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Easy 30-Minute Takeout-Worthy Chinese Pepper Steak with Onions

A close-up, appetizing shot of freshly cooked Chinese pepper steak featuring tender beef strips mixed with bright green and red bell peppers.
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Create restaurant-quality Chinese Pepper Steak quickly. This recipe delivers tender beef, crisp bell peppers, and onions coated in a savory, rich sauce, perfect for a fast weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce (for marinade)
  • 1 tablespoon cornstarch (for marinade)
  • 2 tablespoons vegetable oil, divided
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup beef broth
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch (for sauce slurry)
  • Water, as needed

Instructions

  1. In a bowl, toss the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for 10 minutes.
  2. In a small bowl, whisk together the beef broth, 2 tablespoons of soy sauce, oyster sauce, sesame oil, sugar, and 1 teaspoon of cornstarch to create the sauce. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated steak in a single layer (work in batches if necessary to avoid crowding) and stir-fry for 1 to 2 minutes per side until browned. Remove the steak from the skillet and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onions, green pepper, and red pepper. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant.
  6. Return the cooked steak to the skillet with the vegetables. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the steak and vegetables.
  7. Stir constantly until the sauce thickens and coats everything evenly, about 1 minute. If the sauce becomes too thick, add a splash of water.
  8. Serve your sizzling Chinese pepper steak immediately over steamed rice for a complete, homemade Chinese food experience.

Notes

  • For the most tender steak, slice it thinly against the grain.
  • Velveting the beef with cornstarch before cooking helps keep the meat juicy and prevents it from overcooking in the high heat of the stir-fry.
  • Use a very hot wok or skillet to achieve that desirable ‘sizzling’ restaurant quality texture.

Nutrition

Find it online: https://mayaplate.com/chinese-pepper-steak-recipe-easy-30-minute/