Sizzling Chinese Pepper Steak with Onions

Ingredients (Serves 4)

For the Beef

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tsp rice wine (Shaoxing wine or dry sherry) (optional, adds depth)

For the Stir-Fry

• 2 tbsp vegetable oil (divided)
• 1 large onion, sliced into wedges
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated

For the Sauce

• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional, for sweetness)
• 2 tbsp cornstarch mixed with ¼ cup water (slurry, for thickening)
• 1 tsp sesame oil
• 1 tsp sugar
• ½ tsp freshly ground black pepper (or more, to taste)

Instructions

1. Marinate the Beef

• In a bowl, combine beef strips with soy sauce, cornstarch, vegetable oil, and rice wine.
• Let marinate for 15–20 minutes.

2. Prepare the Sauce

• In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, sugar, sesame oil, and black pepper. Set aside.

3. Sear the Beef

• Heat 1 tbsp oil in a wok or large skillet over high heat.
• Add beef in a single layer (cook in batches if needed). Sear 1–2 minutes per side until browned but not fully cooked. Remove and set aside.

4. Stir-Fry Veggies

• In the same pan, add remaining oil.
• Sauté onion wedges, bell peppers, garlic, and ginger for 3–4 minutes until slightly softened but still crisp.

5. Combine & Thicken

• Return beef to the pan.
• Pour sauce over and stir well.
• Add cornstarch slurry and cook 1–2 minutes until sauce thickens and everything is coated.

6. Serve

• Serve hot over steamed white rice or noodles.
• Garnish with sesame seeds or green onions if desired.

Why You’ll Love This Dish

Bold, savory, slightly sweet sauce with plenty of peppery kick
Tender beef strips with crisp veggies for perfect texture contrast
A true takeout-style recipe, ready in under 30 minutes
Great with rice, fried rice, or lo mein noodles

Pro Tip: For that authentic sizzling effect, heat a cast-iron skillet until very hot before serving, then pour in the finished pepper steak – it will sizzle just like at a Chinese restaurant!