Chinese Onion Pepper Steak

why make this recipe

This Chinese Onion Pepper Steak is fast, tasty, and uses few ingredients. You get tender beef and crisp vegetables in a simple sauce. It works for a weeknight meal or a quick dinner when you have little time.

introduction

This dish mixes sliced flank steak with onions and bell peppers. The sauce is savory with soy and oyster sauce and a little cornstarch to thicken. It cooks quickly in a hot skillet or wok. If you like simple meat and peppers, you will like this meal. You can also pair it with other dishes like baked lemon pepper chicken for a full meal.

how to make Chinese Onion Pepper Steak

Follow the steps below to cook this dish. Work fast and keep heat high so the steak stays tender and the vegetables stay crisp.

Ingredients :

• 1 pound of flank steak, thinly sliced
• 2 tablespoons of vegetable oil
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 3 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of cornstarch
• 1/2 cup of beef broth
• Salt and pepper to taste

Directions :

1. In a large skillet or wok, heat the vegetable oil over high heat.
2. Add the sliced flank steak to the hot oil and stir-fry for 2-3 minutes, or until the meat is browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
3. In the same skillet, add the sliced onion and bell peppers. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
4. Add the minced garlic to the skillet and stir-fry for an additional 30 seconds, or until fragrant.
5. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and beef broth. Pour the sauce mixture over the vegetables in the skillet.
6. Return the cooked steak to the skillet and stir-fry for another 2-3 minutes, or until the sauce has thickened and everything is well-coated.
7. Season with salt and pepper to taste.
8. Serve the Chinese Onion Pepper Steak hot with steamed rice or noodles. Enjoy!

how to serve Chinese Onion Pepper Steak

Serve this steak hot over steamed white rice or brown rice. You can also toss it with cooked noodles. Garnish with sliced green onions or sesame seeds if you like. For a bigger meal, serve with a simple vegetable side or a salad and a protein like this garlic rib eye steak.

how to store Chinese Onion Pepper Steak

Cool the dish to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until hot. Do not leave cooked food out more than two hours.

tips to make Chinese Onion Pepper Steak

• Slice the flank steak thin across the grain for tender bites.
• Pat the meat dry before cooking to get a good sear.
• Keep the pan hot and cook in batches if needed so the steak browns instead of steams.
• Mix the sauce well so the cornstarch dissolves before adding to the pan.
• Taste the sauce and add a little more soy or salt if needed.

variation (if any)

• Add sliced mushrooms or snap peas for more vegetables.
• Use chicken or thin pork slices instead of beef.
• Add a dash of chili sauce or red pepper flakes for heat.
• Swap beef broth for chicken broth or water if you do not have beef broth.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Use skirt steak, sirloin, or thinly sliced round steak. Slice thin for quick cooking.

Q: Can I make this gluten free?
A: Use gluten-free soy sauce or tamari and check the oyster sauce label or use a gluten-free alternative.

Q: How do I keep the vegetables crisp?
A: Stir-fry on high heat and cook the vegetables only until they are tender-crisp, about 2-3 minutes.

Q: Can I make this ahead of time?
A: You can cook the steak and vegetables ahead and store separately. Reheat and add sauce just before serving.

Conclusion

For another take on pepper steak and extra ideas, see this Chinese Pepper Steak Recipe.

Chinese Onion Pepper Steak

A fast and tasty dish featuring tender beef and crisp vegetables in a simple soy and oyster sauce, perfect for weeknight meals.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound flank steak, thinly sliced Slice the flank steak thin across the grain for tender bites.
• 2 tablespoons vegetable oil For stir-frying.
• 1 large onion, sliced Any variety can be used.
• 2 pieces bell peppers, sliced Any color bell peppers will work.
• 3 cloves garlic, minced Adds flavor.

Sauce Ingredients

• 1 tablespoon soy sauce Adjust according to taste.
• 1 tablespoon oyster sauce Add more for a richer flavor.
• 1 teaspoon cornstarch Used to thicken the sauce.
• 1/2 cup beef broth Can substitute with chicken broth or water.
• to taste Salt and pepper Adjust to personal taste.

Method

 

Cooking the Beef

1. In a large skillet or wok, heat the vegetable oil over high heat.
2. Add the sliced flank steak to the hot oil and stir-fry for 2-3 minutes, or until the meat is browned and cooked to your desired level of doneness.
3. Remove the steak from the skillet and set it aside.

Cooking the Vegetables

1. In the same skillet, add the sliced onion and bell peppers.
2. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
3. Add the minced garlic to the skillet and stir-fry for an additional 30 seconds, or until fragrant.

Combining Everything

1. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and beef broth.
2. Pour the sauce mixture over the vegetables in the skillet.
3. Return the cooked steak to the skillet and stir-fry for another 2-3 minutes, or until the sauce has thickened and everything is well-coated.
4. Season with salt and pepper to taste.

Notes

Serve hot over steamed white or brown rice or toss with noodles. Garnish with sliced green onions or sesame seeds. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.