A savory, aromatic stir-fry featuring tender beef, colorful bell peppers, and a rich glossy sauce. This dish is quick to prepare, deeply flavorful, and perfect for a weeknight meal.

Why You’ll Love This Recipe

This Chinese Pepper Steak with Onions is a balanced blend of savory, mildly sweet, and peppery flavors. The beef cooks quickly, the vegetables stay crisp-tender, and the sauce brings everything together beautifully. It’s simple, reliable, and ideal for pairing with rice or noodles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
2 tbsp vegetable oil
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, minced
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce (optional)
1 tsp cornstarch mixed with 2 tbsp water
1/4 tsp black pepper (adjust to taste)
Cooked rice or noodles, for serving

Directions

1. Pat the sliced beef dry and season lightly with black pepper.
2. Heat 1 tbsp of the vegetable oil in a large skillet or wok over high heat. Stir-fry the beef in batches for 2–3 minutes until browned but not fully cooked. Remove and set aside.
3. Add the remaining 1 tbsp oil to the skillet. Stir-fry the onion and both bell peppers for 3–4 minutes until crisp-tender. Add the garlic and ginger, cooking for 30 seconds until fragrant.
4. Return the beef to the skillet. Add soy sauce, oyster sauce, and hoisin sauce (if using). Stir to coat the beef and vegetables.
5. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Adjust seasoning with more black pepper if desired.
6. Serve hot over steamed rice or noodles.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: about 20–22 minutes

Variations

• Use yellow or orange bell peppers for a sweeter flavor profile.
• Add mushrooms, snap peas, or broccoli for extra vegetables.
• Replace hoisin sauce with a teaspoon of brown sugar for a milder sweetness.
• For a spicier version, add chili flakes or sliced fresh chilies.
• Substitute chicken or turkey strips if you prefer a lighter protein.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a skillet over medium heat for 2–3 minutes, adding a splash of water to loosen the sauce.
Avoid microwaving for too long as it may toughen the beef.

FAQs

How thin should the beef be sliced?

The beef should be sliced about 1/8 to 1/4 inch thick for quick, tender cooking.

Can I use frozen bell peppers?

Yes, but fresh peppers keep a better crisp-tender texture.

Can I make the sauce without hoisin?

Absolutely. The dish still tastes great without it.

What type of soy sauce works best?

Regular light soy sauce adds the right balance of salt and flavor.

Can I marinate the beef?

Yes. A 15-minute marinade in soy sauce and a little cornstarch enhances tenderness.

Can I use a different oil?

Any high-heat oil, such as canola or sunflower, works well.

How do I prevent the vegetables from getting soggy?

Cook them on high heat and avoid overcrowding the pan.

Is flank steak better than sirloin?

Both work well; flank gives a chewier bite while sirloin stays extra tender.

Can I make this dish gluten-free?

Use gluten-free soy sauce and gluten-free oyster sauce.

What can I serve this with besides rice?

It pairs well with noodles, quinoa, or steamed vegetables.

Conclusion

This Chinese Pepper Steak with Onions delivers bold flavor with minimal effort, making it perfect for quick meals without sacrificing taste. With tender beef, vibrant vegetables, and a savory sauce, it’s a versatile recipe you’ll return to again and again. Enjoy it fresh, customize it easily, and serve it with your favorite sides for a satisfying and flavorful dish.

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