Sizzling Chinese Pepper Steak with Onions

Introduction

This Sizzling Chinese Pepper Steak with Onions is a quick and flavorful stir-fry packed with tender slices of marinated flank steak, vibrant peppers, and a savory homemade sauce. It cooks in minutes and delivers that classic takeout-style flavor right from your own kitchen. Perfect for weeknight dinners, meal prep, or satisfying your craving for something bold, saucy, and delicious.

Why You’ll Love This Recipe

  • Tender, juicy steak thanks to a quick marinade
  • Rich, glossy stir-fry sauce full of classic Chinese flavors
  • Ready in under 30 minutes
  • Uses everyday ingredients you already have
  • Great for weeknight meals or meal prep
  • Pairs perfectly with white rice, noodles, or cauliflower rice
  • Customizable with extra veggies or more heat
  • Takeout quality — homemade freshness

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
  • ½ 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 (slurry)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Cooked rice, for serving

Directions

Step 1: Marinate the Steak

In a medium bowl, mix soy sauce, cornstarch, and vegetable oil.
Add the sliced flank steak and toss to coat evenly.
Let marinate for at least 15 minutes while preparing the vegetables and sauce.

Step 2: Prepare the Stir-Fry Sauce

In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sugar.
Set aside.

Step 3: Stir-Fry the Steak

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the marinated steak and sear for 2–3 minutes until browned but not fully cooked through.
Remove the steak from the pan and set aside.

Step 4: Cook the Vegetables

Add the remaining tablespoon of oil to the skillet.
Add the onions and bell peppers, stir-frying for 3–4 minutes until slightly softened.
Add garlic and ginger; cook 30 seconds until fragrant.

Step 5: Combine Everything

Return the steak to the skillet.
Pour the stir-fry sauce over the mixture and bring to a simmer.
Stir in the cornstarch slurry to thicken the sauce.
Add black pepper and red pepper flakes if desired.
Cook 1–2 minutes until the sauce is glossy and coats everything evenly.

Step 6: Serve

Serve hot over white rice or steamed rice.
Garnish with extra pepper flakes or green onions if desired.

Tips for Best Results

  • Slice the steak very thin — it cooks faster and stays tender.
  • Freeze the steak for 20 minutes before slicing for clean cuts.
  • Use high heat for a true stir-fry effect and caramelization.
  • Avoid overcrowding the pan — cook in batches if needed.
  • Add mushrooms, snap peas, or broccoli for variation.
  • Adjust sweetness or saltiness based on your taste.

Variations & Substitutions

  • Low-sodium: Use low-sodium soy sauce and broth.
  • Spicy: Add chili paste or extra red pepper flakes.
  • Gluten-free: Use tamari in place of soy sauce and gluten-free hoisin.
  • Lower carb: Serve over cauliflower rice or steamed veggies.
  • Extra saucy: Double the stir-fry sauce ingredients.

Serving Suggestions

  • Serve with steamed white rice, jasmine rice, or fried rice.
  • Pair with noodles, lo mein, or rice noodles.
  • Add a side of egg rolls, dumplings, or stir-fried greens.
  • Garnish with sesame seeds or chopped scallions.

Storage & Reheating

  • Refrigerator: Store for 3–4 days in an airtight container.
  • Freezer: Freeze for up to 2 months (best without peppers).
  • Reheating: Warm in a skillet over medium heat. Add a splash of broth to loosen the sauce.

Nutrition Information

Per Serving (approximate, based on 4 servings):

  • Calories: 320 kcal
  • Carbohydrates: 14g
  • Protein: 28g
  • Total Fat: 16g
    • Saturated Fat: 3g
    • Polyunsaturated Fat: 4g
    • Monounsaturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 65mg
  • Sodium: 880mg
  • Potassium: 490mg
  • Fiber: 2g
  • Sugar: 5g
  • Vitamin A: 1100 IU
  • Vitamin C: 60mg
  • Calcium: 35mg
  • Iron: 2.5mg

Nutritional values are approximate depending on sauce brands.

FAQ

Can I use a different cut of beef?
Yes — sirloin, skirt steak, or flat iron steak all work well.

Can I prep this ahead?
Absolutely. Slice the steak and vegetables and mix the sauce ahead of time.

Why is my steak tough?
It was sliced too thick or overcooked — keep the slices thin and cook quickly over high heat.

Can I make it without oyster or hoisin sauce?
You can, but the flavor won’t be as deep. Add a little extra soy and sugar as a substitute.

Can I add more vegetables?
Definitely — mushrooms, broccoli, bok choy, and snap peas are great additions.

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