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Chinese Pepper Steak with Onions: Sizzling Beef Stir-Fry Recipe

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★★★★★

4.8 from 412 reviews

A vibrant and flavorful Chinese Pepper Steak stir-fry featuring tender strips of marinated beef, crisp bell peppers, and onions cooked quickly over high heat and tossed in a savory black pepper sauce. This dish combines the deep umami flavors of soy sauce and Shaoxing wine with the aromatic bite of fresh garlic, ginger, and scallions for a sizzling and satisfying meal perfect for weeknight dinners.

Ingredients

Scale

Beef Marinade

  • 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

Sauce

  • 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

Vegetables and Aromatics

  • 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

Cooking Oils and Seasoning

  • 4 tablespoons vegetable, peanut, or canola oil
  • Kosher salt to taste

Instructions

  1. Marinate the Beef: Combine the beef strips with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine in a bowl. Toss to coat evenly and let the mixture marinate at room temperature for at least 20 minutes or up to 3 hours to develop flavor and tenderize the meat.
  2. Prepare the Sauce: In a separate bowl, stir together the remaining soy sauce with cornstarch to create a slurry, ensuring no lumps remain. Add the remaining Shaoxing wine, chicken stock, sesame oil, sugar, and freshly ground black pepper. Mix well and set aside.
  3. Prep Vegetables and Aromatics: Combine the cut green and red bell peppers with the onion strips in one bowl. In a separate small bowl, combine the minced garlic, fresh ginger, and scallions.
  4. Cook Using Wok on Grill Method (Optional): Light one chimney full of charcoal and wait until coals are covered with gray ash. Arrange the hot coals centrally on the grill grate; place the cooking grate and set the wok in the center. Heat oil in the wok until smoking, then add beef strips. Stir and toss to cook until the beef is lightly charred but still pink in spots (around 1 minute). Push the beef to the sides of the wok to make room in the center.
  5. Vegetables on Grill Method: Add peppers and onions to the center of the wok. Stir-fry the vegetables until they are lightly charred, about 30 seconds. Mix with the beef by tossing together and pushing the mixture up the sides of the wok.
  6. Add Aromatics on Grill Method: Add the garlic, ginger, and scallion mixture to the center of the wok. Immediately push all ingredients into the center and stir-toss until beef is cooked through and vegetables are just tender, about 30 seconds longer.
  7. Add Sauce on Grill Method: Stir the prepared sauce and pour into the wok. The sauce should begin boiling immediately. Toss all ingredients to coat evenly in the sauce and cook until the sauce thickens lightly, about 30 seconds. Transfer to a serving platter and serve immediately.
  8. Cook Using Stovetop Wok Method: Heat 1 tablespoon of oil in a wok over high heat until smoking. Add half of the beef, searing without moving for about 1 minute. Stir and toss the beef until lightly cooked but still pink in spots, about another minute. Transfer to a large bowl. Repeat with another tablespoon of oil and the remaining beef. Then wipe the wok clean.
  9. Cook Vegetables on Stovetop: Add 1 tablespoon oil to the wok and heat until smoking. Add half of the peppers and onions, cook briefly until softened; transfer to bowl with beef. Repeat with remaining oil and vegetables.
  10. Combine Ingredients and Finish: Return wok to high heat until smoking. Add all beef and vegetables back into wok. Add the garlic, ginger, and scallion mixture. Stir and toss until fragrant, about 30 seconds. Pour in the prepared sauce and cook while stirring constantly until sauce thickens slightly, around 45 seconds. Transfer to a serving platter and serve hot.

Notes

  • For best results, use a well-seasoned wok and maintain high heat for true stir-fry texture.
  • Adjust black pepper amount to taste if you prefer a milder or spicier dish.
  • Flank, skirt, hanger, or flap steak can be substituted with sirloin if preferred, but slice thinly across the grain for tenderness.
  • If Shaoxing wine is unavailable, dry sherry or mirin works as suitable substitutes.
  • Low-sodium soy sauce keeps the dish from becoming overly salty, but adjust salt to your preference.
  • The dish is best served immediately for optimal texture and flavor.
  • Vegetarian versions can be made by substituting beef with firm tofu and using vegetarian stock.

Keywords: Chinese Pepper Steak, Beef Stir Fry, Bell Pepper Stir Fry, Wok Recipes, Asian Beef Dinner

Find it online: https://tastemadebyclara.com/chinese-pepper-steak-with-onions-sizzling-beef-stir-fry-recipe/