This Chinese Pepper Steak with Onions is the ultimate weeknight dinner hero – tender strips of beef stir-fried with crisp bell peppers and onions, all wrapped in a savory-sweet sauce with just the right kick of black pepper. Ready in just 30 minutes, this restaurant-quality dish brings authentic Chinese flavors right to your home kitchen without any fuss or complicated techniques. Perfect for busy evenings when you want something delicious but don’t have hours to spend cooking!

Why You’ll Love This Recipe

  • Quick and Satisfying: From cutting board to dinner table in just 30 minutes – perfect for those evenings when you want something homemade but don’t have much time.
  • Impressive Flavor: The combination of umami-rich soy sauce, sweet honey, and fragrant black pepper creates restaurant-quality taste with minimal effort.
  • Versatile: Works with whatever protein you have on hand and pairs perfectly with rice, noodles, or even cauliflower rice for a lower-carb option.
  • One-Pan Wonder: Everything cooks in a single pan, meaning less cleanup and more time to enjoy your evening.

Ingredients You’ll Need

  • Steak: Flank steak, sirloin, or ribeye works wonderfully here – the thin slicing against the grain ensures tenderness regardless of which cut you choose.
  • Bell Peppers: Adds beautiful color, crunch, and a touch of sweetness to balance the savory elements in the dish.
  • Onions: Provides aromatic depth and becomes slightly sweet when cooked, complementing the peppers perfectly.
  • Soy Sauce: The foundation of our sauce, bringing that essential umami flavor that makes Chinese dishes so satisfying.
  • Honey: Adds just the right touch of sweetness to balance the savory and peppery notes.
  • Oyster Sauce: The secret ingredient that gives this dish authentic Chinese restaurant flavor – rich, savory, and slightly sweet.
  • Chinese Cooking Wine/Mirin: Adds depth and complexity, helping to tenderize the meat and enhance all other flavors.
  • Black Pepper: Not just a seasoning but a star ingredient here, providing that signature peppery kick that defines this classic dish.
  • Cornstarch: The magic thickener that transforms the liquid ingredients into that silky, glossy sauce that coats everything beautifully.
  • Ginger and Garlic: Fresh aromatics that form the flavor foundation of any great stir-fry.
  • Peanut Oil: Has a high smoke point perfect for stir-frying and adds a subtle nutty flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Proteins

Try this recipe with thinly sliced chicken breast, pork tenderloin, or even firm tofu for a vegetarian option. The same marinade works beautifully with any protein!

Vegetable Swap

Feel free to include snow peas, sliced carrots, mushrooms, or broccoli florets for added color and nutrition. Just adjust cooking times accordingly – harder vegetables should go in earlier.

Spice Level Adjustments

Love heat? Add a teaspoon of chili garlic paste or sliced fresh chilies along with the garlic and ginger. For a milder version, reduce the black pepper by half.

Sauce Variations

For a tangier sauce, add a tablespoon of rice vinegar. Want more sweetness? An extra tablespoon of honey or a teaspoon of brown sugar works wonders.

How to Make Chinese Pepper Steak with Onions

Step 1: Marinate the Steak

Mix the soy sauce, mirin, and cornstarch in a bowl until smooth. Add your thinly sliced beef strips, toss to coat evenly, and let them sit for 10-15 minutes. This quick marinade not only flavors the meat but also helps protect it from overcooking.

Step 2: Prepare the Sauce

Whisk together beef broth, soy sauce, honey, oyster sauce, cooking wine, cornstarch, black pepper, and salt until completely combined. This sauce will thicken quickly once added to the hot pan, so having it ready is crucial.

Step 3: Cook the Beef

Heat half the oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and let it sear undisturbed for 30-45 seconds until browned on one side. Flip and cook for just another 30 seconds – keeping it slightly undercooked is key as it’ll finish cooking later.

Step 4: Stir-Fry the Vegetables

In the same pan, add the remaining oil, then the diced onions and peppers. Stir-fry for 3-4 minutes until they begin to soften but still maintain some crispness. Add the minced garlic and grated ginger, stir-frying for just 30 seconds until fragrant.

Step 5: Bring It All Together

Give your sauce mixture a final whisk, then pour it into the hot pan with the vegetables. It will begin to bubble and thicken almost immediately. Let it simmer for about a minute until glossy and thickened, then return the beef and any accumulated juices to the pan. Toss everything together for just 30 seconds to coat the beef in sauce and finish cooking.

Step 6: Serve Immediately

Transfer your pepper steak to a serving dish, garnish with sliced scallions and toasted sesame seeds if desired, and serve with steamed rice or noodles.

Pro Tips for Making the Recipe

  • Freeze the Beef: Pop your steak in the freezer for 15-20 minutes before slicing – this firms it up and makes cutting thin, even strips much easier.
  • High Heat is Key: A properly hot pan creates that authentic stir-fry sear without steaming the ingredients. Don’t be afraid of the heat!
  • Keep Things Moving: Once you add ingredients to the hot pan, stir frequently to prevent burning, especially with the garlic and ginger.
  • Prep Everything First: Stir-frying happens quickly, so having all ingredients sliced, diced, and sauces mixed before you start cooking ensures success.
  • Don’t Overcrowd: If your pan isn’t large enough, cook in batches. Overcrowding creates steam instead of sear, resulting in soggy rather than crisp-tender vegetables.

How to Serve

Chinese Pepper Steak pairs beautifully with simple sides that help showcase its flavorful sauce while creating a balanced meal.

Perfect Pairings

Serve over steamed jasmine or basmati rice, which will absorb the delicious sauce. For a twist, try it with garlic fried rice or even chow mein noodles.

Complete the Meal

Balance the rich main dish with a simple side of steamed broccoli or a fresh cucumber salad dressed with rice vinegar for brightness and contrast.

Presentation Ideas

For an impressive family-style presentation, serve on a large platter garnished with diagonal-cut scallions and a scattering of sesame seeds, with small bowls of chili oil or crispy fried shallots on the side for everyone to customize their plates.

Make Ahead and Storage

Storing Leftovers

Store cooled pepper steak in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making this a great meal prep option.

Freezing

This dish freezes surprisingly well. Store in freezer-safe containers for up to 2 months. The vegetables will soften a bit upon thawing, but the flavor remains excellent.

Reheating

For best results, reheat leftovers in a skillet over medium heat with a tablespoon of water to revive the sauce. Microwave reheating works in a pinch – cover loosely and heat at 70% power, stirring halfway through.

FAQs

  1. What’s the best cut of beef for pepper steak?

    Flank steak is traditional and excellent for this dish, but sirloin, flat iron, or ribeye work beautifully too. The key is slicing thinly against the grain to ensure tenderness. If budget is a concern, chuck steak can work well if sliced extra thin and not overcooked.

  2. Can I make this dish less spicy?

    Absolutely! The black pepper provides that signature flavor, but you can reduce it by half for a milder version. The dish will still have plenty of flavor from the soy sauce, oyster sauce, and aromatics. You could also use regular ground black pepper instead of coarsely ground for a more evenly distributed, less intense pepper flavor.

  3. What can I substitute for oyster sauce?

    If you don’t have oyster sauce, try using additional soy sauce mixed with a teaspoon of brown sugar to simulate oyster sauce’s sweet-savory profile. Hoisin sauce also makes a good substitute, though it will add a slightly different flavor profile. For vegetarians, mushroom-based “vegetarian oyster sauce” works perfectly.

  4. My sauce didn’t thicken properly – what happened?

    The most common reason for thin sauce is that the cornstarch wasn’t fully dissolved in the liquid ingredients. Always make sure to whisk the sauce mixture thoroughly before adding it to the pan. If your sauce is still too thin after simmering, mix a teaspoon of cornstarch with a tablespoon of cold water and stir this mixture into the simmering sauce until it thickens.

Final Thoughts

This Chinese Pepper Steak with Onions brings restaurant-quality flavor right to your kitchen table with surprisingly little effort. The combination of tender beef, crisp-tender vegetables, and that glossy, flavorful sauce creates a meal that feels special enough for company but simple enough for any weeknight. Don’t be surprised if this becomes a regular request in your household – it’s that perfect balance of satisfying, delicious, and easy that makes a recipe truly worth keeping in your regular rotation.

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Chinese Pepper Steak with Onions Recipe

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  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Low Lactose
Print Recipe

Description

Chinese Pepper Steak with Onions is a quick and flavorful stir-fry dish featuring tender strips of marinated beef, bell peppers, and onions tossed in a rich, peppery sauce. Balanced with a touch of sweetness and umami, this classic takeout favorite is served best over steamed rice or noodles and ready in just 30 minutes – perfect for a healthy and satisfying weeknight meal.

Ingredients

Units Scale

For the Steak Marinade:

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon cornstarch
  • 1 pound steak, excess fat trimmed & thinly sliced into 1/2 to 1/4-inch strips (see notes)

Pepper Sauce:

  • 1/2 cup low-sodium beef broth (or chicken broth or 1/2 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 (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 1/4 teaspoons coarsely-ground black pepper
  • 1/4 teaspoon kosher salt

For the Stir-Fry:

  • 3 tablespoons peanut oil, divided (or neutral oil, such as canola)
  • 1 medium white onion, peeled & medium diced
  • 2 small bell peppers, seeded & medium diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons grated ginger

Optional Garnishes:

  • Sliced scallions
  • Toasted sesame seeds

Serving Suggestions:

  • Steamed rice, cauliflower rice, or cooked noodles

Instructions

  1. Marinate the steak: In a medium bowl, combine soy sauce, mirin, and cornstarch. Pat the steak dry with paper towels, add to the bowl, and stir gently to coat all pieces with marinade. Set aside for 10-15 minutes while you prepare the rest of the ingredients.
  2. Mix the pepper sauce: In a separate bowl or glass measuring cup, combine beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine or mirin, cornstarch, black pepper, and salt. Whisk well until everything is dissolved and combined. Set aside.
  3. Cook the steak: Heat 1 1/2 tablespoons of oil in a wok or large skillet over high heat. When shimmering, add the steak in a single layer without crowding. Cook undisturbed for 30–45 seconds until lightly browned, then flip and stir-fry for another 30 seconds, or until almost cooked through. Remove steak from pan and set aside. (Cook in batches, adding more oil if needed to avoid steaming.)
  4. Cook the vegetables and aromatics: Return the pan to medium heat and add the remaining 1 1/2 tablespoons oil. Once hot, add diced onion and bell peppers with a pinch of salt and pepper. Stir-fry for 3-4 minutes until starting to soften. Add minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
  5. Add the sauce: Re-whisk the pepper sauce, then pour it into the pan. Stir immediately, reduce heat to maintain a simmer, and cook for about 1 minute until the sauce thickens to a syrupy consistency and coats the back of a spoon.
  6. Finish the stir-fry: Add the cooked steak and any juices back into the pan, tossing for 30 seconds to coat the beef with sauce. Immediately remove from heat.
  7. Serve: Transfer to a serving dish and garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or noodles. Enjoy!

Notes

  • For best results, use flank steak, sirloin, or skirt steak sliced against the grain for tenderness.
  • Do not overcook the beef during the first stir-fry; it will finish cooking when returned to the pan with the sauce.
  • You can adjust the amount of black pepper to your desired spice level.
  • Oyster sauce adds depth of flavor, but can be substituted with more soy sauce or mushroom sauce for a vegetarian-friendly version.
  • Serve immediately for best texture and flavor.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 330
  • Sugar: 16g
  • Sodium: 920mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 60mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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