Chinese Pepper Steak with Bell Peppers & Onions
This Chinese-style pepper steak is a sizzling stir-fry of tender beef, onions, and bell peppers tossed in a savory-sweet black pepper sauce. Fast, flavorful, and better than takeout!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- Optional: 1/4 tsp baking soda
- 1 onion, sliced into wedges
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp neutral oil (divided)
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1/2 cup beef broth
- 1 tbsp brown sugar
- 1 tsp black pepper (more to taste)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Marinate steak with soy sauce, wine, cornstarch, and baking soda (if using). Let sit 15–30 minutes.
- Mix all sauce ingredients in a bowl and set aside.
- Heat oil in a skillet or wok. Sear beef in batches until browned. Remove.
- Stir-fry onion and peppers for 4–5 minutes. Add garlic and ginger.
- Return beef to pan. Add sauce and toss to coat. Simmer 2–3 minutes until thickened.
- Serve over rice, noodles, or vegetables. Garnish with sesame seeds or green onions.
Notes
- Add chili paste for heat
- Use tamari for gluten-free version
- Keeps well for meal prep or freezing