Sizzling Chinese Pepper Steak with Onions
I remember the first time I flipped a pan full of sizzling peppers and tender steak as the leaves started to turn—kitchen windows fogged, cinnamon on a timer in the oven, and the scent of something savory that felt like fall in a pan. This Sizzling Chinese Pepper Steak with Onions is one of those weeknight wonders that feels special enough for guests but is simple enough for a busy evening. It’s a reader favorite because it combines bold, cozy flavors with fast, reliable technique—and it pairs beautifully with seasonal baked treats.
Introduction
Warm, bright bell peppers, glossy sauce, and thinly sliced steak make this Sizzling Chinese Pepper Steak with Onions a go-to for home cooks who want a bit of restaurant sizzle without the fuss. If you like heartier mains that work alongside baked sides, you might also enjoy the comforting comforting hamburger steaks with onion gravy as an easy pairing for cooler evenings.
Ingredients
Makes 4 servings
- 1 lb thinly sliced flank steak (sliced against the grain)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 large white or yellow onion, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 cup beef or chicken broth
- 1 tbsp sesame oil
- Salt and freshly ground black pepper to taste
- Optional: sliced scallions and toasted sesame seeds for garnish
If you prefer a slow-cooked version for an ultra-tender result, try the easy ideas in this pepper steak in a crock pot for hands-off cooking.
Step-by-step Instructions
- Prep the steak and sauce
- Toss the sliced flank steak with cornstarch, 1/2 tsp salt, and a few grinds of pepper. Let it sit for 10 minutes while you prep veggies.
- Whisk together soy sauce, oyster sauce, brown sugar, broth, and sesame oil in a small bowl and set aside.
- Cook the steak
- Heat a large skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil.
- In batches, sear the steak slices quickly—about 45–60 seconds per side—until browned but still just medium. Remove to a plate.
- Sauté the vegetables
- Add remaining oil to the pan. Toss in onions and bell peppers and sauté over high heat until slightly softened and charred at the edges, about 3–4 minutes.
- Add garlic and ginger and cook 30 seconds until fragrant.
- Combine and finish
- Return steak to the pan. Give the sauce another stir and pour it over the steak and vegetables.
- Stir constantly for 1–2 minutes until the sauce thickens and coats everything. Taste and adjust seasoning.
- Remove from heat, garnish with scallions and sesame seeds, and serve hot over steamed rice or noodles.
For a sweet finish or quick dessert, consider something simple and seasonal like the 10-minute banana bread cookies—they make a fast, cozy pairing for weeknight meals.
Tips for Success
- Slice against the grain: Cutting the steak thin and against the grain ensures each bite is tender.
- High heat is your friend: A very hot pan gives the steak and peppers that signature sizzle and slight char.
- Don’t overcrowd the pan: Cook the steak in batches to avoid steaming; searing locks in flavor.
- Adjust sauce thickness: If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking a minute more.
- Balance flavors: Taste for salt and sweetness at the end—a splash more soy or a pinch more sugar can brighten the dish.
If you or guests need gluten-free options or treats, check out these gluten-free sweets you’ll love for dessert ideas that keep everything allergy-friendly.
Possible Variations
- Gluten-free: Replace soy sauce with tamari and use gluten-free oyster sauce or a mushroom-based alternative.
- Veg-forward: Swap steak for extra tofu or seitan for a vegetarian twist (seared firm tofu holds up beautifully).
- Streusel topping idea: For an autumnal fusion, serve alongside a savory-sweet scallion streusel-topped flatbread or incorporate a lightly spiced leek streusel on a side vegetable bake for contrast.
- Entertaining swap: Serve the Sizzling Chinese Pepper Steak with Onions on a platter with a melty cheese board featuring a warm baked brie for a cozy sharing menu—pair with this baked brie en croute with fig jam to elevate the evening.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth to revive the sauce.
- Freezer: Freeze cooked steak and peppers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: For best texture, reheat on the stove rather than the microwave to keep the peppers vibrant and avoid sogginess.
Conclusion
If you want a faster reference or a slightly different take on this classic, try the detailed recipe on this site for inspiration: Chinese Pepper Steak and Onions: 30 Minute Recipe. With a few simple techniques, your Sizzling Chinese Pepper Steak with Onions will become a seasonal staple—perfect beside baked comforts and autumn desserts.
FAQs
- How long should I marinate the steak for Sizzling Chinese Pepper Steak with Onions?
- A short rest of 10–20 minutes after tossing the steak with cornstarch and seasonings is enough for tender slices; if you prefer more flavor penetration, marinate in the sauce for 30 minutes up to 2 hours in the fridge.
- Can I use a different cut of beef for this recipe?
- Yes—skirt, sirloin, or ribeye work well as long as you slice thinly against the grain. Tougher cuts can be slow-cooked in a crock pot for a different texture.
- Is this recipe spicy? How can I adjust heat?
- The base recipe is mildly spiced. Add sliced fresh chilies, chili garlic sauce, or a pinch of crushed red pepper for heat, or omit entirely for a milder dish.
- Can I prepare Sizzling Chinese Pepper Steak with Onions ahead of time for a dinner party?
- You can slice the steak and prep the sauce and vegetables in advance. Sear and finish it shortly before serving to retain the fresh sizzle and bright pepper texture.
Sizzling Chinese Pepper Steak with Onions
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and flavorful dish featuring tender steak and vibrant bell peppers, perfect for weeknight dinners or entertaining guests.
Ingredients
- 1 lb thinly sliced flank steak
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 large white or yellow onion, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 cup beef or chicken broth
- 1 tbsp sesame oil
- Salt and freshly ground black pepper to taste
- Optional: sliced scallions and toasted sesame seeds for garnish
Instructions
- Toss the sliced flank steak with cornstarch, 1/2 tsp salt, and a few grinds of pepper. Let it sit for 10 minutes while you prep veggies.
- Whisk together soy sauce, oyster sauce, brown sugar, broth, and sesame oil in a small bowl and set aside.
- Heat a large skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil.
- In batches, sear the steak slices quickly—about 45–60 seconds per side—until browned but still just medium. Remove to a plate.
- Add remaining oil to the pan. Toss in onions and bell peppers and sauté over high heat until slightly softened and charred at the edges, about 3–4 minutes.
- Add garlic and ginger and cook 30 seconds until fragrant.
- Return steak to the pan. Give the sauce another stir and pour it over the steak and vegetables.
- Stir constantly for 1–2 minutes until the sauce thickens and coats everything. Taste and adjust seasoning.
- Remove from heat, garnish with scallions and sesame seeds, and serve hot over steamed rice or noodles.
Notes
Slice against the grain for tender steak. High heat is key for the signature sizzle. Don’t overcrowd the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese