Ingredients You’ll Need
Serves 4
For the Steak:
1 lb flank steak or sirloin , thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil (for marinating)
1 tsp black pepper (adjust to taste)
For the Sauce:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp brown sugar (or honey)
½ cup beef broth
1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
For Stir-Frying:
2 tbsp vegetable oil
1 large onion , sliced into thin strips
2 cloves garlic , minced
1 red bell pepper (optional, for color and crunch)
Cooked white or brown rice , for serving
Step-by-Step Instructions
Step 1: Marinate the Steak
In a bowl, combine sliced beef, soy sauce, cornstarch, vegetable oil, and black pepper. Mix well and let marinate for 15–20 minutes while you prep the other ingredients.
Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Set aside.
Step 3: Stir-Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add onions (and bell pepper, if using) and stir-fry for 2–3 minutes , until slightly softened but still crisp. Remove and set aside.
Step 4: Cook the Beef
In the same skillet, add the remaining 1 tablespoon of oil.
Add the marinated beef in a single layer and sear for 1–2 minutes per side , until browned but not fully cooked through. Remove and set aside.
Step 5: Combine Everything
Return the skillet to medium heat. Add minced garlic and sauté for 30 seconds , until fragrant.
Pour in the prepared sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes , until the sauce thickens.
Add the beef and onions back to the skillet. Toss everything together and cook for 1–2 minutes , until the beef is cooked through and coated in the sauce.
Step 6: Serve
Serve hot over steamed rice or noodles. Garnish with extra black pepper or sesame seeds if desired.
Why This Recipe Works
Marination Magic : Cornstarch tenderizes the beef and helps it absorb the flavors of the sauce.
Peppery Kick : Black pepper adds warmth without overwhelming the dish.
Quick Cooking : High heat ensures the beef stays tender and the vegetables retain their crunch.
Variations to Try
Spice It Up : Add red pepper flakes or diced jalapeños for extra heat.
Add Veggies : Include broccoli, carrots, or snap peas for more color and nutrition.
Gluten-Free Option : Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
Vegan Version : Substitute beef with tofu or tempeh and use vegetable broth.
Tips for Success
Slice Against the Grain : This ensures the beef is tender and easy to chew.
Don’t Overcrowd the Pan : Cook the beef in batches to avoid steaming instead of searing.
Adjust Sweetness : Taste the sauce before adding the slurry and adjust the sugar or hoisin sauce to your liking.
Storage : Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove.
Serving Suggestions
Classic Pairing : Serve over steamed jasmine rice or fried rice.
Noodle Swap : Toss with lo mein or udon noodles for a hearty meal.
Romantic Plating : Garnish with thinly sliced green onions or sesame seeds for elegance.
Final Thoughts
This Chinese Pepper Steak with Onion is a flavor-packed dish that’s quick, easy, and utterly satisfying. With its tender beef, caramelized onions, and peppery sauce, it’s a comforting meal that brings the best of Chinese takeout to your kitchen.
Your turn! Have you tried making pepper steak at home? Share your favorite variations or serving ideas below.