Chinese Pepper Steak with Onions
Tender strips of flank steak stir-fried with sweet peppers and onions in a savory garlic-ginger soy sauce that clings to every bite. A classic Chinese takeout dinner made at home in 30 minutes — juicy, glossy and better than delivery.
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Ingredients
Steak & vegetables
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 bell peppers (green and red), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp vegetable oil
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water or beef broth
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp sesame oil (optional)
To serve
- Cooked white rice
- Sliced green onions (optional)
Method
- 1
Whisk the soy sauce, oyster sauce, water or broth, sugar and cornstarch together in a small bowl and set aside.
- 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
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
Return the steak to the pan and pour in the sauce. Stir well and let it thicken and coat the meat and vegetables.
- 5
Stir in the black pepper and sesame oil and cook another 2 minutes until everything is glossy and combined.
- 6
Serve hot over white rice, garnished with green onions.
Tips
- Slice the flank steak thinly against the grain for the most tender bite.
- Keep the heat high and the vegetables moving so they stay crisp, not soggy.
- Don't skip cornstarch in the sauce — it's what gives that glossy takeout cling.
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