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Chinese Pepper Steak with Onions Recipe

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4.1 from 8 reviews

This Chinese Pepper Steak with Onions recipe features tender, thinly sliced beef stir-fried with crisp bell peppers and onions in a flavorful black pepper sauce. The easy-to-make dish is balanced with savory soy, sweet honey, and aromatic garlic and ginger, perfect for a quick yet satisfying weeknight meal served over rice or noodles.

Ingredients

Beef Marinade

  • 1 tablespoon Low-Sodium Soy Sauce
  • 1 tablespoon Mirin
  • 1 tablespoon Cornstarch
  • 1 pound Steak, excess fat trimmed & thinly sliced into ½ to ¼-inch thick strips

Stir Fry Sauce

  • ½ cup Low-Sodium Beef Broth (or substitute chicken broth or ½ 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 (substitute: dry sherry)
  • 1 tablespoon Cornstarch
  • 1 ¼ teaspoons Coarsely-Ground Black Pepper
  • ¼ teaspoon Kosher Salt

Vegetables & Aromatics

  • 3 tablespoons Peanut Oil, divided (substitute: neutral oil such as canola)
  • 1 medium White Onion, peeled and medium diced
  • 2 small Bell Peppers, seeded and medium diced
  • 2 cloves Garlic, peeled and minced
  • 1 ½ teaspoons Grated Ginger

Optional Garnishes

  • Sliced Scallions
  • Toasted Sesame Seeds

Serving Suggestions

  • Steamed White Rice, Cauliflower Rice, or Cooked Noodles

Instructions

  1. Marinate Steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Pat the beef strips dry and add them to the bowl. Gently stir to completely coat the beef in the marinade. Set aside for 10-15 minutes to allow the flavors to infuse.
  2. Mix Pepper Stir Fry Sauce: In a glass measuring cup or small bowl, whisk together all the stir fry sauce ingredients until well combined and cornstarch is fully dissolved. Set aside.
  3. Sear Steak: Heat 1 ½ tablespoons of peanut oil in a wok or large heavy-bottom skillet over high heat. Once the oil is shimmering, add the beef in a single even layer without crowding the pan. Let it cook undisturbed for 30 to 45 seconds until lightly browned on the bottom, then flip and stir-fry for another 30 seconds until nearly cooked through. Remove the steak from the pan immediately and transfer to a plate. If needed, cook in batches to avoid steaming.
  4. Stir Fry Vegetables and Add Aromatics: Reduce the heat to medium and add the remaining 1 ½ tablespoons of oil to the pan. When shimmering, add diced white onions and bell peppers. Season with a pinch of salt and pepper. Stir fry vegetables for 3-4 minutes until they start to soften. Add minced garlic and grated ginger, stir frying for an additional 30 seconds to release their aromatic flavors.
  5. Add the Stir Fry Sauce: Give the prepared sauce a quick whisk, then pour it into the pan with the vegetables. Immediately stir to combine and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for about 1 minute or until the sauce thickens to a glossy syrup that coats the back of a spoon.
  6. Add Seared Beef: Return the cooked steak and any juices collected on the plate back to the pan. Stir-fry quickly to coat the beef in the thickened sauce, approximately 30 seconds. Remove the pan from heat to avoid overcooking.
  7. Serve: Transfer the pepper steak and vegetables to a serving dish or individual plates. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot alongside steamed white rice, cauliflower rice, or noodles for a complete meal. Enjoy!

Notes

  • Trim excess fat from the steak and slice it thinly, about ¼ to ½ inch thickness, for quick and even cooking.
  • Do not overcrowd the pan when searing the beef to prevent steaming and to ensure a good sear.
  • Undercook the beef slightly when searing as it will finish cooking when combined with the sauce later.
  • You can substitute oyster sauce with hoisin for a different flavor variation.
  • Use neutral oils like canola if peanut oil is unavailable to avoid nut allergens.
  • Mirin can be substituted with dry sherry or a small amount of sugar mixed with white wine vinegar if needed.
  • Black pepper quantity can be adjusted based on your spice preference, but the dish should have a noticeable peppery kick.

Find it online: https://cookedbygrace.com/chinese-pepper-steak-with-onions-recipe/