If you’ve been searching for a dish that’s bursting with vibrant flavors and packed with irresistible textures, you have to try this Sizzling Chinese Pepper Steak with Onions Recipe. It’s a perfect harmony of tender, marinated steak seared to juicy perfection, crisp bell peppers, and sweet onions all coated in a savory, tangy sauce that just makes your taste buds dance. Whether you’re a longtime fan of Chinese-inspired dishes or new to exploring them at home, this recipe is an absolute winner that delivers restaurant-quality taste with surprisingly simple ingredients and quick steps.
Ingredients You’ll Need
Getting this dish right starts with fresh, straightforward ingredients that each bring something special to the table, whether it’s flavor, color, or texture. Together, they create a dish that’s as visually appealing as it is delicious.
- 1 lb flank steak or sirloin: Thinly sliced for quick cooking and tenderness.
- 2 tbsp cornstarch: Helps to give the steak a lovely silky coating when cooked.
- 2 tbsp soy sauce: Adds a salty, umami depth for the marinade.
- 2 tbsp sesame oil: Brings a nutty aroma and richness to the stir-fry.
- 1 large onion, sliced: Provides sweetness and a bit of crunch.
- 1 red bell pepper, sliced: For a pop of color and juicy crispness.
- 1 green bell pepper, sliced: Adds earthiness and balances the sweetness.
- 3 cloves garlic, minced: Lends a punch of fragrant intensity.
- 1 tsp ginger, minced: Offers a subtle spicy warmth.
- 1/4 cup soy sauce: Forms the base of the rich sauce coating the steak and veggies.
- 1 tbsp oyster sauce: Deepens the umami complexity.
- 2 tbsp rice vinegar: Provides a slight tang to brighten the flavors.
- 1 tbsp hoisin sauce: Adds a sweet and savory note that’s unmistakably Chinese.
- 1 tbsp sugar: Balances acidity and enhances caramelization.
- 1/4 cup water: Helps blend the sauce ingredients and achieve perfect consistency.
- 1 tsp sesame seeds: Sprinkled on top for texture and a final nutty touch.
- 2 tbsp green onions, chopped: Fresh garnish that adds brightness and color.
How to Make Sizzling Chinese Pepper Steak with Onions Recipe
Step 1: Marinate the Steak
Start by tossing your thinly sliced steak with cornstarch and soy sauce in a bowl. This step is crucial because the cornstarch gives the beef a silky surface that helps seal in juices during cooking, while the soy sauce infuses it with that classic savory punch. Let it sit and marinate for at least 15 minutes while you prep the veggies and sauce—this little wait makes a big difference.
Step 2: Prepare the Sauce Mixture
Next, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water in a small bowl. This combo is what brings the whole dish alive with layers of flavor: salty, tangy, sweet, and umami all wrapped into one luscious sauce.
Step 3: Sear the Steak
Heat one tablespoon of sesame oil in a large skillet or wok on medium-high heat. Add your marinated steak and sear it quickly—about 2 to 3 minutes on each side—until it’s beautifully browned but still tender. Removing it promptly prevents overcooking and sets the stage for the veggies and sauce to shine.
Step 4: Sauté the Vegetables
In that same pan, pour in the remaining sesame oil, then add the sliced onions, red and green bell peppers, minced garlic, and ginger. Sauté them for 3 to 4 minutes, just until they become slightly softened but still retain their crispness, which adds a delightful texture contrast to the steak.
Step 5: Combine Steak and Sauce
Return the seared steak to the skillet, then pour in your prepared sauce. Stir everything together to ensure every piece is coated in those vibrant flavors. Let it simmer gently for 2 to 3 minutes so the sauce thickens and clings to the steak and veggies, creating that signature sizzle and gloss.
Step 6: Final Touches
Finish off by sprinkling sesame seeds and chopped green onions over the dish. These accents not only elevate the look but add that final nutty crunch and fresh bite that pull everything together perfectly.
How to Serve Sizzling Chinese Pepper Steak with Onions Recipe
Garnishes
Sprinkle toasted sesame seeds and freshly chopped green onions right before serving. They add beautiful visual contrast and a burst of fresh, nutty flavor that complements the dish flawlessly.
Side Dishes
This pepper steak shines when served over a bed of fluffy steamed white or jasmine rice, which soaks up the delicious sauce. For a little variety, try it alongside garlic fried rice or tender lo mein noodles—both options let the star flavors of the dish take center stage.
Creative Ways to Present
For a fun twist, serve the steak and veggies over a crispy lettuce wrap or stuffed into a warm steamed bun to create a finger-friendly version. You can also plate it family-style on a sizzling hot platter to keep that iconic sizzle and wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. The flavors often deepen overnight, making the dish just as good, if not better, the next day.
Freezing
If you want to preserve this Sizzling Chinese Pepper Steak with Onions Recipe for longer, it freezes well. Place cooled portions in freezer-safe containers or bags for up to 1 month. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving as it can make the steak tough; stirring occasionally will keep the texture nice and tender while warming evenly.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak or sirloin works best for tenderness and quick cooking, you can substitute with skirt steak or even ribeye if you prefer a richer flavor. Just adjust cooking times as needed to avoid toughness.
Is this recipe spicy?
This Sizzling Chinese Pepper Steak with Onions Recipe isn’t inherently spicy, but you can easily add heat by tossing in sliced fresh chili peppers or a dash of chili garlic sauce while sautéing the veggies for an extra kick.
Can I make this dish vegetarian?
Yes! Swap the steak for firm tofu or seitan and follow the same steps. Adjust cooking time to ensure your substitute gets nicely browned and absorbs the delicious sauce for a wonderful vegetarian version.
What can I use if I don’t have hoisin sauce?
If you don’t have hoisin sauce on hand, a mix of soy sauce, peanut butter, and a touch of honey or molasses can create a similar sweet and savory effect. This homemade blend keeps the dish balanced without missing out on flavor.
How do I get the steak tender and not chewy?
Marinating the steak with cornstarch and soy sauce helps tenderize it while creating a nice sear crust. Also, slicing the meat thinly across the grain and cooking it quickly at high heat prevents toughness, ensuring every bite is tender and juicy.
Final Thoughts
There’s something truly special about the Sizzling Chinese Pepper Steak with Onions Recipe that makes it a go-to favorite in my kitchen time and again. It’s quick to prepare, full of bold flavors, and wonderfully satisfying. I can’t wait for you to give it a try and experience how these simple ingredients come together to create something spectacularly delicious—trust me, it will become one of your cherished recipes too!
Print
Sizzling Chinese Pepper Steak with Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Sizzling Chinese Pepper Steak with Onions is a vibrant and flavorful stir-fry dish featuring tender marinated flank steak cooked with crisp bell peppers, onions, and a savory sauce. Perfect for a quick and satisfying weeknight meal, it offers a delightful balance of umami, sweetness, and spice.
Ingredients
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp sesame oil
Vegetables
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
Sauce
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1/4 cup water
Garnish
- 1 tsp sesame seeds
- 2 tbsp green onions, chopped
Instructions
- Marinate the Steak: In a bowl, toss the thinly sliced flank steak with cornstarch and 2 tablespoons of soy sauce. Let the mixture marinate for 15 minutes while you prepare the vegetables and sauce. This step helps tenderize the meat and thicken the sauce later.
- Prepare the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, and water until well combined. Set aside for use later in the cooking process.
- Sear the Steak: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated steak and sear for 2 to 3 minutes on each side until it develops a nice brown crust. Remove the steak from the skillet and set it aside to rest.
- Sauté the Vegetables: Add the remaining tablespoon of sesame oil to the same skillet. Toss in the sliced onions, red and green bell peppers, minced garlic, and ginger. Stir-fry for 3 to 4 minutes until the vegetables are slightly softened but retain a pleasant crispness.
- Combine and Simmer: Return the seared steak to the skillet with the vegetables. Pour the prepared sauce over the top and stir everything well to evenly coat the ingredients. Let the mixture simmer for 2 to 3 minutes, allowing the sauce to thicken and flavors to meld together.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the dish for a fresh, nutty finish. Serve the sizzling pepper steak hot over steamed rice or noodles for a complete meal.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- You can substitute flank steak with sirloin or skirt steak depending on availability.
- If you prefer a spicier dish, add a dash of crushed red pepper flakes during the vegetable sauté step.
- Serve immediately to enjoy the dish at its best temperature and texture.
- Leftovers can be refrigerated for up to 2 days but may lose some crispness.
