Sizzling Chinese Pepper Steak with Onions

If you love the flavors of Chinese takeout, then Sizzling Chinese Pepper Steak with Onions will be your new go-to dinner. This classic stir fry brings together tender slices of beef, crisp bell peppers, and sweet onions, all coated in a savory garlic-soy sauce that tastes like it came straight from your favorite restaurant. The best part? You can make it at home in just 30 minutes.

Pepper steak has been a staple in Chinese-American kitchens for decades. The sizzling aroma of beef searing in a hot wok, the bright colors of peppers and onions, and that glossy sauce clinging to each piece—everything about it feels comforting and satisfying. Unlike takeout, though, you get to control the quality of your ingredients, the level of spice, and the balance of flavors.

This recipe is perfect for busy weeknights when you want something fast but still crave big flavor. The beef cooks quickly, the veggies stay vibrant and crunchy, and the sauce comes together with pantry staples you probably already have. Serve it over steamed rice or noodles, and you’ve got a complete meal that’s healthier, fresher, and just as satisfying as takeout.

Whether you’re cooking for family, meal-prepping for the week, or just treating yourself, this pepper steak with onions is guaranteed to hit the spot.

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What Makes This Sizzling Chinese Pepper Steak with Onions Special?

• Tender, juicy beef every time – Thinly sliced flank steak or sirloin cooks quickly and stays tender with the right technique.

• Crisp-tender vegetables – Peppers and onions are cooked just enough to keep their bite and color.

• Homemade sauce with simple ingredients – Soy sauce, garlic, ginger, and cornstarch make a glossy, flavorful coating.

• Quick and easy – From start to finish, dinner is ready in under 30 minutes.

• Restaurant-quality at home – You control the salt, spice, and freshness, making it healthier and more affordable than takeout.

Time-saving tip: Slice the beef and prep veggies ahead of time. Stir fry moves fast, so having everything ready to go makes cooking stress-free.

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Ingredient Notes

• Beef (flank steak, sirloin, or skirt steak): These cuts are flavorful and tender when sliced thinly across the grain. If you don’t have these, ribeye works too.

• Bell peppers (red and green): The classic combo for color and sweetness. Yellow or orange peppers can be swapped in.

• Onions: White or yellow onions work well, adding sweetness as they caramelize slightly.

• Soy sauce: Forms the base of the sauce. Use low-sodium if you prefer.

• Garlic and ginger: Fresh is best for bold, authentic flavor.

• Cornstarch: Thickens the sauce to a glossy finish and helps tenderize the beef.

• Rice vinegar: Adds brightness to balance the soy. Substitute with apple cider vinegar if needed.

• Oyster sauce (optional): Boosts umami flavor for a deeper, restaurant-style taste.

• Oil for stir-frying: Use a high smoke point oil like peanut, canola, or avocado.

Equipment tip: A wok gives the best sear, but a large cast iron skillet also works.

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How To Make Sizzling Chinese Pepper Steak with Onions

1. Slice the beef. Cut 1 lb of flank steak into thin strips against the grain. This keeps the beef tender. (Tip: Chill beef in the freezer for 20 minutes before slicing for cleaner cuts.)

2. Marinate. Mix 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp rice vinegar. Toss beef in marinade and let sit for 15 minutes.

3. Prep the vegetables. Slice 1 green bell pepper, 1 red bell pepper, and 1 large onion into strips. Mince 2 garlic cloves and 1 tsp fresh ginger.

4. Make the sauce. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp cornstarch, ½ cup beef broth, and 1 tsp sugar. Set aside.

5. Sear the beef. Heat 2 tbsp oil in a wok over high heat until smoking. Add beef in a single layer and cook 1–2 minutes per side until browned but not overcooked. Remove beef and set aside.

6. Cook the veggies. In the same pan, add another tbsp oil. Stir fry peppers and onions for 3–4 minutes until crisp-tender. Add garlic and ginger for the last 30 seconds.

7. Combine. Return beef to the pan, pour in sauce, and toss everything together. Cook for 2–3 minutes until sauce thickens and coats the beef and veggies.

8. Serve. Transfer to a platter, sprinkle with sesame seeds or sliced scallions, and serve hot over rice or noodles.

Look for: Beef should be glossy and tender, veggies should be vibrant, and sauce should cling to every piece.

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Storage Options

• Room temperature: Best served fresh. Don’t leave out more than 2 hours.

• Refrigeration: Store leftovers in an airtight container up to 3 days.

• Freezing: Freeze cooled stir fry in a freezer-safe bag up to 2 months. Thaw overnight before reheating.

• Reheating: Reheat in a hot skillet with a splash of broth or water to loosen the sauce. Microwave works, but beef may toughen slightly.

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Variations and Substitutions

• Spicy version: Add chili flakes, sliced fresh chili, or a drizzle of chili oil.

• Vegetarian twist: Use seitan, tofu, or mushrooms instead of beef.

• Low-carb: Serve over cauliflower rice or zucchini noodles.

• Seasonal veggies: Swap peppers with snow peas, broccoli, or asparagus.

• Extra saucy: Double the sauce if you love extra to soak into rice or noodles.

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Frequently Asked Questions

1. What cut of beef is best for pepper steak?
Flank steak is classic, but sirloin or skirt steak work well. Slice against the grain for tenderness.

2. Can I make this recipe without a wok?
Yes! A large cast iron or stainless steel pan works fine. Just keep the heat high.

3. Why is my beef tough?
You may have overcooked it or sliced it with the grain. Keep slices thin and cook quickly over high heat.

4. Can I prepare this ahead?
Yes. Slice and marinate beef up to 24 hours ahead. Prep veggies in advance so cooking takes only minutes.

5. How can I thicken the sauce more?
Add an extra teaspoon of cornstarch mixed with a splash of cold water, then stir into the hot pan.

6. Can I double the recipe?
Yes, but cook beef in batches to avoid steaming. Combine everything at the end with the sauce.

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Conclusion

Sizzling Chinese Pepper Steak with Onions is the kind of meal that makes you skip takeout and reach for your wok instead. It’s quick, flavorful, and so satisfying with its mix of tender beef, crisp veggies, and rich sauce. The best part is how adaptable it is—make it spicy, keep it mild, or load it up with your favorite seasonal vegetables.

Give this recipe a try, and let it become a weeknight staple in your kitchen. I promise, once you taste it, you’ll be making it again and again.

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