Chinese pepper steak with onions

🥢 Chinese Pepper Steak with Onions

A classic, sizzling stir-fry that’s faster than takeout. Tender beef, crisp onions, and a savory black pepper–garlic sauce come together in under 30 minutes. Serve it over steamed rice for a complete, satisfying meal.

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📝 INGREDIENTS

For the Beef & Marinade

· 1 lb flank steak, sirloin, or skirt steak, thinly sliced against the grain
· 2 tbsp soy sauce
· 1 tbsp Shaoxing wine or dry sherry (substitute with broth if needed)
· 1 tbsp cornstarch
· 1 tsp toasted sesame oil
· ½ tsp freshly ground black pepper

For the Stir-Fry

· 2 tbsp vegetable or peanut oil, divided
· 1 large yellow or white onion, cut into ½-inch strips
· 1 large bell pepper, any color, cut into strips (optional, classic addition)
· 4–5 garlic cloves, minced
· 1-inch piece fresh ginger, minced or grated

For the Sauce

· ⅓ cup low-sodium beef broth or water
· 3 tbsp soy sauce
· 1 tbsp oyster sauce
· 1 tbsp hoisin sauce (or 1 tsp brown sugar)
· 2 tsp cornstarch
· 1–2 tsp freshly ground black pepper (adjust to taste)
· 1 tsp toasted sesame oil

For Serving

· Steamed white rice or jasmine rice
· Sliced green onions for garnish

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👩‍🍳 INSTRUCTIONS

Step 1: Prepare the Beef

1. Slice the steak thinly against the grain (this is crucial for tenderness).
2. In a bowl, combine the steak with marinade ingredients. Mix well and let sit for 15 minutes.

Step 2: Make the Sauce & Prep

1. Whisk all sauce ingredients in a small bowl until smooth. Set aside.
2. Have all vegetables and aromatics prepped and ready near the stove.

Step 3: Stir-Fry

1. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of oil.
2. Add the marinated beef in a single layer. Let sear for 1 minute, then stir-fry for 1–2 more minutes until just browned but not fully cooked. Remove to a plate.
3. Add the remaining oil to the wok. Add onion and bell pepper. Stir-fry for 2–3 minutes until crisp-tender.
4. Add garlic and ginger; stir-fry for 30 seconds until fragrant.

Step 4: Combine & Glaze

1. Return beef (and any juices) to the wok.
2. Give the sauce a quick re-stir and pour it over everything.
3. Stir constantly for 1–2 minutes until the sauce thickens, becomes glossy, and coats everything evenly.

Step 5: Serve

1. Remove from heat immediately. Garnish with sliced green onions.
2. Serve hot over a large bed of steamed rice.

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⏱️ TOTAL TIME

· Prep: 15 minutes
· Cook: 10 minutes
· Total: 25 minutes

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💡 PRO TIPS FOR PERFECTION

· Slice Against the Grain: This breaks up muscle fibers, ensuring tender beef.
· High Heat is Key: Your wok must be very hot to sear quickly and avoid stewing.
· Freshly Ground Pepper: Use a pepper mill for the best aromatic punch.
· Velveting (Restaurant Trick): For ultra-tender beef, after marinating, blanch it in oil or water: heat 1 cup oil (or water) to 300°F, add beef for 45 seconds until pale, then drain. Proceed with stir-fry.
· Add Veggies: Include sliced mushrooms, carrots, or broccoli with the onions for extra texture.

Variations:

· Spicy Pepper Steak: Add 1–2 sliced fresh chili peppers or 1 tsp chili garlic sauce.
· No Alcohol: Replace Shaoxing wine with additional broth.

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🥡 LEFTOVERS & STORAGE

· Fridge: Store in an airtight container for up to 3 days.
· Reheat: Gently in a skillet over medium heat with a splash of broth or water.
· Freeze: Freezes well for up to 1 month. Thaw in fridge overnight before reheating.

This quick, flavorful, and deeply satisfying classic will become a regular in your dinner rotation. 🍚✨