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Sizzling Chinese Pepper Steak with Onions

  • Author: olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Contains beef, dairy-free; not gluten-free unless using gluten-free soy sauce

Description

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

Scale
  • 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.

Notes

  • Slice the steak very thinly against the grain for maximum tenderness; partially freezing the meat for 20–30 minutes makes it easier to slice.
  • This recipe cooks fast, so have all your ingredients prepped and measured before you start cooking.
  • If you prefer more sauce, you can stir together an extra tablespoon of soy sauce, 2 tablespoons of water, and 1 teaspoon of cornstarch and add it at the end, cooking until slightly thickened.
  • Use a large, heavy pan or wok and cook the steak in batches if necessary to avoid steaming instead of searing.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese-American

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: Chinese pepper steak, pepper steak with onions, easy stir-fry, weeknight beef stir fry, Chinese-American takeout at home

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Find it online: https://chefsophia.com/sizzling-chinese-pepper-steak-with-onions/