Sizzling Chinese Pepper Steak with Onions

Why You’ll Love This Recipe

Sizzling Chinese Pepper Steak with Onions is a bold and flavorful stir-fry that features tender strips of beef seared to perfection, tossed with bell peppers and onions in a savory garlic-ginger soy sauce. Ready in under 30 minutes, this sizzling dish brings classic Chinese takeout flavor to your kitchen with minimal prep and maximum satisfaction.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

flank steak or sirloin (thinly sliced against the grain)
soy sauce
oyster sauce
cornstarch
brown sugar
garlic (minced)
ginger (minced)
vegetable oil
green and red bell peppers (sliced)
yellow onion (sliced)
black pepper
sesame oil (optional)
green onions (optional for garnish)
cooked white rice (for serving)

directions

In a bowl, toss beef with soy sauce, a spoonful of cornstarch, and a pinch of black pepper. Let marinate for 10–15 minutes.

In a small bowl, mix remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, and a splash of water. Set aside.

Heat vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.

In the same pan, add a little more oil if needed. Stir-fry onions and bell peppers for 3–4 minutes until crisp-tender.

Return beef to the pan. Pour in the sauce mixture and stir to coat everything evenly.

Cook for another 1–2 minutes until sauce thickens and everything is heated through.

Drizzle with sesame oil and top with sliced green onions if using.

Serve hot over steamed rice.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 10–12 minutes
Total time: 25–30 minutes

Variations

Use chicken or tofu instead of beef.
Add mushrooms, snap peas, or baby corn.
Make it spicy with chili flakes or sliced red chilis.
Use hoisin sauce instead of oyster for a sweeter profile.
Serve with noodles instead of rice.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat or microwave until warmed through.
Best enjoyed fresh for the crisp texture of the vegetables.

FAQs

What cut of beef works best?
Flank steak or sirloin are ideal—just slice thin against the grain.

Can I make this ahead?
Yes, prep the beef and sauce ahead, then cook just before serving.

Do I have to use oyster sauce?
It adds depth, but hoisin or soy sauce alone can be used as substitutes.

Can I use frozen bell peppers?
Yes, but they may be softer in texture.

How do I keep the beef tender?
Marinate briefly and cook quickly over high heat—don’t overcook.

Is this recipe gluten-free?
Use tamari or gluten-free soy sauce and oyster sauce substitutes.

Can I make it without sugar?
Yes, but the small amount balances the savory flavors—adjust to taste.

Why is it called “sizzling”?
It refers to the high-heat stir-frying that creates a quick sear and intense aroma.

Should the veggies be soft or crisp?
They should remain slightly crisp for texture contrast.

Can I double the recipe?
Yes, just cook in batches to avoid overcrowding the pan.

Conclusion

Sizzling Chinese Pepper Steak with Onions is a fast, flavorful stir-fry that delivers the bold, savory flavors of your favorite takeout—right from your own kitchen. With tender beef, vibrant veggies, and a rich sauce, it’s a complete meal that’s simple enough for weeknights and impressive enough for guests. Serve it hot over rice and watch it disappear.

Print