Description
This Chinese Pepper Steak with Onions recipe features tender slices of flank steak stir-fried with colorful bell peppers and onions in a savory soy-based sauce. Marinated in a blend of soy, oyster, and hoisin sauces, the beef is seared to perfection then combined with crisp vegetables and a rich, flavorful sauce. A sprinkle of black pepper adds a subtle heat that perfectly complements the dish. Ready in just 35 minutes, this classic Chinese stir-fry makes a delicious and easy weeknight main course served over steamed rice.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground black pepper
Vegetables & Sauce
- 1 tablespoon vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/4 cup beef broth or water
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil (optional)
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, and ground black pepper. Toss well to coat all the beef slices evenly. Let the mixture marinate for at least 15 minutes to absorb the flavors and tenderize the meat.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices in a single layer, cooking for 2-3 minutes on each side until browned and slightly crispy at the edges. Remove the cooked beef from the pan and set aside to keep warm.
- Stir-fry the Vegetables: In the same pan, add the minced garlic, sliced onion, and bell peppers. Stir-fry for 3 to 4 minutes until the vegetables soften but still retain a bit of crunch, releasing their natural sweetness and aroma.
- Combine and Simmer: Return the cooked beef to the pan with the vegetables. Pour in the beef broth (or water) and sprinkle the sugar evenly. Stir all ingredients together to combine the flavors. Allow the mixture to simmer for 2-3 minutes, letting the sauce thicken slightly and coat the beef and vegetables nicely.
- Finish and Serve: Drizzle the optional sesame oil over the stir-fry to add a nutty aroma and subtle depth. Give everything a final toss before serving hot over steamed rice for a complete and satisfying meal.
Notes
- For a spicier variation, add sliced chili peppers or a dash of chili garlic sauce during the vegetable stir-fry step.
- If flank steak is unavailable, sirloin or skirt steak can be used as excellent alternatives.
- To keep the beef tender, avoid overcrowding the pan when searing the slices; cook in batches if necessary.
- This dish pairs well with steamed jasmine or basmati rice to soak up the flavorful sauce.
