Chinese Pepper Steak Onions

Chinese pepper steak with onions and peppers always reminds me of family-style dinners where the aroma of sizzling beef and sweet peppers floats through the house and everyone eagerly gathers around the table. This recipe captures the magic of Chinese takeout using ingredients you can find at any grocery store and comes together quickly so you do not have to wait long for that savory-sweet sauce to coat every tender bite.

My family asks for this recipe on busy weeknights and it has saved many evenings when I needed something satisfying and fast. The leftovers are just as good the next day so nothing goes to waste.

Ingredients

• Flank or sirloin steak sliced thin: Choose pieces with a little marbling for tenderness
• Red green and yellow bell peppers: Fresh and firm peppers add color and sweetness
• Large onion: Thickly sliced for both texture and a touch of sweetness
• Garlic cloves: Fresh garlic is key for bold flavor minced just before cooking
• Ginger optional: Adds brightness and zing Use a fat knob for the freshest punch
• Vegetable oil: Use a neutral oil for high heat such as canola or grapeseed
• Soy sauce: A pantry classic Go for naturally brewed if possible
• Oyster sauce: Deepens the savory taste Look for one with a short ingredient list
• Cornstarch: Helps the marinade coat the beef and thickens the sauce
• Sesame oil: Nutty finish Use toasted sesame oil for the best flavor
• Hoisin sauce optional: Adds a hint of sweetness and extra umami
• Brown sugar: Just a little to balance the salty and tangy
• Vinegar: Apple cider for a bright lift Choose a brand with crisp flavor
• Water: To help loosen and blend the sauce for just the right consistency

Step-by-Step Instructions

Prepare the Marinade:

Slice your beef thinly against the grain This will make it especially tender in the finished dish Toss the beef with soy sauce oyster sauce cornstarch and a drizzle of sesame oil Massage to coat and let it sit for at least fifteen minutes and up to thirty for maximum flavor

Sear the Beef:

Heat a wide skillet or wok over high heat with enough vegetable oil to slick the bottom Add the beef in a single layer working in batches if needed and let it cook undisturbed until just browned on one side Flip and cook quickly on the other side until seared but not fully cooked through Remove to a plate This keeps the beef juicy

Cook the Vegetables:

In the same pan if you need more oil add just a touch Toss in the minced garlic and optional ginger and cook a minute until fragrant Add the onion and all bell peppers Stir fry over medium high heat for about four to five minutes The vegetables should be starting to soften but still bright and a little crunchy

Combine and Finish:

Return the seared beef and any juices to the pan Pour in your premixed sauce blend soy oyster hoisin brown sugar vinegar cornstarch and water Stir everything together and stir fry for one to two minutes until the sauce is glossy and thick enough to coat the beef and vegetables evenly

Serve:

Take the pan off the heat and spoon the pepper steak over bowls of fluffy rice Serve immediately while hot

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Slicing steak thin against the grain is my favorite step and the secret to that classic tender chew My kids always try to sneak a pepper slice from the pan while the sauce bubbles and it is become a sign that dinner will be a hit

Storage Tips

Let the pepper steak cool to room temperature before storing Transfer to an airtight container It keeps well in the fridge for up to three days When reheating add a splash of water to help loosen the sauce which sets up a bit in the cold Freezing can dull the crispness of the peppers but the flavor will still be great for a make ahead option

Ingredient Substitutions

You can swap flank for skirt steak or even thinly sliced chicken breast if beef is not available Use only red or yellow peppers if you prefer one color or try adding snap peas or thin carrot slices Oyster sauce can be replaced with more soy sauce plus a pinch of sugar for a simpler pantry version

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Serving Suggestions

Pepper steak is best served over jasmine or long grain white rice For something different try pairing with steamed brown rice or spooned over wide egg noodles A side of quick cucumber salad gives a fresh textural contrast

Cultural Context

Pepper steak as known in Chinese American cuisine blends Cantonese stir fry technique with the flavors Americans have grown to love It is a classic example of dishes adapted for home kitchens that highlight both the importance of quick cooking methods and using local vegetables The sweet and savory sauce makes it beloved by all ages

Recipe FAQs

→ What cut of beef works best?

Flank or sirloin steak is ideal for its tenderness and quick cook time. Slice it thin against the grain for best texture.

→ How do I keep the peppers crisp?

Sauté bell peppers and onions over medium-high heat for just a few minutes so they stay tender-crisp and colorful.

→ Can I substitute other vegetables?

Yes, you can add snap peas, mushrooms, or baby corn for variety while keeping cooking times similar for consistent texture.

→ Is marinating the steak necessary?

Marinating adds flavor and helps tenderize the beef. Even a short 15-minute marinade enhances the outcome significantly.

→ What is the best way to serve this dish?

Serve hot alongside steamed white or jasmine rice. Garnish with sliced green onions or sesame seeds for extra flair.

→ Can I prepare this ahead of time?

Prep the vegetables and marinate the beef in advance, then cook everything quickly just before serving for best results.