Sizzling Chinese Pepper Steak with Onions – The Ultimate Stir-Fry You Need to Try!

I will probably stop posting if there is no interaction on this post… but honestly, this recipe is SO good that I’m sure someone will react .

There’s something magical about the sound of steak sizzling in a hot wok — the aroma of garlic and ginger filling the kitchen, the colorful peppers softening just enough while still keeping their crunch, and that glossy, savory sauce coating every strip of meat.
If you’ve been craving a flavorful, fast, and restaurant-style dish you can make at home in under 30 minutes, this Chinese Pepper Steak with Onions is the recipe you’ve been searching for.

What I love about this dish is how simple the ingredients are, yet the final result tastes like something you’d order from a high-end Asian bistro. Tender beef, vibrant vegetables, and a perfectly balanced sauce — salty, slightly sweet, a little tangy, and full of umami.

Let’s get into the ingredients and steps so you can recreate this masterpiece.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (plus more for cooking)
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar (optional — but adds amazing balance)
• ½ teaspoon black pepper
• ¼ teaspoon chili flakes (optional for heat)
• Extra soy sauce to taste

Step-by-Step Instructions

1. Marinate the Beef — the Key to Tenderness

Thinly slice your flank steak against the grain.
Combine the beef with soy sauce, cornstarch, and half the vegetable oil.
Mix well and let it marinate for 20–30 minutes.
This quick marinade gives the beef that soft, velvety texture you get in Chinese restaurants.

2. Prepare the Vegetables

Heat a wok or large skillet over high heat.
Add a splash of oil and stir-fry the sliced peppers and onions for 2–3 minutes.
You want them to soften slightly but still remain crisp and vibrant.
Remove and set aside.

3. Sear the Beef

Add a bit more oil to the hot pan.
Spread the marinated steak in a single layer — this is important to get proper browning.
Let it sear for 1 minute before flipping.
Cook until the beef develops a gorgeous brown color and the edges caramelize.

4. Add the Aromatics

Once the beef is seared, add the minced garlic and grated ginger.
Stir for about 30 seconds until fragrant.
This is what gives the dish its signature Asian aroma.

5. Build the Sauce

Add the oyster sauce, rice vinegar, brown sugar, black pepper, and chili flakes.
Stir everything together so the beef absorbs all the flavors.
Let it simmer for a minute so the sauce thickens slightly and becomes glossy.

6. Combine & Finish

Add the cooked peppers and onions back to the pan.
Toss everything well until coated in the sauce.
Taste and adjust with soy sauce if needed.
Cook for another 1–2 minutes until everything is perfectly combined.

Serving Ideas

This dish is perfect served over:

• Steamed white rice
• Jasmine rice
• Stir-fried noodles
• Fried rice
• Or even inside warm tortillas for a fusion twist

Chef Tips for the BEST Pepper Steak

Freeze the steak for 20 minutes before slicing — it cuts super thin
High heat = restaurant flavor
Don’t crowd the pan or the beef will steam instead of sear
Cornstarch is essential for the silky, glossy sauce
Use fresh garlic & ginger — not powder — for authentic taste

 Final Notes

If you recreate this recipe, let me know!
And PLEASE interact, react, comment… otherwise I might stop posting
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