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Chinese Pepper Steak with Onions

Chinese pepper steak with onions made with tender beef in a glossy soy-oyster sauce stir fry. Colorful bell peppers and sliced onions get a quick char for bold flavor over steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and marinade
  • 1.5 lb ground beef or thinly sliced flank steak
  • 2 tbsp soy sauce for marinade
  • 1 tbsp cornstarch for marinade
  • 1 tsp sesame oil for marinade
Stir-fry vegetables and aromatics
  • 2 bell peppers red and green, sliced
  • 1 onion large, sliced
  • 4 clove garlic minced
  • 1 tbsp fresh ginger grated
Soy-oyster sauce
  • 0.25 cup soy sauce for sauce
  • 2 tbsp oyster sauce for sauce
  • 1 tbsp hoisin for sauce
  • 1 tbsp brown sugar for sauce
  • 0.5 cup beef broth for sauce
  • 1 tsp cornstarch for sauce
  • 2 tbsp oil for stir-frying
Serving
  • 1 steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Marinate and prep
  1. Mix soy sauce, cornstarch, and sesame oil with the ground beef, then let it marinate for 20 minutes at room temperature.
  2. Whisk soy sauce, oyster sauce, hoisin, brown sugar, beef broth, and cornstarch together until smooth, then set aside.
Stir-fry the beef
  1. Heat oil in a wok over high heat, then cook the beef until browned, breaking it apart, about 4–6 minutes, and remove it to a plate.
Stir-fry vegetables and finish
  1. Stir-fry bell peppers and onion in the same wok over high heat for 3–4 minutes until slightly charred and bright.
  2. Add garlic and ginger and cook for 30 seconds until fragrant.
  3. Return the browned beef to the wok and toss to combine with the vegetables.
  4. Pour the sauce over everything and cook for 2 minutes, tossing until thickened and glossy, then serve immediately over steamed rice.

Notes

For best texture, slice bell peppers and onions evenly so they char in the same window. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot skillet or wok until warmed through. Freezing is not recommended because peppers can soften too much. For a lower-sugar option, use a sugar-free hoisin and reduce brown sugar slightly to taste while keeping the sauce thickness with cornstarch.