Listen up, foodies! Today I’m sharing my go-to Sizzling Chinese Pepper Steak with Onions that’s gonna blow ur mind. This dish has everything – tender strips of beef, crisp bell peppers, and sweet onions all wrapped in this amazing savory sauce. The Sizzling Chinese Pepper Steak with Onions is totally restaurant-quality but so easy to make at home u won’t believe it. The secret? Getting that perfect sear on the beef while keeping it juicy inside. Trust me, the sizzle when it hits your plate is worth every minute of prep. Keep reading to find out how to nail this recipe every single time!
Ingredients for the Best Sizzling Chinese Pepper Steak with Onions
For the Steak and Vegetables
- 1 1/2 pounds flank steak (can substitute with sirloin or ribeye if ur feeling fancy)
- 2 bell peppers (mix red and green for color and slightly different flavors)
- 1 large white onion (sweet onions work great too)
- 3 cloves garlic, minced (fresh is WAY better than powder here)
- 1 tbsp fresh ginger, grated (this is key for authentic flavor, don’t skip!)
- 2 tbsp vegetable oil (peanut oil works amazing if u have it)
- Salt and black pepper to taste
- Optional: 1 cup sliced mushrooms (adds earthiness)
For the Sauce
- 1/3 cup soy sauce (low sodium if watching salt intake)
- 2 tbsp oyster sauce (gives that restaurant depth u can’t get any other way)
- 1 tbsp brown sugar (balances the saltiness perfectly)
- 1 tbsp rice vinegar (apple cider vinegar works in a pinch)
- 1 tsp sesame oil (a little goes a long way!)
- 1 tbsp cornstarch (for thickening)
- 1/4 cup water
- 1 tsp red pepper flakes (adjust to ur heat preference)
For Serving
- Cooked white rice (jasmine rice is my fave with this)
- Sliced green onions
- Sesame seeds
- Optional: fresh cilantro
The key to making this Sizzling Chinese Pepper Steak with Onions taste legit is using fresh ginger and garlic. Those pre-minced jars just don’t give the same punch of flavor. Also, if ur dealing with dietary restrictions, tamari works great instead of soy sauce for gluten-free peeps.
How to Make Amazing Sizzling Chinese Pepper Steak with Onions
Step 1: Prep the Beef
- Slice the flank steak AGAINST the grain into thin strips about 1/4 inch thick. This is super important for tender meat! If meat’s too soft to slice easily, pop it in freezer for 15-20 mins first.
- Put sliced beef in bowl, season with salt and pepper. Let sit at room temp for 10 mins while u prep other stuff.
- Pro tip: pat meat dry with paper towels before cooking. Wet meat = no searing = sad steak.
Step 2: Prep the Veggies and Sauce
- Cut bell peppers into strips roughly same size as beef.
- Slice onion into thin wedges.
- Mix all sauce ingredients in small bowl until cornstarch dissolves completely. No lumps!
- Have everything ready before u start cooking – this dish moves FAST once u start.
Step 3: Cook the Steak
- Heat large wok or skillet over HIGH heat until smoking hot. This is crucial for Sizzling Chinese Pepper Steak with Onions!
- Add 1 tbsp oil, then add beef in single layer (might need to do 2 batches).
- DON’T TOUCH IT for 1 min to get good sear.
- Stir-fry for another 1-2 mins until just browned outside but still slightly pink inside.
- Remove beef to plate and set aside. It’ll finish cooking later.
Step 4: Cook the Veggies
- In same pan, add remaining oil.
- Throw in onions, cook for 1 min.
- Add bell peppers, stir-fry for 2-3 mins until slightly softened but still crisp.
- Add garlic and ginger, stir for 30 seconds till fragrant. Don’t burn the garlic or it gets bitter!
Step 5: Bring It All Together
- Return beef to pan with any juices that collected.
- Give sauce mixture quick stir (cornstarch settles) then pour in.
- Cook, stirring constantly, till sauce thickens and gets glossy, about 1-2 mins.
- Once everything’s coated and sizzling hot, ur done! Sauce should be thick enough to cling to meat and veggies.
Step 6: Serve It Up
- Transfer to serving plate – if u have one of those sizzling cast iron platters, even better!
- Sprinkle with green onions and sesame seeds.
- Serve immediately over rice while still sizzling and steaming.
The whole cooking process takes about 15 mins once ur prepped, so have ur rice ready to go! The key to perfect Sizzling Chinese Pepper Steak with Onions is cooking everything quickly over high heat in the right order.
Tasty Variations of Sizzling Chinese Pepper Steak with Onions
Spicy Szechuan Style
Kick things up by adding 1-2 tbsp of Szechuan peppercorns and doubling the red pepper flakes. Add dried chilis too if ur brave. This version will make ur mouth tingle in the best way!
Veggie Overload
Add broccoli florets, snow peas, and water chestnuts along with the peppers and onions. More veg = healthier dinner, right? Plus different textures make each bite interesting.
Pineapple Sweet-and-Savory
Add 1 cup pineapple chunks and use the juice in the sauce instead of water. Reduce brown sugar slightly. The tropical sweetness works amazing with the beef!
Thai-Inspired Twist
Swap soy sauce for fish sauce, add lime juice and Thai basil. Serve with crushed peanuts on top for awesome fusion flavor.
Mushroom Lover’s Version
Use half the beef but add 2-3 cups mixed mushrooms (shiitake, button, oyster). The mushrooms soak up all that yummy sauce and add meaty texture. Perfect if ur trying to cut down on meat but still want something satisfying.
Weekend Fancy Upgrade
Splurge on ribeye instead of flank, add 1/4 cup good red wine to the sauce, and finish with a pat of butter stirred in at the end. Fancy Sizzling Chinese Pepper Steak with Onions for date night!
FAQ: Everything You Need to Know About Sizzling Chinese Pepper Steak with Onions
How do I store leftover pepper steak?
Store in airtight container in fridge up to 3 days. Don’t freeze – the peppers and onions get mushy. When reheating, add splash of water and heat gently in microwave or on stovetop. The flavors actually get better overnight as everything marinates together!
What’s the best cut of beef for pepper steak?
Flank steak is traditional and my go-to, but sirloin works great too. Ribeye is amazing but pricey. Whatever cut u choose, the key is slicing THIN and AGAINST the grain. This breaks up the muscle fibers and keeps it tender. Tough, chewy pepper steak is just sad.
Can I make this pepper steak recipe ahead of time?
Yes! Prep all components separately – slice meat, cut veggies, mix sauce – and store in fridge up to 24 hrs. Then just throw everything together when ready to eat. Takes like 10 mins this way. Don’t pre-cook anything tho or you’ll lose the fresh texture and sizzle.
How do I make this Sizzling Chinese Pepper Steak with Onions spicier?
Easy! Add more red pepper flakes, fresh sliced chilis, or a dollop of chili garlic sauce. U can also add black pepper directly to the beef when seasoning. If u want serious heat, add a teaspoon of chili oil at the end.
Is this pepper steak recipe gluten-free?
Not as written, but easy to adapt! Just swap regular soy sauce for tamari or coconut aminos. Double check ur oyster sauce too – some brands contain gluten. Everything else should be fine. Serve with cauliflower rice instead of regular rice for low-carb option.
What veggies can I substitute in pepper steak?
Pretty much anything that can be stir-fried works! Broccoli, snap peas, carrots (sliced thin), zucchini, or even cabbage. Just adjust cooking time based on hardness – carrots need longer than zucchini for example.
What should I serve with Sizzling Chinese Pepper Steak with Onions?
White rice is classic, but try it with noodles, cauliflower rice, or even wrapped in lettuce cups. On side, simple steamed broccoli or Garlic Irish Steak makes great combo. If ur feeling ambitious, egg rolls or cream cheese wontons are amazing with this!
Making Sizzling Chinese Pepper Steak with Onions Your Own
I still remember first time I made this dish – kitchen smelled amazing and whole family gathered around table actually talking instead of staring at phones. My picky teenager even asked for recipe so he could make it at college!
What I love about this Sizzling Chinese Pepper Steak with Onions is how it brings together old-school Chinese flavors but lets u adjust to ur family’s taste. Some nights I make it super spicy for me and hubby, other times milder when kids are home.
Don’t be afraid to experiment and make it ur own. Maybe u’ll add different veggies based on what’s in season or try it with Garlic Butter Steak Bites for extra flavor. Or take inspiration from French Onion Pot Roast and add extra caramelized onions.
The sizzle, the smell, the flavor – this isn’t just dinner, it’s an experience. And best part? U made it yourself, probably for less than half what takeout would cost. Now that’s something worth bragging about! Give this Sizzling Chinese Pepper Steak with Onions a try tonight – ur family will thank u!
Sizzling Chinese Pepper Steak with Onions Recipe
Equipment
- Large wok or skillet
- Cutting board
- Sharp Knife
- Mixing bowls
- Measuring Spoons
- Measuring Cups
Ingredients
For the Steak and Vegetables
- 1½ lbs flank steak or sirloin/ribeye, thinly sliced against the grain
- 2 bell peppers red & green, sliced
- 1 large white onion sliced into wedges
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp vegetable oil or peanut oil
- Salt and black pepper to taste
- Optional: 1 cup sliced mushrooms
For the Sauce
- ⅓ cup soy sauce low sodium if preferred
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ¼ cup water
- 1 tsp red pepper flakes adjust to taste
For Serving
- Cooked jasmine or white rice
- Sliced green onions
- Sesame seeds
- Optional: Fresh cilantro
Instructions
Prep the Beef
- Slice beef thinly against the grain.
- Season with salt and pepper and let sit for 10 minutes.
- Pat beef dry with paper towels.
Prep Veggies & Sauce
- Slice bell peppers and onions.
- Mix all sauce ingredients in a bowl until smooth.
Cook the Steak
- Heat wok/skillet on high until smoking.
- Add 1 tbsp oil and sear beef in batches for 1–2 minutes. Set aside.
Cook Veggies
- Add remaining oil to pan.
- Sauté onions for 1 min, then bell peppers for 2–3 mins.
- Add garlic and ginger, stir for 30 seconds.
Combine & Finish
- Return beef to pan.
- Stir sauce again and pour into pan.
- Cook until thickened and glossy, 1–2 minutes.
Serve
- Serve immediately over rice.
- Garnish with green onions, sesame seeds, and optional cilantro.