Chinese Pepper Steak with Onion

Square overhead shot of a bowl of pepper steak with onion.

5 from 3 votes

Chinese Pepper Steak with Onion

Quick and easy Chinese pepper steak w/ onion is the perfect weeknight dinner!

Course Dinner

Cuisine Chinese

Keyword chinese pepper steak, pepper steak and onion, pepper steak recipe, pepper steak w onion, pepper steak with onion, pepper steak with onion chinese

Prep Time 15

Cook Time 20

Marinating Time 1

Total Time 1 35

Servings people

Calories 262kcal

Author Blair Lonergan

Ingredients

1 (1 lb.) flank steak, sliced ¼-inch thick against the grain
¼ cup low-sodium soy sauce, divided
1 tablespoon plus 1 teaspoon rice vinegar, divided
1 tablespoon plus 1 teaspoon sesame oil, divided
2 tablespoons cornstarch
1 cup low-sodium beef broth
2 tablespoons brown sugar
½ teaspoon kosher salt
Ground black pepper, to taste
2 tablespoons vegetable oil, divided
1 medium red bell pepper, seeded and sliced into strips
1 medium green bell pepper, seeded and sliced into strips
1 medium yellow onion, cut into strips
1 tablespoon minced fresh garlic (about 3 cloves) (or ½ teaspoon garlic powder)
1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
Optional garnish: sliced green onion, toasted sesame seeds, crushed red pepper flakes
For serving: cooked white rice

Instructions

In a large bowl or in a large Ziploc bag, stir together the steak, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Cover and refrigerate for 1 hour (or up to overnight).
In a small bowl or large measuring cup, whisk together the cornstarch and the remaining 3 tablespoons of soy sauce until smooth. Add the broth, remaining 1 teaspoon of rice vinegar, remaining 1 teaspoon of sesame oil, brown sugar, kosher salt, and black pepper. Whisk to combine. Set aside.
Remove the steak from the marinade; set it on a plate. If there’s any extra marinade left in the bag or bowl, add it to the broth mixture.
Heat 1 tablespoon of vegetable oil in a wok or large skillet (at least 12-14 inches) over medium-high heat. Add the steak in a single layer; cook until browned, about 5-6 minutes. Remove the steak to a clean plate. Wipe out the skillet, discarding the drippings.
Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil. When the oil is hot, add the bell peppers and onion. Cook, stirring occasionally, until the vegetables are lightly browned, about 5-6 minutes. Add the garlic and ginger; cook, stirring constantly, for 2 more minutes.
Add the steak and sauce to the skillet. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from the heat.
Serve with rice and garnish with green onion, sesame seeds, or crushed red pepper flakes.

Notes

- Place the flank steak in the freezer for up to 30 minutes before slicing. A partially frozen flank steak is much easier to slice into thin strips.

- Slice the flank steak against the grain (perpendicular to the natural lines that you see running through the meat). This yields tender, juicy strips of steak.

Nutrition