Sizzling Chinese Pepper Steak

Sizzling Chinese Pepper Steak is a flavorful and quick stir-fry that brings the restaurant experience right to your kitchen, making it a weeknight dinner hero. This recipe delivers tender steak and crisp peppers in a savory sauce, proving delicious Asian-inspired meals are achievable for everyone.

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Prep Time 15

Cook Time 15

Marinating Time 10

Total Time 30

Servings: 4 people

Course: Main Course

Cuisine: Asian-inspired, Chinese

Ingredients Equipment Method Notes

Ingredients

For the Steak

1.5 pounds sirloin steak thinly sliced against the grain (about 1/8 inch thick)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon black pepper

For the Vegetables

2 tablespoons cooking oil like vegetable or canola oil, divided
1 large yellow onion cut into wedges
2 bell peppers any color combination, such as red and green, seeded and cut into 1-inch pieces
3 cloves garlic minced
1 teaspoon grated fresh ginger

For the Sauce

1/4 cup beef broth
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar or white wine vinegar
1 teaspoon sugar
1 teaspoon cornstarch

Optional Garnishes

cooked white or brown rice for serving
sesame seeds for garnish
chopped green onions for garnish

Equipment

Medium Bowl
Small Bowl
Large skillet or wok

Method

In a medium bowl, combine the thinly sliced sirloin steak with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Toss well to ensure every slice is coated. Let it marinate for at least 10 minutes while you prepare the vegetables and sauce. This step is crucial for tenderizing the steak and ensuring it develops a beautiful sear.
1.5 pounds sirloin steak, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon black pepper
In a small bowl, whisk together the beef broth, 3 tablespoons of soy sauce, oyster sauce, rice wine vinegar, sugar, and 1 teaspoon of cornstarch. Set aside. This simple sauce will be the flavor powerhouse of your dish.
1/4 cup beef broth, 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sugar, 1 teaspoon cornstarch
Heat 1 tablespoon of cooking oil in a large skillet or wok over high heat until shimmering. Add the marinated steak in a single layer (you might need to do this in batches to avoid crowding the pan, which can steam the meat instead of searing it). Cook for 1-2 minutes per side, or until nicely browned and just cooked through. Remove the steak from the skillet and set aside.
2 tablespoons cooking oil
Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the sliced onion and bell peppers. Stir-fry for 2-3 minutes until they are crisp-tender, meaning they are cooked but still have a slight bite.
2 tablespoons cooking oil, 1 large yellow onion, 2 bell peppers
Add the minced garlic and grated ginger to the skillet with the vegetables. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
3 cloves garlic, 1 teaspoon grated fresh ginger
Pour the prepared sauce into the skillet with the vegetables. Bring the sauce to a simmer, stirring constantly. The cornstarch in the sauce will help it thicken quickly.
Add the seared steak back into the skillet with the sauce and vegetables. Toss everything together gently to coat the steak and vegetables evenly with the thickened sauce. Cook for another 1-2 minutes, just until the steak is heated through and the sauce clings to everything.
1.5 pounds sirloin steak
Remove the Sizzling Chinese Pepper Steak from the heat immediately. Serve hot over cooked rice, garnished with sesame seeds and chopped green onions, if desired.
cooked white or brown rice, sesame seeds, chopped green onions

Notes

Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a little oil or water/broth for best texture, or in the microwave.