Chinese Pepper Steak with Onions

Chinese Pepper Steak with Onions is a deliciously bold and satisfying stir‑fry that brings together juicy beef strips, crisp onions and sweet bell peppers in a savory, peppery sauce. It’s a dish that cooks in under 30 minutes (once you’ve done the prep), making it perfect for busy weeknights yet flavorful enough for special evenings. With its mix of umami soy sauce, oyster sauce, a touch of honey sweetness and a good hit of coarsely‑ground black pepper, this recipe delivers big taste without complicated technique.

Why You’ll Love This Recipe

You’ll love this recipe because it hits several home‑cooking sweet spots:

• Bold, balanced flavor: The combination of soy sauce, oyster sauce, honey and black pepper gives depth and richness, while the onions and peppers provide freshness and crunch.
• Tender beef texture: By thin‑slicing the steak and marinating it, you’ll get beef that’s juicy and tender rather than overcooked and tough.
• Fast and fuss‑free: Much of the time is in prepping. Once you’ve got your ingredients assembled, the stir‑fry moves quickly. As one recipe blog puts it: “active cooking time … less than 15 minutes” for a classic pepper steak.
• Homemade take‑out feel: You’ll capture that delicious Chinese‑restaurant quality at home — with control over ingredients and seasoning.
• Flexible for tweaks: You can tailor the vegetables, substitute oils or adjust pepper heat to suit your taste or dietary preferences.

Ingredients

Here are the ingredients you’ll need for the recipe (makes about 4 servings):

For the Steak Marinade:

• 1 TBS low‑sodium soy sauce
• 1 TBS mirin
• 1 TBS cornstarch
• 1 lb (≈450 g) steak(s) – fat trimmed & thinly sliced into ½ to ¼‑inch thick strips

For the Stir Fry Pepper Sauce:

• ½ cup low‑sodium beef broth (or substitute chicken broth or ½ bouillon cube dissolved in water)
• 3 TBS low‑sodium soy sauce
• 3 TBS honey
• 2 TBS oyster sauce
• 2 TBS Chinese cooking wine or mirin (sub: dry sherry)
• 1 TBS cornstarch
• 1 ¼ tsp coarsely‑ground black pepper
• ¼ tsp kosher salt

For the Stir‑Fry:

• 3 TBS peanut oil – divided (or substitute a neutral oil such as canola)
• 1 medium white onion – peeled & medium dice
• 2 small bell peppers – seeded & medium dice (any colour)
• 2 cloves garlic – peeled & minced
• 1 ½ tsp grated ginger
• Optional garnishes: sliced scallions & toasted sesame seeds
• Serving suggestions: steamed white rice, cauliflower rice or cooked noodles

Step‑by‑Step: How to Make the Recipe

1. Marinate the steak: In a medium-sized bowl, whisk together the soy sauce, mirin, and cornstarch. Pat the beef strips dry and add them to the bowl. Gently stir to coat the beef completely with the marinade. Set aside for 10–15 minutes.
2. Mix the pepper stir‑fry sauce: In a small bowl or glass measure, combine all sauce ingredients: beef broth, soy sauce, honey, oyster sauce, cooking wine/mirin, cornstarch, black pepper and salt. Whisk well and set aside.
3. Sear the steak: Heat 1½ TBS of oil in a wok or large heavy‑bottom skillet over high heat. When the oil is shimmering and very hot, add the beef in a single even layer (do not crowd the pan). Cook undisturbed for 30–45 seconds until the bottom side is lightly browned, then flip and stir‑fry for an additional 30 seconds (or just until almost cooked to your liking). Immediately remove the beef and transfer to a plate. (Tip: under‑cook slightly, since it will return to the pan later.)
4. Stir‑fry veggies and aromatics: Return the pan to the stove over medium heat. Add the remaining 1½ TBS oil. Add the onion and bell peppers, season with a pinch of salt and pepper, and stir‑fry for about 3–4 minutes until just starting to soften. Stir in the garlic and ginger, cooking briefly for around 30 seconds until fragrant.
5. Add the sauce: Give your sauce another whisk to ensure the cornstarch is well dissolved. Add it to the pan and stir immediately. Reduce heat slightly, simmer for about 1 minute, stirring occasionally, until the sauce thickens into a glossy syrup and coats the back of a spoon.
6. Return the steak: Add the seared beef (and any juices from the plate) back into the pan. Stir‑fry quickly, about 30 seconds, until everything is well coated in the sauce. Immediately remove from heat.
7. Serve: Spoon the finished dish onto a serving platter or portion onto individual plates. Garnish with scallions and toasted sesame seeds if using. Serve with steamed rice, cauliflower rice or noodles. Enjoy!

Helpful Tips

• Slice the beef thinly and against the grain: Many recipe sources stress that slicing across the grain and in thin strips helps ensure tender beef.
• Chill before slicing: For easier thin slicing, consider placing the steak in the freezer for 30–45 minutes to firm it up.
• Don’t crowd the pan: Crowding causes the steak to steam rather than sear. Work in batches if needed.
• Under‑cook the steak initially: Since the steak returns later, don’t overcook in the first sear. It will finish cooking in the sauce.
• Prep ahead: Make sure all your ingredients are chopped, measured, and ready before you begin cooking.
• Pepper adjustment: If you’re using finely ground black pepper instead of coarse, reduce the amount to about ¾ teaspoon to avoid overwhelming the dish.

Substitutions And Variations

• Beef cuts: Sirloin is economical; flank steak, NY strip or tenderloin work too. Just slice against the grain.
• Vegetables: Feel free to add or substitute other veggies: julienned carrots, snap peas, chopped zucchini or leeks.
• Oil substitute: If you don’t have peanut oil, use a neutral oil with a high smoke point (canola, sunflower).
• Gluten‑free version: Use tamari or coconut aminos instead of soy sauce; swap oyster sauce for fish sauce or hoisin (check for gluten) and adjust seasoning accordingly.
• Less spicy: Reduce the amount of black pepper or omit altogether for a milder version. Use sweeter peppers.
• Extra heat: Add sliced jalapeño or bird’s eye chili with the peppers, or drizzle sriracha or sambal oelek over the finished dish.

Storage Instructions

• Refrigerator: Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days.
• Freezing: You can freeze the cooked dish in a freezer‑safe container for up to ~3 months. Defrost overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over medium heat until hot throughout. If the sauce has thickened or dried out, add a splash of water or beef broth to loosen it.
• Rice note: If you served with rice, cool the rice quickly after cooking (spread out on a clean plate) before storing, and only reheat once to maintain quality and food safety.

Nutritional Information

As a rough estimate (for 4 servings):

• Calories: ~ 440 kcal
• Carbohydrates: ~ 27 g
• Protein: ~ 25 g
• Fat: ~ 27 g (saturated fat ~9 g)
• Sugar: ~ 19 g
• Sodium: ~ 1038 mg
• Potassium: ~ 547 mg
• Fiber: ~ 1 g
• Vitamin A: ~ 1176 IU
• Vitamin C: ~ 50 mg
• Calcium: ~ 27 mg
• Iron: ~ 2 mg

(Exact values will depend on the brands and precise measurements you use.)

Serving Suggestions

• Serve over steamed white rice, jasmine rice, brown rice or cauliflower rice for a low‑carb option.
• Toss with cooked noodles (e.g., lo‑mein or egg noodles) for a hearty alternative.
• Garnish with sliced scallions and toasted sesame seeds for texture and extra flavor.
• For a side dish, consider simple steamed greens (bok choy, Chinese broccoli) or a crisp Asian salad to balance the richness of the beef.
• Leftovers also make an excellent wrap — stuff into lettuce cups or pita for a change of format.

Common Questions About Chinese Pepper Steak with Onions

Q1: What cut of beef is best for this dish?
Choosing the right cut makes a big difference. According to several sources, flank steak is highly recommended for stir‑fry due to its lean texture and ability to take on a good sear. However, sirloin, skirt steak, top‑round or NY strip can work too — if you slice thinly and against the grain. That slicing direction helps break up the muscle fibers and yields more tender strips.

Q2: Why is my beef tough despite using a good cut?
There are a few common pitfalls: (1) If you slice with the grain rather than across it, the beef will be tougher. (2) If you skip the marinade or the cornstarch coating (“velveting”), you miss out on texture improvement. Many recipes emphasise the marinade of soy sauce, mirin/rice wine and cornstarch to help create tender beef. Also, (3) over‑cooking the beef (especially in the searing step) will make it tough — you want to under‑cook slightly initially, then finish in the sauce.

Q3: Can I make this dish ahead and reheat it later?
Yes — though as with many stir‑fries, it’s best fresh for the crispest texture of the vegetables. That said, you can store the prepared dish in the fridge in an airtight container (up to 3–4 days) or freeze it (up to ~3 months). When reheating, add a splash of water or broth if the sauce thickened too much, and reheat on the stovetop until evenly hot. For rice served alongside, cool it quickly and only reheat once for food‑safety reasons.

Conclusion

Thank you so much for taking the time to explore this recipe for Chinese Pepper Steak with Onions. I hope you’ll give it a try and enjoy how effortlessly it brings bold, restaurant‑style flavour into your own kitchen. It’s one of those go‑to dishes that balances ease with impressive taste, and I truly love how the tender beef, bright bell peppers and glossy black‑pepper sauce come together. I hope you feel encouraged, confident and excited to cook it—and that when you serve it, you’ll smile with satisfaction as your family or guests tuck in. Happy cooking, and thank you for being part of our food‑loving community. Enjoy every delicious bite!

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