Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 large onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 cloves garlic, minced; 1 teaspoon freshly ground black pepper; 1/2 cup beef broth; 1 teaspoon sugar; 2 green onions, chopped (optional for garnish)

Let Me Tell You About This Pepper Steak (And My Wild Tuesday Night)

So, you know how there are those nights when you really just don’t wanna cook, but still, you want something better than cereal or another limp salad? That’s me most Tuesdays. Actually, this Sizzling Chinese Pepper Steak with Onions started out as my sneaky way of making dinner look fancy, with basically whatever happened to be lolling around in my fridge. I still remember the first time I made it; I thought, “This is way too easy — I must’ve done something wrong!” But you know what? No one complained. In fact, my brother took thirds (and that’s saying something; the guy actually prefers microwave pizza). The best part? My kitchen smelled like one of those sizzling bistros you only ever walk past after they’ve closed.

Also, sidenote: don’t wear your favorite white shirt when you’re cooking this unless your dream is to create a Rorschach test in hoisin sauce. Ask me how I know.

Why You’ll Love Making This (Or You Might, Anyway)

I pull out this pepper steak thing whenever I want Mom to think I’m eating like an adult or whenever I’ve got a friend coming over who “doesn’t do spicy food” (which is fine, it’s adjustable, but jeez). My family goes absolutely bananas for it—it’s got that nostalgic takeout vibe without the two-hour wait because our town basically closes down by 8. (Except for the petrol station, and their food? Best avoided.) There’s something about the combo of slightly charred peppers and the onions soaking up all that saucy goodness. Oh, and can we talk about that sizzle? It’s enough to make the neighbor’s cat peer in the window. The only real frustration? Trying not to eat half the steak pieces straight outta the pan. I’ve failed at that more than once.

Here’s What You’ll Need (Or Probably Already Have)

500g (a generous pound-ish) beef steak — flank or sirloin work awesome, but I’ve even used rump. My gran swears by sirloin, honestly any will do if you slice it thin enough
2 tablespoons soy sauce (I’ll use tamari if friends are gluten free, and honestly, it’s all good)
1 tablespoon oyster sauce (or just do extra soy if your cupboard monster ate it)
1 heaped teaspoon cornstarch — sometimes swap tapioca starch; works fine
2 big bell peppers — red and green is pretty, but if I’m out, no one’s ever noticed me sneaking in yellow
1 large onion, peeled and sliced chunky
2-3 cloves garlic, squished and chopped
2 tablespoons vegetable oil (peanut or sunflower, whatever you have — but don’t use cheap olive oil, it gets weird)
1 teaspoon ground black pepper (I just eyeball this, to be honest)
Optional: 1 teaspoon sugar (honestly, I skip this most nights, but it does mellow things if your soy sauce is super salty)
A splash of sesame oil (added at the end, super nice but not essential)

Sizzling Chinese Pepper Steak with Onions

Making It Happen – (Step by Not-So-Perfect Step)

Slice the steak thinly across the grain. I sometimes pop it in the freezer for 10-15 mins first — makes it way easier to slice, but don’t forget it’s in there or you’ll have beef tile, not steak.
Marinate the meat in a bowl: soy sauce, oyster (if you got it), cornstarch, and a bit of that ground pepper. Stir it around, then let it chill for at least 10 mins; longer if you actually read ahead and planned. I never do.
Get your veg sorted: Chop peppers and onion into happy, chunky strips. (This is where I usually sneak a taste of bell pepper, because why not?)
Heat oil in a big pan or wok over highish heat. It needs to be shimmering, but not so hot it smokes out the place and sets the fire alarm off. I’ve done that.
In goes the steak. Spread it out quick, don’t crowd the pan or it’ll end up stewing. Sear for maybe a minute per side — just til the edges brown. Pull the steak out and let it wait on a plate. Try not to eat it all right now.
Toss in the garlic, onions, and peppers. Keep stirring, 2-3 mins, you want things a bit soft, a bit crisp. Don’t worry if it looks a bit weird at this stage — the sauce brings it all together.
Add beef back plus any juices. Chuck in another splash of soy if it looks dry, and (optional) a touch of sugar. This is when I taste a piece, just to “check.”
Drizzle a tiny bit of sesame oil (or don’t, if none’s in the cupboard). Give the whole thing a minute to sizzle together. Turn off the heat. You’re done!

Notes from My Many, Many Experiments

If the sauce seems too thick, a splash of water sorts it. Once, I used chicken stock and it was surprisingly decent.
I used to add way more cornstarch til it came out gluey. Don’t do that unless you’re patching drywall.
And if the beef’s chewy, it’s probably overcooked. Thin slices + hot pan = the way to go. I learned that the hard way, more than once.

Wild Variations I’ve Tried (Some Worked, Some… Well)

Swapped out beef for tofu once for a veggie friend – marinate it well, then fry extra to get crispy bits.
Made it with hoisin sauce instead of oyster. Honestly, a bit sweet for me, but the kids devoured it.
Tried chicken breast in place of steak; it can get dry unless you add a splash more oil. Won’t win awards, but not half bad.
I once chucked in broccoli, thinking I was being clever, and it just ended up weirdly watery (not my best move).

What You Actually Need to Cook It (And What You Probably Don’t)

A good wok makes this legit — if you have one, great! I didn’t the first couple years and just used a wide frying pan. Want the beef super sizzling? Cast iron works, but yeah, it’s heavy. So, honestly, use whatever’s clean and big enough. Tongs are handy, but two wooden spoons work if you can’t find yours (like me, most days).

How to Store It (If Any’s Left, Which Is… Rare, Honestly)

Stick any leftovers in a lidded container — fridge, up to 2 days. Tastes as good cold as hot (I think). Reheat gently on the stove or zap it in the microwave. But, it’s pretty rare it’s not all gone by breakfast next day… My brother once ate it, cold, for lunch before I could blink.

Serving It Up — My Unwritten House Rules

I’m a plain white rice gal, but my cousin always eats this with egg fried rice (she swears it soaks up the sauce way better). Sometimes I do both if I’m feeling indecisive. Also kinda amazing rolled up in a leftover wrap with some sriracha, but maybe that’s just my weird lunch habit.

Lessons I’ve Learned (Usually the Hard Way)

Don’t skip marinating, even if you’re in a rush (I tried…twice…regretted both times, so did my jaw)
Cook that beef hot and quick; low heat makes it tough. Seriously.
If you use extra vegetables, drain them before adding so things don’t go swampy. (Wish I’d realized that before broccoli-gate.)

Frequently Asked Questions (from Real Folks Like You)

Can I use a different cut of steak?: Yeah, absolutely! I’ve done flank, sirloin, rump. Just slice it thin and go for it. Don’t do stew beef, though.
Is oyster sauce essential?: Not really. I like the flavor, but if you’re out just add another dash of soy sauce plus a pinch of sugar. Works. Or check out this roundup of oyster sauces for ideas.
How spicy is this?: Not spicy at all, unless you want it to be — toss in some chili flakes if that’s your vibe.
What if I don’t have a wok?: No stress. Any big enough pan will do!
Can I double this?: For sure. Just don’t overcrowd the beef while searing, or you’ll get sad, gray meat.
What sides go well with it?: I found this side dish list last year — so many good ideas. Or just do rice, honestly.
Can I freeze the leftovers?: Technically, yes, but I find the onions go kinda soggy. Besides, it never makes it to the freezer here.

By the way, if you want to learn more about why stir fries sizzle, here’s a cool article on wok hay — it’s not required reading, but it’s pretty neat if you’re a nerd like me.

Anyway, if you make this Sizzling Chinese Pepper Steak with Onions, let me know how you tweak it. Or if you sneak a piece before dinner, I won’t judge — honestly, who could blame you?

Sizzling Chinese Pepper Steak with Onions