Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium yellow onion, sliced; 3 garlic cloves, minced; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch (plus extra for thickening if needed); 1/4 cup water or beef broth; 2 tbsp vegetable oil or sesame oil; 1/2 tsp black pepper (more to taste); 1 tsp sugar; Green onions, chopped (optional, for garnish)

This Sizzling Chinese Pepper Steak with Onions is a flavorful stir-fry that combines tender strips of beef, crisp-tender bell peppers, and sweet onions in a savory, garlicky sauce. It’s the kind of quick and easy dish I love to make when I’m craving takeout flavors but want something homemade and fresh.

Sizzling Chinese Pepper Steak with Onions

Why You’ll Love This Recipe

I love how fast this meal comes together—perfect for busy weeknights when I want something bold and satisfying. The steak cooks up tender and juicy, and the combination of soy sauce, garlic, and black pepper creates an irresistible sauce that coats everything perfectly. It’s also incredibly versatile and tastes just like what I’d get from a Chinese restaurant, if not better.

Ingredients

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

Flank steak or sirloin, thinly sliced against the grain
Bell peppers (green and red), sliced
Yellow onion, sliced
Garlic cloves, minced
Soy sauce
Oyster sauce
Cornstarch
Water or beef broth
Vegetable oil or sesame oil
Black pepper
Sugar
Green onions for garnish (optional)

Directions

I start by marinating the sliced beef in a mixture of soy sauce, a bit of sugar, and cornstarch. I let it sit for about 15–20 minutes while I prep the vegetables.
I heat oil in a large wok or skillet over high heat. Once hot, I stir-fry the beef in batches until browned but not fully cooked through, then set it aside.
In the same pan, I add a little more oil if needed and sauté the onions and bell peppers for 2–3 minutes until slightly softened but still crisp.
I toss in the garlic and stir it for about 30 seconds until fragrant.
I return the beef to the pan and pour in the sauce—made with soy sauce, oyster sauce, water or broth, a pinch of sugar, and a generous amount of black pepper.
I stir-fry everything together for a few more minutes until the sauce thickens slightly and the beef is cooked through.
Before serving, I sprinkle some chopped green onions on top for a fresh finish.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, including marinating time. It’s quick, easy, and perfect with a side of steamed white rice or noodles.

Variations

I sometimes add mushrooms, snap peas, or baby corn to boost the veggie content. For a spicier version, I toss in sliced red chilies or a drizzle of chili oil. Swapping beef for chicken or tofu also works great if I want a different protein. And when I’m going low-carb, I serve it over cauliflower rice instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat so the steak doesn’t get tough, adding a splash of water or broth to loosen the sauce. It also reheats well in the microwave, though I make sure not to overdo it to keep the beef tender.

FAQs

What’s the best cut of beef for pepper steak?

I prefer flank steak or sirloin because they’re tender and cook quickly when sliced thin against the grain.

Can I make this ahead of time?

Yes, I often prep the meat and veggies in advance and store them separately. When it’s time to cook, it only takes a few minutes to pull everything together.

How do I make the sauce thicker?

If I want a thicker sauce, I mix a little extra cornstarch with water and stir it in at the end until the sauce reaches my desired consistency.

Is this dish gluten-free?

It can be—if I use gluten-free soy sauce and oyster sauce. I always check the labels to be sure.

Can I use frozen vegetables?

Yes, I’ve used frozen bell peppers and onions in a pinch. I just make sure to thaw and drain them well before stir-frying to avoid extra moisture.

Conclusion

This Sizzling Chinese Pepper Steak with Onions is one of my favorite dishes to whip up when I want something fast, filling, and full of flavor. The tender steak, crisp veggies, and savory sauce come together perfectly, making it a go-to recipe that satisfies every time. Whether I’m cooking for myself or the whole family, this one’s always a hit.