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
Scale
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.
