There’s something about sizzling beef in a hot pan with onions and peppers that makes your kitchen smell like a little restaurant. Chinese Pepper Steak with Onions is that kind of dish — bold, saucy, and ready in about half an hour. It feels special, but it’s not fussy. You don’t need fancy tools, just a good skillet and a bit of prep time. The payoff? A plate that looks straight out of your favorite takeout spot, but fresher, warmer, and definitely more generous.

This stir-fry is all about balance. Tender steak strips meet the bite of onions, the sweetness of bell peppers, and a glossy black pepper sauce that’s equal parts savory and addictive. It’s the type of recipe that easily wins over both picky eaters and flavor chasers. And once you’ve made it once, you’ll find yourself craving it again, because it really is that good.

Ingredients Needed for the Recipe

• Steak (1 lb, thinly sliced) – The star. Choose sirloin, flank, or tenderloin for best results. Always cut against the grain for tenderness.
• Soy Sauce – Adds salty, umami richness. Low-sodium is best so you can control the flavor.
• Mirin – A touch of sweet rice wine that balances the sharpness of soy.
• Cornstarch – Lightly coats the beef and thickens the sauce later.
• Beef Broth – The liquid backbone of the sauce. Gives depth and body.
• Honey – Sweetens the dish without overpowering it.
• Oyster Sauce – Adds that restaurant-style glossy finish and deep umami.
• Shaoxing Wine – A Chinese cooking wine that gives authentic flavor. Dry sherry works as a substitute.
• Coarse Black Pepper – The kick that makes the dish come alive. Freshly ground is key.
• Onions (1 medium) – Brings sharpness and crunch, softening beautifully when stir-fried.
• Bell Peppers (2 small, any color) – Sweet, colorful, and perfect for balance.
• Garlic (2 cloves, minced) – Adds boldness.
• Fresh Ginger – A warm, slightly spicy undertone that makes the sauce irresistible.
• Peanut Oil – Handles high heat perfectly. Any neutral oil with a high smoke point also works.
• Optional: Scallions & Sesame Seeds – For garnish and a fresh, nutty finish.

How to make Chinese Pepper Steak with Onions?

Step 1: Marinate the Beef

In a bowl, mix soy sauce, mirin, and cornstarch. Add the sliced beef and coat evenly. Let it rest for 10–15 minutes. This quick marinade tenderizes and flavors the meat before it even hits the pan.

Step 2: Make the Sauce

Whisk together beef broth, soy sauce, honey, oyster sauce, Shaoxing wine, black pepper, and a pinch of salt. Set aside. This sauce will later thicken into that shiny glaze you know and love.

Step 3: Sear the Steak

Heat oil in a wok or skillet until shimmering. Spread beef slices in a single layer and sear for about 1–2 minutes, just until browned. Remove from the pan and set aside. The steak will finish cooking later, so don’t overdo it.

Step 4: Cook the Veggies

In the same pan, add more oil if needed. Toss in onions and bell peppers, stir-frying until softened but still crisp. Add garlic and ginger, cooking for about 30 seconds — just enough to release their fragrance.

Step 5: Add the Sauce

Pour the prepared sauce into the pan, stirring well. Let it simmer for about a minute until it thickens slightly and coats the vegetables.

Step 6: Bring it Together

Return the steak (and its juices) to the pan. Stir quickly to coat every strip in that glossy sauce. Once the beef is cooked through, remove from heat. Garnish with scallions and sesame seeds if you like.

Tips

Want to nail this dish every time? A few pointers go a long way:

• Prep first. Stir-fries move fast, so have all your ingredients ready before turning on the stove.
• Slice against the grain. This small detail keeps your steak tender instead of chewy.
• Don’t crowd the pan. If needed, cook the beef in batches for a proper sear.
• Undercook slightly. The beef finishes cooking when added back to the sauce — better juicy than dry.
• Use fresh pepper. Pre-ground black pepper won’t give the same punch as freshly cracked.

Best Time to Serve This Dish

This isn’t one of those recipes you reserve for special occasions only. Chinese Pepper Steak with Onions is ideal for weeknights when you need something quick but satisfying. In just 30 minutes, dinner is ready.

That said, it also works beautifully for gatherings. Serve it family-style over a big bowl of rice, and let people help themselves. The colorful peppers and glossy sauce make it look as good as it tastes, so it doubles as a dish worthy of guests.

Ingredient Substitutions

Can’t find everything at your local store? Don’t worry, swaps are easy here:

• Beef Broth – Use chicken or vegetable stock.
• Oyster Sauce – Hoisin, fish sauce with a bit of honey, or even teriyaki can step in.
• Shaoxing Wine – Dry sherry, mirin, or even a splash of white wine works fine.
• Honey – Brown sugar, maple syrup, or agave does the trick.
• Peanut Oil – Swap with avocado, canola, or grapeseed oil.

The key is balance. Sweet, salty, and peppery flavors should remain, even if your pantry forces you to improvise.

Pairing Ideas

Chinese Pepper Steak with Onions plays well with many sides. The obvious go-to is steamed white rice, which soaks up the sauce beautifully. Brown rice or cauliflower rice work too if you want something lighter.

For a heartier option, serve it over noodles — lo mein, udon, or even spaghetti in a pinch. On the side, simple stir-fried veggies or a crisp cucumber salad provide freshness that balances the richness of the beef.

If you want to elevate the meal, a light soup, like egg drop or miso, makes the whole spread feel like a complete restaurant-style dinner at home.

Print Recipe

Chinese Pepper Steak with Onions Recipe

Author: katie Smith Cooking Method: Stir Frying Cuisine: Chinese Courses: Main Course

Difficulty: easy Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 12.50 Calories: 480

Best Season: all year

Description

If you love restaurant-style Chinese takeout, this homemade Chinese Pepper Steak with Onions is the perfect quick and flavorful weeknight dinner. Tender slices of beef are stir-fried in a rich, sticky garlic-black pepper sauce and tossed with sweet bell peppers and crisp onions. Ready in just 30 minutes, it's a healthier, budget-friendly alternative to your favorite takeout.

Ingredients

Servings

For Marinating the Steak

• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mirin
• 1 tablespoon cornstarch
• 1 pound steak (sirloin, flank, or NY strip; thinly sliced against the grain)

Pepper Sauce

• ¹⁄₂ cup low-sodium beef broth (or chicken broth)
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey (or maple syrup)
• 2 tablespoons oyster sauce (or sub with hoisin + splash of fish sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 ¹⁄₄ teaspoons coarsely ground black pepper (reduce to 3/4 tsp if using fine ground)
• ¹⁄₄ teaspoon kosher salt

Stir-Fry & Garnish

• 3 tablespoons peanut oil (divided; or use avocado or canola oil)
• 1 medium white onion (diced)
• 2 small bell peppers (any color, seeded and diced)
• 2 cloves garlic (minced)
• 1 ¹⁄₂ teaspoons fresh ginger (grated)
• sliced scallions (for garnish, optional)
• toasted sesame seeds (for garnish, optional)

Instructions

1. In a medium bowl, combine 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp cornstarch. Add thinly sliced steak and gently toss to coat. Marinate for 10–15 minutes.
   Pat steak dry before marinating for better sear.
   Mark as complete
2. While steak marinates, whisk all pepper sauce ingredients in a small bowl until smooth. Set aside.
   Whisk again before adding to pan to re-dissolve cornstarch.
   Mark as complete
3. Heat 1½ tbsp peanut oil in a wok or large skillet over high heat. When oil shimmers, add steak in a single layer. Cook undisturbed for 30 seconds, flip, then stir-fry 30 seconds more until browned but not fully cooked. Transfer to a plate.
   Do not overcrowd; cook in batches if needed.
   Mark as complete
4. Add remaining 1½ tbsp oil to the same pan. Add onions and bell peppers. Stir-fry 3–4 minutes until slightly softened.
   Mark as complete
5. Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
   Mark as complete
6. Pour in the prepared sauce. Simmer over medium heat, stirring frequently, for 1 minute until thickened into a glossy glaze.
   Sauce should coat the back of a spoon.
   Mark as complete
7. Return steak and any juices to the pan. Stir-fry for 30 seconds to coat in sauce and finish cooking.
   Avoid overcooking for tender results.
   Mark as complete
8. Serve immediately over steamed rice or noodles. Garnish with scallions and sesame seeds if desired.
   Best enjoyed fresh.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving (with rice)

---

Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 6g30%

Trans Fat 0.5g

Cholesterol 75mg25%

Sodium 980mg41%

Potassium 720mg21%

Total Carbohydrate 38g13%

Dietary Fiber 3g12%

Sugars 18g

Protein 32g64%

---

Calcium 60 mg

Iron 4.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Marinate for tenderness: The cornstarch in the marinade helps tenderize the beef and gives it a silky texture.
• Cut against the grain: Slicing the cooked steak perpendicular to the muscle fibers ensures maximum tenderness.
• High heat is key: Use a wok or heavy skillet and keep the heat high to achieve a proper sear without overcooking.
• Gluten-free option: Substitute soy sauce with tamari and oyster sauce with a mix of fish sauce and honey.
• Veggie swap: Add mushrooms, broccoli, or snap peas for extra texture and nutrition.
• Serve with: Steamed jasmine rice, cauliflower rice, or lo mein noodles.

Keywords: chinese pepper steak, black pepper beef, beef stir fry, pepper steak with onions, chinese beef recipe, quick stir fry, homemade takeout