Sizzling Chinese Pepper Steak with Onions

A classic Chinese-American stir-fry made with tender flank steak, colorful bell peppers, and onions in a savory soy-based sauce. Quick, flavorful, and perfect over rice!

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil (divided)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 teaspoon sesame oil (optional)

Instructions

1. Marinate the Beef

In a bowl, combine sliced steak, soy sauce, cornstarch, black pepper, and sugar.
Mix well and let marinate for 15–20 minutes.

2. Cook the Beef

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add beef in a single layer and cook for 2–3 minutes until browned.
Remove from pan and set aside.

3. Stir-Fry Vegetables

Add remaining oil to the pan.
Add garlic, onions, and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.

4. Make the Sauce

Pour in beef broth and oyster sauce. Stir well.
Return beef to the pan and cook for another 2–3 minutes until sauce thickens.

5. Finish

Drizzle sesame oil on top (optional) and stir.

Serving Suggestions

Serve hot over steamed white rice or fried rice.
You can also serve it with noodles.

Tips for Tender Beef

• Always slice against the grain.
• Don’t overcook the steak.
• High heat is key for that sizzling texture.