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- 1 lb flank steak, thinly sliced against the grain - 1 large green bell pepper, sliced into strips - 1 large red bell pepper, sliced into strips - 1 medium onion, thinly sliced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon cornstarch - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon freshly ground black pepper - 1 tablespoon brown sugar - 1 teaspoon sesame oil - Chopped green onions - Sesame seeds - Cooked jasmine rice or noodles for serving When you prepare this dish, gather all these ingredients first. The flank steak gives the dish its tender texture. The green and red bell peppers add vibrant colors and crunch. The onion brings sweetness and flavor. For the marinade, soy sauce and oyster sauce give a nice umami kick. Cornstarch helps the steak stay juicy during cooking. The garlic and ginger add depth to the dish. Freshly ground black pepper gives a bit of heat, while brown sugar balances the flavors. Finally, sesame oil adds a nutty finish. Optional garnishes like green onions and sesame seeds make the dish pop. Serve it with jasmine rice or noodles to soak up the tasty sauce. This makes every bite a delight! {{ingredient_image_2}} First, take your flank steak and slice it thinly against the grain. Place it in a mixing bowl. Then, add 3 tablespoons of soy sauce, 1 teaspoon of freshly ground black pepper, and 1 tablespoon of cornstarch. Mix it all together well. Make sure each piece of steak gets coated. Let it marinate for 15 to 20 minutes. This helps the meat soak up all the flavors. Heat a large skillet or wok on high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add your marinated steak. Stir-fry it for about 2 to 3 minutes. Look for a nice brown color on the outside. The inside can be slightly undercooked since it will cook more later. Once browned, remove the steak from the skillet and set it aside on a plate. In the same skillet, add another tablespoon of vegetable oil. Now, add your sliced onions and bell peppers. Sauté them for 3 to 4 minutes. You want them tender but still a little crunchy. This way, they keep their bright colors and flavors. Next, stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook this for 1 to 2 minutes. You’ll smell a wonderful aroma. Now, return the cooked steak to the skillet. Add 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar, and 1 teaspoon of sesame oil. Mix everything together thoroughly. Cook for another 3 to 4 minutes until the steak is fully cooked and the vegetables are tender. Taste and adjust seasonings if needed. Serve your sizzling Chinese pepper steak hot over jasmine rice or noodles. Don’t forget to garnish with chopped green onions and sesame seeds. Enjoy! Marinating the steak is key for flavor. The marinade time is important. I suggest 15 to 20 minutes. This allows the meat to soak in the soy sauce and spices. If you like it saltier, add more soy sauce. Want it sweeter? Increase the brown sugar. Adjust the marinade for your taste. The cooking temperature matters. Use high heat for the wok or skillet. This helps the steak sear quickly. It keeps the juices inside. When cooking the veggies, stir-fry them for just 3 to 4 minutes. This keeps them crunchy. Do not overcook. You want vibrant colors and a crisp bite. How you plate your dish can make it special. Serve in a large, shallow bowl. This showcases the colorful steak and veggies. Use a mound of jasmine rice or noodles on the side. It soaks up all the tasty sauce. For garnish, sprinkle green onions and sesame seeds on top. This adds a nice touch and makes it look fancy. Pro Tips Marinate for Maximum Flavor: Allow the flank steak to marinate for at least 20 minutes to enhance the flavor profile. For a deeper taste, consider marinating it for a few hours or even overnight in the refrigerator. High Heat is Key: Cooking the steak over high heat helps achieve a nice sear while keeping it tender. Ensure your skillet or wok is preheated before adding the steak to get that perfect char. Veggie Crunch: To retain the crunch of the bell peppers and onions, avoid overcooking them. Stir-fry just until they are tender but still vibrant in color. Serving Suggestions: Serve your sizzling pepper steak with jasmine rice or noodles, and don't forget to garnish with green onions and sesame seeds for a burst of flavor and a beautiful presentation. {{image_4}} You can switch the flank steak for chicken or tofu. Chicken breast works well, too. Just slice it thinly. Tofu adds a nice texture and absorbs sauces well. Press the tofu first to remove excess water. This helps it soak up flavor better. Marinate it the same way to keep it tasty. Adding extra veggies makes this dish even better. Snow peas add a nice crunch and color. Carrots bring sweetness and color to the stir-fry. Broccoli is another great choice for extra nutrients. Feel free to mix and match your favorite vegetables. Just keep the cooking time in mind so everything stays crisp. Get creative with sauces and spices to change the taste. Try hoisin sauce for a sweeter flavor. You can also add chili paste for heat. Experiment with different spices like five-spice powder for an extra kick. Don’t be afraid to adjust the soy sauce too, depending on your taste. Each change can bring a new twist to your dish. To keep your Chinese pepper steak fresh, store it in an airtight container. Make sure the steak and vegetables are cool before sealing the container. Place it in the fridge. This way, it stays tasty for up to three days. If you want to keep it longer, consider freezing. When warming up your leftovers, use a skillet or a microwave. For the skillet, heat it on medium. Add a splash of water or broth to help keep the steak juicy. Stir often to avoid burning. If you use a microwave, place the dish in a microwave-safe bowl. Cover it with a lid or wrap it to keep moisture in. Heat in short bursts, stirring in between. To freeze your Chinese pepper steak, divide it into portions. Place each portion in a freezer-safe bag or container. Be sure to squeeze out any extra air to prevent freezer burn. This dish can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently to keep its flavor and texture. Yes, you can! While flank steak works well, you can try other cuts. Sirloin steak is a great option. It is tasty and tender. You can also use ribeye for a richer flavor. Just make sure to slice it thinly, like you would with flank steak. This helps it cook evenly and stay tender. To make this dish gluten-free, use gluten-free soy sauce. Look for brands that say "gluten-free" on the label. You can also find gluten-free oyster sauce in stores or online. This way, you can enjoy the same great taste without gluten. You can prep this dish ahead! Slice the steak and veggies and store them in the fridge. Marinate the steak for 15-20 minutes right before cooking. This way, you save time on busy days. Just be sure to cook the dish fresh for the best taste. This dish pairs well with jasmine rice or noodles. They soak up the sauce and make it more filling. You can also serve it with a side of steamed broccoli or snap peas. These add color and extra nutrients to your meal. This blog post covered everything you need for a great Chinese Pepper Steak. We discussed the main ingredients, marinade, seasonings, and tips for cooking. You learned how to marinate the steak and stir-fry the vegetables to get perfect taste and texture. Incorporate your favorite proteins, swap in veggies, or adjust flavors to make it your own. With the right techniques and storage tips, you can enjoy this delightful dish anytime. Now, get cooking and enjoy your meal!

Sizzling Chinese Pepper Steak with Onions

A flavorful stir-fry featuring tender flank steak, vibrant bell peppers, and aromatic spices, served over rice or noodles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1 large green bell pepper, sliced into strips
  • 1 large red bell pepper, sliced into strips
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 serving cooked jasmine rice or noodles for serving
  • 1 garnish chopped green onions and sesame seeds

Instructions
 

  • In a mixing bowl, combine the sliced flank steak with soy sauce, black pepper, and cornstarch. Mix thoroughly, ensuring every piece of steak is well coated. Allow the steak to marinate for 15-20 minutes to absorb the flavors.
  • Place a large skillet or wok over high heat and add 1 tablespoon of vegetable oil. Once the oil is shimmering, carefully add the marinated steak. Stir-fry for 2-3 minutes until the beef is browned on the outside yet still slightly undercooked. Remove the steak from the skillet and set it aside on a plate.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onions and bell peppers, stirring vigorously for about 3-4 minutes until they become tender but still retain a slight crunch.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until the mixture becomes aromatic, enhancing its flavor profile.
  • Return the steak to the skillet, along with the oyster sauce, brown sugar, and sesame oil. Combine all the ingredients thoroughly, stirring and cooking for another 3-4 minutes until the steak is fully cooked and the vegetables are tender yet crisp.
  • Taste the dish and adjust the seasonings according to your preference.
  • Serve the sizzling pepper steak hot over a bed of cooked jasmine rice or noodles. Garnish generously with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.

Notes

Serve in a large, shallow bowl to highlight the colorful vegetables and savory steak.
Keyword beef, pepper steak, stir-fry, vegetables