Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp cornstarch; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 tbsp vegetable oil (for cooking); 1 large onion, sliced into wedges; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 2 cloves garlic, minced; 1 tsp ground black pepper; Optional: sliced green onions or sesame seeds for garnish

Sizzling Chinese Pepper Steak with Onions is a stir-fry classic I turn to when I’m craving something fast, flavorful, and satisfying. It’s packed with tender strips of beef, crisp-tender bell peppers, and sweet onions—all coated in a rich, savory sauce with just the right hint of garlic and soy. This dish delivers that delicious takeout flavor, but I get to enjoy it fresh from my own skillet.

Best Sizzling Chinese Pepper Steak with Onions

Why You’ll Love This Recipe

I love this pepper steak because it’s quick to make and loaded with bold, balanced flavors. The beef turns incredibly tender with a quick marinade, and the vegetables keep a nice crunch that brings contrast to every bite. It comes together in under 30 minutes, making it perfect for busy weeknights. Plus, I get that satisfying sizzle and aroma right at home—no takeout menu needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp vegetable oil (for cooking)
1 large onion, sliced into wedges
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tsp ground black pepper
Optional: sliced green onions or sesame seeds for garnish

Directions

I begin by marinating the sliced beef in a bowl with soy sauce, oyster sauce, cornstarch, rice vinegar, and sesame oil. I let it sit for at least 15 minutes while I prep the vegetables.
In a large skillet or wok over high heat, I heat 1 tablespoon of the vegetable oil. I add the marinated beef in batches, searing it quickly until browned but not overcooked. I remove the beef and set it aside.
I add the remaining tablespoon of oil to the skillet, then toss in the onions and bell peppers. I stir-fry them for 2 to 3 minutes until just tender but still crisp.
I add the garlic and ground black pepper, cooking for another 30 seconds until fragrant.
I return the beef to the pan and toss everything together. I cook for another 1 to 2 minutes to let the flavors meld and the sauce thicken slightly.
I serve it hot over steamed rice and garnish with green onions or sesame seeds if I’m feeling fancy.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: About 25 minutes

Variations

I sometimes add sliced mushrooms or snap peas for more texture.
For more heat, I stir in a teaspoon of chili garlic sauce or a few slices of fresh chili.
I swap the beef for chicken or tofu when I want to change things up.
A splash of hoisin or a spoonful of brown sugar gives it a sweeter edge when I’m in the mood for something richer.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. It can also be microwaved in short bursts, stirring in between for even heating.
I try not to overcook it when reheating so the beef stays tender and the veggies don’t go soggy.

FAQs

Can I use a different cut of beef?

Yes, I often use sirloin or skirt steak. As long as I slice it thinly against the grain, it stays tender.

How do I keep the vegetables crisp?

I cook the veggies on high heat for just a few minutes. That way, they stay vibrant and keep a nice bite.

What can I serve this with besides rice?

I like it with noodles or even wrapped in lettuce leaves for a low-carb option.

Is this dish spicy?

Not inherently. The black pepper gives it warmth, but I can always add chili if I want a spicier kick.

Can I make this ahead?

I usually prep the beef and veggies in advance, then cook it fresh for the best texture. The cooked dish reheats well but is best the day it’s made.

Conclusion

Sizzling Chinese Pepper Steak with Onions is a quick and delicious stir-fry that I never get tired of. It’s bold, balanced, and incredibly satisfying—perfect for nights when I want something fast but packed with flavor. Once I try it homemade, it’s hard to go back to takeout.