Description
Chinese Pepper Steak with Onions is a fast, flavor-packed stir-fry recipe with tender marinated beef, crisp vegetables, and bold black pepper sauce. Serve it over rice or noodles for a satisfying weeknight meal.
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
Instructions
- 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.
- 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.
- 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.)
- 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.
- 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.)
- 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.
- 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.
Notes
Slice steak against the grain for tenderness
Prep everything before cooking, stir-fries move fast
Use coarse black pepper for bold flavor
Freeze steak for 30 minutes for easier slicing
Nutrition
- Serving Size: 1 plate (approx. ¼ of recipe)
- Calories: 440 kcal
- Sugar: 19 g
- Carbohydrates: 27 g
- Protein: 25 g