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Chinese Pepper Steak with Onions

Chinese pepper steak with onions - featured image
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This quick and easy Chinese pepper steak with onions is a healthier, homemade takeout classic, featuring tender steak, crisp bell peppers, and a glossy, savory sauce—all ready in under 30 minutes. Perfect for busy weeknights or meal prep, it’s packed with bold flavors and comforting textures.

Ingredients

Scale
  • 1 lb flank steak or sirloin, sliced thinly against the grain
  • 1 tbsp soy sauce (low-sodium preferred)
  • 1 tsp cornstarch
  • 1 tsp Shaoxing wine or dry sherry (optional)
  • 1/2 tsp black pepper (freshly ground)
  • 3 tbsp soy sauce (regular or low-sodium)
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1/2 cup beef broth (or water)
  • 1 tsp black pepper (coarse grind)
  • 2 tbsp neutral oil (canola, vegetable, or peanut)
  • 1 large yellow onion, sliced into wedges
  • 2 bell peppers (red and green), sliced into strips
  • 2–3 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced (optional)
  • Steamed white or brown rice (for serving)
  • Sliced green onions and sesame seeds (optional, for garnish)

Instructions

  1. Slice the steak against the grain into thin strips (about 1/4-inch thick). In a medium bowl, toss with 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp Shaoxing wine (optional), and 1/2 tsp black pepper. Marinate for 5-10 minutes.
  2. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp cornstarch, 1 tbsp brown sugar, 1/2 cup beef broth, and 1 tsp coarsely ground black pepper. Set aside.
  3. Slice the onion into wedges and bell peppers into strips. Mince the garlic and ginger (if using).
  4. Heat 1 tbsp oil in a wok or large skillet over high heat. Add steak in a single layer and sear for 1 minute without stirring, then stir-fry for another 1-2 minutes until just browned but not fully cooked. Remove steak to a plate.
  5. Add remaining 1 tbsp oil to the pan. Add onions and bell peppers; stir-fry for 2-3 minutes until onions are translucent and peppers are just tender. Add garlic and ginger, stir for 30 seconds until fragrant.
  6. Return steak (with juices) to the pan. Pour in the sauce and stir constantly as it bubbles and thickens, coating everything, about 1-2 minutes. If sauce is too thick, add a splash of broth or water.
  7. Serve immediately over steamed rice, garnished with green onions and sesame seeds if desired.

Notes

Slice steak thinly against the grain for tenderness. Prep all ingredients before cooking, as stir-fries move quickly. For gluten-free, use tamari and check oyster sauce labels. Adjust pepper and sugar to taste. Leftovers keep well for up to 3 days in the fridge or 2 months in the freezer.

Nutrition

Keywords: Chinese pepper steak, pepper steak with onions, stir fry, beef stir fry, easy Chinese dinner, weeknight dinner, takeout copycat, quick dinner, bell peppers, steak stir fry

Find it online: https://tempotaste.com/chinese-pepper-steak-with-onions-easy-30-minute-dinner-recipe/