Chinese pepper steak with onions

What makes pepper steak so appealing is its harmony of textures. Thinly sliced beef, marinated just long enough to absorb a savory-sweet blend of sauces, cooks quickly and stays tender. Paired with fresh bell peppers and onions that remain slightly crisp, every bite delivers contrast and depth. The aroma of garlic and ginger sizzling in the pan adds warmth and complexity, making the dish feel rich without being heavy.
This recipe is especially perfect for busy weeknights. Despite its restaurant-quality taste, it comes together in under 30 minutes from start to finish. With a little preparation and high heat, you can recreate that classic takeout flavor right in your own kitchen. It is the kind of meal that feels both practical and special, ideal for family dinners or relaxed evenings when you want something satisfying without spending hours cooking.
Another reason this dish has remained popular for generations is its flexibility. It pairs beautifully with steamed rice or noodles, making it easy to adapt to what you have on hand. You can also adjust the vegetables, the sweetness of the sauce, or the level of seasoning to suit your taste. Whether you keep it traditional or add your own twist, the core of the dish remains comforting and reliable.
Chinese pepper steak with onions
A classic of Chinese-American cuisine, this pepper steak is a quick, flavorful, and satisfying meal. Tender slices of beef are marinated in a savory-sweet sauce, stir-fried with crisp bell peppers and onions, and brought together with a glossy, thickened sauce. It’s the perfect balance of texture and flavor for any night of the week.
Ingredients
1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
2 tablespoons vegetable oil, divided
1 onion, sliced
2 bell peppers (one green, one red), sliced into strips
2 garlic cloves, minced
1-inch piece of ginger, minced
1 tablespoon cornstarch
1/2 cup water
Salt and pepper, to taste
Cooked rice or noodles, for serving
Instructions:
1. Marinate the Beef:
In a medium bowl, combine the thinly sliced beef with the soy sauce, rice vinegar, oyster sauce, hoisin sauce, and sugar.
Toss until the beef is evenly coated. Let it marinate for 15-20 minutes at room temperature.
2. Prepare the Ingredients:
While the beef marinates, slice the onion and bell peppers. Mince the garlic and ginger.
In a small bowl, whisk the cornstarch into the 1/2 cup of water to create a smooth slurry. Set aside.
3. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated beef in a single layer (cook in batches if necessary to avoid steaming) and stir-fry for 2-3 minutes, until just browned. The beef will finish cooking later.
Remove the beef from the pan and set it aside on a plate.
4. Stir-Fry the Vegetables:
Add the remaining 1 tablespoon of oil to the same pan.
Add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are fragrant and tender-crisp.
5. Combine and Thicken the Sauce:
Return the cooked beef and any accumulated juices to the pan with the vegetables.
Give the cornstarch slurry a quick stir (as it may have settled) and then pour it into the Tap the p.hoto to v.iew the full r.ecipe.