If you’re craving a dish that bursts with bold flavors, tender beef, and just the right amount of peppery kick, then you absolutely need to make my Chinese Pepper Steak with Onions Recipe. This is a fantastic stir-fry that brings together juicy strips of steak, sweet onions, crisp bell peppers, and a silky, savory sauce that clings to every bite. It’s quick enough for a weeknight dinner yet impressive enough to serve guests, and once you make this recipe, it’ll become a go-to favorite in your kitchen.
Ingredients You’ll Need
What’s so wonderful about this dish is how simple yet essential each ingredient is, working in harmony to deliver incredible taste, texture, and color. From the tender steak to the vibrant vegetables and the umami-rich sauces, every element plays a key role.
- Low-sodium soy sauce: Adds salty, umami depth without overpowering, helping balance the dish’s flavors.
- Mirin: A sweet Japanese cooking wine that brightens and softens the savory sauce beautifully.
- Cornstarch: Essential for thickening the sauce and giving it that perfect glossy finish.
- Steak (thinly sliced): Slices of beef trimmed of excess fat ensure every bite is tender and full of meaty goodness.
- Low-sodium beef broth: Provides a rich base for the sauce, enhancing the overall savoriness.
- Honey: Adds gentle sweetness that balances the peppery sauce perfectly.
- Oyster sauce: Infuses a subtle briny complexity, elevating the stir-fry’s flavor profile.
- Chinese cooking wine (or mirin/dry sherry): Brings a warming note that deepens the sauce.
- Coarsely-ground black pepper: The star seasoning that delivers the signature bold pepper flavor.
- Kosher salt: Enhances all the natural flavors in the dish without being too harsh.
- Peanut oil (or neutral oil): Perfect for high-heat cooking and imparts a light, nutty aroma.
- White onion (medium diced): Adds sweetness and crunch, balancing the strong beefy notes.
- Bell peppers (medium diced): Brings vibrant color and crisp texture to the dish.
- Garlic (minced): Adds aromatic pungency that wakes up the senses.
- Grated ginger: Provides fresh, zesty warmth that complements the pepper and beef beautifully.
- Sliced scallions and toasted sesame seeds (optional): Fantastic garnishes for added crunch and visual appeal.
- Steamed rice, cauliflower rice, or noodles: The perfect vehicles to soak up the luscious sauce.
How to Make Chinese Pepper Steak with Onions Recipe
Step 1: Marinate the Steak
Start by combining low-sodium soy sauce, mirin, and cornstarch in a bowl. Pat your thinly sliced steak dry to ensure it sears nicely, then toss it gently in the marinade. Letting it sit for 10-15 minutes helps the meat soak up flavor and tenderize just a bit, which makes each bite melt-in-your-mouth delicious.
Step 2: Mix the Pepper Sauce
While the steak marinates, whisk together the beef broth, more soy sauce, honey, oyster sauce, cooking wine or mirin, cornstarch, black pepper, and salt. This sauce is where the magic happens — thick, savory, slightly sweet, and packed with that signature peppery punch you crave. Set it aside for now, and let the flavors marry.
Step 3: Cook the Steak
Heat half of your peanut oil in a wok or large skillet until shimmering hot. Add the steak slices in a single layer (you’ll likely need to do this in batches), and let them sear undisturbed for 30 to 45 seconds for that gorgeous browned crust. Toss them, cook another 30 seconds, then remove and set aside. This quick, hot searing locks in juices and flavor.
Step 4: Cook the Vegetables and Aromatics
In the same pan, add the remaining oil and toss in your diced onions and bell peppers with a pinch of salt and pepper. Stir-fry for a few minutes until the vegetables start to soften but still maintain a pleasant crunch. Add minced garlic and grated ginger to the mix and stir for another 30 seconds. Their fragrant aroma sets the perfect stage for the sauce.
Step 5: Add the Sauce
Give the pepper sauce a good whisk and pour it straight into your pan. Immediately stir and lower the heat to keep a gentle simmer. The sauce will thicken beautifully in about a minute, turning glossy and syrupy, ready to cling to every morsel of beef and vegetable.
Step 6: Finish the Stir-Fry
Return the cooked steak and any accumulated juices to the pan. Toss everything together for around 30 seconds, making sure each strip of beef is evenly coated in that irresistible sauce. Remove from the heat right away to keep the steak tender and juicy.
Step 7: Serve
Transfer your perfectly cooked pepper steak with onions onto a serving plate. Garnish with sliced scallions and toasted sesame seeds for that extra pop of flavor and texture, then serve alongside steamed rice, cauliflower rice, or noodles to soak up every last drop of sauce.
How to Serve Chinese Pepper Steak with Onions Recipe
Garnishes
Sliced scallions add a fresh, mildly sharp bite and a beautiful contrast of color, while toasted sesame seeds bring a subtle nuttiness and crunch. Don’t overlook these simple additions—they elevate the dish aesthetically and flavor-wise, making every serving feel special.
Side Dishes
This dish shines best when paired with a neutral starch like steamed jasmine rice, cauliflower rice for a low-carb option, or your favorite noodles. Each side effortlessly absorbs the savory, peppery sauce, completing the meal with balance and satisfaction.
Creative Ways to Present
Consider serving your Chinese Pepper Steak with Onions Recipe in large lettuce cups for a fun, handheld twist, or build a vibrant bowl with rice, stir-fried vegetables, and a drizzle of extra sauce on top. You can also experiment with garnishing with thinly sliced red chili for heat or fresh cilantro for a burst of freshness.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Pepper Steak with Onions can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, so you might find it even better the next day. Just be sure to cool it completely before refrigerating to maintain its texture and taste.
Freezing
If you want to keep this dish longer, freezing it is a great option. Place cooled leftovers in a freezer-safe container or bag and freeze for up to 2 months. When frozen promptly, the steak and sauce hold up well without losing their delightful flavor.
Reheating
To reheat, warm the Chinese Pepper Steak with Onions gently in a skillet over medium heat, stirring occasionally until heated through, or microwave it covered in short bursts to prevent drying out. Adding a splash of water or broth helps maintain the sauce’s luscious consistency while reheating.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak or sirloin is ideal because they’re lean and thinly sliceable, you can use other tender cuts like ribeye or even skirt steak. Just ensure you slice the beef thinly against the grain for maximum tenderness.
What if I don’t have Chinese cooking wine or mirin?
If you’re missing these, dry sherry is a fantastic substitute and adds similar depth to the sauce. If you don’t have that either, a small splash of rice vinegar mixed with a pinch of sugar can mimic some of the sweetness and acidity.
How spicy is this Chinese Pepper Steak with Onions Recipe?
This recipe has a bold peppery flavor from the coarsely-ground black pepper but isn’t spicy hot. If you prefer heat, you can easily add sliced fresh chili peppers or a dash of chili flakes to kick up the spice level.
Can I make this dish vegetarian or vegan?
While traditionally made with beef and oyster sauce, you can swap the steak for firm tofu or seitan and use a vegan oyster sauce replacement or mushroom soy sauce. This keeps the savory essence while making it plant-based.
What should I serve with Chinese Pepper Steak with Onions for a complete meal?
To round out the meal, pair it with steamed or fried rice, stir-fried greens like bok choy or broccoli, and maybe a light soup or simple cucumber salad. These sides complement the hearty pepper steak perfectly without overwhelming it.
Final Thoughts
Now that you’ve got all the tips and steps for the Chinese Pepper Steak with Onions Recipe, you’re ready to experience a wonderfully comforting and flavorsome dish that feels both familiar and exciting. It’s a fantastic way to bring vibrant color, bold peppery flavor, and tender beef to your table with relative ease. Trust me, once you try it, this recipe will become a beloved staple you’ll want to share with everyone!
Print
Chinese Pepper Steak with Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Pepper Steak with Onions recipe is a flavorful stir-fry featuring tender strips of steak marinated and cooked with crisp bell peppers, onions, and a savory black pepper sauce. It’s a quick 30-minute dish perfect for a satisfying weeknight dinner served over steamed rice or noodles.
Ingredients
Marinade
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 pound steak, excess fat trimmed & thinly sliced into 1/2 to 1/4-inch strips
Pepper Sauce
- 1/2 cup low-sodium beef broth (or chicken broth or 1/2 bouillon cube dissolved in water)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine or mirin (or dry sherry)
- 1 tablespoon cornstarch
- 1 1/4 teaspoons coarsely-ground black pepper
- 1/4 teaspoon kosher salt
Vegetables and Cooking
- 3 tablespoons peanut oil, divided (or neutral oil, such as canola)
- 1 medium white onion, peeled & medium diced
- 2 small bell peppers, seeded & medium diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated ginger
Garnish and Serving
- Sliced scallions
- Toasted sesame seeds
- Steamed rice, cauliflower rice, or cooked noodles
Instructions
- Marinate the steak: In a medium bowl, combine the low-sodium soy sauce, mirin, and cornstarch. Pat the steak dry with paper towels, add the steak strips to the bowl, and stir gently to coat all pieces with the marinade. Set aside for 10-15 minutes while preparing other ingredients.
- Mix the pepper sauce: In a separate bowl or glass measuring cup, whisk together the beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine or mirin, cornstarch, coarsely-ground black pepper, and kosher salt until well combined. Set aside.
- Cook the steak: Heat 1 1/2 tablespoons of peanut or neutral oil in a wok or large skillet over high heat until shimmering. Add the marinated steak in a single layer without crowding. Cook undisturbed for 30–45 seconds until lightly browned, then flip and stir-fry for another 30 seconds until almost cooked through. Remove the steak from the pan and set aside. Cook in batches if needed, adding more oil to prevent steaming.
- Cook the vegetables and aromatics: Return the pan to medium heat and add the remaining 1 1/2 tablespoons oil. When hot, add the diced onion and bell peppers along with a pinch of salt and pepper. Stir-fry for 3-4 minutes until starting to soften. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
- Add the sauce: Re-whisk the prepared pepper sauce and pour it into the pan. Stir immediately, reduce heat to maintain a simmer, and cook for about 1 minute until the sauce thickens to a syrupy consistency and coats the back of a spoon.
- Finish the stir-fry: Return the cooked steak and any accumulated juices to the pan. Toss for about 30 seconds to coat the beef thoroughly with the thickened sauce. Remove immediately from heat.
- Serve: Transfer the pepper steak to a serving dish. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or cooked noodles. Enjoy your flavorful Chinese Pepper Steak!
Notes
- For the steak, flank or sirloin steak works well when thinly sliced against the grain.
- Do not overcrowd the pan when cooking the steak to ensure a good sear and avoid steaming the meat.
- Adjust the amount of black pepper to taste for desired spiciness.
- Mirin can be substituted with Chinese cooking wine or dry sherry in both marinade and sauce.
- Use low-sodium soy sauce and broth to control saltiness in the dish.
