Name: Chinese Pepper Steak with Onions: Sizzling Beef Stir-Fry Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 3 tablespoons soy sauce (remaining from 1/4 cup); 2 tablespoons cornstarch; 1/4 cup Shaoxing wine or dry sherry (remaining from 1/3 cup); 1/3 cup low-sodium homemade or store-bought chicken stock; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 tablespoon freshly ground black pepper; 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups); 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup); 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups); 2 medium cloves garlic, finely minced (about 2 teaspoons); 2 teaspoons finely minced fresh ginger; 3 scallions, whites only, finely minced; 4 tablespoons vegetable, peanut, or canola oil; Kosher salt to taste

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Introduction

Chinese Pepper Steak with Onions is a vibrant and sizzling beef stir-fry combining tender strips of steak with colorful bell peppers and onions. This quick and flavorful dish is perfect for a satisfying weeknight dinner that doesn’t compromise on taste.

The image shows a white rectangular plate filled with a stir-fry dish made of sliced beef, green and red bell peppers, and onions. The beef pieces are brown and tender-looking, scattered evenly across the plate. Bright green bell peppers are cut into chunky square pieces, while the red bell peppers are similarly cut and mixed with the beef and onions. The onions appear translucent and are sliced into strips, spread throughout the dish. A silver spoon rests on the right side of the plate, and a pair of wooden chopsticks is placed on the left side on the dark table. The background is a white marbled texture with a red-striped cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
1/4 cup soy sauce (divided)
1/3 cup Shaoxing wine or dry sherry (divided)
2 tablespoons cornstarch
1/3 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon freshly ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste

Instructions

Step 1: Combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
Step 2: Meanwhile, mix remaining soy sauce with cornstarch using a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and black pepper. Set the sauce aside.
Step 3: In separate bowls, combine the peppers with onions, and combine garlic, ginger, and scallions.
Step 4: To grill with a wok insert: Light a chimney full of charcoal. When coals are covered with gray ash, arrange them in a pile under the cooking grate. Set the wok over the coals and heat oil until smoking. Add beef and stir-toss until lightly charred but still pink in spots, about 1 minute.
Step 5: Push beef to sides to clear the center, then add peppers and onions. Stir and cook vegetables until lightly charred, about 30 seconds. Mix with beef and push all to wok sides.
Step 6: Add garlic, ginger, and scallion mixture to the center. Immediately stir and push all ingredients into the center, cooking until beef is cooked through and vegetables are barely tender, about 30 seconds longer.
Step 7: Stir the sauce and pour into the wok. It should boil immediately. Toss everything to coat in the sauce and cook until slightly thickened, about 30 seconds.
Step 8: Transfer to a serving platter and serve hot.
Step 9: To cook on a burner: Heat 1 tablespoon oil in a wok over high heat until smoking. Add half the beef and sear without moving for about 1 minute. Stir and toss until lightly cooked but still pink in spots, about 1 minute more. Transfer to a large bowl and repeat with another tablespoon of oil and remaining beef.
Step 10: Wipe out wok. Heat 1 tablespoon oil and cook half the peppers and onions until just tender. Transfer to bowl with beef. Repeat with remaining oil and vegetables.
Step 11: Return wok to high heat, add beef and vegetable mixture back to wok plus garlic/ginger/scallion mixture. Cook stirring until fragrant, about 30 seconds.
Step 12: Add the sauce and cook, stirring constantly, until sauce thickens lightly, about 45 seconds. Transfer to serving platter and serve immediately.

Tips & Variations

For extra tenderness, slice the beef against the grain and marinate for up to 3 hours.
Use a mixture of bell pepper colors for a brighter, more appealing dish.
Substitute Shaoxing wine with dry sherry or mirin if unavailable.
Add a pinch of red pepper flakes for a spicy kick.
Serve over steamed rice or noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat to preserve texture, adding a splash of water or stock if the sauce has thickened too much.

How to Serve

The image shows a white rectangular plate filled with a stir-fry dish made of glistening brown beef slices, chunky green bell pepper pieces, bright red bell pepper pieces, and translucent cooked onion slices, all mixed together in a glossy sauce. The beef slices are layered unevenly on top, while the colorful vegetables are spread throughout, creating a vibrant mix of reds, greens, and browns. Resting on the left side of the plate are a pair of brown chopsticks with lighter tips, and on the right side, a silver spoon is partially visible. The plate is placed on a black surface covered with a white marbled texture and next to a striped orange and red cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank, skirt, hanger steak, or flap meat are ideal for their tenderness and flavor, but you can also use sirloin or ribeye if desired. Just be sure to slice thinly against the grain.

What if I don’t have Shaoxing wine?

You can substitute dry sherry or mirin in equal amounts. If you prefer not to use alcohol, low-sodium chicken stock with a splash of rice vinegar works as a substitute but will slightly change the flavor.