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 You’ll Love This Recipe

Fast and flavorful: Cooks up in minutes with minimal prep.

Tender steak: The marinade ensures juicy, well-seasoned beef every time.

Customizable heat: Add as much or as little red pepper as you like.

Colorful and fresh: Bell peppers and onions give the dish texture and vibrancy.

Better than takeout: Fresher ingredients, lower cost, and just as satisfying.

Key Ingredients

Flank Steak – Sliced thin against the grain for tenderness and marinated for added flavor.

Soy Sauce, Hoisin, and Oyster Sauce – A savory trio that creates rich, umami depth.

Bell Peppers & Onion – Stir-fried until tender-crisp for the perfect crunch and sweetness.

Garlic & Ginger – Infuses the dish with warmth and aromatic flavor.

Cornstarch Slurry – Thickens the sauce to silky perfection.

Beef Broth – Rounds out the sauce with richness.

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)

Creamy Meatball Noodle Soup

Authentic Pasta e Fagioli

Zucchini Cornbread Casserole

1/4 teaspoon black pepper

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

Cooked white rice or steamed rice, for serving

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.

Nutrition Information

(Approx. per serving, without rice – serves 4)

Frequently Asked Questions:

Can I use a different cut of beef?
Yes! Sirloin or skirt steak works well—just slice thinly across the grain.

Do I need to marinate the beef?
Yes, even a short 15-minute marinade helps tenderize and flavor the steak.

Is this recipe very spicy?
Only slightly, unless you add extra red pepper flakes or fresh chilies. Adjust to taste.

Can I double the sauce?
Definitely—if you like a saucier dish, just double the sauce ingredients and cornstarch slurry.

What’s the best oil to use for stir-frying?
Use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil.

How do I know when the steak is done?
It should be browned and no longer pink—usually within 2–3 minutes per side on high heat.

Can I prep the veggies ahead of time?
Absolutely! Slice the onions and peppers up to 2 days in advance and store in the fridge.

What’s the purpose of the cornstarch slurry?
It thickens the sauce, helping it cling to the meat and vegetables for a glossy finish.

Can I use frozen bell peppers?
Yes, but fresh gives better texture. If using frozen, stir-fry directly from frozen and expect softer results.

What’s the best way to reheat leftovers?
Reheat in a skillet with a splash of water or broth to loosen the sauce and maintain texture.