Sizzling Chinese Pepper Steak with Onions

There’s something magical about the sizzle when the steak hits the pan, the sharp scent of garlic, the sweetness of onions and bell peppers mingling—this Sizzling Chinese Pepper Steak with Onions is one of those recipes that takes you back to family dinners or casual take‐out nights, but all made right at home. It’s flavorful, satisfying, and surprisingly easy—perfect for when you want something special without stressing in the kitchen.

Recipe Info

Ingredients You’ll Need

Here are the ingredients, with simple pantry staples and fresh produce. You’ll see many are things you may already have:

• 1 lb (≈ 450 g) flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce (regular or low sodium)
• 1 tablespoon cornstarch (for marinating meat)
• 1 tablespoon vegetable oil (for the marinade)

For the stir-fry & sauce:

• 2 tablespoons vegetable oil (divided)
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced (any color, or mix of colors)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (optional but adds nice warmth)
• ½ cup beef broth (or substitute with water + beef bouillon)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar (or another mild vinegar)
• 1 teaspoon sugar (or brown sugar / honey)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• ¼ teaspoon black pepper (freshly ground if possible)
• Optional: red pepper flakes or a dash of chili for extra heat

Step-By-Step Instructions

1. Marinate the Steak
   In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil. Add the thinly sliced steak, toss to coat evenly, and let it sit for at least 15 minutes. This helps tenderize the meat and gives it a little coating so the sauce will stick better.
2. Prepare the Sauce
   While the steak marinates, whisk together beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside. Also prepare your cornstarch slurry (cornstarch + water) nearby—once cooking starts, things move quickly.
3. Cook the Steak
   Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. When the pan is hot, add the marinated steak in a single layer (don’t crowd the pan—work in batches if needed). Cook for about 2-3 minutes, until browned on one side, then stir and cook another minute until it’s nearly cooked through. Remove the steak from the pan and set aside.
4. Stir-Fry the Vegetables & Aromatics
   In the same pan, add the remaining 1 tablespoon oil. Add the sliced onions and bell pepper. Stir-fry for about 3-4 minutes, until they start to soften but still have a bit of bite (you want some crunch). Add the garlic and ginger, and stir for about 30 seconds until fragrant.
5. Combine, Sauce & Thicken
   Return the steak to the pan with the vegetables. Pour in the sauce you mixed earlier. Bring to a gentle simmer, then stir in the cornstarch slurry. Continue cooking for another 1-2 minutes, stirring, until the sauce thickens and coats the steak and veggies nicely. Adjust the heat if needed so it doesn’t burn.
6. Finish & Serve
   Once everything is heated through and glossy with sauce, turn off the heat. Serve immediately over steamed rice (white, jasmine, or brown), or noodles if you prefer. Garnish if you like (see suggestions below).

Helpful Notes & Tips

• Cutting the steak: For the most tender result, slice against the grain (i.e. perpendicular to the lines you see in the meat). If the steak is a bit frozen, slicing is easier.
• Don’t overcrowd the pan: Cooking in batches ensures better browning and prevents steaming, which can leave meat tough.
• Sauce thickness: If the sauce gets too thick, add a splash of broth or water. If it’s too thin, let it simmer a bit longer or add slightly more slurry.
• Garlic & ginger timing: Add them later so they don’t burn—they get bitter if cooked too long.
• Spice control: If you want mild, omit the red pepper flakes. For more heat, add them or add freshly cracked pepper.
• Storage: Cool leftovers to room temperature, then store in an airtight container in fridge for up to 3-4 days. Reheat gently on stove (add a splash of water or broth to loosen the sauce).

Recipe Variations

Here are some ways to tweak or switch things up:

• Swap in different protein: Use chicken breast or thighs, or even tofu for a vegetarian version. If using tofu, press it to remove extra moisture, and maybe pan-fry lightly first.
• Adjust the sauce flavor: Want sweeter? Increase honey or sugar. Want deeper savory flavor? Add a little more oyster sauce or even a splash of fish sauce. Want smoky? Try using smoked soy sauce or a touch of smoked paprika.
• Vegetable additions or swaps: Add mushrooms, snap peas, broccoli florets, baby corn – whatever you like or have on hand. For crunch, add sliced water chestnuts.
• Lower sodium / lighter version: Use low-sodium soy sauce and broth, reduce or omit hoisin/nearly replace with lighter sauces, or use more vegetables and less meat.

Serving Suggestions

• Serve this sizzling steak over steamed white rice, jasmine rice, or brown rice so the sauce can soak in.
• Alternatively, try it over cooked noodles (lo mein or rice noodles) for a twist.
• Garnish with thinly sliced green onions, a sprinkle of toasted sesame seeds for a bit of crunch and visual appeal.
• On the side: steamed or stir-fried greens (like bok choy, broccoli, or snap peas) to balance richness. Maybe a simple cucumber salad for freshness.

Conclusion

This Sizzling Chinese Pepper Steak with Onions is one of those meals that feels like a warm hug on a plate. It has bold flavors, vibrant veggies, and satisfying steak—but it doesn’t demand too much time or special ingredients. Whether you’re feeding the family, cooking for one, or want something that tastes like takeout without the order, this is a winning recipe. So get your pans hot, your ingredients prepped, and enjoy every savory bite (especially while it’s hot!). You deserve a delicious dinner with love built in.