Nothing satisfies quite like a sizzling stir-fry straight off the wok! This Chinese Pepper Steak with Onions delivers bold flavor, tender beef, and vibrant veggies—all in under 30 minutes. Whether you’re craving takeout vibes or a hearty homemade meal, this one-pan dish brings restaurant-style flavor to your table with ease.
Ingredients 🛒
Here’s what you’ll need to bring this sizzling stir-fry to life:
For the Steak:
1 lb or sirloin, thinly sliced against the grain is ideal for tenderness and flavor, but sirloin works just as well.
2 tbsp cornstarch
Creates that signature silky texture and helps the beef brown nicely.
2 tbsp soy sauce
Adds deep umami flavor and acts as a quick marinade.
For Stir-Frying:
2 tbsp sesame oil
Fragrant and rich, this oil adds authentic Asian flair. Substitute with canola or vegetable oil if needed.
1 large onion, sliced
Sweet and savory—key to balancing the boldness of the sauce.
1 red bell pepper, sliced
Adds a pop of color and crunch. Feel free to use green or yellow bell peppers too.
Optional Add-ins:
1–2 tsp hoisin sauce or oyster sauce – for a touch of sweetness and complexity
1 garlic clove, minced – if you like a garlicky punch
Cracked black pepper or chili flakes – to spice things up
Sliced scallions or sesame seeds – for garnish
Method of Preparation
Step-by-Step Instructions:
Marinate the Beef:
In a bowl, toss your thinly sliced beef with the cornstarch and soy sauce. Let it sit for 10–15 minutes. This tenderizes the meat and gives it a silky coating.
Preheat the Pan:
Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat until shimmering.
Stir-Fry the Beef:
Add the marinated beef in a single layer. Let it sear for 2–3 minutes before stirring. Cook for 3–4 minutes total, until browned and almost cooked through. Remove from pan and set aside if your pan is crowded.
Cook the Vegetables:
In the same pan, toss in sliced onions and bell peppers. Stir-fry for 3–4 minutes until just tender but still crisp.
Bring It All Together:
Return the beef to the pan. Splash in a little more soy sauce or hoisin for added flavor. Stir-fry everything together for another 1–2 minutes until heated through.
Serve:
Spoon it hot over a bed of steamed rice, fried rice, or noodles. Garnish if desired.
FAQs:
What’s the best cut of beef for pepper steak?
Flank steak is the top choice—it’s lean, flavorful, and becomes ultra-tender when sliced thin and stir-fried. Sirloin is a great runner-up.
Can I make this ahead of time?
You can prep the ingredients and marinade the beef in advance. However, stir-fry dishes are best enjoyed fresh for that crisp-tender texture.
What vegetables can I add or substitute?
Add mushrooms, zucchini, snap peas, or green bell peppers. Stir-fry is very forgiving—use what you love or what you have!
How do I make it spicy?
Add chili flakes, sliced fresh chili, or a drizzle of Sriracha when cooking. You can also use a dash of hot chili oil at the end.
Is this dish gluten-free?
Traditional soy sauce contains wheat. To make this gluten-free, use tamari or gluten-free soy sauce alternatives.
Serving Suggestions
With rice: Classic white rice, jasmine rice, or brown rice all work well.
With noodles: Serve over lo mein, rice noodles, or even soba for a twist.
As a low-carb bowl: Swap the rice for cauliflower rice or serve in lettuce cups.
Tips for the Perfect Stir-Fry
Slice beef thinly: Cut against the grain for the most tender texture.
Preheat your pan: A hot wok/skillet is essential to sear meat quickly.
Don’t overcrowd the pan: Work in batches if needed to avoid steaming the meat.
Stir-fry quickly: High heat and fast cooking give the best texture and flavor.
Enjoy