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Sizzling Chinese Pepper Steak with Onions

A quick and vibrant dish featuring crispy, tender steak and colorful bell peppers, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Beef Sirloin or Flank Steak, thinly sliced against the grain
  • 1 each Red Bell Pepper, sliced into strips
  • 1 each Green Bell Pepper, sliced into strips
  • 1 medium Onion, sliced thinly
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 4 tablespoons Soy Sauce (use low-sodium if preferred)
  • 1 teaspoon Black Pepper
  • 2 tablespoons Cornstarch
  • 2 tablespoons Vegetable Oil (can substitute with sesame oil)
  • to taste Green Onions, for garnish, chopped
  • optional Sesame Seeds, for garnish

Method
 

Preparation
  1. Slice the sirloin or flank steak thinly against the grain to ensure tenderness. Toss the slices with cornstarch and a pinch of black pepper.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Cooking
  1. Add the beef in a single layer and sear for about 3-5 minutes, stirring occasionally. Remove from skillet and set aside.
  2. In the same skillet, add the remaining oil, then toss in the garlic and ginger, sautéing for about 30 seconds until aromatic.
  3. Add the sliced onions and bell peppers. Stir-fry for approximately 5 minutes until tender-crisp.
  4. Return the beef to the skillet and pour in the soy sauce, mixing everything together for another 2-3 minutes until the beef is cooked through and the sauce thickens slightly.
  5. Serve the sizzling beef mixture immediately on a hot plate, garnished with green onions and sesame seeds if desired.

Notes

For meat substitutions, consider using chicken or tofu for a lighter option. Serve immediately for the best experience, ideally on a hot plate. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat with a splash of water or broth.