Description
Chinese Pepper Steak with Onions & Peppers is a quick and flavorful stir-fry made with tender beef strips, crisp bell peppers, and onions tossed in a savory soy-garlic sauce. It's a classic takeout favorite that’s easy to make at home in under 40 minutes.
Ingredients
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Cooked rice, for serving
Sliced green onions and sesame seeds, for garnish (optional)
Instructions
- Combine sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss well and marinate for 15–20 minutes.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear the beef in a single layer, working in batches if necessary, until browned on both sides. Remove and set aside.
- Add the remaining tablespoon of oil to the pan. Add bell peppers and onion and stir-fry for 3–4 minutes until slightly softened but still crisp.
- Add garlic and ginger, sautéing for about 30 seconds until fragrant.
- Return the beef to the pan.
- In a small bowl, mix 1/4 cup soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, sugar, and water. Pour this sauce into the pan and stir well to coat the meat and vegetables.
- Let the mixture simmer for 2–3 minutes.
- Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
- Serve hot over rice and garnish with green onions and sesame seeds, if desired.
Notes
Use tamari or gluten-free soy sauce for a gluten-free version.
For a low-carb option, serve with cauliflower rice.
Add sliced chili or chili garlic sauce for extra heat.
Snow peas, mushrooms, or baby corn make great veggie additions.
Chicken or tofu can be substituted for beef.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
