Ingredients and why they matter
- 1 lb flank steak, thinly sliced against the grain
Flank steak has great beefy flavor and becomes tender when sliced thinly across the grain and cooked quickly over high heat, as most pepper steak recipes recommend. - 2 tablespoons soy sauce
Adds salt, umami, and light color. Soy sauce is a staple marinade and seasoning in Chinese-style stir-fries. - 1 tablespoon cornstarch
Lightly coats the beef so it sears with a silky surface and slightly thickens the pan juices into a light sauce, a standard velveting-style step. - 3 tablespoons vegetable oil, divided
High-heat neutral oil is ideal for stir-frying; dividing it lets you sear meat and cook vegetables without burning. - 1 large onion, thinly sliced
Adds sweetness and texture; onions are classic in pepper steak dishes. - 2 bell peppers (any color), thinly sliced
Provide crunch and color; green is traditional, but red and yellow add sweetness, as many recipes note. - 3 cloves garlic, minced
Gives aromatic depth. - 1 tablespoon ginger, minced
Adds warmth and a fresh, zesty note common in Chinese stir-fries.
Salt, extra soy sauce, green onions, or sesame seeds can be added at the end to taste, as seen in similar pepper steak recipes.
Step-by-step instructions
Marinate the steak
In a bowl, combine the thinly sliced flank steak with the soy sauce and cornstarch. Toss until every strip is evenly coated. Let it marinate for 10–15 minutes while you slice the onion and peppers and mince the garlic and ginger. Short soy–cornstarch marinades like this are widely used in Chinese beef stir-fries to tenderize and improve searing.
Cook the steak
Heat 1 1/2 tablespoons of vegetable oil in a large skillet or wok over high heat. When the oil is shimmering, add the steak in a single layer, working in batches if needed to avoid crowding. Recipes for pepper steak emphasize not overcrowding the pan so the meat sears instead of steams.
Sear for about 2–3 minutes, stirring once or twice, until the beef is browned on the outside but not fully cooked through. Remove the steak to a plate and set aside.
Sauté the vegetables
In the same skillet or wok, add the remaining 1 1/2 tablespoons of oil. Add the sliced onion, bell peppers, garlic, and ginger. Stir-fry over high heat for 3–4 minutes until the vegetables are slightly tender but still crisp. Chinese-style pepper steak recipes often cook peppers and onions just until they retain some crunch.
Combine steak and veggies
Return the seared steak (and any juices) to the skillet. Toss everything together and stir-fry for another 1–2 minutes, until the steak is just cooked through and coated with the flavorful juices in the pan. If needed, you can splash in a little extra soy sauce or a tablespoon of water to loosen the pan sauce, a common adjustment in home stir-fries.
Taste and adjust seasoning with additional salt or pepper if desired.
Serve
Serve the Sizzling Chinese Pepper Steak with Onions hot over steamed rice or noodles. Garnish with sliced green onions or a sprinkle of sesame seeds if you like, as suggested in many pepper steak and beef stir-fry recipes.
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