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Chinese Onion Pepper Steak

A flavorful and quick stir-fry featuring tender beef, caramelized onions, and vibrant bell peppers, all topped with a savory sauce. Perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak or skirt steak, thinly sliced across the grain Freezing for 30 minutes helps with slicing thin
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp Shaoxing wine or dry sherry Optional but adds depth
  • 1 tsp cornstarch for velveting the beef
  • 2 tbsp vegetable oil or any high-heat oil; avocado is great
  • 1 large yellow onion, thinly sliced sweet and caramelizes beautifully
  • 2 pieces bell peppers (1 red, 1 green), thinly sliced into strips for color and crunch
  • 4 cloves garlic, thinly sliced garlic aroma is essential!
  • 1 inch fresh ginger, julienned or minced adds warmth
  • 3 tbsp oyster sauce or hoisin for a sweeter push
  • 2 tbsp light soy sauce adjust to taste
  • 1 tbsp rice vinegar brightens the sauce
  • 1 tbsp brown sugar or honey balances the savoriness
  • 1/3 cup beef or chicken broth or water
  • 1 tsp toasted sesame oil finish for aroma
  • 2 pieces scallions, sliced on the diagonal for garnish
  • 1/4 tsp freshly ground black pepper plus extra for finishing
  • to taste none sesame seeds for garnish (optional, but pretty)

Method
 

Preparation
  1. Remove the steak from the fridge 15–20 minutes before cooking so it’s not bone cold—this helps it sear evenly.
  2. Toss the sliced steak with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Let it marinate briefly while you prep your vegetables (10–15 minutes is fine).
  3. Heat a large wok or heavy skillet over high heat until shimmering. Add 1 tbsp vegetable oil and swirl to coat.
Cooking
  1. When the oil is hot and shimmering, add the steak in a single layer. Sear each side for about 1–2 minutes until browned but still tender inside. Remove to a plate and tent with foil.
  2. Add the remaining 1 tbsp oil to the pan. Toss in the onions and peppers and let them sit for a minute to char slightly; stir-fry for 2–3 minutes until they begin to soften but still have bite.
  3. Add the garlic and ginger and stir for 30 seconds.
  4. Return the beef to the pan. Stir everything together.
Sauce and Serve
  1. Whisk together 3 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/3 cup broth. Pour this mixture into the pan and toss quickly to coat.
  2. Let it bubble and thicken for 1–2 minutes.
  3. Finish with 1 tsp toasted sesame oil and a generous grind of black pepper. Taste and adjust to your liking.
  4. Garnish with scallions and sesame seeds and serve immediately over steamed rice or noodles.

Notes

Use a high-heat oil and a very hot pan for a good sear. Slice the steak thin and across the grain to keep it tender. Don't skip the cornstarch in the marinade for silky texture. Cook in batches if necessary to avoid steaming. Adjust soy, sugar, and vinegar to balance flavors.