A friendly start to this quick stir-fry

This Sizzling Chinese Pepper Steak with Onions is an easy, flavorful weeknight meal. It cooks fast, uses simple ingredients, and gives you tender beef with sweet, slightly caramelized onions and a glossy sauce. If you like bold, saucy stir-fries, you might also enjoy this Chinese Pepper Steak with Onions take on the same idea.

Why you’ll want to make this tonight

This dish is quick — ready in about 20–30 minutes — and it uses pantry staples like soy and cornstarch. It’s versatile: serve it over rice or noodles, or fold it into wraps. The high-heat sear keeps the beef juicy and gives great flavor with minimal fuss. If you enjoy sandwiches with peppers, check out this similar flavor idea in a cheesesteak with sautéed peppers.

How to cook Sizzling Chinese Pepper Steak with Onions

Ingredients:

• 1 lb (450g) beef strips (sirloin or ribeye)
• 2 tbsp (30g) vegetable oil
• 2 cloves garlic, minced
• 1 tbsp (15g) grated fresh ginger
• 1 tbsp (15g) soy sauce
• 1 tbsp (15g) oyster sauce (optional)
• 1 tsp sesame oil
• Salt and pepper to taste
• 2 tbsp (30g) soy sauce (for sauce)
• 2 tbsp (30g) oyster sauce (optional, for sauce)
• 2 tbsp (30g) hoisin sauce
• 2 tbsp (30g) rice vinegar
• 1 tbsp (15g) cornstarch
• 2 tbsp (30g) vegetable oil (for searing)
• 1 large onion, sliced
• 1 tbsp (15g) vegetable oil (for onions)
• Salt and pepper to taste

Directions:

1. Prepare the Steak:

   • In a bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce (if using), grated ginger, minced garlic, and 1 tsp sesame oil.
   • Toss the beef strips in the marinade and let them sit for 10–15 minutes.

2. Cook the Onions:

   • Heat 1 tbsp vegetable oil in a skillet over medium heat.
   • Add sliced onions and sauté until soft and slightly caramelized, about 6–8 minutes.
   • Season with salt and pepper, then remove onions from the pan and set aside.

3. Sear the Beef:

   • In the same pan, heat 2 tbsp vegetable oil over high heat.
   • Add the marinated beef strips and stir-fry for 2–3 minutes until browned. Work quickly so the beef stays tender.

4. Make the Sauce:

   • In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp oyster sauce (optional), 2 tbsp hoisin sauce, 2 tbsp rice vinegar, and 1 tbsp cornstarch.
   • Pour the sauce over the beef and let it simmer briefly until it thickens and coats the meat.

5. Combine & Serve:

   • Add the sautéed onions back into the pan and stir to combine.
   • Serve hot over steamed rice or noodles.

Best ways to plate and enjoy it

Serve the pepper steak straight from the pan over a bowl of steamed white rice, jasmine rice, or brown rice. It also works well on egg noodles or tossed with soba. Garnish with sliced green onions or a sprinkle of toasted sesame seeds for color and crunch.

How to keep leftovers fresh

Let the stir-fry cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave covered in short bursts. For longer storage, freeze for up to 2 months — thaw overnight in the fridge before reheating.

Smart tips for the best texture

• Slice the beef thin against the grain for maximum tenderness.
• Don’t crowd the pan when searing — work in batches if needed so the beef browns instead of steams.
• Mix the cornstarch with the sauce liquids well so it doesn’t clump.
• Use high heat for a quick sear and that pleasing “sizzle.”
  For more meal ideas with similar flavors, you may like this comfort-style steak and meatballs recipe.

Simple variations to try

• Add sliced bell peppers (red or green) for more color and crunch.
• Swap the beef for thinly sliced pork or chicken breast.
• For a vegetarian twist, use thick tofu strips and increase the hoisin for more body.
• Make it spicy with a teaspoon of chili paste or sliced fresh chiles.

Approximate nutrition per serving (est.)

• Calories: ~420 kcal
• Protein: ~30 g
• Fat: ~22 g
• Carbohydrates: ~22 g
  (Values are estimates and will vary by exact ingredients and portion size.)

Family-friendly serving ideas

• Serve with steamed rice and a side of steamed broccoli for a balanced meal.
• Let kids build bowls with rice, beef, and a few cucumber or carrot sticks on the side.
• Make it a weeknight hit by preparing the onions and marinade ahead for faster cooking.

What pairs well with this dish

• Steamed or fried rice, lo mein, or plain noodles.
• Simple sides: steamed bok choy, snap peas, or a light cucumber salad.
• For drinks, a light lager, jasmine tea, or dry Riesling match the sweet-salty sauce well.

Frequently Asked Questions

Q: Can I marinate the beef longer than 15 minutes?
A: Yes. You can marinate for up to 1 hour in the fridge. Longer than that can start to break down the meat texture because of the soy.

Q: What cut of beef works best?
A: Sirloin or ribeye are great. They’re tender and slice easily. Flank steak also works if sliced thin against the grain.

Q: Can I make this gluten-free?
A: Yes. Use tamari instead of soy sauce and a gluten-free hoisin or omit it. Make sure your oyster sauce is gluten-free or skip it.

Q: How do I prevent the sauce from becoming too thick?
A: Whisk the cornstarch with the liquid first and add a little water if the sauce gets too thick while reheating.

Q: Can I add vegetables?
A: Definitely. Bell peppers, snow peas, or sliced mushrooms work well. Add quick-cooking vegetables near the end so they stay crisp.

Conclusion

If you want another recipe with a similar crowd-pleasing sizzle, try this full version at Sizzling Chinese Pepper Steak with Onions Recipe. For a classic take on pepper steak, see Chinese Pepper Steak Recipe. For a quick, 30-minute version and extra tips, check Chinese Pepper Steak with Onions: Fast 30 Minute Recipe – No ….

Sizzling Chinese Pepper Steak with Onions

A quick and flavorful stir-fry featuring tender beef strips and caramelized onions in a glossy sauce, perfect for weeknight meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner, Main Course

Cuisine Chinese

Servings 4 servings

Calories 420 kcal

Ingredients

  

For the Marinade

• 1 lb beef strips (sirloin or ribeye)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil

For the Sauce

• 2 tbsp soy sauce
• 2 tbsp oyster sauce (optional)
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp cornstarch

For Cooking

• 4 tbsp vegetable oil (divided for searing and onions)
• 1 large onion, sliced
• to taste salt
• to taste pepper

Instructions

 

Preparation

• In a bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce (if using), grated ginger, minced garlic, and 1 tsp sesame oil.
• Toss the beef strips in the marinade and let them sit for 10–15 minutes.

Cooking the Onions

• Heat 1 tbsp vegetable oil in a skillet over medium heat.
• Add sliced onions and sauté until soft and slightly caramelized, about 6–8 minutes.
• Season with salt and pepper, then remove onions from the pan and set aside.

Searing the Beef

• In the same pan, heat 2 tbsp vegetable oil over high heat.
• Add the marinated beef strips and stir-fry for 2–3 minutes until browned. Work quickly so the beef stays tender.

Making the Sauce

• In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp oyster sauce (optional), 2 tbsp hoisin sauce, 2 tbsp rice vinegar, and 1 tbsp cornstarch.
• Pour the sauce over the beef and let it simmer briefly until it thickens and coats the meat.

Combining & Serving

• Add the sautéed onions back into the pan and stir to combine.
• Serve hot over steamed rice or noodles.

Notes

For best texture, slice the beef thin against the grain. Serve over rice, noodles, or in wraps. Store leftovers in an airtight container for up to 3 days.

Keyword Beef, Pepper Steak, Quick Meal, Stir-Fry, Weeknight Dinner