Sizzling Chinese Pepper Steak with Onions

This Sizzling Chinese Pepper Steak with Onions is a quick and vibrant stir-fry that brings restaurant-quality flavor straight to your kitchen.

Tender slices of marinated flank steak are seared to perfection, then tossed with crisp bell peppers, sweet onions, and a savory sauce with hints of garlic, ginger, and spice.

It’s bold, flavorful, and ready in under 40 minutes—ideal for busy weeknights or a fun homemade takeout night.

Why People Will Love This Sizzling Chinese Pepper Steak with Onions:

Restaurant-quality flavor at home – The combination of soy, oyster sauce, hoisin, and aromatics creates the rich, glossy depth people love in classic Chinese takeout.

Tender, juicy beef every time – Marinating the steak with soy sauce and cornstarch ensures it stays soft and succulent even over high heat.

Perfect contrast of textures – Crisp-tender onions and peppers balance the seared beef, giving each bite freshness and crunch.

Bold, savory aroma – Garlic, ginger, and black pepper release an irresistible fragrance the moment they hit the hot pan.

Fast and high-impact cooking – This dish comes together quickly, making it ideal for busy weeknights without sacrificing flavor.

Well-balanced sauce – Salty, slightly sweet, and lightly tangy notes come together in a glossy coating that clings beautifully to the beef and vegetables.

Customizable heat level – Red pepper flakes can be added or omitted, letting everyone tailor the spice to their preference.

Comforting yet vibrant – Hearty enough to satisfy, but fresh and lively thanks to peppers, onions, and high-heat stir-frying.

Perfect with steamed rice – The sauce soaks into rice effortlessly, making each spoonful deeply satisfying.

A timeless Chinese-American classic – Familiar, comforting flavors that appeal to both adventurous eaters and picky diners alike.

Key Ingredients

Flank steak – Lean yet flavorful, flank steak becomes exceptionally tender when sliced against the grain and quickly seared over high heat.

Soy sauce – The backbone of the dish, adding deep savory umami to both the marinade and the stir-fry sauce.

Cornstarch – Essential for tenderizing the beef and creating that signature glossy, restaurant-style sauce that clings to every bite.

Onions – When stir-fried, they soften and caramelize slightly, adding natural sweetness that balances the savory sauce.

Bell peppers – Provide bright color, freshness, and crisp texture, keeping the dish lively and well-balanced.

Garlic and ginger – The aromatic foundation, releasing bold fragrance and warmth the moment they hit the hot pan.

Oyster sauce – Adds rich depth and subtle sweetness, giving the sauce its characteristic complexity.

Hoisin sauce – Contributes a gentle sweetness and body that rounds out the savory notes.

Rice vinegar – A light touch of acidity that lifts the sauce and keeps the flavors from feeling heavy.

Black pepper – The defining spice of the dish, delivering gentle heat and aromatic sharpness that ties everything together.

Expert Tips:

Slice the beef correctly – Always cut flank steak thinly against the grain. This shortens the muscle fibers and guarantees tender bites even with quick, high-heat cooking.

Marinate briefly but effectively – Fifteen minutes is enough. The soy sauce seasons, the cornstarch protects the meat, and the oil helps it sear rather than steam.

Use very high heat – A hot wok or skillet is essential for achieving that signature sizzle and slight char without overcooking the beef.

Cook the steak in a single layer – Overcrowding lowers the pan temperature and causes the meat to release moisture instead of browning. Cook in batches if needed.

Remove the beef once just cooked – Take it out as soon as it’s browned. Returning it later prevents overcooking and keeps it juicy.

Prep everything before you start – Stir-frying moves fast. Having the sauce, vegetables, and slurry ready prevents rushed mistakes.

Add aromatics at the right moment – Garlic and ginger should go in after the vegetables begin to soften so they bloom without burning.

Control sauce thickness – Add the cornstarch slurry gradually while simmering, stopping as soon as the sauce coats the ingredients smoothly.

Finish with black pepper – Freshly ground black pepper at the end enhances aroma and gives the dish its signature kick.

Serve immediately – Pepper steak is at its best straight from the pan, when the beef is tender and the sauce is glossy and hot.

Sizzling Chinese Pepper Steak with Onions

Ingredients:

For the Steak Marinade:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Stir-Fry:

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 bell pepper, thinly sliced (any color)

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/2 cup beef broth

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for extra heat)

Cooked white rice or steamed rice, for serving

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Instructions:

Marinate the Steak

In a bowl, mix soy sauce, cornstarch, and oil.

Add the thinly sliced flank steak and toss until evenly coated.

Let it marinate for at least 15 minutes while you prep the other ingredients.

Make the Stir-Fry Sauce

In a separate bowl, whisk together beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper.

Set this mixture aside.

Cook the Steak

Heat 2 tablespoons of oil in a large skillet or wok over high heat.

Add the marinated steak in a single layer and sear for 2–3 minutes, stirring occasionally, until browned and just cooked through.

Remove from the pan and set aside.

Sauté the Vegetables

In the same skillet, add a little more oil if needed.

Toss in the sliced onions and bell peppers and stir-fry for 3–4 minutes until they begin to soften but still retain a slight crunch.

Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.

Combine Everything and Thicken the Sauce

Return the cooked steak to the skillet with the veggies.

Pour in the stir-fry sauce and stir everything together.

Bring to a gentle simmer.

Add the cornstarch slurry and stir until the sauce thickens and coats the meat and vegetables.

Serve

Spoon the pepper steak over hot steamed rice and enjoy immediately.

Important Notes When Making Sizzling Chinese Pepper Steak with Onions:

Heat management is everything – High heat is essential for searing the beef quickly, but timing matters just as much to prevent burning or toughness.

Prep before cooking – This recipe moves fast once the pan is hot. Having all ingredients sliced, measured, and ready ensures smooth execution.

Cornstarch has multiple roles – It tenderizes the beef, helps it brown evenly, and creates a silky sauce. Skipping it changes both texture and appearance.

Vegetable cut size affects texture – Thin, even slices ensure the onions and peppers stay crisp-tender rather than soft or watery.

Sauce balance matters – Soy sauce, oyster sauce, and hoisin must be measured carefully to avoid overpowering saltiness or sweetness.

Avoid over-stirring the beef – Let it sear undisturbed at first to develop flavor and prevent sticking.

Moisture control is key – Excess liquid in the pan will steam the ingredients. Cook in batches if needed.

Black pepper defines the dish – This isn’t just background seasoning; it’s the signature flavor, so don’t omit it.

Adjust spice thoughtfully – Red pepper flakes add heat but should support, not overshadow, the black pepper.

Best enjoyed immediately – The dish loses its sizzle and texture as it sits, so serve right away for maximum impact.

How to Enjoy Sizzling Chinese Pepper Steak with Onions After Cooking

Serve immediately while sizzling hot
This dish is at its best straight from the pan, when the beef is juicy, the vegetables are crisp-tender, and the sauce is glossy and aromatic.

Pair with freshly steamed rice
Spoon the pepper steak over hot white rice so the savory sauce soaks in, creating a perfectly balanced bite every time.

Mix gently before eating
Give the dish a light toss to evenly coat the beef and vegetables in sauce without breaking the peppers or onions.

Appreciate the aroma first
Take a moment to enjoy the fragrance of garlic, ginger, black pepper, and seared beef—this is part of the experience.

Balance each bite
Aim for a mix of beef, onions, peppers, and sauce in each spoonful to enjoy the contrast of textures and flavors.

Adjust heat at the table if desired
Add a pinch of red pepper flakes or a drizzle of chili oil if you prefer extra spice, keeping the base flavor intact.

Keep sides simple
Light sides like steamed vegetables or a simple cucumber salad complement the dish without competing with its bold flavors.

Use the right utensils
Chopsticks highlight the stir-fry style, while a spoon helps capture every drop of sauce with the rice.

Enjoy as a complete meal
The protein, vegetables, and sauce make this dish satisfying on its own without the need for heavy accompaniments.

Savor it fresh
While leftovers are tasty, the pepper steak shines brightest when eaten immediately, at peak texture and flavor.

Nutrition Information

Approximate values per serving, assuming the recipe serves 4 and is eaten with rice on the side not included

Frequently Asked Questions:

What’s the best cut of beef to use for pepper steak?
Flank steak is ideal because it’s flavorful and becomes very tender when sliced thinly against the grain. Skirt steak or sirloin can also work as good substitutes.

Why is cornstarch used in both the marinade and the sauce?
Cornstarch helps tenderize the beef, protects it during high-heat cooking, and thickens the sauce into a glossy coating that clings to the meat and vegetables.

Can I prepare this dish ahead of time?
You can slice the beef, marinate it, and prepare the sauce in advance. For best texture, stir-fry everything just before serving to keep the beef tender and the vegetables crisp.

Is this recipe very spicy?
No. The heat comes mainly from black pepper, which adds warmth rather than sharp spiciness. Red pepper flakes are optional and can be adjusted or omitted.

Can I substitute the vegetables?
Yes. While onions and bell peppers are classic, you can add or replace them with snow peas, broccoli, or snap peas without changing the character of the dish.

Why did my beef turn out tough instead of tender?
This usually happens when the steak isn’t sliced against the grain or is overcooked. Thin slicing and quick, high-heat cooking are essential for tenderness.

How hot should the pan be before adding the beef?
The pan should be very hot—almost smoking. High heat allows the beef to sear quickly, locking in juices and preventing steaming.

Should I cook the beef and vegetables together from the start?
No. Cook the beef first and remove it from the pan. This keeps it tender and prevents overcooking while the vegetables are stir-fried.

Why did my sauce turn too thick or gluey?
Too much cornstarch or cooking the sauce too long can cause this. Add the slurry gradually and stop as soon as the sauce coats the ingredients smoothly.

Can I double the recipe in one pan?
It’s better to cook in batches. Overcrowding lowers the pan temperature, leading to steaming rather than searing and a less flavorful result.