Chinese Pepper Steak with Onions
Introduction
Chinese Pepper Steak is a restaurant-style stir-fry that became popular in American-Chinese cuisine in the mid-20th century. It features tender strips of marinated beef cooked with colorful bell peppers, onions, and a savory sauce made with soy sauce, garlic, ginger, and a touch of sweetness. This dish balances umami, spice, and freshness — a perfect weeknight meal that’s both comforting and exciting.
Ingredients (Serves 4)
For the Beef Marinade:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
For the Stir-Fry Sauce:
- ¼ cup soy sauce (light soy preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 2 teaspoons cornstarch
- 1 cup beef broth (or water + ½ beef bouillon cube)
- 1 teaspoon sugar
- ½ teaspoon black pepper (freshly cracked)
For the Vegetables:
- 2 tablespoons vegetable oil
- 1 large onion, sliced into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Garnish:
- Sliced green onions
- Sesame seeds (optional)
Instructions
Step 1: Marinate the Beef
- In a bowl, combine beef slices with soy sauce, cornstarch, Shaoxing wine, and sesame oil.
- Let marinate for 15–30 minutes for tenderness and flavor.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, beef broth, sugar, and black pepper.
- Set aside.
Step 3: Stir-Fry the Beef
- Heat 1 tablespoon oil in a wok or skillet over high heat.
- Add marinated beef in a single layer and sear for 2–3 minutes until browned (don’t overcrowd).
- Remove and set aside.
Step 4: Cook Vegetables
- In the same wok, add remaining oil.
- Stir-fry onions and bell peppers for 3–4 minutes until slightly tender but crisp.
- Add garlic and ginger; stir 30 seconds.
Step 5: Combine & Finish
- Return beef to wok.
- Pour in prepared sauce and stir until thickened (about 2 minutes).
- Garnish with green onions and sesame seeds.
- Serve hot over steamed rice or noodles.
Methods
- Velveting technique (marinating beef with cornstarch + soy) makes the meat silky and tender, like in restaurants.
- High-heat stir-frying keeps vegetables crisp and flavorful.
- Cornstarch slurry in sauce creates a glossy, thick texture.
History
- Pepper steak originated in Chinese-American restaurants around the 1940s–50s as a variation of traditional Chinese stir-fry beef dishes.
- While the original Chinese versions used green peppers and soy, American adaptations added onions and richer sauces.
- It remains a takeout favorite worldwide, symbolizing the fusion of East and West.
Benefits
- Quick & easy → ready in under 30 minutes.
- Nutritious → protein from beef + vitamins from peppers and onions.
- Customizable → works with chicken, shrimp, or even tofu.
- Family-friendly → mild flavors with a touch of peppery kick.
Formation (Serving Ideas)
- Serve with steamed jasmine rice for a classic combo.
- Pair with lo mein noodles for a heartier meal.
- Add a side of egg rolls or wonton soup for a restaurant-style dinner.
- For a low-carb option, serve over cauliflower rice or zucchini noodles.
Conclusion
Chinese Pepper Steak with Onions is a flavor-packed, quick stir-fry that brings restaurant-quality taste to your kitchen. With tender beef, crisp vegetables, and a glossy savory sauce, it’s a dish that satisfies both comfort food cravings and a love for Asian flavors.
Lovers of This Recipe
- Beef lovers who enjoy hearty, saucy dishes.
- Busy cooks looking for a quick 30-minute meal.
- Fans of Chinese takeout who want homemade versions.
- Families seeking balanced, colorful meals.
Final Thought
Every bite of Chinese Pepper Steak with Onions is a blend of tender beef, sweet onions, crisp peppers, and savory sauce. It’s proof that with a few simple ingredients, you can bring a world of flavor to your dinner table.