are ideal as they cook quickly and remain tender when sliced thinly against the grain.

→ Can I substitute the bell peppers?

You can use any combination of bell peppers, or try hot peppers for more heat, or even snow peas for a twist.

→ How do I achieve tender beef?

Marinating the beef with soy sauce, oyster sauce, and a bit of cornstarch helps keep the slices juicy and soft during stir-frying.

→ What sides go well with this dish?

Steamed jasmine or white rice is classic, but it also pairs well with fried rice or noodles for added variety.

→ Can this be prepared ahead of time?

You can slice and marinate the beef and cut the vegetables in advance. Stir-fry just before serving for best texture.