Step-by-Step Instructions
Step 1: Marinate the Steak
In a bowl, combine sliced beef, soy sauce, cornstarch, vegetable oil, and black pepper.
Mix well and let marinate for 15–20 minutes while you prep the other ingredients.
Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth.
Set aside.
Step 3: Stir-Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add onions (and bell pepper, if using) and stir-fry for 2–3 minutes, until slightly softened but still crisp.
Remove and set aside.
Step 4: Cook the Beef
In the same skillet, add the remaining 1 tablespoon of oil.
Add the marinated beef in a single layer and sear for 1–2 minutes per side, until browned but not fully cooked through.
Remove and set aside.
Step 5: Combine Everything
Return the skillet to medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
Pour in the prepared sauce and bring to a simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
Add the beef and onions back to the skillet. Toss everything together and cook for 1–2 minutes, until the beef is cooked through and coated in the sauce.
Step 6: Serve
Serve hot over steamed rice or noodles.
Garnish with extra black pepper or sesame seeds if desired.
Why This Recipe Works
Marination Magic: Cornstarch tenderizes the beef and helps it absorb the sauce.
Peppery Kick: Black pepper adds warmth without overpowering.
Quick Cooking: High heat keeps beef tender and veggies crisp.
Variations to Try
Spice It Up: Add red pepper flakes or diced jalapeños.
Add Veggies: Broccoli, carrots, or snap peas work great.
Gluten-Free Option: Use tamari instead of soy sauce and check your oyster sauce.
Vegan Version: Substitute beef with tofu or tempeh and use veggie broth.
Tips for Success
Slice Against the Grain for tenderness.
Don’t Overcrowd the pan—cook in batches.
Adjust Sweetness by tasting before thickening.
Storage: Refrigerate leftovers up to 3 days. Reheat on stove.
Serving Suggestions
Classic: Serve over jasmine or fried rice.
Noodle Swap: Use lo mein or udon noodles.
Romantic Plating: Garnish with green onions or sesame seeds.
Final Thoughts
This Chinese Pepper Steak with Onion brings takeout flavor to your home kitchen. With tender beef, crisp veggies, and a peppery-sweet sauce, it’s fast, flavorful, and family-approved.
Have you tried your own twist on pepper steak? Let me know what you’d add!
Step-by-Step Instructions
Step 1: Marinate the Steak
In a bowl, combine sliced beef, soy sauce, cornstarch, vegetable oil, and black pepper.
Mix well and let marinate for 15–20 minutes while you prep the other ingredients.
Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth.
Set aside.
Step 3: Stir-Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add onions (and bell pepper, if using) and stir-fry for 2–3 minutes, until slightly softened but still crisp.
Remove and set aside.
Step 4: Cook the Beef
In the same skillet, add the remaining 1 tablespoon of oil.
Add the marinated beef in a single layer and sear for 1–2 minutes per side, until browned but not fully cooked through.
Remove and set aside.
Step 5: Combine Everything
Return the skillet to medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
Pour in the prepared sauce and bring to a simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
Add the beef and onions back to the skillet. Toss everything together and cook for 1–2 minutes, until the beef is cooked through and coated in the sauce.
Step 6: Serve
Serve hot over steamed rice or noodles.
Garnish with extra black pepper or sesame seeds if desired.
Why This Recipe Works
Marination Magic: Cornstarch tenderizes the beef and helps it absorb the sauce.
Peppery Kick: Black pepper adds warmth without overpowering.
Quick Cooking: High heat keeps beef tender and veggies crisp.
Variations to Try
Spice It Up: Add red pepper flakes or diced jalapeños.
Add Veggies: Broccoli, carrots, or snap peas work great.
Gluten-Free Option: Use tamari instead of soy sauce and check your oyster sauce.
Vegan Version: Substitute beef with tofu or tempeh and use veggie broth.
Tips for Success
Slice Against the Grain for tenderness.
Don’t Overcrowd the pan—cook in batches.
Adjust Sweetness by tasting before thickening.
Storage: Refrigerate leftovers up to 3 days. Reheat on stove.
Serving Suggestions
Classic: Serve over jasmine or fried rice.
Noodle Swap: Use lo mein or udon noodles.
Romantic Plating: Garnish with green onions or sesame seeds.
Final Thoughts
This Chinese Pepper Steak with Onion brings takeout flavor to your home kitchen. With tender beef, crisp veggies, and a peppery-sweet sauce, it’s fast, flavorful, and family-approved.
Have you tried your own twist on pepper steak? Let me know what you’d add!
