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Easy 30-Minute Sizzling Chinese Pepper Steak with Onions

A plate of savory chinese pepper steak stir-fry with colorful bell peppers, onions, and a side of fluffy white rice.
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Create a takeout favorite right in your kitchen with this easy Chinese Pepper Steak recipe. You get tender flank steak, crisp bell peppers, and onions coated in a bold black pepper sauce, ready in just 30 minutes for a perfect weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce (for marinating)
  • 1 tablespoon cornstarch (for marinating)
  • 2 tablespoons vegetable oil, divided
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce (optional, for richness)
  • 1 teaspoon sugar
  • 1 teaspoon black pepper (freshly ground is best)
  • 1 teaspoon cornstarch (for thickening sauce)
  • Water, for thinning sauce if needed

Instructions

  1. In a bowl, combine the thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat the beef completely. Let this marinate while you prepare the vegetables.
  2. In a small bowl, whisk together the beef broth, 2 tablespoons of soy sauce, oyster sauce (if using), sugar, and 1 teaspoon of black pepper. Set the sauce mixture aside. In a separate tiny bowl, mix the remaining 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry; set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it is shimmering. Add half of the marinated beef in a single layer and cook quickly, about 1 to 2 minutes per side, until browned. Do not overcrowd the pan. Remove the beef and set it aside. Repeat with the remaining beef and oil.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onions, green pepper, and red pepper. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and ginger to the vegetables and cook for 30 seconds until fragrant.
  6. Pour the prepared sauce mixture over the vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry one more time and pour it into the simmering sauce, stirring constantly until the sauce thickens slightly.
  8. Return the cooked beef to the skillet. Toss everything together quickly to coat the beef and vegetables evenly with the savory black pepper sauce. Cook for 1 minute until heated through.
  9. Remove from heat immediately and serve your sizzling Chinese Pepper Steak hot over steamed rice or noodles.

Notes

  • Slicing the flank steak thinly against the grain is the secret to tender beef in this quick stir-fry.
  • Using freshly ground black pepper provides a much bolder flavor than pre-ground pepper.
  • If you prefer a thicker sauce, add a little more cornstarch slurry at the end, a teaspoon at a time.

Nutrition

Find it online: https://tastethisplate.com/chinese-pepper-steak-recipe-easy-30-minute/