This Sizzling Chinese Pepper Steak with Onions is a tasty stir-fry dish that’s quick to make. The tender beef is paired with colorful bell peppers and crunchy onions for a perfect mix of flavors.
It’s so fun to hear the sizzle as it cooks! I love serving it over rice for a filling meal that feels fancy without much fuss. You’ll want to make this again and again!
Key Ingredients & Substitutions
Beef Sirloin or Flank Steak: Thinly sliced beef is essential for tenderness. If you’re looking for a leaner option, consider using chicken breast or tofu for a vegetarian take. Just adjust cooking times accordingly!
Onions: A large onion adds sweetness and depth. Sweet onions like Vidalia can be a great alternative if you prefer a milder flavor.
Bell Peppers: Red and green peppers bring color and crunch. Feel free to swap in yellow or orange bell peppers for a sweeter taste, or use broccoli for a different texture.
Shaoxing Wine: This adds a unique flavor. If you can’t find it, dry sherry or rice vinegar can work in a pinch. Just remember to use less vinegar, as it’s more acidic!
Soy Sauce & Oyster Sauce: These essential sauces provide umami. If you’re gluten-free, look for tamari or gluten-free soy sauce and oyster sauce alternatives.
How Do I Ensure the Beef is Tender and Flavorful?
Marinating the beef is crucial for flavor and tenderness. A quick 15-minute soak is usually enough to infuse the meat with marinades. However, if you have time, letting the beef sit for a few hours in the fridge can enhance the flavors even more.
- Slice the beef against the grain. This step is key to ensuring each bite melts in your mouth.
- Make sure your skillet or wok is hot enough before adding the beef. This helps to sear the meat, locking in the juices.
- Don’t overcrowd the pan! If needed, cook the beef in batches to maintain that nice sizzle without steaming.
These tips will help you achieve that restaurant-quality texture and flavor at home!
How to Make Sizzling Chinese Pepper Steak with Onions
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 1 large onion, cut into thick wedges
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, chopped (for garnish)
- 2 tbsp vegetable oil (for stir-frying)
- 1 tsp crushed red chili flakes (adjust to taste)
- 1 tbsp toasted sesame seeds (optional, for garnish)
For the Marinade:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1/2 tsp black pepper
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 cup beef broth or water
- 1 tsp cornstarch (dissolved in 1 tbsp water)
- 1 tsp sugar
- 1/4 tsp black pepper
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and about 10 minutes to cook. In no time, you’ll have a sizzling plate of pepper steak ready to serve!
Step-by-Step Instructions:
1. Marinade the Beef:
In a medium bowl, combine the sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and black pepper. Mix well and let it sit for at least 15 minutes to soak up all the flavors. This will help tenderize the beef.
2. Prepare the Sauce:
While the beef marinates, mix together the soy sauce, oyster sauce, beef broth, sugar, black pepper, and the cornstarch slurry in a small bowl. Set this aside, as it’ll be added later to give the dish its delicious flavor.
3. Heat the Pan:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat until it’s hot and shimmering. This is the perfect temperature for searing the beef.
4. Cook the Beef:
Add the marinated beef in a single layer to the hot skillet. Stir-fry quickly for about 1-2 minutes, or until it’s nicely browned but not fully cooked. Remove the beef from the skillet and set it aside.
5. Stir-Fry the Aromatics:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and ginger, stirring for about 30 seconds until they become fragrant. This will add a wonderful aroma to the dish.
6. Add the Vegetables:
Add the onion wedges and bell pepper strips to the skillet. Stir-fry for 2-3 minutes, just until they start to soften but still remain crisp—this gives the dish a nice texture.
7. Combine Everything:
Return the cooked beef to the skillet and give everything a good toss to combine.
8. Add the Sauce:
Pour the prepared sauce over the beef and vegetables, then sprinkle in the crushed red chili flakes. Stir constantly until the sauce thickens and beautifully coats the beef and veggies.
9. Serve Hot:
If you have a sizzling hot plate, transfer the stir-fry onto it to serve. Otherwise, just serve it directly on a plate.
10. Garnish and Enjoy:
Top your pepper steak with chopped green onions and toasted sesame seeds, if desired. Serve immediately, ideally with a side of steamed white rice for a complete meal!
Enjoy your flavorful, sizzling pepper steak with tender-crisp vegetables! It’s a delightful treat for your taste buds!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While sirloin or flank steak works best, you can also use ribeye or skirt steak for a flavorful option. Just remember to slice it thinly against the grain for tenderness.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry is a great alternative. If you’re looking for a non-alcoholic option, you can use a mixture of rice vinegar and water (1 part vinegar to 2 parts water).
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through.
Can I Make This Recipe Vegetarian?
Yes! Substitute the beef with tofu, tempeh, or seitan for a vegetarian version. Just adjust the cooking time as needed to ensure they’re heated through and slightly crispy.