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Easy 30-Minute Takeout-Worthy Chinese Pepper Steak with Onions

Close-up of vibrant Chinese pepper steak with beef, green peppers, red peppers, and onions coated in dark sauce.
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Make restaurant quality Chinese Pepper Steak at home in 30 minutes. This recipe features tender flank steak, crisp bell peppers, and onions coated in a savory, umami-rich sauce.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

Instructions

  1. In a medium bowl, combine the sliced flank steak with 1 tablespoon of soy sauce and the cornstarch. Toss to coat the beef completely. This is your tenderizing step.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the coated beef in a single layer, working in batches if necessary to avoid crowding the pan. Sear the beef for 1 to 2 minutes per side until browned. Remove the beef from the skillet and set it aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
  4. Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together the beef broth, remaining 1 tablespoon of soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper to create the sauce.
  6. Pour the sauce mixture into the skillet with the vegetables. Bring the sauce to a simmer, stirring constantly until it thickens slightly, about 1 minute.
  7. Return the seared beef to the skillet. Toss everything together until the beef and vegetables are evenly coated in the savory sauce. Cook for 1 minute to heat through.
  8. Remove from heat immediately and serve your Sizzling Chinese Pepper Steak hot over steamed rice.

Notes

  • To get the best sear on your beef, make sure your skillet is very hot before adding the meat. Do not overcrowd the pan; cook in small batches.
  • For a deeper flavor, you can substitute low-sodium soy sauce and add 1 teaspoon of white vinegar to the sauce mixture.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce in step 6.

Nutrition

Find it online: https://fooddexterity.com/chinese-pepper-steak-recipe-easy-stir-fry/