Sizzling Chinese Pepper Steak with Onions

Here’s a restaurant-style, sizzling Chinese Pepper Steak with Onions recipe — packed with bold flavors, tender beef, vibrant bell peppers, and caramelized onions, all stir-fried in a savory sauce. It’s quick, satisfying, and better than takeout!

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🥩 Chinese Pepper Steak with Onions

🔸 Yield: 4 servings

🔸 Prep Time: 15–20 minutes

🔸 Cook Time: 10–15 minutes

🔸 Total Time: ~30–35 minutes

🔸 Style: Chinese-American stir-fry

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🧂 Ingredients

For the Beef:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• 1 tsp sesame oil (optional)

• Pinch of baking soda (optional – for extra tender beef)

For the Vegetables:

• 1 large onion, sliced into wedges

• 1 green bell pepper, sliced

• 1 red or yellow bell pepper, sliced

• 2 cloves garlic, minced

• 1-inch piece ginger, minced (optional)

For the Sauce:

• 3 tbsp soy sauce (light soy)

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional, adds sweetness)

• 1 tsp dark soy sauce (for deeper color, optional)

• 1 tsp sugar

• 1 tsp cornstarch

• ¼ cup beef broth or water

• ½ tsp black pepper (freshly ground – adjust to taste)

• 1 tsp sesame oil (optional)

Oil for cooking:

• 2–3 tbsp neutral oil (like vegetable, canola, or peanut oil)

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🔪 Prep Before Cooking (Important for Stir-Fry Success)

✅ Slice everything before starting – Stir-frying is fast!
✅ Cut beef thinly and evenly against the grain for tenderness
✅ Mix the sauce in a small bowl and set aside

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🔥 Instructions

🔹 Step 1: Marinate the Beef

1. In a bowl, mix the sliced beef with:

   • 1 tbsp soy sauce

   • 1 tbsp Shaoxing wine

   • 1 tsp cornstarch

   • 1 tsp sesame oil (optional)

   • Pinch of baking soda (optional)

2. Let it marinate for 15–20 minutes while you prep the vegetables and sauce.

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🔹 Step 2: Make the Sauce

In a bowl, whisk together:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce (if using)

• 1 tsp sugar

• ¼ cup broth or water

• 1 tsp cornstarch

• ½ tsp black pepper

• Optional: 1 tsp dark soy sauce + 1 tsp sesame oil

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🔹 Step 3: Sear the Beef

1. Heat 1 tbsp oil in a large wok or skillet over high heat.

2. Once hot, add the beef in a single layer (do in batches if needed).

3. Sear for 1–2 minutes per side until browned but not overcooked.

4. Remove beef to a plate and set aside.

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🔹 Step 4: Cook the Vegetables

1. Add 1 tbsp more oil to the wok.

2. Add onions and cook for 2 minutes, until slightly softened.

3. Add bell peppers, garlic, and ginger (if using). Stir-fry for another 2–3 minutes until tender-crisp.

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🔹 Step 5: Combine & Sizzle

1. Return the seared beef to the wok.

2. Stir in the prepared sauce.

3. Cook everything together for 1–2 minutes, until the sauce thickens and coats the beef and veggies.

🔥 Want that “sizzling” effect? Heat the empty pan for 30 seconds on high before adding the sauce for a dramatic sizzle.

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🔹 Step 6: Serve

• Serve hot over steamed white rice, fried rice, or lo mein noodles.

• Garnish with green onions or sesame seeds, if desired.

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📝 Tips & Variations

• Spicy version: Add sliced red chilies or a dash of chili oil.

• Low-sodium: Use low-sodium soy sauce and broth.

• Extra saucy? Double the sauce for more coverage.

• Tender beef tip: Freeze the beef for 20 minutes before slicing — it makes thin slices easier to cut.

• Vegetable add-ins: Mushrooms, broccoli, or snap peas work well.

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🧺 Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Gently reheat in a pan or microwave with a splash of water or broth to loosen the sauce.