Sizzling Chinese Pepper Steak Onions

This Sizzling Chinese Pepper Steak with Onions packs restaurant-inspired flavor into a weeknight-friendly meal. Tender steak and crisp vegetables swim in a rich and tangy sauce that comes together fast and tastes even better than takeout. It is my secret weapon for busy nights when I want to impress the family or satisfy a craving for something bold and comforting.

The first time I made this dish my kitchen filled with the aroma of sizzling steak and caramelized onions and now it is a top request for birthday dinners at home

Ingredients

• Flank steak: sliced thin for maximum tenderness and quick searing look for bright red steak with a bit of marbling for best results
• Soy sauce: brings savory backbone choose low sodium if you want to control the salt
• Oyster sauce: adds richness and subtle sweetness check for a glossy and thick sauce in the bottle
• Hoisin sauce: creates a sticky glaze with a hint of spice pick a high-quality brand for a deep flavor
• Sesame oil: for nutty fragrance use toasted sesame oil for a stronger note
• Cornstarch: helps the sauce cling to steak sift it to avoid lumps
• Vegetable oil: neutral taste and handles high heat perfectly
• Green and red bell peppers: add crunch and color pick firm shiny peppers without soft spots
• Onion: for mellow sweetness slice it thin to help it cook fast and evenly
• Fresh garlic and ginger: build aromatic layers look for plump firm bulbs and roots with smooth skins
• Water: forms the sauce base you just need a splash
• Rice vinegar: brings needed tang use unseasoned for clean acidity
• Honey: balances the salt and acid opt for a runny kind to mix easily
• Green onions and sesame seeds as garnish: add fresh bite and a final crunch

Step-by-Step Instructions

Marinate the Steak:

Mix sliced flank steak with soy sauce oyster sauce hoisin sauce sesame oil and cornstarch in a bowl Toss together until every piece is glossy and evenly coated Let the steak rest for fifteen to twenty minutes so the flavors can soak in and the cornstarch can help tenderize

Cook the Vegetables:

Pour one tablespoon of vegetable oil into a large skillet or wok Set it over medium-high heat Add the chopped bell peppers and onions Stir fry for three to four minutes until they look bright and just start turning soft Remove the veggies from the pan before they get limp so they keep their crunch

Cook the Steak:

In the same pan add the last tablespoon of vegetable oil Drop in the marinated steak Spread it in an even layer and let it sear without moving for two to three minutes Flip the pieces and cook until each side is browned Sear in batches if needed to avoid crowding the pan Remove steak when done so it does not overcook

Combine Everything:

Toss garlic and ginger into the hot pan Stir until the aromatics are fragrant about one minute Put the cooked vegetables and steak back in Pour in water rice vinegar and honey Stir well letting the sauce bubble and thicken for two to three minutes until it turns glossy

Garnish and Serve:

Take the pan off the heat Sprinkle sliced green onions and sesame seeds on top Serve this while piping hot over steamed rice or noodles for a true main course

Pin

There is something magic about the sweet-tangy sauce as it coats every strip of steak My son once said it tasted like a hug in a bowl and now we always make extra for leftovers

Storage Tips

Keep leftovers chilled in an airtight container for up to three days For the best results reheat in a skillet with a small splash of water which revives the glossy sauce and keeps the steak juicy Microwaving works but the stove gives better texture

Ingredient Substitutions

Switch out flank steak with skirt steak for a similar bite or try thinly sliced chicken thighs for a lighter flavor For vegetarian nights use extra firm tofu cut it into slabs and crisp them before saucing Use tamari and gluten-free oyster and hoisin sauces to easily go gluten-free

Serving Suggestions

Pile this steak stir fry over fluffy steamed jasmine rice or wide rice noodles It also pairs beautifully with a side of garlicky stir-fried greens Fresh cucumber ribbons on the side offer a cooling crunch that balances the bold flavors

Cultural Context

Pepper steak is a beloved staple of Chinese American takeout, where it is prized for its peppery sweet sauce and tender meat Home cooks have adapted it over the years for simpler kitchens but the heart of the dish remains the sizzling wok that brings all the flavors to life

Recipe FAQs

→ How do I keep steak slices tender?

Slice the beef thinly across the grain and marinate it to help break down the fibers, resulting in tender bites.

→ Can I use a different cut of beef?

Yes, skirt steak works well. For a leaner option, try sirloin. Adjust cooking time for thickness.

→ What vegetables pair well with steak and onions?

Bell peppers add sweetness and crunch, but snap peas, mushrooms, or broccoli can also complement the dish.

→ How can I adjust the heat level?

Add red pepper flakes or thinly sliced chili peppers to increase spiciness to your desired taste.

→ Are there gluten-free alternatives for the sauces?

Replace soy sauce with tamari and ensure hoisin and oyster sauces are gluten-free for a fully gluten-free version.

→ What is the best way to reheat leftovers?

Gently warm leftovers in a skillet over medium heat with a splash of water to prevent drying out.