Chinese Pepper Steak with Onions Recipe – A Cozy, Colorful Weeknight Stir-Fry

There’s a smell I chase on chilly evenings: seared beef meeting sweet peppers and warm soy sauce. That memory always brings me back to the first time I made Chinese Pepper Steak with Onions for my family. The pan sang, the peppers crackled, and somehow the whole house felt like a hug. If you want something quick yet soulful, this recipe will feel like that old, comfortable sweater — in the best way. For a similar sizzle and extra tips, see Sizzling Chinese Pepper Steak with Onions.

Why You’ll Love It

• Quick and easy to make, so you’ll be eating in under 30 minutes.
• Comforting, homemade flavors that remind you of Sunday dinners.
• Made with simple, pantry-friendly ingredients you probably already have.
• Bright bell peppers add sweetness and a pop of color.
• Always a crowd-pleaser — kids and adults both ask for seconds.

Ingredients You’ll Need

• 1 lb flank steak or sirloin, thinly sliced
• Tip: Slice thinly across the grain for the most tender bites. See how a good sear makes all the difference with a pan-seared steak guide.
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• Note: Mixing colors gives a sweeter, more balanced flavor and looks gorgeous on the plate.
• 1 large onion, sliced
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• Fresh garlic gives it that extra flavor boost.
• 1 tsp fresh ginger, grated (optional)
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• This helps make the sauce glossy and cling to the beef and veggies.
• 1/4 cup beef broth or water
• 1 tbsp oyster sauce (optional but amazing)
• 1 tsp black pepper

How to Make It

1. First, whisk the sauce: in a bowl, mix soy sauce, brown sugar, cornstarch, beef broth (or water), oyster sauce, and black pepper. It should become smooth and slightly glossy. This is what will coat everything with flavor.
2. Heat your wok or large skillet over high heat until it’s really hot, then add 2 tablespoons of oil. You want that pan singing. Next, add the thinly sliced beef in a single layer. Sear it quickly until the edges turn golden-brown, which usually takes just a minute or two per side. Then remove the beef and set it aside. You’ll smell that caramelized beef — that’s pure dinner joy.
3. Add the remaining tablespoon of oil to the hot pan, and toss in the sliced onions and bell peppers. Stir-fry for 3–4 minutes, while the peppers soften but still keep a little snap. You want them slightly tender, yet vibrant.
4. Push the vegetables to the side, then add garlic and ginger (if using). Stir quickly for 30 seconds until fragrant; it will smell warm and a little spicy.
5. Return the beef to the pan, pour the sauce over everything, and toss. Within about 2 minutes the cornstarch will thicken the sauce into a glossy coat that clings to the steak and veggies. You’ll hear a satisfying hiss and see the sauce bubble into a shiny finish.
6. Serve hot over steamed rice or toss with noodles for a heartier bowl. For ideas on pairing and plating, try techniques from this sirloin steak provencal post to make the meal feel a bit fancier.

Kitchen Tips

• Time-saver: Slice the steak the night before and keep it in the fridge so dinner goes together faster.
• Fix for overcooked beef: If the meat gets tough, add a splash of beef broth and cook very briefly; the liquid helps soften it slightly. Also, thin slices cook so quickly that patience matters.
• Flavor twist: Stir in a teaspoon of toasted sesame oil at the end or add sliced shiitake mushrooms for earthiness. For another idea on turning meals into sandwiches or hearty plates, see Amish Hamburger Steak Bake.

Serving Ideas

Serve this for a cozy weeknight dinner, a relaxed Sunday meal, or when friends pop over last minute. Garnish with sliced green onions and toasted sesame seeds, and present it over steamed jasmine rice or your favorite noodles. For a fresh crunch, serve with a side of quick cucumber salad. If you want to get playful, use leftovers in sandwiches or wraps for a delicious lunch the next day — inspiration comes from simple swaps like in the 30-Minute Falafel Sandwich.

Storing & Leftovers

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze in a shallow container for up to 2 months; thaw overnight in the fridge.
• Reheat gently: Warm in a skillet over medium heat with a splash of water or broth so the sauce loosens, and the beef stays tender.
• Leftover idea: Slice the cold leftovers thin and tuck into a warm tortilla with fresh greens for a quick wrap.

FAQs

Q: Can I make this ahead of time?

A: Definitely! It often tastes even better the next day once the flavors meld; reheat gently to keep the beef tender.

Q: Can I swap any ingredients?

A: Of course! Use what you have — swap peppers for bok choy or add mushrooms. This Chinese Pepper Steak with Onions recipe is very forgiving.

Q: What’s the best way to serve it?

A: Serve it fresh and hot from the pan over rice or noodles so the sauce is glossy and warm.

Q: How do I know it’s perfectly cooked?

A: Look for browned edges on the steak and bright, slightly crisp peppers — plus a fragrant, savory smell. That’s your cue.

Final Thoughts

This dish has become a little comfort ritual for me: fast, bright, and a little bit nostalgic. I love how the sweet peppers and savory sauce pair with tender strips of steak, and I hope you’ll make the recipe your own. Try adding your favorite veg, or double the sauce for saucier rice — whatever makes it feel like home. Give this Chinese Pepper Steak with Onions a try and let it join your weeknight rotation.

Conclusion

If you’d like more pepper steak inspiration or a slightly different take, check this classic Chinese Pepper Steak Recipe. Also, for deeper wok techniques and flavor tips, this Pepper Steak Recipe – The Woks of Life is a wonderful resource.

Chinese Pepper Steak with Onions

A quick and comforting stir-fry featuring seared beef, colorful bell peppers, and a flavorful soy sauce glaze, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb flank steak or sirloin, thinly sliced Slice thinly across the grain for the most tender bites.
• 1 green bell pepper sliced Mixing colors gives a sweeter, more balanced flavor.
• 1 red bell pepper sliced Mixing colors gives a sweeter, more balanced flavor.
• 1 yellow or orange bell pepper sliced Mixing colors gives a sweeter, more balanced flavor.
• 1 large onion sliced
• 3 tbsp vegetable oil
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 tsp fresh ginger, grated (optional)
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch This helps make the sauce glossy and cling to the beef and veggies.
• 1/4 cup beef broth or water
• 1 tbsp oyster sauce (optional but amazing)
• 1 tsp black pepper

Method

 

Preparation

1. In a bowl, mix soy sauce, brown sugar, cornstarch, beef broth (or water), oyster sauce, and black pepper to whisk the sauce until smooth and slightly glossy.
2. Heat a wok or large skillet over high heat and add 2 tablespoons of vegetable oil.
3. Sear the thinly sliced beef in a single layer until the edges turn golden-brown, about 1-2 minutes per side, then remove and set aside.
4. Add the remaining tablespoon of oil to the pan, then toss in the sliced onions and bell peppers. Stir-fry for 3-4 minutes until slightly tender but vibrant.
5. Push the vegetables to the side, then add minced garlic and grated ginger (if using). Stir quickly for 30 seconds until fragrant.
6. Return the beef to the pan, pour the sauce over everything, and toss to coat. Allow the sauce to thicken and become glossy, about 2 minutes.

Serving

1. Serve hot over steamed rice or toss with noodles for a heartier meal. Garnish with sliced green onions and toasted sesame seeds.

Notes

Slice the steak the night before for quicker preparation. If the meat becomes overcooked, add a splash of beef broth and cook briefly to soften it. For added flavor, stir in a teaspoon of toasted sesame oil at the end or add sliced shiitake mushrooms.