Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450g) flank steak, thinly sliced against the grain (I sometimes use sirloin if that’s all I have—still works a treat); 2 tbsp soy sauce (my grandmother always insisted on Pearl River Bridge, but any brand's fine, really); 1 tbsp oyster sauce (you can skip this if you’re in a pinch, but I think it makes the sauce shinier); 1 tbsp Shaoxing wine (got dry sherry instead? Use that. Or just a splash of chicken broth if you’re not into wine); 1 tsp cornstarch (for thickening—don’t skip unless you like runny sauce, which sometimes I don’t hate, if I’m honest); 1/2 tsp black pepper, freshly cracked (I sometimes toss in a quarter teaspoon of Sichuan peppercorns, but only if I’m feeling adventurous); 2 tbsp vegetable oil (any neutral oil—sunflower, canola—or at a push, olive oil…though the flavor’s a bit odd); 1 large yellow onion, halved and sliced (red onion is fine, sweeter even, but changes the color a bit); 1 green bell pepper, sliced into strips (yellow or red peppers work too—my kid prefers the sweet ones, go figure); 2 cloves garlic, minced (I sometimes add three, but that’s a personal failing); 1-inch piece fresh ginger, peeled and grated; 1 tbsp hoisin sauce (if you don’t have it, add another splash of soy plus a pinch of sugar); 1/2 cup beef broth (I admit: sometimes I use water and just double the soy sauce. Shhh); Optional: a sprinkle of sesame seeds and sliced green onions to make it look like I tried

Let Me Tell You About This Sizzling Chinese Pepper Steak with Onions

I can still smell the sizzle from that first time I tried making Chinese Pepper Steak with Onions at home. If I’m honest, I was mostly hoping to avoid another bland Tuesday dinner, and maybe to show off just a smidge. My best friend once joked that every time she visits, my kitchen sounds like a tiny, overexcited stir-fry carnival—and honestly, she’s not wrong.

This dish is a little like that: sizzling, noisy, and so full of aroma that even my dog hovers around the stove (he usually only does that when I open the cheese drawer). Plus, I once set off the smoke alarm attempting to flambé the sauce…I don’t recommend that.

Why You’ll Love This (At Least My Family Does)

I make this whenever I’m desperate for something both quick and impressive, especially when I don’t want to tackle a mountain of pans. My family goes a bit wild for it because—well, steak and onions. And sauce that begs for extra rice (though sometimes I forget to make the rice, but honestly, nobody complains because they’re too busy inhaling the steak).

There’s something about those soft, just-caramelized onions mixed with boldly spiced beef strips that screams, “Yep, you did it!” On the rare occasion it doesn’t disappear immediately, it’s even better for sneaky midnight snacks. Oh, and if your sauce turns out a tad too salty—it’s happened to me—just add a splash of water. Or do what my cousin did: serve with extra rice and pretend it was meant to be.

The Ingredients You’ll Need (and Honestly, Maybe a Few You Don’t)

1 lb (450g) flank steak, thinly sliced against the grain (I sometimes use sirloin if that’s all I have—still works a treat)
2 tbsp soy sauce (my grandmother always insisted on Pearl River Bridge, but any brand’s fine, really)
1 tbsp oyster sauce (you can skip this if you’re in a pinch, but I think it makes the sauce shinier)
1 tbsp Shaoxing wine (got dry sherry instead? Use that. Or just a splash of chicken broth if you’re not into wine)
1 tsp cornstarch (for thickening—don’t skip unless you like runny sauce, which sometimes I don’t hate, if I’m honest)
1/2 tsp black pepper, freshly cracked (I sometimes toss in a quarter teaspoon of Sichuan peppercorns, but only if I’m feeling adventurous)
2 tbsp vegetable oil (any neutral oil—sunflower, canola—or at a push, olive oil…though the flavor’s a bit odd)
1 large yellow onion, halved and sliced (red onion is fine, sweeter even, but changes the color a bit)
1 green bell pepper, sliced into strips (yellow or red peppers work too—my kid prefers the sweet ones, go figure)
2 cloves garlic, minced (I sometimes add three, but that’s a personal failing)
1-inch piece fresh ginger, peeled and grated
1 tbsp hoisin sauce (if you don’t have it, add another splash of soy plus a pinch of sugar)
1/2 cup beef broth (I admit: sometimes I use water and just double the soy sauce. Shhh)
Optional: a sprinkle of sesame seeds and sliced green onions to make it look like I tried

How I Actually Make This Pepper Steak (With Helpful Tangents)

Marinate the steak: In a bowl, toss the thinly sliced steak with soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Sometimes I leave this for 20 minutes, sometimes just however long it takes to chop the veggies. (No judgment—I’ve done both.)
Prep all your veg: Slice up the onions and peppers. Mince the garlic and grate that zingy ginger. Try to do this before you start cooking, or you’ll be frantically chopping with one hand and stirring with the other…ask me how I know!
Sear the steak: Get your biggest frypan or wok super hot, then add half the oil. The steak goes in a single layer and cooks for about a minute or two—don’t crowd the pan or it’ll just steam. I usually sneak a piece at this point, for quality control. Remove the steak to a plate.
Sauté the onions and peppers: Toss in the rest of the oil plus the onions. Stir-fry for a minute or two, then throw in the sliced pepper. Stir until the veggies are just a bit soft at the edges (but still have some bite). If the onions look too brown, turn the heat down—I’ve burnt more than I’d like to admit.
Garlic and ginger time: Add minced garlic and ginger to the pan. Cook for about 30 seconds, just until they smell awesome. If you wander off and forget, don’t worry—just scrape off any stuck bits and plow ahead.
Bring on the sauce: Pour in the hoisin sauce and beef broth. Stir everything up—you want those crispy bits from the steak to loosen and join the sauce party.
Return the steak: Toss the beef and any juices back in. Sprinkle over the black pepper (and Sichuan, if you’re feeling fancy). Stir everything to coat. Cook for a minute, until the sauce clings to the steak and onions.
Finish and serve: Take it off the heat, and—if you want to impress—sprinkle with sesame seeds and green onions. Or don’t. I usually forget until I’ve already scooped it onto plates.

Notes from the Land of Sizzle

If you slice the steak while it’s half-frozen, it’s way easier (learned that one after a few “steak jerky” incidents).
Too much liquid? Just crank up the heat and it’ll evaporate. Or serve with a spoon, your call.
Go easy on the salt until the end—soy and oyster are sneaky salty devils.
Actually, I find this tastes better the next day…but I rarely have leftovers.

Variations from My Not-So-Perfect Experiments

I once tried zucchini instead of peppers—not my brightest idea. The texture goes a bit mushy, but hey, someone might love it.
For extra heat, add some chili flakes or sliced fresh chili—my husband claims it’s essential, but I usually forget.
Using chicken instead of steak? Works, just mind the cooking time. I think pork would be good too, actually.
Try a splash of orange juice in the sauce for a citrus twist. Not traditional, but surprisingly tasty.

Equipment (Or, Making Do with What I’ve Got)

Big skillet or wok (A heavy frying pan works if you don’t have a wok; sometimes I use a cast-iron pan, but it’s a pain to clean)
Sharp knife
Cutting board (I always use the least-stained one for guests)
Bowl for marinade

If you’re missing a wok, seriously, just use whatever pan you have. It’ll be fine.

Making It Last (But Good Luck With That)

Okay, technically you can keep leftovers in the fridge for up to three days in an airtight container. But in my house, it never lasts more than a day—if you’ve got hungry teens, you get it. Reheat gently in a pan with a splash of water.

Serving It Up (My Favorite Bit)

Honestly, this is perfect over jasmine rice (sticky, fluffy, slightly messy). Sometimes I go nuts and serve it with noodles instead, or even in a warm tortilla “Chinese beef taco” style. My kids swear by a drizzle of sriracha on top, but that’s entirely their thing.

Lessons from My Kitchen: Pro Tips

Slice the steak thin—one time, I tried to save time by not bothering, and it was like chewing my shoe. Never again.
Don’t rush the sear. Patience makes the steak sizzle, not stew (trust me, if you throw it all in at once, you’ll get sad gray beef).
Taste as you go! I once doubled the hoisin by accident—way too sweet, had to start over (still ate it though…)

Real-Life FAQ (Because People Always Ask)

Can I use any other cut of beef? Sure, sirloin, rump, or even strip steak will work. Just slice thin and go easy on the cooking—nobody likes rubbery beef.
Is this gluten free? Not with regular soy sauce and oyster sauce, but you can totally use Tamari and a GF oyster sauce. I had a guest who needed gluten free and made the switch—it tasted great!
What if I don’t have Shaoxing wine? Totally fine. Dry sherry or chicken broth work. Or honestly, skip it—it’s not the end of the world.
Can I freeze leftovers? You can, but the veggies get a bit limp. I’d just refrigerate for a day or two instead.
Can I make this vegetarian? You could try firm tofu or seitan; I have, and it’s not bad at all. But it’s definitely different—not so sizzly.
How do I avoid overcooking the steak? Biggest tip is to have everything ready before you start—otherwise you’ll panic and leave the steak too long in the pan (speaking form experience).

There you have it—my Sizzling Chinese Pepper Steak with Onions, with all the chaos and pleasure of a real home-cooked meal. Happy cooking, and don’t forget to open a window unless you want a smoky kitchen (trust me…it happens).

Sizzling Chinese Pepper Steak with Onions – Easy Weeknight Winner