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Close-up of sizzling Chinese pepper steak with tender beef and vibrant onions on a hot plate.

Classic Sizzling Chinese Pepper Steak with Onions

Enjoy a delicious and easy-to-make classic Chinese pepper steak with tender beef, crisp-tender vegetables, and a savory sauce perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • small bowl
  • large wok or heavy-bottomed skillet

Ingredients
  

For the Beef & Marinade

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch or tapioca starch for gluten-free
  • 1 teaspoon sesame oil
  • ½ teaspoon baking soda
  • Pinch white pepper

For the Sauce

  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce or vegetarian oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch

For the Stir-Fry

  • 2 tablespoons cooking oil like peanut, vegetable, or canola
  • 1 large onion, cut into 1-inch pieces
  • 2 bell peppers (any color, or a mix!), cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated or minced

Instructions
 

Prepare the Beef

  • In a medium bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, sesame oil, baking soda, and white pepper.
  • Mix well to coat, then marinate for 15-20 minutes at room temperature, or up to an hour in the refrigerator.

Whisk the Sauce

  • While the beef marinates, whisk together chicken broth, soy sauce, oyster sauce, Shaoxing wine, sugar, and cornstarch in a small bowl until smooth.
  • Set the sauce aside.

Cook the Beef

  • Heat 1 tablespoon of cooking oil in a large wok or heavy-bottomed skillet over high heat until shimmering.
  • Add marinated beef in a single layer and sear for 1-2 minutes per side; cook in batches if necessary, then remove and set aside.

Stir-Fry Aromatics & Veggies

  • Add the remaining 1 tablespoon of oil to the wok and stir-fry chopped onion and bell peppers for 2-3 minutes until crisp-tender.
  • Push vegetables aside, add minced garlic and grated ginger to the empty space, cook for 30 seconds until fragrant, then toss everything together.

Combine and Sauce

  • Return the cooked beef to the wok with the vegetables.
  • Re-whisk the prepared sauce, then pour it over the beef and vegetables.

Thicken and Serve

  • Stir constantly, bringing the sauce to a simmer until it thickens and coats the beef and vegetables.
  • Cook for another 1-2 minutes until heated through and glossy, then serve immediately.

Notes

For extra tenderness, ensure you slice the flank steak against the grain. Adjust spice levels to your preference by adding a pinch of red pepper flakes to the stir-fry. Serve hot with steamed rice or noodles for a complete meal.