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Sizzling Chinese Pepper Steak with Onions

Sizzling Chinese Pepper Steak with Onions Recipe

The Crispy Chef
A restaurant-style Chinese pepper steak recipe that’s sizzling hot, loaded with tender beef strips, crisp bell peppers, and sweet onions in a rich savory sauce. Perfect for weeknight dinners and better than takeout!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 4
Calories 410 kcal

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.

Notes

Prep everything before cooking; it moves fast!
For gluten-free, use tamari and gluten-free oyster sauce.
Store leftovers up to 3 days (not recommended for freezing).
Reheat with splash of water to retain moisture.

Nutrition

Calories: 410kcalCarbohydrates: 22gProtein: 30gFat: 24g
Keyword Chinese pepper steak
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