Chinese Pepper Steak with Onions

Chinese Pepper Steak with Onions is a sizzling, flavour-packed dish that brings tender strips of beef together with vibrant bell peppers, diced onion, garlic and ginger in a glossy black-pepper sauce. With a marinade for the steak, a rich stir-fry sauce, and quick-paced cooking, this recipe delivers restaurant-style results at home in about 30 minutes. The combination of sharp onion bite, sweet pepper, bold black pepper and savoury umami sauce makes this one you’ll want on repeat.

Why You’ll Love This Recipe

You’ll love this Chinese Pepper Steak with Onions because:

• The thinly sliced beef marinates in soy, mirin and cornstarch to make it juicy and tender.
• The sauce hits umami, sweet and savoury notes all at once — with beef broth, soy, honey, oyster sauce and coarsely ground black pepper.
• It’s fast: once prep is done the stir-fry takes only minutes.
• The vegetables (onions + bell peppers) bring colour, crunch and sweetness to complement the beef.
• It pairs beautifully with steamed rice, cauliflower rice or noodles, so you can tailor it to your preference.

Ingredients

For the Steak:

• 1 Tbsp Low-Sodium Soy Sauce
• 1 Tbsp Mirin
• 1 Tbsp Cornstarch
• 1 lb (approx) steak – excess fat trimmed & thinly sliced into ½ to ¼-inch thick strips

For the Stir-Fry Pepper Sauce:

• ½ cup Low-Sodium Beef Broth (or chicken broth / ½ bouillon cube dissolved in water)
• 3 Tbsp Low-Sodium Soy Sauce
• 3 Tbsp Honey
• 2 Tbsp Oyster Sauce
• 2 Tbsp Chinese Cooking Wine or Mirin (can substitute dry sherry)
• 1 Tbsp Cornstarch
• 1¼ tsp Coarsely-Ground Black Pepper
• ¼ tsp Kosher Salt

For the Stir-fry:

• 3 Tbsp Peanut Oil (divided; you may substitute a neutral oil such as canola)
• 1 medium White Onion – peeled & medium dice
• 2 small Bell Peppers – seeded & medium dice
• 2 cloves Garlic – peeled & minced
• 1½ 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 Chinese Pepper Steak with Onions

1. Marinate the Beef: Mix soy sauce, mirin, and cornstarch in a medium bowl, then add the steak slices and toss to coat evenly. Set aside for 10-15 minutes while you prep the rest.
2. Mix the Pepper Stir-Fry Sauce: In a glass measure or small bowl, add all the sauce ingredients (beef broth, soy, honey, oyster sauce, cooking wine/mirin, cornstarch, black pepper, salt). Whisk well to combine and set aside.
3. Sear the Steak: Heat 1½ tablespoons of oil in a wok or large heavy-bottom skillet over HIGH heat. When the oil is shimmering, add the steak in an even single layer. Cook, undisturbed, for 30-45 seconds or until the bottom side is lightly browned. Flip the strips and continue stir-frying for another ~30 seconds or until almost cooked to your liking. Immediately transfer the beef to a plate and set aside. (Tip: don’t crowd the pan — if needed cook the beef in batches so it sears instead of steaming.)
4. Stir-Fry Veggies & Aromatics: Return the pan to the stove on MEDIUM heat. Add the remaining 1½ tablespoons of oil. When oil is shimmering, add the diced onion and bell peppers. Season with a pinch of salt and pepper. Stir-fry for 3-4 minutes or until they begin to soften. Stir in the garlic and ginger and cook, stirring constantly, for about 30 seconds until fragrant.
5. Add the Stir-Fry Sauce: Give your sauce a good whisk to ensure the cornstarch is fully dissolved, then pour it into the pan with the vegetables. Immediately stir the mixture, reduce heat slightly to maintain a simmer, and cook (stirring occasionally) for about 1 minute or until the sauce has thickened into a syrup-y coating that clings to the back of a spoon. (Note: the sauce will simmer quickly.)
6. Return the Beef: Add the seared steak back into the pan, including any juices on the plate. Quickly stir-fry to coat the beef in the sauce, about 30 seconds. Immediately remove from heat.
7. Serve: Transfer the pepper steak mixture to a large serving platter or individual plates. Top with sliced scallions and toasted sesame seeds if using. Serve immediately with rice, cauliflower rice or noodles, and enjoy.

Helpful Tips

• Make sure you read the full recipe ahead of time: stir-fry moves fast once cooking begins.
• Slice the steak while it’s slightly frozen (about 30-45 minutes in freezer) — it’s much easier. Then slice against the grain to keep the meat tender.
• Don’t crowd the pan when searing the beef. Overcrowding causes steaming instead of a proper sear.
• Use coarsely-ground black pepper for the bold texture and flavour; if you’re using finer standard ground pepper, you may want to halve the amount.
• Prep all your veggies and sauce ahead of time so you can work quickly once the heat is up.
• If you’d like a little extra heat, add a sliced fresh chili or some chili flakes when you add the garlic and ginger.

Substitutions And Variations

• Beef: While sirloin is economical and works well, you can also use tenderloin, flank steak or NY strip. Just slice against the grain.
• Oil: If you don’t have peanut oil you can use any neutral oil with a high smoke point (canola, vegetable) for the stir-fry.
• Broth: If you don’t have beef broth you can substitute chicken broth or dissolve half a bouillon cube in water.
• Chinese Cooking Wine / Mirin: If unavailable you can use dry sherry as the substitute.
• Oyster Sauce: If you have a dietary restriction you could substitute hoisin sauce + a splash of fish sauce or low-sodium soy + sugar, though flavour will vary.
• Spice Level: To make it spicier, add sliced jalapeños or dried chilies when stir-frying the vegetables. Or top with sriracha.
• More Veggies: Add julienned carrots, snap peas or zucchini for extra colour and nutrition.

Storage Instructions

• Refrigerator: Allow the dish to cool to room temperature, then store in an airtight container in the fridge for up to 3-4 days.
• Freezer: If you’d like to freeze, cool completely, then store in a freezer-safe container for up to 2-3 months. Note: the bell peppers and onions may soften upon thawing.
• Reheating: Best on the stovetop: heat a splash of oil, add the leftovers, stir-fry 2–3 minutes until warmed through. You can add a splash of water if the sauce has thickened too much. Microwave works too—heat in 30–45 second bursts stirring in between.

Nutritional Information

Estimated per serving (recipe yields ~4 servings):

• Calories: ~440 kcal
• Carbohydrates: ~27 g
• Protein: ~25 g
• Fat: ~27 g
• Saturated Fat: ~9 g
• Sodium: ~1,038 mg (varies based on brands and ingredients)
• Sugar: ~19 g
  (Note: These values are approximate and will depend on exact ingredient brands and measurements used.)

Serving Suggestions

• Serve the pepper steak over a bed of steamed white rice or jasmine rice to soak up the glossy sauce.
• For a lower-carb option, serve over cauliflower rice.
• Alternatively, toss it with cooked noodles (lo-mein, rice noodles or udon) for a heartier dish.
• Add a side of lightly steamed vegetables (e.g., broccoli, bok-choy) for extra greens.
• Garnish with fresh sliced scallions and toasted sesame seeds for added texture and visual appeal.
• A simple side salad or pickled cucumbers can also balance the richness of the dish.

Your Top Questions About Chinese Pepper Steak with Onions Answered

Q: What is Chinese pepper steak?
A: Chinese pepper steak (sometimes called green pepper beef) is a stir-fried dish featuring thinly sliced beef, bell peppers (and often onions) cooked in a savoury, slightly sweet sauce thickened with cornstarch. It’s common in Chinese-American cuisine and has roots in Fujian cuisine.

Q: Which cut of beef should I use and how should I slice it?
A: Use steak cuts suitable for quick stir-frying such as flank steak, sirloin, skirt steak, or NY strip. It’s important to cut against the grain (i.e., perpendicular to the direction of the muscle fibres) so the beef stays tender. For easier slicing, chill the steak in the freezer for ~30–45 minutes before cutting.

Q: Why is my beef tough?
A: There are a few common causes: (1) Cutting with the grain instead of against it makes chewing harder. (2) Choosing too tough a cut without marinating or “velveting” (i.e., coating the meat with cornstarch and perhaps a little baking soda) first. (3) Over-cooking the beef—because it’s sliced thin, it only needs a brief sear before being added back.

Q: Can I skip the marinating or cornstarch?
A: You could, but the marinade and cornstarch help the beef stay moist and allow the sauce to cling. Without it, you risk a drier texture and thinner sauce. If you skip marinating, make sure the beef is very hot and cook it minimally.

Q: Can I use a skillet instead of a wok?
A: Absolutely. A heavy-bottom skillet (e.g., cast iron or large stainless) will work fine. The key is high heat and not overcrowding the pan so you get a proper sear rather than steam.

Conclusion

Thank you for choosing this Chinese Pepper Steak with Onions recipe and spending your time here in the kitchen with me. I hope you enjoy the vibrant flavours, tender beef and crisp vegetables as much as I do. It’s one of those dishes that hits all the right notes—quick enough for a weeknight yet special enough to impress. Once you’ve made it, I’m confident it will become a go-to on your dinner rotation. Warm wishes for your cooking experience, enjoy every bite, and thanks again for being part of the food-loving community.

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