Sizzling Chinese Pepper Steak with Onions
This cozy Chinese Pepper Steak with Onions brings takeout-style flavor right to your kitchen. Tender strips of beef are stir-fried with sweet caramelized onions and coated in a rich, glossy sauce made with soy sauce, hoisin, garlic, and ginger. It’s a quick and comforting dinner that’s perfect for busy weeknights and delicious served over steamed rice or noodles.
Equipment
- large skillet or wok
- mixing bowl
- small whisk or spoon
- knife
- cutting board
Ingredients
- 1 lb beef strips (sirloin or ribeye)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (for marinade)
- 1 tbsp oyster sauce (optional, for marinade)
- 1 tsp sesame oil
- 1 large onion, sliced
- 1 tbsp vegetable oil (for onions)
- 2 tbsp soy sauce (for sauce)
- 2 tbsp oyster sauce (optional)
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- salt and pepper to taste
- steamed rice or noodles for serving (optional)
- sliced green onions or sesame seeds for garnish (optional)
Instructions
- In a bowl, mix soy sauce, oyster sauce, grated ginger, minced garlic, and sesame oil. Add the sliced beef and toss until well coated. Let the beef marinate for 10–15 minutes while preparing the other ingredients.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the sliced onions and cook for 5–6 minutes, stirring occasionally, until softened and lightly caramelized. Season with a pinch of salt and pepper, then remove from the pan and set aside.
- Using the same skillet, heat 2 tablespoons vegetable oil over high heat. Add the marinated beef in a single layer and cook for 2–3 minutes, stirring quickly, until browned and just cooked through.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch until smooth.
- Pour the prepared sauce into the skillet with the beef. Stir constantly as the sauce heats and thickens, about 1–2 minutes.
- Return the cooked onions to the pan and toss everything together until evenly coated in the glossy sauce. Serve hot over steamed rice or noodles and garnish with green onions or sesame seeds if desired.
Notes
Slice the beef thinly against the grain for the most tender texture. Cook the beef over high heat and avoid overcrowding the pan to achieve a proper sear. For extra spice, add chili flakes or a drizzle of chili oil. You can substitute chicken, shrimp, tofu, or mushrooms for the beef. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.