Sizzling Chinese Pepper Steak with Onions

Introduction

If you’re craving a quick, savory, and satisfying dinner, Chinese Pepper Steak with Onions is the perfect dish to make. Juicy slices of steak are stir-fried with onions and peppers in a rich, glossy sauce that’s both savory and slightly sweet. This classic takeout favorite can be made at home in under 30 minutes, giving you all the bold flavors of your favorite Chinese restaurant with the comfort of a homemade meal.

My recipe story

Pepper steak is one of those dishes that instantly brings me back to family dinners and cozy weekends. I remember my mom pulling out the wok, the sizzling sound of beef hitting the hot pan, and the aroma of garlic, soy sauce, and sesame oil filling the kitchen. It was a meal we all looked forward to—hearty, comforting, and best enjoyed with a big bowl of steamed rice. Over the years, I’ve adapted the recipe to suit modern tastes while still keeping its authentic roots intact. Now, it’s a dish I often serve when I want to impress guests or when my family is craving something comforting yet quick to prepare.

Ingredient breakdown

The beauty of this pepper steak recipe is its simplicity. With just a handful of ingredients, you can create a flavorful stir-fry that rivals your favorite takeout dish. Let’s take a closer look at the key components that make this dish shine.

Beef: Flank steak or sirloin works beautifully here because they’re lean yet flavorful cuts. When sliced thinly against the grain, they become tender and perfect for stir-frying. The cornstarch coating helps lock in moisture and gives the beef a silky finish once cooked.

Sauce elements: Soy sauce brings depth and saltiness, while sesame oil adds nuttiness and a hint of smokiness. Cornstarch thickens the sauce so it clings to the steak and onions instead of pooling at the bottom of the pan. You can also add oyster sauce for extra umami and a touch of sugar to balance the flavors.

Vegetables: Onions are essential in this dish, adding sweetness and texture. You can also add bell peppers for color and crunch, although the recipe is delicious with just onions and beef. Garlic and ginger are optional but highly recommended for extra aroma and flavor.

Equipment you’ll need

• Sharp chef’s knife for thinly slicing beef
• Large cutting board
• Mixing bowls for marinating
• Wok or large skillet
• Spatula or wooden spoon
• Measuring spoons and cups

Step-by-step directions

1. Slice the beef: Place your flank steak or sirloin in the freezer for about 15 minutes to firm it up, which makes slicing easier. Using a sharp knife, slice the beef thinly against the grain. This ensures tender bites every time and prevents chewy pieces.
2. Marinate the beef: In a mixing bowl, combine the sliced beef with cornstarch, soy sauce, and a drizzle of sesame oil. Toss until the beef is evenly coated. Let it marinate for at least 15 minutes to absorb the flavors and tenderize.
3. Prepare the vegetables: Slice onions into thin wedges and set aside. If you’re using bell peppers, cut them into strips. Mince garlic and ginger for added aroma if desired. Keep everything close by, as stir-frying moves quickly.
4. Heat the wok: Place your wok or skillet over high heat until it’s smoking hot. Add a tablespoon of oil and swirl to coat. High heat is key to getting that signature stir-fry char without overcooking the beef.
5. Cook the beef: Add the beef in batches to avoid overcrowding the pan. Sear for about 2–3 minutes until browned but not fully cooked through. Transfer to a plate and repeat with the remaining beef.
6. Stir-fry the vegetables: In the same wok, add a little more oil if needed. Toss in the onions (and peppers, if using) and stir-fry for 3–4 minutes until slightly softened but still crisp.
7. Combine everything: Return the beef to the wok, add a splash of soy sauce or oyster sauce, and stir everything together. Cook for another 2–3 minutes until the beef is fully cooked and coated in sauce.
8. Serve: Remove from heat and garnish with sesame seeds or chopped green onions if desired. Serve hot with steamed rice or noodles.

Variations & substitutions

There are endless ways to adapt pepper steak to your liking. Swap beef for chicken, pork, or even tofu for a vegetarian-friendly version. If you love spice, add sliced chili peppers or a splash of chili oil. For a richer sauce, include oyster sauce or hoisin sauce. Vegetables like mushrooms, snow peas, or broccoli also work beautifully in this stir-fry, making it a versatile recipe that you can change up depending on what’s in your fridge.

Storage, freezing & make-ahead

Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until hot, adding a splash of water or broth to loosen the sauce if needed. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. If you want to make ahead, you can pre-slice the beef and vegetables, storing them separately in the fridge, so everything is ready to stir-fry at dinnertime.

Serving ideas & pairings

This dish is best enjoyed with a side of steamed white rice or fried rice to soak up the savory sauce. You can also serve it with lo mein noodles or stir-fried vegetables for a complete meal. For a lighter option, pair it with cauliflower rice or a crisp cucumber salad. A sprinkle of sesame seeds or chopped green onions adds a nice finishing touch, and if you’re entertaining, consider serving it family-style with other Chinese-inspired dishes like egg rolls or hot and sour soup.

FAQ

Can I use a different cut of beef?
Yes, flank steak and sirloin are recommended, but you can also use ribeye or skirt steak if you prefer.

Is this recipe gluten-free?
Use tamari or a certified gluten-free soy sauce to make this dish gluten-free.

Can I make this dish vegetarian?
Absolutely! Swap the beef for tofu, tempeh, or seitan for a plant-based version.

What can I use instead of sesame oil?
Peanut oil or avocado oil works well, though you’ll miss the nutty depth sesame oil provides.

How do I keep the beef tender?
Slice thinly against the grain, marinate with cornstarch, and cook quickly on high heat.

Final thoughts

Sizzling Chinese Pepper Steak with Onions is a timeless dish that brings bold flavors, tender beef, and vibrant vegetables together in perfect harmony. With just a few simple ingredients and quick cooking techniques, you can recreate a restaurant-quality meal right in your kitchen. Whether you’re preparing a weeknight dinner for your family or impressing guests at a dinner party, this recipe is guaranteed to be a hit. Keep it in your recipe rotation and enjoy the rich flavors of homemade Chinese takeout anytime you like.

Sizzling Chinese Pepper Steak with Onions

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Tender strips of beef stir-fried with onions in a savory sauce for a quick and flavorful Chinese-inspired main dish. Perfect with rice or noodles

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Ingredients

Scale 1x2x3x

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 large onion, sliced into wedges
• 1 bell pepper, sliced (optional)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)
• 2 tbsp vegetable oil
• 2 tbsp oyster sauce (optional, for richer flavor)
• 1 tsp sugar (optional, to balance flavors)
• 1/4 cup beef broth or water

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Instructions

1. Slice the beef thinly against the grain. In a bowl, toss with cornstarch, soy sauce, and 1 tbsp sesame oil. Let marinate for 15 minutes. 
2. Heat a wok or large skillet over high heat. Add 1 tbsp vegetable oil and sear the beef in batches for 2–3 minutes until browned. Remove and set aside. 
3. Add the remaining oil to the wok. Stir-fry onions, bell peppers, garlic, and ginger for 3–4 minutes until slightly softened. 
4. Return beef to the wok. Add oyster sauce, sugar, beef broth, and remaining sesame oil. Stir-fry for 2–3 minutes until sauce thickens and coats the beef. 
5. Serve hot over steamed rice or noodles, garnished with green onions or sesame seeds if desired.

Notes

For extra spice, add sliced chili peppers or a splash of chili oil. Leftovers keep in the fridge for 3 days and reheat well in a skillet.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese