Description
There’s something unmistakable about the sound of Sizzling Chinese Pepper Steak with Onions hitting a hot wok. Tender slices of beef, glossy bell peppers, sweet onions, and a bold savory sauce come together in this fiery, flavor-packed stir-fry that’s better than takeout.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1/4 cup soy sauce
- 2 tbsp oyster-style sauce
- 1 tbsp cornstarch
- 1/2 cup beef broth
- 1 tsp sugar
- 1/2 tsp black pepper
Instructions
- In a bowl, whisk together soy sauce, oyster-style sauce, cornstarch, beef broth, sugar, and black pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat.
- Add beef in a single layer and sear for 2–3 minutes until browned but still tender.
- Remove beef from skillet and set aside.
- Add remaining oil to the pan.
- Stir-fry onion and bell peppers for 3–4 minutes until crisp-tender.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Return beef to the skillet.
- Pour in the prepared sauce and stir continuously.
- Cook for 2–3 minutes until the sauce thickens and coats everything evenly.
- Remove from heat and serve immediately over steamed rice or noodles.
Notes
Slice beef thinly against the grain for maximum tenderness. Cook over high heat and avoid overcrowding the pan to achieve a proper sear. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
