Chinese Pepper Steak with Onions: Tender Beef, Crisp Peppers, and a Glossy Takeout-Style Sauce in 30 Minutes

1. Slice beef thinly against the grain (this is key for tenderness).
2. In a bowl, toss beef with soy sauce, cornstarch, sesame oil, pepper, and baking soda (if using).
3. Let marinate 10–20 minutes while you prep vegetables and sauce.

2) Mix the sauce

1. In a bowl, whisk beef broth, soy sauce, oyster sauce, brown sugar, rice vinegar, black pepper, and chili flakes (optional).
2. In a small cup, stir cornstarch and water to make a slurry. Set aside.

3) Sear the beef

1. Heat 1 tbsp oil in a large skillet or wok over high heat.
2. Add beef in a single layer (cook in batches if needed).
3. Sear 60–90 seconds per side until browned but not overcooked.
4. Remove beef to a plate.

4) Stir-fry vegetables

1. Add remaining 1 tbsp oil.
2. Add onions and peppers. Stir-fry 3–5 minutes until crisp-tender.
3. Add garlic and ginger; cook 30 seconds until fragrant.

5) Combine and thicken

1. Return beef to the skillet.
2. Pour in sauce and bring to a simmer.
3. Stir in cornstarch slurry and cook 1–2 minutes until glossy and thickened.
4. Taste and adjust: more soy for salt, more sugar for sweetness, more vinegar for brightness.

Serving and Storage:

Serve hot over rice (classic) or noodles. Pepper steak also pairs beautifully with steamed broccoli or a cucumber salad to
keep the meal fresh and balanced.

• Refrigerate: Store in an airtight container up to 4 days.
• Reheat: Warm in a skillet with a splash of water/broth to loosen the sauce.
• Freeze: Freeze up to 2 months (peppers soften after thawing, but flavor stays great).

Tips:

• Cut against the grain: This makes the biggest difference in tenderness.
• Hot pan, quick cook: Stir-fry success depends on high heat and short cooking time.
• Don’t crowd the pan: Cook beef in batches for browning instead of steaming.
• Use cornstarch: It gives the sauce that classic “takeout sheen.”
• Balance flavor: Pepper steak should be peppery—don’t be shy with black pepper.

Variations:

• Spicy pepper steak: Add sliced jalapeño or a spoon of chili garlic sauce.
• Extra veggies: Add mushrooms, snap peas, baby corn, or broccoli.
• Low-sugar: Skip brown sugar and use a small amount of grated apple or a sugar-free sweetener.
• Gluten-free: Use tamari and check that oyster sauce is gluten-free.
• Chicken version: Swap beef for thinly sliced chicken thighs.

Tips:

• Velveting trick: The baking soda helps keep beef tender—use only 1/2 tsp and don’t marinate too long.
• Make it saucier: Add 1/4 cup extra broth and a bit more slurry.
• Meal prep: Slice beef and veggies ahead; stir-fry is fastest when everything is ready.
• Best wok substitute: A large stainless skillet works great—just keep it hot.

Conclusion:

Chinese Pepper Steak with Onions is a fast, flavorful dinner that delivers big takeout-style satisfaction with simple
ingredients. Tender beef, crisp peppers, sweet onions, and a glossy savory sauce come together in one pan, making it
perfect for busy nights, meal prep, and anytime you want a comforting bowl of rice topped with something delicious.

FAQ:

What cut of beef is best for pepper steak?

Flank steak is classic, but sirloin, skirt steak, or flat iron also work well. Slice thinly against the grain.

Do I have to use oyster sauce?

It adds depth, but you can substitute hoisin sauce (slightly sweeter) or add a little extra soy sauce and a pinch of sugar.

Why is my beef tough?

Usually it’s sliced with the grain or overcooked. Slice against the grain and cook quickly over high heat.

Can I make it ahead?

Yes. Pepper steak reheats well, especially if you add a splash of broth to loosen the sauce.

Can I make it without cornstarch?

Yes, but the sauce will be thinner. You can use arrowroot starch as an alternative thickener.