If you’re craving a restaurant-style stir-fry that balances savory, tender steak with the fresh bite of bell peppers and onions, this Chinese Onion Pepper Steak is about to become a new favorite at your table. It’s packed with flavors that dance between sweet, salty, and umami, all wrapped up in a glossy, luscious sauce that clings to every slice of beef and vegetable. Whether you’re an experienced home cook or just looking for a simple dinner win, this dish brings big, bold tastes using ingredients you probably already have in your pantry.
Ingredients You’ll Need
Getting the perfect Chinese Onion Pepper Steak is all about using just the right ingredients, each one playing a unique role in creating that craveable combination of flavors, textures, and colors. Here’s what you’ll need and why you don’t want to skip a thing:
- Flank steak: Thinly sliced against the grain, this cut stays juicy and tender even after quick stir-frying.
- Soy sauce: A key source of umami and saltiness, used in both the marinade and the sauce for depth of flavor.
- Oyster sauce: Brings a signature savory-sweet richness to the marinade and sauce.
- Cornstarch: Helps tenderize the beef and creates a silky coating that thickens the sauce beautifully.
- Vegetable oil: Ideal for high-heat stir-frying without imparting unwanted flavors.
- Yellow onion: Sliced for sweet, aromatic layers that infuse the dish with classic stir-fry character.
- Green bell pepper: Adds a pop of color and just the right amount of earthy crunch.
- Red bell pepper: For a balance of sweetness and vibrant color.
- Garlic: Minced for a fragrant punch that wakes up all the senses.
- Ginger: Freshly minced to bring warmth and a subtle zing.
- Low-sodium soy sauce: Keeps the saltiness in check while layering on more flavor in the final sauce.
- Dark soy sauce: Adds deeper color and a touch of molasses-like richness to the sauce.
- Oyster sauce (again): Yes, it’s just that good in both the marinade and stir-fry!
- Sugar: Balances out the savory ingredients for a more complex, rounded flavor.
- Black pepper: Gives a gentle heat and fragrant note to every bite.
- Water: Helps bring the sauce together and ensures everything gets a glossy, delicious coating.
How to Make Chinese Onion Pepper Steak
Step 1: Marinate the Steak
Start by tossing your thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch in a medium bowl. This quick marinade tenderizes the beef, infuses it with flavor, and sets the stage for that velvety texture you love in Chinese Onion Pepper Steak. Give it a gentle mix to coat every piece, then let it sit for 15 to 20 minutes while you prep the rest of your ingredients.
Step 2: Sear the Beef
Heat up the vegetable oil in a large skillet or wok over medium-high heat. Once nice and hot, add the marinated steak and stir-fry for 2 to 3 minutes. The goal is to get that gorgeous browning on the outside while keeping the inside tender. When the steak is just browned (don’t overcook!), quickly transfer it to a plate and set aside.
Step 3: Stir-Fry the Vegetables
In the same pan, toss in your sliced onions and both bell peppers. Stir-fry them for 3 to 4 minutes until they’re vibrant and just becoming tender but still have some crispness—this keeps the Chinese Onion Pepper Steak fresh and lively. Add the minced garlic and ginger and sauté for another 30 seconds, just until fragrant.
Step 4: Make the Sauce
Whisk together the low-sodium soy sauce, dark soy sauce, oyster sauce, sugar, black pepper, and water in a small bowl. Pour this mixture into your skillet, letting it bubble and thicken slightly as it mixes with the cooked veggies.
Step 5: Bring Everything Together
Finally, return the seared steak (and all its juices) to the pan. Toss everything together until the steak is hot and coated in the glossy sauce, and the vegetable flavors meld together. Serve your Chinese Onion Pepper Steak immediately—ideally over fluffy steamed rice—while everything is at its perfectly saucy, sizzling best.
How to Serve Chinese Onion Pepper Steak
Garnishes
Take this dish to the next level with a quick sprinkle of freshly sliced green onions, toasted sesame seeds, or even a drizzle of sesame oil right before serving. These extras add a pop of flavor and crunch that makes each bite of Chinese Onion Pepper Steak unforgettable.
Side Dishes
Chinese Onion Pepper Steak pairs beautifully with simple steamed jasmine or brown rice to soak up all that savory sauce. A crisp vegetable stir-fry, homemade egg rolls, or classic steamed dumplings make this meal feel like a feast without much extra effort.
Creative Ways to Present
If you want to shake things up, spoon your Chinese Onion Pepper Steak over a bed of stir-fried noodles, tuck it into lettuce wraps for a fresh twist, or even pile it high on toasted bao buns for a showstopping fusion appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Onion Pepper Steak keeps beautifully in an airtight container in the fridge for up to three days. The flavors often become even richer as they mingle overnight!
Freezing
If you’d like to freeze your leftovers, divide the cooled steak and veggies into freezer-safe bags or containers. Freeze for up to two months, thawing overnight in the fridge when you’re ready for round two.
Reheating
For the best texture, reheat leftover Chinese Onion Pepper Steak in a skillet over medium heat, tossing gently until warmed through. A splash of water or extra soy sauce can help revive the sauce if needed—just be careful not to overcook the steak.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is classic for Chinese Onion Pepper Steak thanks to its tenderness, you can easily swap in sirloin or skirt steak if that’s what you have. Just slice thinly for the best results.
Is this dish spicy?
The standard recipe isn’t spicy—just rich and savory! But you can turn up the heat by adding sliced chili peppers or a pinch of red pepper flakes right into the pan if you like things bolder.
How do I keep the steak tender?
Marinating in soy sauce, oyster sauce, and cornstarch is key for tenderness, and quick cooking over high heat helps too. Be sure not to overcook—just a couple minutes in the pan is all it takes.
Can I make this gluten-free?
Yes! Substitute tamari or coconut aminos for the soy sauce and gluten-free oyster sauce to make a gluten-free version of Chinese Onion Pepper Steak that’s just as flavorful.
What can I use instead of oyster sauce?
While oyster sauce adds a special umami depth, you can swap in hoisin sauce or even a mix of soy sauce and a touch of brown sugar for a similar savory-sweet effect if that’s what you have on hand.
Final Thoughts
This Chinese Onion Pepper Steak delivers all the flavors of your favorite takeout, but so much fresher and more satisfying made right in your own kitchen. Give it a try at your next dinner—there’s a good chance it’ll become a household classic!
Print
Chinese Onion Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Vegetarian
Description
This Chinese Onion Pepper Steak recipe is a savory and satisfying dish that combines tender flank steak with colorful bell peppers and onions in a flavorful sauce. Serve this classic stir-fry over steamed rice for a delicious meal that’s sure to please.
Ingredients
Marinated Steak:
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup water
Instructions
- Marinate the Steak: Combine sliced steak with soy sauce, oyster sauce, and cornstarch. Let marinate for 15–20 minutes.
- Stir-Fry: Brown the marinated steak in a skillet. Set aside. Stir-fry onions, bell peppers, garlic, and ginger. Add sauce mixture and simmer. Add steak back to the pan and coat in sauce. Serve over rice.
Notes
- Enhance with sesame oil before serving.
- Substitute flank steak with sirloin or skirt steak.
- Adjust heat with red pepper flakes or chili peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 65 mg
