If you’ve ever craved bold, tender beef sizzling with the vibrant crunch of fresh vegetables, you’re going to fall head over heels for this Chinese Pepper Steak with Onions Recipe. It’s a delightful symphony of flavors, marrying juicy slices of marinated steak with fragrant black pepper, sweet honey, and the aromatic warmth of ginger and garlic. This dish brings the magic of a classic takeout favorite right into your own kitchen, turning simple ingredients into a saucy, savory feast that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, working together to create a perfect balance of taste, texture, and color. From the tender steak strips to the crunchy bell peppers and the rich, peppery sauce, these pantry staples will transform your dinner into a flavorful celebration.
- 1 tablespoon low-sodium soy sauce: Adds umami depth while keeping saltiness in check.
- 1 tablespoon mirin: Brings a subtle sweetness and a hint of acidity to the marinade.
- 1 tablespoon cornstarch: Helps tenderize the beef and thickens the sauce beautifully.
- 1 pound steak, trimmed and thinly sliced: The star of the dish, chosen for tender, juicy bites.
- 1/2 cup low-sodium beef broth: Creates a rich base for the sauce’s hearty flavor.
- 3 tablespoons low-sodium soy sauce: Intensifies the savory punch in the sauce.
- 3 tablespoons honey: Balances the pepper’s heat with sweet, sticky goodness.
- 2 tablespoons oyster sauce: Adds layers of savory complexity and silkiness.
- 2 tablespoons Chinese cooking wine or mirin: Introduces a light tang and enhances aroma.
- 1 tablespoon cornstarch: Further thickens the luscious sauce to a perfect glaze.
- 1 1/4 teaspoons coarsely-ground black pepper: Infuses the dish with its signature peppery kick.
- 1/4 teaspoon kosher salt: Lightly seasons without overpowering flavors.
- 3 tablespoons peanut oil: Perfect for high-heat stir-frying with a mild taste.
- 1 medium white onion, diced: Adds sweetness and crunch that complements the beef.
- 2 small bell peppers, diced: Brings vibrant color and a fresh, crisp texture.
- 2 cloves garlic, minced: Provides aromatic punch that wakes up every bite.
- 1 1/2 teaspoons grated ginger: Offers a zesty warmth mellowed by the sweet sauce.
- Sliced scallions: Fresh, green garnish that brightens and adds mild onion notes.
- Toasted sesame seeds: Nutty crunch perfect for finishing touches.
- Steamed rice, cauliflower rice, or cooked noodles: Ideal for soaking up all the delicious sauce.
How to Make Chinese Pepper Steak with Onions Recipe
Step 1: Marinate the Steak
Start by combining soy sauce, mirin, and cornstarch in a medium bowl. This marinade tenderizes the beef and infuses it with subtle sweetness and umami. Pat your steak strips dry to ensure they soak up the flavors evenly, then gently coat them in the marinade. Let this rest for about 10 to 15 minutes—you’ll notice the meat becoming silky and ready to absorb the sauce later.
Step 2: Prepare the Pepper Sauce
While the steak marinates, whisk together beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine, cornstarch, black pepper, and salt. This mixture is the heart of your dish, blending sweet, salty, and spicy elements into a rich, glossy sauce that will perfectly coat the beef and veggies.
Step 3: Sear the Beef
Heat one and a half tablespoons of peanut oil in a wok or large skillet over high heat. Once it shimmers, carefully lay the steak strips in a single layer, making sure not to crowd the pan. Sear undisturbed for about 30 to 45 seconds until the edges start to brown, then flip and quickly stir-fry for another 30 seconds until nearly cooked through. Remove the steak and set aside, maintaining the pan’s high heat for maximum flavor development. If needed, cook in batches to keep the steak from steaming.
Step 4: Stir-Fry the Vegetables
Reduce the heat to medium and add the remaining oil. Toss in the diced onions and bell peppers with a pinch of salt and pepper, cook for 3 to 4 minutes until they soften but still keep their crunch. Their natural sweetness will start to emerge here. Add minced garlic and grated ginger, quickly stir-frying for 30 seconds to release their fragrant aroma that will elevate the whole dish.
Step 5: Thicken the Sauce
Give your pepper sauce a quick whisk to recombine the cornstarch, then pour it directly into the pan with the vegetables. Stir immediately and lower the heat to keep a gentle simmer. The sauce will thicken in about a minute until it coats the back of a spoon with a shiny, syrupy consistency—a true sign that it’s ready to cling to that tender steak and crisp veggies.
Step 6: Combine Beef and Sauce
Return the seared steak and any juices you collected back into the pan. Toss everything together for 30 seconds so each luscious piece gets covered in the pepper sauce. This step ensures the flavors meld perfectly, creating a harmonious bite every time. Then, take your pan off the heat to avoid overcooking the beef.
Step 7: Serve and Garnish
Transfer your creation to a serving dish and sprinkle generously with sliced scallions and toasted sesame seeds. These finishing touches add freshness and just the right amount of nutty crunch. Serve hot over your choice of steamed rice, cauliflower rice for a lighter option, or your favorite noodles. Savor every bite of this heartwarming Chinese Pepper Steak with Onions Recipe.
How to Serve Chinese Pepper Steak with Onions Recipe
Garnishes
Sliced scallions and toasted sesame seeds are the best companions to this dish, bringing fresh, bright colors and a satisfying crunch that complements the tender beef and silky sauce flawlessly. You can also add a sprinkle of crushed red pepper flakes if you like a touch of heat with your pepper steak experience.
Side Dishes
This Chinese Pepper Steak with Onions Recipe pairs beautifully with steamed jasmine or basmati rice to soak up the sauce. For a low-carb twist, cauliflower rice works just as well and adds a light, fresh contrast. Alternatively, try serving it over stir-fried noodles for a hearty, satisfying meal that elevates any dinner table.
Creative Ways to Present
For a fun family-style presentation, serve the pepper steak in a large shallow bowl with bowls of rice or noodles on the side. Garnish the dish with extra scallions, sesame seeds, and even sliced fresh chili if you want to amp up the flavor. Wrapping the steak and veggies in warmed lettuce leaves for a hand-held Asian-inspired wrap is another creative and delicious way to enjoy the dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Pepper Steak with Onions Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for quick lunches or dinners later in the week. Make sure to cool the dish before refrigerating to maintain the best texture and flavor.
Freezing
If you want to save some for longer, this dish freezes nicely. Portion it into freezer-safe containers or heavy-duty zip-top bags, making sure to remove as much air as possible. Frozen properly, it will stay delicious for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the steak and sauce in a skillet over medium-low heat until heated through, stirring occasionally to prevent sticking. You can also microwave it covered in short bursts, stirring in between to evenly distribute heat. Be mindful not to overcook the beef again as it can become tough.
FAQs
Can I use a different cut of beef for this Chinese Pepper Steak with Onions Recipe?
Absolutely! While flank or sirloin steak slices work best for tenderness and quick cooking, you can also try ribeye or skirt steak as long as you slice it thinly against the grain to keep it tender.
What can I substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine on hand, dry sherry or a mild mirin are great substitutes that add similar depth and subtle sweetness to the sauce.
Is it possible to make this recipe gluten-free?
Yes! Just swap regular soy sauce for a gluten-free tamari and double-check that your oyster sauce doesn’t contain gluten or opt for a gluten-free version to keep the flavors intact.
How do I make the sauce less sweet?
If you prefer a less sweet profile, you can reduce the honey slightly or balance it with a splash of rice vinegar for added tanginess without losing the sauce’s richness.
Can I add other vegetables to the dish?
Definitely! Feel free to toss in snap peas, carrots, or mushrooms for added texture and nutrition. Just stir-fry them along with the onions and bell peppers so they blend perfectly.
Final Thoughts
This Chinese Pepper Steak with Onions Recipe is a shining example of how minimal ingredients can create an unforgettable meal packed with flavor, texture, and warmth. It’s perfect for weeknights when you want something quick yet impressive, or for feeding a crowd without fuss. Dive into this recipe and let it become your new favorite go-to for satisfying your cravings with that classic takeout flair made right at home.
Print
Chinese Pepper Steak with Onions Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Pepper Steak with Onions recipe features tender strips of marinated beef stir-fried with colorful bell peppers and onions, coated in a savory, slightly sweet pepper sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner served over rice or noodles for a satisfying meal.
Ingredients
Marinade
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 pound steak, excess fat trimmed & thinly sliced into 1/2 to 1/4-inch strips
Sauce
- 1/2 cup low-sodium beef broth (or chicken broth or 1/2 bouillon cube dissolved in water)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine or mirin (or dry sherry)
- 1 tablespoon cornstarch
- 1 1/4 teaspoons coarsely-ground black pepper
- 1/4 teaspoon kosher salt
Stir-fry
- 3 tablespoons peanut oil, divided (or neutral oil, such as canola)
- 1 medium white onion, peeled & medium diced
- 2 small bell peppers, seeded & medium diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated ginger
Garnish and Serving
- Sliced scallions
- Toasted sesame seeds
- Steamed rice, cauliflower rice, or cooked noodles
Instructions
- Marinate the Steak: In a medium bowl, combine soy sauce, mirin, and cornstarch. Pat the steak dry with paper towels, add to the bowl, and stir gently to coat all pieces with the marinade. Set aside for 10-15 minutes while preparing the other ingredients.
- Prepare the Sauce: In a separate bowl or glass measuring cup, whisk together beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine or mirin, cornstarch, black pepper, and salt until fully dissolved and combined. Set aside.
- Cook the Steak: Heat 1 1/2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Add the steak in a single layer without overcrowding. Cook undisturbed for 30–45 seconds until lightly browned, then flip and stir-fry for another 30 seconds until nearly cooked through. Remove steak from the pan and set aside. Work in batches if necessary, adding more oil to prevent steaming.
- Stir-fry Vegetables: Lower the heat to medium, add the remaining 1 1/2 tablespoons oil to the pan. Once hot, add diced onion and bell peppers with a pinch of salt and pepper. Stir-fry for 3-4 minutes until starting to soften. Add minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
- Add the Sauce: Re-whisk the reserved pepper sauce and pour it into the pan. Stir immediately, reduce heat to maintain a simmer, and cook for about 1 minute until the sauce thickens to a syrupy consistency and coats the back of a spoon.
- Finish the Dish: Return the cooked steak and any accumulated juices to the pan. Toss for 30 seconds to coat the beef with the sauce. Immediately remove from heat.
- Serve: Transfer the dish to a serving plate and garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or noodles. Enjoy!
Notes
- Trim excess fat from the steak to prevent greasy stir-frying and ensure tenderness.
- Slice the steak thinly against the grain for maximum tenderness.
- Cook the beef in batches if necessary to avoid overcrowding, which causes steaming instead of searing.
- Use low-sodium soy sauce and broth to control salt levels in the dish.
- Chinese cooking wine can be substituted with mirin or dry sherry if unavailable.
- Garnish with scallions and toasted sesame seeds to add a fresh crunch and nutty flavor.
