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Authentic 30-Minute Sizzling Chinese Pepper Steak with Onions

Close-up of amazing chinese pepper steak with colorful bell peppers and onions in a glossy brown sauce.
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Make takeout-worthy Chinese Pepper Steak at home in 30 minutes. This recipe delivers tender beef strips, crisp peppers, and onions coated in a savory sauce, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1 tablespoon vegetable oil (for marinade)
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch wedges
  • 2 tablespoons vegetable oil (for stir-frying)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup beef broth
  • 1/4 cup soy sauce (for sauce)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Cooked white rice, for serving

Instructions

  1. Combine the thinly sliced steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, baking soda, and 1 tablespoon vegetable oil in a bowl. Mix well and let it marinate for at least 15 minutes. This step ensures you get tender beef stir fry results.
  2. Prepare the sauce by whisking together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and sesame oil in a small bowl. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Add half of the marinated beef in a single layer and sear quickly for 1-2 minutes per side until browned. Remove the beef and set it aside. Repeat with the remaining beef and another tablespoon of oil.
  4. Reduce the heat to medium-high. Add the minced garlic and grated ginger to the wok and cook for 30 seconds until fragrant.
  5. Add the green and red bell peppers and the onion wedges to the wok. Stir fry for 3-4 minutes until the vegetables are crisp-tender. You want them to retain some crunch.
  6. Return the seared beef to the wok with the vegetables.
  7. Give the prepared sauce mixture a quick stir and pour it over the beef and vegetables. Bring the sauce to a simmer.
  8. Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. The sauce will thicken quickly. Cook for about 1 minute until the sauce coats the beef and vegetables.
  9. Remove the wok from the heat immediately. Serve your Sizzling Chinese Pepper Steak hot over cooked white rice for a complete, satisfying meal.

Notes

  • For a restaurant quality Chinese Pepper Steak, make sure your wok is very hot before searing the beef. Do not overcrowd the pan; cook the beef in batches to achieve a proper sear rather than steaming it.
  • If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes with the garlic and ginger.
  • This recipe is a fantastic quick weeknight dinner idea that tastes better than takeout.

Nutrition

Find it online: https://kingscook.com/chinese-pepper-steak-recipe-30-minutes/