Pepper steak with onions brings restaurant-quality flavors straight to your home kitchen in just 30 minutes. This classic stir-fry combines tender beef with colorful vegetables in a savory sauce that’ll have everyone asking for seconds.
There’s nothing quite like the sizzle of beef hitting a hot pan – it takes me back to watching my grandmother work her magic in the kitchen. She taught me that the secret to perfect pepper steak isn’t just in the ingredients, but in the technique. This recipe delivers on both flavor and simplicity, making it perfect for busy weeknights when you want something special without the fuss—just like our Steak and Shrimp Stir-Fry.The combination of tender marinated beef, crisp bell peppers, and sweet onions creates a harmony of textures and tastes that never gets old. Let’s get cooking!
Why You’ll Love This Sizzling Pepper Steak with Onions
This pepper steak recipe has been a family favorite for years, inspired by the classic Chinese-American stir-fries that became popular in the 1960s.I’ve refined it over time to create the perfect balance of flavors and textures that works every time, similar to our Beef and Broccoli Stir-Fry.
- Ready in 30 minutes – Perfect for busy weeknight dinners when time is short
- Uses everyday ingredients – Everything you need is likely already in your kitchen
- Restaurant-quality results – Tender beef with that perfect sear you love from takeout
- Customizable heat level – Adjust the black pepper to your family’s taste preferences
- Great for meal prep – Leftovers reheat beautifully for lunch the next day
- Kid-friendly flavors – Mild enough for children but sophisticated enough for adults
This pepper steak brings back memories of Sunday dinners when the whole family gathered around the table – it’s comfort food that feels special every single time.
Ingredient Note List
Flank Steak: I always recommend flank steak because it has the perfect texture for stir-frying and becomes incredibly tender when sliced against the grain and marinated properly.
Soy Sauce: This forms the foundation of both the marinade and sauce, providing that essential umami depth that makes pepper steak so satisfying.
Cornstarch: In my kitchen, I use cornstarch twice – first to tenderize the beef in the marinade, then to thicken the sauce for that glossy, restaurant-style finish.
Bell Peppers: I prefer using both red and green peppers because they add beautiful color and a sweet crunch that balances the savory beef perfectly.
Yellow Onion: Make sure to pick a large, firm onion and slice it thin so it cooks evenly and adds natural sweetness to complement the peppers.
Fresh Ginger: I always recommend using fresh ginger rather than powder because it adds a bright, zesty note that can’t be replicated with dried spices.
Oyster Sauce: This secret ingredient adds incredible depth and a subtle sweetness that elevates the entire dish beyond basic stir-fry.
Sesame Oil: Just a small amount of sesame oil at the end adds an authentic Asian flavor and aroma that makes this pepper steak truly special.
Beef Broth: I use beef broth instead of water in the sauce because it amplifies the meaty flavor and creates a richer overall taste.
How to Cook Sizzling Pepper Steak with Onions
Step 1. I usually start by slicing the flank steak against the grain into thin strips – this is the most important step for ensuring tender beef in your pepper steak.
Step 2. In a medium bowl, I combine the marinade ingredients and let the beef sit for 15-20 minutes while I prep the vegetables and sauce.
Step 3. My grandmother always said to have everything ready before you start cooking, so I whisk together all the sauce ingredients in a separate bowl and set aside.
Step 4. I’ve found that heating the oil until it’s smoking hot is crucial for getting that perfect sear on the beef without overcooking it.
Step 5. When cooking the marinated beef, I spread it in a single layer and resist stirring for the first minute – this creates the beautiful caramelization that makes restaurant-style pepper steak.
Step 6. For the vegetables, I cook them just until tender-crisp because my family prefers when the bell peppers and onions still have some bite to them.
Step 7. Adding the garlic and ginger takes only 30 seconds, but I always watch carefully because burnt aromatics will make the whole dish bitter.
Step 8. My husband prefers when I give the sauce a quick stir before adding it to the pan, as the cornstarch tends to settle at the bottom.
Step 9. The final stir-fry step brings everything together – I cook just until the sauce thickens and coats everything evenly, usually about 2 minutes.
How to Store & Reheat
I usually store leftover pepper steak in an airtight container in the refrigerator, where it stays fresh for up to 3 days. Make sure the dish cools completely before refrigerating to maintain the best texture.
For freezing, I don’t typically recommend it because the vegetables can become mushy when thawed. However, if you must freeze it, use it within 2 months and expect some texture changes.
For best results, I recommend reheating pepper steak in a large skillet over medium heat for 3-4 minutes, stirring frequently. You can also microwave it in 30-second intervals, but the skillet method helps maintain the crispy texture of the vegetables.
What to Serve with Sizzling Pepper Steak with Onions
Steamed White Rice: The fluffy texture of steamed rice is perfect for soaking up the delicious sauce, making every bite complete and satisfying. Try pairing it with our Asian-Inspired Chicken Rice Bowl for a full flavor experience.
Fried Rice: In my kitchen, I often serve this with vegetable fried rice for a heartier meal, or mix things up with our Skirt Steak Tacos for a fusion twist.
Rice Noodles: The soft, silky texture of rice noodles provides a wonderful contrast to the crisp vegetables and creates an authentic Asian-style dinner.
Steamed Broccoli: This adds nutritional balance and a bright green color that makes the plate look restaurant-worthy while providing extra vegetables.
Asian Cucumber Salad: The cool, crisp cucumbers with rice vinegar dressing provide a refreshing contrast to the warm, savory flavors of the pepper steak—just like our Din Tai Fung Cucumber Salad.
Egg Rolls: My family loves pairing this with crispy egg rolls for a complete takeout-style meal that feels special enough for entertaining.
FAQs
How do I prevent the beef from becoming tough in pepper steak?
I recommend slicing against the grain and marinating for at least 15 minutes – this breaks down the muscle fibers and ensures tender results every time.
Can I use a different cut of beef for this recipe?
Absolutely! Sirloin or skirt steak work well too, though I find flank steak gives the most consistent results when sliced thin and cooked quickly.
What if my sauce doesn’t thicken properly?
Mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the pan – this usually solves any thickening issues.
How do I keep the vegetables crisp in pepper steak?
Cook them over high heat for just 3-4 minutes and avoid overcrowding the pan, which can cause them to steam instead of stir-fry.
Can I make pepper steak ahead of time?
You can slice the beef and vegetables up to 4 hours in advance, but I recommend cooking it fresh for the best texture and flavor.
Sizzling Pepper Steak with Onion
Ingredients
Equipment
Method
- In a bowl, mix soy sauce, cornstarch, and vegetable oil. Add sliced steak and toss to coat. Let marinate for 15–20 minutes.
- In a separate bowl, whisk soy sauce, oyster sauce, rice vinegar, cornstarch, sesame oil, brown sugar, black pepper, and beef broth. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Sear steak in a single layer, 1–2 minutes per side. Remove and set aside.
- Add remaining oil to the skillet. Stir-fry onions and peppers over medium-high heat for 3–4 minutes until tender-crisp.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Return steak to skillet. Stir sauce and pour over. Cook 1–2 minutes until thickened and evenly coated.
- Transfer to a platter. Garnish with green onions and sesame seeds. Serve hot over steamed rice.
