Chinese Pepper Steak with Onions is a delicious and flavorful dish that you can prepare at home. Here’s a basic recipe to get you started:
Ingredients:
For the marinade:
1 pound (450g) beef steak (flank steak or sirloin), thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon black pepper
For the stir-fry:
2 tablespoons vegetable oil, divided
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon black pepper (adjust to taste)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup beef broth or water
2 green onions, chopped (for garnish)
Instructions:
In a bowl, combine the sliced beef with the marinade ingredients: soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper.
Mix well and let it marinate for about 20-30 minutes.
Heat 1 tablespoon of vegetable oil in a wok or a large skillet over high heat.
Add the marinated beef and stir-fry until it’s browned and cooked to your desired level of doneness.
Remove the beef from the wok and set it aside.
In the same wok, add another tablespoon of vegetable oil.
Add the sliced onions and stir-fry for a couple of minutes until they start to soften.
Add the sliced bell peppers and continue to stir-fry for another 2-3 minutes until they are slightly tender.
Push the vegetables to the sides of the wok, creating a space in the center.
Add the minced garlic and ginger to the center and stir-fry for about 30 seconds until fragrant.
Mix the garlic and ginger with the vegetables, then return the cooked beef to the wok.
Add black pepper, soy sauce, oyster sauce, and sugar to the wok. Stir-fry everything together for another 2 minutes, allowing the flavors to meld.
Pour in the beef broth or water to create a sauce. Bring it to a simmer and let it cook for a couple of minutes until the sauce thickens slightly.
Taste and adjust the seasoning if needed.
If you prefer more heat, you can add a pinch of red pepper flakes or additional black pepper.
Once the sauce has thickened, remove the wok from the heat. Garnish the Pepper Steak with chopped green onions.
Serve the Chinese Pepper Steak with Onions over steamed rice or noodles.
Enjoy your homemade Chinese Pepper Steak with Onions!
Feel free to customize the recipe by adding other vegetables like mushrooms, carrots, or snow peas, according to your taste preferences.
Variations
Vegetable Swaps/Add-Ins
Mushrooms – Add sliced button, cremini, or shiitake mushrooms for an umami boost.
Snow peas or sugar snap peas – Add crunch and color.
Zucchini or carrots – Thinly sliced for a subtle sweetness and vibrant texture.
Broccoli florets – Blanch briefly before adding for faster stir-frying.
Spicy Version
Add 1/4 to 1/2 tsp red pepper flakes, sliced fresh chili, or a dash of chili garlic sauce.
Drizzle with chili oil just before serving for a spicy-slick finish.
Low-Carb or Keto
Skip the sugar and serve over cauliflower rice or zucchini noodles.
Protein Swaps
Use chicken, pork, or tofu instead of beef—just adjust cooking time.
For tofu, press and pan-fry first to help it hold up in the sauce.
Flavor Boosts
Add a splash of Shaoxing wine or rice vinegar during the sauce step.
Mix in a touch of hoisin sauce for sweetness and depth.
Tips for Success
Slice Beef Thinly and Against the Grain
This ensures tenderness. You can freeze the meat for 15–20 minutes beforehand to make slicing easier.
Hot Wok = Quick Cooking
Use high heat and cook quickly to avoid overcooking and maintain crisp-tender vegetables.
Don’t Overcrowd the Pan
If needed, cook the beef in batches to get a nice sear instead of steaming it.
Adjust the Sauce
If you like it saucier, add more broth. If too thin, let it simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Prep Everything First
Stir-fries cook fast—have all ingredients chopped and ready before turning on the heat.
How to Store
Refrigerator
Storage Time: Up to 3–4 days
How: Let the dish cool to room temperature, then transfer it to an airtight container. Store in the fridge.
Freezer
Storage Time: Up to 2 months
How: Place cooled pepper steak in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible before sealing.
Tip: Freeze in single portions for quick reheating later.
How to Reheat
Microwave (Quickest)
Reheat individual portions on medium heat for 1–2 minutes, stirring halfway through.
Add a splash of water or broth if the sauce seems too thick or dry.
Stovetop (Best Texture)
Reheat in a skillet or wok over medium heat, adding a bit of water or broth to loosen the sauce.
Stir occasionally and heat until warmed through (about 5 minutes).
Bonus Tip:
If you plan to freeze the dish, slightly undercook the vegetables so they retain better texture when reheated.
