The Ultimate Chinese Pepper Steak with Onions

Clara here! Welcome to another quick and delicious recipe perfect for busy families. In this post, I’ll show you how to make flavorful Chinese Pepper Steak with Onions in under 30 minutes. Get ready for a restaurant-quality meal without the takeout prices!

Table of contents

Table of Contents

Why You’ll Love This Chinese Pepper Steak with Onions

I know how hectic life can get, and that’s why I’m so excited to share this recipe. Forget about long waits for takeout! My Chinese Pepper Steak with Onions is faster, fresher, and just as delicious. It uses easy-to-find ingredients, comes together in a snap, and delivers incredible flavor that the whole family will love. I think you’ll agree it’s a winner, winner, pepper steak dinner!

What is the Best Cut of Beef for Chinese Pepper Steak with Onions?

Choosing the right cut of beef is key to amazing pepper steak. I recommend using flank steak for its tenderness and rich flavor. London broil or chuck roast also work well, especially if you marinate them longer to tenderize them. No matter what you choose, the secret is in the slicing; I like to slice the beef into thin strips, about ⅛” to ¼” (about 4-5mm) thick. To make slicing easier, I’ll pop the beef in the freezer for a bit until it’s slightly frozen and firm.

Ingredients for Chinese Pepper Steak with Onions

Here’s what you’ll need to create this flavorful dish:

• 12 ounces flank steak ((or London boil or chuck roast))
• 1 1/2 tablespoons water
• 2 teaspoons cornstarch
• 2 teaspoons neutral oil
• 2 teaspoons oyster sauce
• 1/2 cup broth
• 1 tbsp apple cider vinegar
• 1/4 teaspoon baking soda
• 1/2 cup low-sodium chicken stock
• 1 tablespoon cornstarch
• 1 1/2 tablespoon oyster sauce
• 1/2 cup broth
• 1 tbsp apple cider vinegar
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/8 teaspoon white pepper ((or to taste))
• 1 green bell pepper
• 1/2 red bell pepper
• 1 medium onion
• 2 tablespoons neutral oil
• 1/2 teaspoon ginger ((minced, optional))
• 2 cloves garlic ((chopped))

How to Make Chinese Pepper Steak with Onions: Step-by-Step

Ready to get cooking? Follow these simple steps:

1. Slice the beef into 3-inch (7.5cm) strips, about ⅛” to ¼” (about 4-5mm) thick. To make slicing easier, do it when the beef is still slightly frozen and firm. Then velvet the beef: in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, broth, apple cider vinegar and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator. (Longer marinating time is ideal for tougher cuts like London broil or chuck roast.)
2. Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, broth, apple cider vinegar, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.
3. Cut the bell peppers and onion into 1-inch (2.5cm) pieces. You can also cut them into thin strips if you like. Just make sure that the pepper and onion pieces are all about the same size, so they cook evenly.
4. Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer back to your marinating bowl, and set aside. The beef should be about 80% cooked.
5. Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger (if using), and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 1 minute.
6. Then add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.
7. Stir-fry to coat everything in the sauce, which should thicken from the cornstarch. (Add more stock or water if the sauce looks too thick, or let the sauce cook down further if it is too thin.) Once the sauce is simmering and thickened to your liking, transfer to a serving plate, and serve with steamed rice!

Tips for the Perfect Chinese Pepper Steak with Onions

To achieve that restaurant-quality flavor at home, I have a few tips for you. If you have a wok, definitely use it; the high heat and curved surface are perfect for stir-frying. If not, a large skillet will work just fine. Feel free to adjust the sauce to your liking; if you prefer a spicier dish, add a pinch of red pepper flakes, or add a touch more sugar if you like it sweeter.

Ingredient Substitutions and Variations for Chinese Pepper Steak with Onions

Sometimes, you might need to make a few swaps based on what you have on hand or dietary needs. Here are some simple substitutions:

Ingredient	Substitution Options	Notes
Oyster Sauce	Hoisin sauce, vegetarian oyster sauce	Adjust sweetness to taste.
Soy Sauce	Tamari (gluten-free), coconut aminos	Adjust saltiness accordingly.
Beef	Tofu, Seitan, or Portobello Mushrooms	For vegetarian/vegan options. Adjust cooking time as needed.

Can I Make Chinese Pepper Steak with Onions in a Slow Cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot! For a slow cooker, I recommend searing the beef and sautéing the vegetables first. Then, place everything in the slow cooker and cook on low for 4-6 hours. For the Instant Pot, use the sauté function to sear the beef and vegetables, then add the sauce and cook on high pressure for 10 minutes, followed by a natural pressure release.

Make-Ahead Instructions for Chinese Pepper Steak with Onions

To save time on busy weeknights, you can prep several components of this recipe in advance. I like to slice the vegetables and store them in an airtight container in the refrigerator for up to 2 days. You can also make the sauce ahead of time and store it in a jar in the fridge for up to 3 days.

Storing and Reheating Chinese Pepper Steak with Onions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat for delicious lunches, I recommend using a skillet over medium heat to maintain the best flavor and texture. You can also microwave it, but be careful not to overcook it.

How to Prevent Soggy Vegetables in Your Chinese Pepper Steak with Onions

Nobody likes soggy veggies! To prevent them, make sure you stir-fry them quickly over high heat. Also, avoid overcrowding the pan, which can lower the temperature and cause the vegetables to steam instead of stir-fry. I find that working in batches helps a lot.

What to Serve with Chinese Pepper Steak with Onions

This dish is delicious with so many sides! My go-to is steamed rice, but you could also serve it with brown rice, quinoa, or noodles. For an extra veggie boost, I sometimes add a simple side salad or steamed broccoli.

Common Mistakes to Avoid When Making Chinese Pepper Steak with Onions

A couple things can go wrong, but they’re easy to avoid! Overcrowding the pan is a big one; make sure to cook in batches if needed. Also, be careful not to overcook the beef; it should be seared quickly to stay tender.

Nutrition Information for Chinese Pepper Steak with Onions

Here’s a quick breakdown of the nutritional information per serving: Calories: approximately 350, Fat: 20g, Carbs: 15g, Protein: 30g. Keep in mind that these values are approximate and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions About Chinese Pepper Steak with Onions

Conclusion

I hope you’re as excited about this Chinese Pepper Steak with Onions as I am! It’s quick, easy, and bursting with flavor, perfect for those busy weeknights when you need a delicious meal on the table fast. I can’t wait to hear how your Chinese Pepper Steak with Onions turned out! Leave a comment below and let me know if you made any fun variations. Happy cooking!