Description
Chinese Pepper Steak with Onions is a quick and flavorful stir-fry that features juicy beef, crisp bell peppers, and onions tossed in a rich, peppery sauce. Perfect for weeknight dinners or easy meal prep.
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
Instructions
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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!
Notes
Slice beef against the grain for tenderness
Prep all ingredients before starting
Adjust pepper based on grind type
Undercook steak slightly in first sear
Freeze for up to 3 months
Nutrition
- Serving Size: 1 plate (approx 1¼ cups)
- Calories: 440 kcal
- Sugar: 19 g
- Carbohydrates: 27 g
- Protein: 25 g