Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450g) 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 tablespoon sugar; ½ cup beef broth; 2 green onions, sliced (optional for garnish)

So Here’s the Thing About This Pepper Steak…

If you’ve ever come home after a long day and practically stared at those sad steaks in the fridge thinking, What can I do to make this interesting for dinner? — that’s exactly how I stumbled into this Sizzling Chinese Pepper Steak with Onions situation. Really. The first time I tried making it, I’d watched (probably too many) YouTube videos, plus called my Auntie Mei for reassurance (she gave me more attitude than advice, but it worked out in the end). If I’m honest, my first batch tasted a bit more like peppered shoe leather. But now, I’ve got it down to a bit of an art — or, at least, a casual evening hobby!

I usually crank up some 90s R&B (weirdly works for stir fry?), tie my hair back, and get the wok blasting hot until the kitchen smells like, well, something’s definitely happening. Don’t take things too seriously though: sizzle, toss, laugh, maybe burn your tongue sneaking a bite straight from the pan (guilty, more than once). Anyway, here’s how I usually roll with it if you want to come along for the ride.

Why You’ll Actually Want to Make This (Not Just Scroll By)

I make this when I’m short on time but craving something that tastes like way more effort went into it. My family goes absolutely bonkers for this dish — probably because it’s saucy, a little spicy, and has that magic take-out vibe but fresher? Also, it makes me feel like I’ve won at dinner, especially when everyone fights for those last bites (except the time I accidentally used double the soy and nearly salted us out of next week — lesson learned!)

Oh! And if you’ve had a long day, there’s just something about the smell of hot peppers and onions that kinda wakes your soul up. Or your dog, who may hover hopefully nearby the whole time, just in case something hits the floor. (No judgment, Max. I drop things, you clean up, it’s teamwork.)

Here’s What You Need (and What You Can Get Away With)

About 500g (1 pound-ish) of flank or sirloin steak, sliced thinly against the grain. (I’ve used ribeye in a pinch. My grandmother always went for flank. If you only have chicken, honestly, it works.)
2 big bell peppers — I usually do one red, one green just for color, but any will work.
1 yellow onion, sliced chunky. (Red onions give a sweeter vibe. Scallions are fine too, but it's less classic.)
3-4 cloves garlic — smashed and chopped. Or even just use the jarred stuff if you’re in a bind, it’s honestly fine here.
2 tablespoon soy sauce (I use low sodium, but others would gasp at that.)
1 tablespoon oyster sauce — optional, but gives that extra umami hit. Lee Kum Kee is my fave, but supermarket brand totally works too.
1 tablespoon cornstarch (for the beef, plus a bit if you want your sauce glossy.)
1 teaspoon black pepper — crack it fresh if you can.
½ teaspoon sugar. Sometimes I skip, sometimes I’m heavy-handed; it’s not a science.
2 tablespoon neutral oil — I use avocado or veg oil. (Sesame tastes lovely too, but it can burn fast.)
¼ cup water or stock. Not essential, but helps if you like saucy things!

Okay, Here’s How It Goes Down (Mostly in This Order)

Prep the beef: Toss those steak strips with 1 tablespoon soy sauce, the cornstarch, half the black pepper, and a wee drizzle of oil. Let it sit — 10 mins works, but 30 is better if you’ve got the patience. (This is where I usually chop the veg.)
Get the pan (or wok) screaming hot; splash in 1 tablespoon oil. Lay in the beef — single layer, if you can. Let it sear undisturbed until you see brown edges (if you start to panic that it’s sticking, just give it another minute… it’ll release when it’s ready). Don’t crowd the pan; do batches if needed or you’ll steam instead of sizzle. This is probably where I sneak a bite to "test" for doneness.
Move beef out, veg in: Slide the beef to a plate, slap in your last tablespoon oil, and throw in the onions and bell peppers. Stir fry them hard for maybe 2-3 mins — I like them just soft but still crunchy, but if you like softer, keep going. The smell is going to make your mouth water, just so you know.
Garlic time: Push the veg aside, add the garlic, and let it get fragrant. (Don’t burn it, or it gets weirdly bitter. If that happens, scrap it and start again — I’ve learned the hard way.)
Sauce stuff: Stir in the rest of the soy sauce, oyster sauce, sugar, water/stock, and pop your beef back in. Toss well — everything should look glazed and a little shiny. If you want it thicker, stir in another teaspoon of cornstarch mixed with a splash of water — sometimes I do, sometimes I totally forget and it’s fine.
Taste, adjust, try not to eat it all out of the pan (no promises from me).

Stuff I’ve Learned (Some of It the Embarrassing Way)

Flank steak cuts better if you freeze it for 15-20 mins first — weird, but works wonders.
Overcrowding makes things steamy, not sizzling. I do it anyway sometimes when I’m tired, then immediately regret it.
If the sauce gets too salty, just add a splash of water or stock. Or… rice is a great cover-up for strong flavors!
I've tried using Worcestershire instead of oyster sauce once — not a huge fan. Maybe it's just me?
Leftover red wine splashed in at the end = rich flavor. Ok, maybe not traditional, but it’s happened (wine was open, what can you do?).

When I Felt Like Changing Things Up (With Mixed Results)

Tried sliced mushrooms in with the peppers — actually pretty tasty, if you like a bit more veg.
Added a splash of hot chili oil once for some kick. Whew! Go light if you’re not sure who’s eating.
Stirred in some chopped pineapple because my kids begged — they loved it; my husband thought it was “confusing.”
Once forgot the cornstarch entirely — honestly, a thinner sauce but still delish (and less sticky pans to clean, bonus!)

What You’ll Need — Or Not (Plus My Lazy Person’s Fixes)

Wok: Ideal, but any large frying pan will do. (I’ve even used a cast iron pan — just heat it up really, really well.)
Sharp knife: I sometimes just use kitchen shears for the beef if I’m feeling reckless — no judgment.
Bowl for marinating: Actually, I sometimes just toss everything in a big Ziploc and squish it around. Less washing up!
Spatula or tongs — whatever gets stuff moving in the pan.
Cutting board. Maybe one that’s not on its last legs with grooves and history (unlike mine).

By the way, if you’re looking for an actual great wok, I usually point friends to this Serious Eats wok roundup — but honestly, use what you have first.

What to Do With Leftovers (If That Actually Happens)

Allow me a little digression. In my house, leftovers of this Sizzling Chinese Pepper Steak with Onions are about as rare as finding a snowball in July, but let’s pretend you have some. Store in a tightly sealed container — apparently it lasts about 2-3 days in the fridge, but ours usually makes it about 18 hours before someone (me, usually) nabs it cold out of the fridge. I’ll sometimes chop up leftovers and wrap ‘em in a quick tortilla for a weird-but-delicious lunch.

Reheats well in the microwave or a hot skillet. Not quite as crisp, but honestly, still better than most takeout after a day in the box.

How I Serve It Up — Traditions and (Small) Arguments

Most nights it’s straight over steamed jasmine rice, nice and simple. My kids like the extra sauce on their rice; my partner’s mum claims it’s even better over thick noodles (and, ok, she might have a point — try udon if you’re bored). Once—no joke—I spooned this on top of garlic bread. Weird but strangely delicious. If it’s a fancy-ish night, I’ll add a side of crisp cucumber salad or even just some sliced oranges at the end.

Your table, your rules. (But seriously, try it with rice the first time.)

Things I Wouldn’t Rush (Learn from My Oops Moments)

If you skip the beef marinating time, it can turn out tough — I tried, trust me, and a steak knife won’t save you.
Don’t toss everything in the pan at once, even if you’re late for dinner. You end up with grey, floppy peppers and rubbery beef. Yikes.
That final toss with the sauce? Let it bubble a little so flavors mingle. Once, I took it off too soon and it was just... bland. A minute or two makes all the difference, and is worth it.

FAQ — Real Questions (No Robots Here)

Do I really need a wok?
Great if you have it, but no biggie if not! Any heavy pan, really. I’ve even used my old cast iron once, and it got the job done (plus bonus arm workout).

Can I use frozen peppers?
Oh, for sure. They’ll be a bit soggier but still good. I’ve grabbed a frozen bag more than once on a Tuesday night.

Why is my beef tough?
Either sliced the wrong way or not enough marinating; actually, I find that even just 10 minutes helps, but 30 minutes is the magic spot. Cut across those lines (the grain).

I don’t have oyster sauce — will it taste right?
It’ll be different, but still tasty! Try a splash of Worcestershire or even a bit of hoisin. Or just skip it, and up the soy/sugar combo a hair.

Can this be made vegetarian?
Sure, use tofu or even big chunks of portobello mushroom. I’ve done it for a couple friends, and it’s still pretty darn good. Just be gentle with the tofu — it can fall apart.

For more inspiration, I love scrolling through The Woks of Life’s pepper steak guide when I need a new spin. And hey, if you tweak this, let me know what you change. I’m always up for new dinner ideas (especially ones that dirty fewer pans).

Sizzling Chinese Pepper Steak with Onions