Sizzling Chinese Pepper Steak With Onions (Printable)

Tender beef strips and crisp vegetables sizzle in a savory peppery sauce, ready in just 30 minutes for an effortless dinner.

# What You Need:

→ Beef

01 - 1 lb flank steak, thinly sliced against the grain

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp freshly ground black pepper

→ Vegetables

06 - 1 large onion, sliced into thin wedges
07 - 1 red bell pepper, sliced into strips
08 - 1 green bell pepper, sliced into strips
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and minced

→ Sauce

11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sugar
15 - 1/2 cup low-sodium beef broth
16 - 1 tsp cornstarch

→ Oil & Seasoning

17 - 2 tbsp vegetable oil
18 - Freshly ground black pepper, to taste

# How To Make It:

01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly to coat and marinate for 10-15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, beef broth, and cornstarch in a small bowl until smooth. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned but not fully cooked through. Remove beef from wok and set aside.
04 - Add remaining oil to the wok. Toss in onions, bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until vegetables reach crisp-tender consistency.
05 - Return beef to the wok. Pour prepared sauce over the beef and vegetables. Toss everything together and stir-fry for 1-2 minutes until sauce thickens and beef is fully cooked. Season with additional black pepper to taste.
06 - Serve immediately while hot, accompanied by steamed rice.

# Expert Tips:

01 -
  • Everything happens in one pan and dinner's ready in 30 minutes
  • The sauce hits all those craving buttons, salty and sweet and peppery
02 -
  • Never slice beef with the grain, you'll end up with tough strips
  • Have all ingredients prepped before you turn on the heat
03 -
  • Cook in batches if your wok isn't big enough
  • Taste the sauce before adding it, adjust the sugar if needed

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