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Chinese Pepper Steak with Extra Onions

A savory stir-fry featuring tender beef, vibrant bell peppers, and extra onions for natural sweetness, cooked quickly in a flavorful soy-based sauce with bold black pepper.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Marinade
  • 1 lb beef sirloin or flank steak thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
For Stir-Frying and Vegetables
  • 2 tbsp vegetable oil divided
  • 1 large onion thinly sliced, use extra for sweetness
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 3 cloves garlic minced
  • 1 tsp freshly ground black pepper
  • 0.5 tsp sugar optional
  • 0.5 cup beef or chicken broth
  • 2 green onions chopped, for garnish

Equipment

  • Large Skillet or Wok
  • Mixing bowl
  • Spatula or Tongs

Method
 

  1. Step 1: In a bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it marinate for about 10 minutes.
  2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Stir-fry the beef for 2–3 minutes until browned but still slightly undercooked. Remove from pan and set aside.
  3. Step 3: Add remaining 1 tablespoon of oil to the pan. Stir-fry sliced onions, minced garlic, and bell peppers for 3–4 minutes until vegetables are tender but crisp.
  4. Step 4: Return beef to the pan. Sprinkle in freshly ground black pepper, add sugar if using, and pour in broth. Stir and cook for another 2–3 minutes until beef is cooked through and sauce thickens.
  5. Step 5: Garnish with chopped green onions. Serve hot over steamed rice or noodles.

Notes

For bolder pepper flavor, add extra freshly ground black pepper at the end. Substitute beef with skirt steak or chicken breast for a lighter version. Add mushrooms, snap peas, or broccoli for more veggies. Use gluten-free soy sauce and oyster sauce to make this dish gluten-free. Store leftovers in an airtight container in the fridge up to 3 days.