Sizzling Chinese Pepper Steak with Onions

Here’s a classic Sizzling Chinese Pepper Steak with Onions—savory, tender beef with crisp peppers in a glossy sauce, just like takeout but better at home 🔥

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Ingredients (Serves 2–3)

Beef & Marinade

• 400 g (14 oz) flank steak or sirloin, thinly sliced against the grain

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• 1 tsp neutral oil (vegetable or peanut)

Stir-Fry

• 2 tbsp neutral oil

• 1 large onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced

Sauce

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp dark soy sauce (optional, for color)

• ½ tsp sugar

• ¼ tsp ground black pepper (use more for extra heat)

• ¼ cup (60 ml) beef stock or water

• 1 tsp cornstarch

Optional

• Splash of sesame oil at the end

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Instructions

1. Marinate the beef
   Combine beef with soy sauce, Shaoxing wine, cornstarch, and oil. Mix well and rest for 15–20 minutes.

2. Prepare the sauce
   Mix all sauce ingredients in a small bowl. Set aside.

3. Sear the beef
   Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil.
   Add beef in a single layer and sear quickly (30–60 seconds per side). Remove and set aside.

4. Stir-fry vegetables
   Add remaining oil. Stir-fry onion for 1 minute, then add peppers. Cook until just tender but still crisp.

5. Aromatics
   Add garlic and ginger. Stir for 10–15 seconds until fragrant.

6. Combine & sauce
   Return beef to the wok. Stir the sauce, pour it in, and toss everything together.
   Cook until the sauce thickens and coats the beef (about 30–60 seconds).

7. Finish
   Optional drizzle of sesame oil. Taste and adjust seasoning.

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Serving Tips

• Best served sizzling hot over steamed jasmine rice

• Great with fried rice or simple garlic noodles

• For extra heat: add cracked black pepper or a few dried chilies