Introduction
Sizzling Chinese Pepper Steak with Onions is a beloved stir-fry that combines tender strips of beef with vibrant bell peppers, onions, and a savory sauce. It’s quick to prepare, packed with bold flavors, and delivers the irresistible aroma of sizzling steak — perfect for weeknight dinners or casual gatherings.
—
Origin and Cultural Significance
Pepper steak is a Chinese-American classic inspired by Cantonese stir-fry traditions. It became popular in the mid-20th century as Chinese chefs in the U.S. adapted traditional recipes to local ingredients. This dish symbolizes the blending of Chinese cooking techniques (like high-heat wok stir-frying) with Western tastes, resulting in a comforting, crowd-pleasing meal that has become a staple in many homes and restaurants.
—
Ingredients (serves 4)
Flank steak, thinly sliced against the grain: 1 lb (450 g)
Soy sauce (for marinade): 2 tbsp
Cornstarch: 1 tbsp (for coating steak)
Freshly ground black pepper: ½ tsp
Vegetable or peanut oil: 2–3 tbsp (divided)
Green bell pepper, thinly sliced: 1 large
Red bell pepper, thinly sliced: 1 large
Onion, thinly sliced: 1 medium
Garlic, minced: 2 cloves
Fresh ginger, minced: 1 tsp
For the sauce:
Soy sauce: 3 tbsp
Oyster sauce: 2 tbsp
Rice vinegar (or dry sherry): 1 tbsp
Beef broth or water: ½ cup (120 ml)
Cornstarch: 1 tsp (mixed with 2 tsp water for slurry)
Sugar: 1 tsp (optional, balances flavors)
—
Optional Additions
A drizzle of sesame oil at the end for nutty aroma
Sliced scallions for garnish
Toasted sesame seeds for crunch
Swap beef for chicken or tofu for variety
—
Tips for Success
Slice the steak thinly against the grain to keep it tender.
Pat the beef dry before cooking for a better sear.
Use a very hot wok or skillet to achieve that “sizzling” effect.
Cook in batches if needed so the meat browns rather than steams.
Add the sauce only after vegetables are crisp-tender to maintain their bright color.
—
Instructions
1. Marinate steak: In a bowl, combine sliced steak, 2 tbsp soy sauce, 1 tbsp cornstarch, and black pepper. Toss well and let sit for 10–15 min.
2. Prepare sauce: Mix soy sauce, oyster sauce, rice vinegar, broth, and sugar (if using). Keep the cornstarch slurry separate.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry the steak in batches for 1–2 min until browned but still tender. Remove and set aside.
4. Add remaining oil, then sauté garlic, ginger, onions, and bell peppers for 2–3 min until crisp-tender.
5. Return steak to the pan, pour in the sauce, and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and coats the ingredients.
6. Finish with sesame oil (optional) and garnish with scallions or sesame seeds. Serve hot over steamed rice.
—
Description
This dish showcases glossy strips of beef and colorful peppers glistening in a rich, savory sauce. The onions add a subtle sweetness, while the soy- and oyster-based glaze clings to every bite. The sizzling aroma and vibrant presentation make it as enticing as it is satisfying.
—
Nutritional Information (per serving, without rice)
(Approximate values)
Calories: 280 kcal
Protein: 26 g
Fat: 15 g
Carbohydrates: 10 g
Fiber: 2 g
Sodium: 850 mg
—
Conclusion and Recommendation
Sizzling Chinese Pepper Steak with Onions is a versatile stir-fry that works beautifully as a weeknight dinner or a special treat. Serve it over steamed jasmine rice, brown rice, or noodles for a complete meal. For a lighter option, pair with sautéed greens instead of rice.
—
Embracing Healthful Indulgence
To enjoy this dish with balance:
Choose lean cuts of beef like flank or sirloin.
Reduce oil and use a nonstick skillet for less fat.
Load up on peppers and onions to boost fiber and vitamins.
Serve with whole-grain rice or cauliflower rice for a nourishing twist.
