Sizzling Chinese Pepper Steak with Onions

This Sizzling Chinese Pepper Steak with Onions is a quick, restaurant-style stir-fry you can pull off at home in minutes. Tender strips of marinated flank steak, sweet onions, and colorful bell peppers come together in a hot wok with garlic and ginger for big, bold flavor. Serve it over fluffy rice or noodles for a weeknight dinner that tastes like takeout but fresher.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 1 large onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Optional for serving: sliced green onions, sesame seeds, steamed rice or noodles

Instructions

1. In a medium bowl, combine the sliced flank steak with soy sauce and cornstarch. Toss until the meat is evenly coated. Let it marinate for 10–15 minutes while you prep the vegetables.
2. Thinly slice the onion and bell peppers. Mince the garlic and ginger. Have all ingredients ready by the stove this dish cooks quickly.
3. Heat 1 1/2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering.
4. Add the steak in a single layer (cook in batches if needed). Sear, stirring occasionally, until browned on the outside but not fully cooked through, about 2–3 minutes.
5. Transfer the steak to a plate and set aside, leaving any browned bits in the pan.
6. Add the remaining 1 1/2 tablespoons of oil to the same skillet or wok. Heat over high heat.
7. Add the sliced onions and bell peppers. Stir-fry for 2 minutes, then add the minced garlic and ginger.
8. Continue stir-frying for another 1–2 minutes, or until the vegetables are slightly tender but still crisp.
9. Return the partially cooked steak and any collected juices to the pan. Toss everything together over high heat for 1–2 minutes, until the steak is just cooked through and coated in the flavorful pan juices.
10. Taste and adjust seasoning if needed with a splash of soy sauce or a pinch of salt.
11. Serve immediately over steamed rice or noodles, garnished with sliced green onions or sesame seeds if desired.

Variations

1. Black Pepper Steak: Add 1–2 teaspoons freshly ground black pepper to the steak when you return it to the pan for a bolder, peppery kick.
2. Spicy Pepper Steak: Stir in 1–2 teaspoons of chili garlic sauce or a pinch of red pepper flakes along with the garlic and ginger.
3. Veggie-Loaded Pepper Steak: Add sliced mushrooms, snap peas, or broccoli florets to the pan with the onions and peppers for extra color and crunch.

Cooking Notes

1. Cook the steak in a very hot pan so it sears quickly and stays tender instead of overcooking.
2. Avoid overcrowding the pan if needed, brown the steak in two batches to keep the heat high.
3. Keep the vegetables crisp-tender; overcooking will make them limp and watery and dull the vibrant colors.

Serving Suggestions

1. Serve over steamed jasmine or basmati rice to soak up the savory juices.
2. Pair with simple sides like steamed broccoli, bok choy, or a cucumber salad for a balanced meal.
3. Turn it into a noodle bowl by tossing the finished pepper steak with cooked lo mein or rice noodles.

Tips

• Partially freeze the steak before slicing so you can get very thin, even strips.
• Cut the vegetables into similar-sized strips so they cook at the same rate as the steak.
• For easy cleanup and less sticking, heat the pan fully before adding the oil and ingredients.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 25g
• Sodium: 780mg

Frequently Asked Questions

1. Can I use a different cut of beef?
   Yes. Sirloin, skirt steak, or flap meat also work well. Just slice thinly against the grain and avoid overcooking to keep the meat tender.
2. Can I make this gluten-free?
   You can. Use a gluten-free soy sauce or tamari and double-check that any additional sauces or sides you add are gluten-free as well.
3. How do I store and reheat leftovers?
   Store cooled pepper steak in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet or in the microwave just until warmed through to avoid overcooking the meat.
4. Can I add more sauce to make it saucier?
   Absolutely. Whisk together 2–3 tablespoons soy sauce, 1/4 cup water or beef broth, and 1–2 teaspoons cornstarch, then pour into the pan at the end and cook until thickened.

Conclusion

This Sizzling Chinese Pepper Steak with Onions brings tender beef, crisp vegetables, and fragrant garlic and ginger together in one fast, flavorful stir-fry. It’s simple enough for a weeknight but satisfying enough to replace your favorite takeout order, especially piled over hot rice or noodles. With a few pantry staples and fresh veggies, dinner is sizzling and ready in under 30 minutes.