Chinese Pepper Steak with Onions

Tender marinated beef and crisp peppers and onions in a glossy, savory stir-fry sauce—ready fast and perfect over rice.

Ingredients

• 500 g beef sirloin or flank steak, thinly sliced (against the grain)
• 4 tbsp soy sauce, divided
• 2 tbsp oyster sauce, divided
• 2 tsp cornstarch, divided
• 1 tsp sugar
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil, divided
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1 tbsp hoisin sauce
• 1/2 cup beef broth
• 2 tbsp water (for cornstarch slurry)

Method

• 1

  Step 1: Marinate the beef

  Combine the sliced beef with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp cornstarch, sugar, and black pepper. Mix until the beef is evenly coated, then marinate for 20 minutes.

• 2

  Step 2: Sear the beef

  Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add beef in a single layer (cook in batches if needed) and sear for 2–3 minutes, just until browned on the outside but not fully cooked. Remove to a plate.

• 3

  Step 3: Stir-fry the aromatics and vegetables

  Add the remaining 1 tbsp oil to the same pan. Add garlic and ginger and stir-fry for about 15–30 seconds until fragrant. Add onion and bell peppers and stir-fry 3–4 minutes, until slightly tender but still crisp.

• 4

  Step 4: Add the sauce and simmer

  Whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, hoisin sauce, and beef broth. Pour into the pan and bring to a simmer, scraping up any browned bits.

• 5

  Step 5: Thicken and finish

  Stir the beef back into the pan. Mix the remaining 1 tsp cornstarch with 2 tbsp water to make a slurry, then stir it into the simmering stir-fry. Cook 2–3 minutes, stirring, until the sauce thickens and coats the beef and vegetables and the beef is cooked through.

• 6

  Step 6: Serve

  Serve hot over steamed rice or noodles.

Tips

• Slice the beef **against the grain** for the most tender bite.
• Keep the heat **high** and avoid crowding the pan to prevent steaming.
• Stir-fry vegetables just until **crisp-tender** for the best texture.
• For extra aroma, drizzle in a small splash of **sesame oil** right at the end (optional; not included in the ingredient list).
• Storage: Refrigerate leftovers in an airtight container up to **3–4 days**; reheat quickly in a hot skillet or microwave until steaming.

Nutrition (per serving, estimate)