Chinese Pepper Steak with Onions

Ingredients

Ingredient notes & substitutions

Flank steak:

Sirloin works too, but flank has great flavor as long as you slice it thin and against the grain so it doesn't turn chewy.

Oyster sauce:

This is what gives the sauce its deep, savory backbone — if you're out, hoisin sauce is a decent stand-in, though it's a touch sweeter.

Cornstarch:

Whisked into the sauce, this is the secret to that glossy, thick coating you get from restaurant stir-fries; don't skip it.

Fresh ginger and garlic:

Use fresh, not the jarred stuff, for the sharp, fragrant base this dish relies on — mince it fine so it cooks quickly.

Bell peppers:

A mix of green and red gives the best color and a slight sweetness against the savory sauce; yellow or orange peppers work fine too.

Sesame oil:

Just a half teaspoon at the end adds a nutty aroma that ties everything together — add it off the heat so it doesn't scorch.

Method

1. 1

   Whisk the soy sauce, oyster sauce, water or broth, sugar and cornstarch together in a small bowl and set aside.

2. 2

   Heat the vegetable oil in a large skillet or wok over medium-high. Cook the sliced steak 2–3 minutes until browned, then remove and set aside.

3. 3

   In the same pan, add the garlic, ginger, onions and bell peppers and stir-fry 3–4 minutes, until the vegetables are tender-crisp.

   
4. 4

   Return the steak to the pan and pour in the sauce. Stir well and let it thicken and coat the meat and vegetables.

   
5. 5

   Stir in the black pepper and sesame oil and cook another 2 minutes until everything is glossy and combined.

   
6. 6

   Serve hot over white rice, garnished with green onions.

   

Variations to try

• Swap the beef for chicken thighs or shrimp for a different protein spin, adjusting cook time down for shrimp
• Add sliced mushrooms or snap peas along with the peppers for more vegetables
• Make it spicy with a teaspoon of chili garlic sauce or a pinch of red pepper flakes in the sauce
• Go low-sodium by using low-sodium soy sauce and cutting the oyster sauce back slightly

Storage & make-ahead

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for a minute or two to bring back the sear and keep the peppers from going mushy — the microwave works too, but the veggies soften more. This dish freezes reasonably well for up to 2 months, though the peppers and onions will lose some of their crisp texture once thawed, so it's best fresh or fridge-stored if you can.

Frequently asked questions

Can I use a different cut of beef?

Yes, sirloin is a great alternative to flank steak and slices up just as easily; just make sure to cut it thin and against the grain for tenderness.

Why is my sauce not thickening?

Make sure you whisk the cornstarch into the cold water or broth first before adding it to the pan — if it clumps or the pan isn't hot enough, the sauce won't thicken properly.

Can I make this ahead of time?

You can slice the steak and prep the vegetables and sauce a day ahead and store them separately in the fridge, then stir-fry everything fresh for the best texture.

What can I serve besides white rice?

Brown rice, cauliflower rice, or lo mein noodles all work well if you want to switch things up.