Chinese Pepper Steak with Onions (Better Than Takeout)
This Chinese pepper steak with onions is better than takeout – tender strips of beef, crisp bell peppers, and onions in a savory ginger-soy sauce. Ready in 30 minutes, it's the perfect weeknight dinner.
Equipment
- Large wok or skillet
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk or spoon
Ingredients
- For the Beef:
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 2 cloves garlic minced
- ½ cup beef or chicken broth
- 1 tbsp cornstarch + 2 tbsp water slurry
- For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 large onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
Instructions
- Marinate beef: In a bowl, combine sliced beef with soy sauce, cornstarch, and sesame oil. Let sit for 15 minutes.
- Make sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, and broth. Set aside.
- Heat oil: Heat a large wok or skillet over high heat. Add 1 tbsp vegetable oil.
- Cook beef: Add beef in a single layer. Cook without moving for 1 minute, then stir-fry for 2-3 minutes until browned. Remove beef from pan and set aside.
- Cook vegetables: Add remaining 1 tbsp oil. Add onion and bell peppers. Stir-fry for 2-3 minutes until crisp-tender.
- Combine: Return beef to the pan. Pour in the sauce and bring to a simmer.
- Thicken: Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and coats everything.
- Serve: Serve hot over steamed rice. Garnish with sliced green onions if desired.