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Chinese Pepper Steak With Onions

This delicious Chinese pepper steak with onions features tender strips of beef stir-fried with vibrant bell peppers and sweet onions, all coated in a savory sauce. It's a quick and satisfying dish perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 People
Calories 350 kcal

Equipment

  • 1 wok or large skillet
  • 1 cutting board
  • 1 measuring spoons
  • 1 measuring cups
  • 1 spoon or spatula for stir-frying

Ingredients
  

  • 1 lb flank steak, sliced thinly against the grain Approximately 450g.
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large onion, sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper
  • ¼ cup beef broth or water
  • optional cooked rice for serving For serving the dish.

Instructions
 

  • Slice the flank steak thinly against the grain and set aside.
  • In a small bowl, combine soy sauce, oyster sauce, cornstarch, black pepper, and beef broth (or water) to create a marinade. Add the sliced steak and toss to coat, marinating for about 10 minutes.
  • Slice the bell peppers and onion, setting them aside.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the marinated steak to the wok and stir-fry for about 3-4 minutes until nearly cooked through.
  • Add the sliced bell peppers and onions to the wok and stir-fry for another 3-4 minutes until the vegetables are tender-crisp and the beef is fully cooked.
  • Pour any remaining marinade over the steak and vegetables, stirring to coat evenly. Cook for an additional minute until the sauce thickens slightly.
  • Remove from heat and serve immediately over cooked rice, if desired.

Notes

For extra heat, add sliced chili peppers or a dash of hot sauce to the dish.
Feel free to use more or different vegetables such as broccoli or snap peas for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.