Bring the taste of your favorite Chinese takeout to your kitchen with this delicious and easy Chinese Pepper Steak with Onions recipe. Ready in just 30 minutes, this dish features tender slices of steak stir-fried with vibrant bell peppers and onions in a savory-sweet pepper sauce. The combination of honey, soy sauce, and oyster sauce, along with the aromatic ginger and garlic, creates a rich and satisfying flavor that pairs perfectly with steamed rice or noodles. Whether you’re looking for a quick weeknight dinner or a special meal, this pepper steak is sure to impress.
Ingredients:
For the Steak Marinade:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 pound steak, excess fat trimmed and thinly sliced into ½ to ¼-inch thick strips (flank steak or sirloin works well)
For the Pepper Sauce:
- ½ cup low-sodium beef broth (or chicken broth, or ½ bouillon cube dissolved in water)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine or mirin (substitute with dry sherry if unavailable)
- 1 tablespoon cornstarch
- 1 ¼ teaspoons of coarsely cracked black pepper
- ¼ teaspoon kosher salt
For the Stir-fry:
- 3 tablespoons peanut oil, divided (or any neutral oil like canola)
- 1 medium white onion, chopped and peeled
- 2 small bell peppers, seeded and diced (use red, green, or yellow for color variety)
- 2 cloves garlic, peeled and minced
- 1 ½ teaspoons grated ginger
Optional Garnishes:
- Sliced scallions
- Toasted sesame seeds
Serving Suggestions:
- Steamed rice or cauliflower rice
- Cooked noodles
Instructions:
- Marinate the Steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Let the steak marinate for at least 10 minutes while you prepare the other ingredients.
- Prepare the Pepper Sauce: In a small bowl, whisk together the beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine, cornstarch, black pepper, and kosher salt until smooth and well combined. Set aside.
- Stir-fry the Vegetables: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the diced onions and bell peppers. Stir-fry for 3-4 minutes, or until the vegetables are just tender and slightly charred. Add the minced garlic and grated ginger and stir-fry for another 30 seconds, until fragrant.
- Cook the Steak: Return the skillet to the stove and add the remaining 2 tablespoons of oil. Increase the heat to high. Add the marinated steak strips in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook the steak for 2-3 minutes on each side, or until browned and cooked through.
- Combine and Sauce: Lower the heat to medium and return the cooked vegetables to the skillet. Pour in the prepared pepper sauce, stirring continuously until the sauce thickens and coats the vegetables, about 1-2 minutes. Add the cooked steak back to the skillet and toss everything together until the steak is heated through and well coated with the sauce.
- Serve: Remove from heat and transfer the Chinese Pepper Steak with Onions to a serving platter. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or cooked noodles.
Conclusion:
This quick and easy Chinese Pepper Steak with Onions is a perfect way to enjoy the classic flavors of Chinese cuisine at home. The tender beef, crisp vegetables, and savory-sweet pepper sauce make for a delicious and satisfying meal. Whether you’re cooking for yourself or for family and friends, this dish is sure to become a favorite in your kitchen. Serve it with your choice of rice or noodles, and enjoy the delightful combination of textures and flavors.
Quick and Flavorful Chinese Pepper Steak with Onions
A quick and savory stir-fry featuring tendersteak, bell peppers, and onions in a delicious pepper sauce, perfect for aweeknight dinner served over rice or noodles.
Ingredients
- For the Steak Marinade:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 pound steak excess fat trimmed and thinly sliced into ½ to ¼-inch thick strips (flank steak or sirloin works well)
- For the Pepper Sauce:
- ½ cup low-sodium beef broth or chicken broth, or ½ bouillon cube dissolved in water
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine or mirin substitute with dry sherry if unavailable
- 1 tablespoon cornstarch
- 1 ¼ teaspoons of coarsely cracked black pepper
- ¼ teaspoon kosher salt
- For the Stir-fry:
- 3 tablespoons peanut oil divided (or any neutral oil like canola)
- 1 medium white onion chopped and peeled
- 2 small bell peppers seeded and diced (use red, green, or yellow for color variety)
- 2 cloves garlic peeled and minced
- 1 ½ teaspoons grated ginger
- Optional Garnishes:
- Sliced scallions
- Toasted sesame seeds
- Serving Suggestions:
- Steamed rice or cauliflower rice
- Cooked noodles
Instructions
- Instructions:
- Marinate the Steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Let the steak marinate for at least 10 minutes while you prepare the other ingredients.
- Prepare the Pepper Sauce: In a small bowl, whisk together the beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine, cornstarch, black pepper, and kosher salt until smooth and well combined. Set aside.
- Stir-fry the Vegetables: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the diced onions and bell peppers. Stir-fry for 3-4 minutes, or until the vegetables are just tender and slightly charred. Add the minced garlic and grated ginger and stir-fry for another 30 seconds, until fragrant.
- Cook the Steak: Return the skillet to the stove and add the remaining 2 tablespoons of oil. Increase the heat to high. Add the marinated steak strips in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook the steak for 2-3 minutes on each side, or until browned and cooked through.
- Combine and Sauce: Lower the heat to medium and return the cooked vegetables to the skillet. Pour in the prepared pepper sauce, stirring continuously until the sauce thickens and coats the vegetables, about 1-2 minutes. Add the cooked steak back to the skillet and toss everything together until the steak is heated through and well coated with the sauce.
- Serve: Remove from heat and transfer the Chinese Pepper Steak with Onions to a serving platter. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or cooked noodles.