Sizzling Chinese Pepper Steak with Onions

This classic takeout-style dish features tender beef strips stir-fried with bell peppers and onions in a savory, slightly sweet, and peppery brown sauce. Ready in under 30 minutes!

Ingredients

For the Marinade & Beef:

• 1 lb flank steak or sirloin, sliced thinly against the grain
• 2 tbsp soy sauce (regular or light)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1 tsp vegetable oil
• ½ tsp black pepper (freshly ground preferred)

For the Sauce:

• ⅓ cup beef broth or water
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp dark soy sauce (optional, for color)
• 2 tsp cornstarch
• 1 tsp sugar
• ½ tsp freshly ground black pepper (or to taste)

For the Stir-Fry:

• 3 tbsp vegetable oil, divided
• 1 large green bell pepper, sliced into strips
• 1 large red bell pepper, sliced into strips
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 inch ginger, minced or grated
• Optional: 1–2 fresh hot peppers (like Fresno), sliced, for heat
• Sesame seeds and sliced green onions for garnish

Instructions

1. Prepare the Beef:
   • Slice beef thinly against the grain into ¼-inch strips.
   • In a bowl, combine beef with soy sauce, Shaoxing wine, cornstarch, oil, and black pepper. Mix well and let marinate 15–20 minutes.
2. Make the Sauce:
   • In a small bowl, whisk together all sauce ingredients until cornstarch is fully dissolved. Set aside.
3. Stir-Fry:
   • Heat a large wok or skillet over high heat until very hot. Add 1 tbsp oil.
   • Add marinated beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked. Remove to a plate.
   • Add remaining 2 tbsp oil. Add bell peppers and onion. Stir-fry 2–3 minutes until crisp-tender.
   • Add garlic, ginger, and optional hot peppers. Stir-fry 30 seconds until fragrant.
4. Combine & Finish:
   • Return beef to the wok. Give the sauce a quick stir (cornstarch settles) and pour over the beef and vegetables.
   • Cook, stirring constantly, until sauce thickens and coats everything, about 1–2 minutes.
5. Serve:
   • Transfer to a serving plate. Garnish with sesame seeds and green onions.
   • Serve immediately over steamed rice.

Tips for Success:

• Slice against the grain: This ensures the beef stays tender.
• High heat is key: A smoking-hot wok creates that classic “wok hei” (breath of the wok) flavor.
• Prep everything first: Stir-frying happens fast—have all ingredients chopped and sauces mixed before heating the wok.
• Don’t overcrowd: Sear beef in batches if needed to avoid steaming.
• Adjust pepper: For authentic “black pepper steak,” increase freshly ground black pepper to 1 tsp in the sauce.

Variations:

• Add sliced mushrooms with the peppers.
• For a thicker sauce, increase cornstarch to 1 tbsp.
• Substitute chicken or pork for beef; adjust cooking time accordingly.
• For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.