Sizzling Chinese Pepper Steak with Onions
Tender strips of beef, crisp bell peppers, and sweet onions tossed in a savory garlic-soy sauce — just like your favorite takeout, but fresher and faster.
🛒 Ingredients
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 2 tablespoons oil (vegetable or sesame blend)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- ½ cup beef broth
- Optional: ½ teaspoon grated fresh ginger
🥣 Instructions
1️⃣ Marinate the beef (10–15 minutes)
Toss sliced beef with soy sauce and cornstarch. This tenderizes and helps thicken the sauce.
2️⃣ Sear the beef
Heat 1 tablespoon oil in a hot skillet or wok.
Cook beef in a single layer for 1–2 minutes per side until browned. Remove and set aside.
3️⃣ Stir-fry vegetables
Add remaining oil. Sauté onions and bell peppers 3–4 minutes until slightly tender but still crisp.
Add garlic (and ginger if using) and cook 30 seconds.
4️⃣ Make the sauce
Stir in oyster sauce, sugar, black pepper, and beef broth. Simmer 1–2 minutes.
5️⃣ Combine
Return beef to skillet and toss until coated and heated through.
Sauce should lightly thicken and glaze the meat.
🍚 Serve With
- Steamed white rice
- Fried rice
- Lo mein noodles
🔥 Pro Tips
- Slice beef very thin for tenderness.
- For extra “restaurant-style” flavor, add a splash of Shaoxing cooking wine.
- Don’t overcook — beef stays tender when cooked quickly on high heat.
If you’d like, I can give you:
- A slow cooker version
- A low-carb version (no cornstarch)
- Or a true sizzling cast-iron platter version like restaurants use
Which one sounds good? 🍜
