Name: Sizzling Chinese Pepper Steak with Onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 large onion, sliced; 2 cloves garlic, minced; 1 teaspoon freshly ground black pepper

Let’s Talk Pepper Steak (with a Side of Real Life)

Alright, so picture this: it’s Tuesday. You’re a bit frazzled, the fridge is full of “almost veggies,” and suddenly the idea of spending hours making dinner just… not gonna happen, mate. Back when I lived in my tiny flat, I’d whip up Sizzling Chinese Pepper Steak with Onions after work—and the first time, I totally overcooked the beef, not gonna lie (my cat was the only happy customer that night!). Since then, I’ve managed to save a few dinners with this quick, fiery stir-fry, even impressing my mum the one time she popped in unannounced. She went home still sniffing her sweater, it smelled so good. And honestly? It’s one of those dishes that tastes kinda like your favourite takeout, but you made it in your slippers.

Why I Keep Making This (Even When I Probably Shouldn’t)

I make this when we’ve all had a long day, or when I’m craving something a bit punchy but don’t feel like waiting for delivery (I have the patience of an overtired toddler). My family goes absolutely bonkers for it—especially my brother, who claims it’s better than what he gets in Chinatown. Bless him, he hasn’t tasted their version, but I’ll take the compliment. This is also the recipe I reach for when I want to clear out bell peppers that are winking at me every time I open the veggie drawer. Truth be told, slicing onions makes me want to cry—so sometimes I just cheat with pre-chopped ones, shh.

Here’s What You’ll Need (Plus My Substitutions and Shortcuts)

500g (about 1 lb) flank steak or sirloin—sometimes I’ll grab rump if it’s on sale; my neighbour swears by skirt steak, but it’s hit or miss around here
Two big bell peppers, any colour you like (red looks cheerful, but use green if you prefer a bit of bite)
One large onion (I’ve been known to use shallots when I forgot to buy onions)
2–3 cloves garlic, chopped (or a squirt of garlic paste if you’re feeling lazy, honestly nobody cares)
3 tablespoons soy sauce—I usually use light soy, but dark works in a pinch and gives deeper colour
1 tablespoon oyster sauce (optional, but try it once at least)
1 tablespoon cornstarch (my gran used to insist on arrowroot, but I can never find it)
1 teaspoon sugar (brown’s great, but white will do)
1/2 teaspoon freshly ground black pepper, or as much as you dare
2 tablespoons neutral oil (peanut oil has the edge, but sunflower gets the job done)
Spring onions or sesame seeds to finish (if you can be bothered—or don’t, nobody will riot)

How I Actually Cook Sizzling Pepper Steak (Warts and All)

Slice that beef thinly across the grain—imagine you’re making little steak ribbons. If you pop it in the freezer for ten mins first, it slices up so much easier. I learned that the hard way when my knife kept sliding all over the place.
In a bowl, toss the beef with soy sauce, cornstarch, half the pepper, and a teaspoon of oil. Let this hang out while you do the next bits, five minutes is fine—ten is better if you remember. (This is where I always debate whether to add more cornstarch. I never do, but I think about it.)
Heat up your wok or biggest frying pan (honestly, a deep skillet will do) until it’s sizzling hot. If you splash in a drop of water and it dances, you’re ready.
Add the rest of the oil, swirl it around, then toss in your sliced beef. Spread it out so it browns instead of steams. Don’t fuss too much—let it sizzle a sec, then stir-fry for maybe 2–3 minutes until just browned. I sneak a taste here (naughty but worth it). Scoop the beef out, set it aside.
In the lovely beefy bits left over, chuck in the onions and peppers. Stir-fry until the onions soften and the peppers aren’t raw but still keep a snap—about 3–4 minutes. Sometimes I get distracted here, then wonder why things look a bit too toasty. Don’t stress.
Throw the garlic in for the last minute. Give it a whirl, then add the beef back, along with the oyster sauce and sugar. I sort of just nudge everything around so the sauce gets everywhere.
If it looks a little dry, splash in a tablespoon of water or two. This is not an exact science by any means. Cook for another minute or so. Take a whiff—smells like hungry should smell.
Taste, adjust pepper, add a pinch of salt if you need. Sprinkle with spring onions or sesame seeds if you’ve got any left from last week.

Tales form the Trenches (AKA Notes You Might Actually Use)

Don’t let your beef hang out in the marinade for hours—it gets weirdly mushy (yep, tried it so you don’t have to).
If you like it saucier, double the sauce, but bear in mind it can get gloopy if you overdo the cornstarch. I learned that the… sticky way.
It reheats okay, but honestly, I think it tastes better cold with leftover rice. My sister disagrees (she’ll eat it straight form the pan, doesn’t even wait).
If your onions make you cry, run them under cold water before slicing—it sort of works, but mostly you just look dramatic.

How I’ve Tweaked It (Some Winners, Some Not…)

Tried swapping beef for chicken—surprisingly tasty, just cook it a bit longer to make sure it’s done.
Used frozen peppers when I forgot to buy fresh; they get pretty soft but if that’s what you’ve got, go for it.
Once tried adding pineapple—do not recommend (tastes like mystery pizza). Mango worked better… I think?

Do You Really Need a Wok? Let’s Be Honest

Look, a wok gives you great sizzle and is fun to toss stuff around (though I once ended up with steak on the floor). But any big frying pan will do in a pinch; just crank the heat and don’t overcrowd. Once, I used my old enamel Dutch oven—it worked but felt a bit silly. For shoddy knives (we’ve all got at least one): check out Serious Eats’ knife sharpening guide, which saved me heaps of frustration and possibly a finger.

Sizzling Chinese Pepper Steak with Onions

How I Store This (or Don’t)

Supposedly, you can refrigerate leftovers in a sealed container for a couple days. Maybe even three? But honestly, in my house it never lasts more than a day. Cold pepper steak over rice the next morning is, dare I say, dangerously addictive—try it and you’ll see (but you won’t have leftovers anyway).

How We Eat It… And a Little Digression

Okay, so classically served over steamed white rice, which is where I land most nights. But if I’m feeling especially lazy, I’ll heap it over egg noodles. My uncle likes to wrap his steak and peppers in a tortilla (he calls it “fusion night”). Oh, and once I served this with some leftover roast potatoes which, now that I think about it, was actually pretty tasty. Also, a cold beer just feels right—though my mum’s more the jasmine tea type.

Pro Tips—Learned the Hard Way

Don’t dump the beef in all at once unless you want a steamy pile instead of nice browned pieces—I made that mistake and it was… not my proudest moment.
If you skip the marinade step, the beef turns out kinda tough. Actually, I find it works better if you give it even a short bath in soy.
Tried to rush the peppers by cranking the heat too high; they ended up more charred than sizzling. So don’t be me.
Washing up is much easier if you soak the pan straight away—too many nights spent chipping off welded-on sauce.

FAQs: Real Questions I’ve Actually Gotten (and Some I Asked Myself)

Can I use a different meat? Yep! Chicken or pork both work. I tried tofu once—it sorta disintegrated, so be gentle or use extra-firm.
Can I skip the oyster sauce? Sure, but it does add a nice umami thing. Try a bit of extra soy and maybe a dash of Worcestershire. Don’t @ me.
What if my sauce is too thick/thin? Just add a splash more water if it’s gloppy, or a pinch more cornstarch mixed with water if it’s runny. But honestly, taste as you go; you might like it how it is!
Any sides you’d recommend? Steamed broccoli is great, or pak choi if you’re feeling fancy. Sometimes I just do a pile of cucumber slices to keep it easy. Don’t forget to check out Bon Appetit’s rice recommendations if you want to mix up your grains.
How spicy is it? Not very—just pepper heat. Add some chili if you want more kick; I do when I’m cooking for just me. For guests, I tend to keep it mild, easier on everyone.

Let me know how it goes if you try this. Or, honestly, if you fudge the steps and end up with something new, tell me about that too—it’s how I stumbled on cold pepper steak sandwiches (don’t knock it till you try it). For more of my kitchen mishaps and wins, I sometimes read over at The Woks of Life—those folks know their stuff!

Sizzling Chinese Pepper Steak with Onions: My Real-Deal Guide