Easy Weeknight Chinese Pepper Steak with Onions

There’s something incredibly comforting about a warm, savory stir-fry on a busy weeknight, and Easy Weeknight Chinese Pepper Steak with Onions fits the bill perfectly. This dish is a harmonious combination of tender beef, crisp bell peppers, and sweet onions, all coated in a rich, flavorful sauce that’s both hearty and satisfying. It’s ideal for cozy evenings at home when you crave a homemade meal without spending hours in the kitchen.

Inspired by classic Chinese-American takeout favorites, this recipe was designed for simplicity and speed while maintaining authentic flavors. Instead of complicated ingredients or long cooking times, it brings together pantry staples and fresh produce for a delicious dish the whole family will love. Whether you’re serving it over steamed rice, noodles, or even enjoying it on its own, this pepper steak is a weeknight hero that will quickly become a staple in your dinner rotation.

Ingredients

• 1 pound (450g) beef sirloin, thinly sliced against the grain

• 2 tablespoons vegetable oil, divided

• 1 large green bell pepper, sliced into thin strips

• 1 large red bell pepper, sliced into thin strips

• 1 large yellow bell pepper, sliced into thin strips

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, minced

• 3 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• ¼ cup water or beef broth

• ½ teaspoon black pepper, freshly ground

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

• Cooked white or brown rice, for serving

Directions

1. Prepare the Beef: Start by slicing the beef thinly against the grain. This ensures tenderness and allows the meat to cook quickly. In a small bowl, mix the cornstarch with 2 tablespoons of water or beef broth. Toss the beef in this mixture and let it sit for 10–15 minutes. This step will help keep the meat juicy while creating a silky coating once cooked.

2. Make the Sauce: In a separate bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, and red pepper flakes if using. Stir until well mixed and set aside. This sauce will bring the rich umami flavor that makes this dish irresistible.

3. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking for 2–3 minutes on each side until browned but not fully cooked. Remove the beef from the pan and set aside.

4. Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them, as burnt garlic can add bitterness.

5. Cook the Vegetables: Add the sliced onions and bell peppers to the pan. Stir-fry for 3–4 minutes, or until they start to become tender but still retain some crunch. The key to this dish is achieving that perfect balance of crispness in the vegetables.

6. Combine Beef and Vegetables: Return the beef to the skillet, pouring the prepared sauce over the top. Toss everything together to coat evenly. Allow the mixture to cook for an additional 2–3 minutes, ensuring the beef is cooked through and the sauce thickens slightly.

7. Final Touches: Taste the dish and adjust seasoning if needed, adding more soy sauce or black pepper according to your preference. Serve hot over steamed rice or noodles for a complete meal.

Tips for Perfect Pepper Steak

• Slice the Beef Thinly: This ensures even cooking and tenderness. Using a slightly frozen beef sirloin can make slicing easier.

• High Heat Cooking: Stir-frying at high heat locks in flavor and prevents the vegetables from becoming soggy.

• Don’t Overcrowd the Pan: Cook the beef in batches if necessary to maintain a proper sear.

• Vegetable Variations: Feel free to add other vegetables like snap peas, mushrooms, or baby corn for added texture and flavor.

• Adjusting Sauce Thickness: If the sauce is too thin, mix ½ teaspoon of cornstarch with 1 tablespoon of water and stir it in for extra thickness.

Why This Recipe Works

Easy Weeknight Chinese Pepper Steak with Onions works on so many levels. The combination of colorful bell peppers and sweet onions gives the dish a beautiful visual appeal, making it almost as delightful to look at as it is to eat. The beef remains tender and flavorful due to the quick stir-fry method and light cornstarch coating. The sauce delivers the perfect balance of savory, slightly sweet, and mildly spicy flavors that are signature to Chinese stir-fry dishes.

This recipe is also flexible. You can double it for meal prep or adjust the spice level to suit your family’s tastes. It’s a versatile dish that satisfies cravings for takeout without the need for takeout ingredients, which makes it healthier, fresher, and more satisfying.

Serving Suggestions

Pepper steak pairs beautifully with:

• Steamed Rice: White, jasmine, or brown rice soak up the delicious sauce.

• Fried Rice: For a more indulgent option, serve with egg fried rice and add peas and carrots.

• Noodles: Toss the pepper steak with lo mein or rice noodles for a noodle-forward meal.

• Side Vegetables: Serve alongside steamed broccoli, bok choy, or sautéed spinach for extra greens.

Storage and Meal Prep

• Refrigeration: Store leftover pepper steak in an airtight container for up to 3–4 days. Reheat gently on the stove or microwave.

• Freezing: This dish freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

• Make Ahead: You can prepare the sauce and slice the vegetables a day in advance to make weeknight cooking even quicker.

Nutritional Benefits

This dish isn’t just delicious—it’s balanced too. Bell peppers are rich in vitamin C and antioxidants, while onions provide fiber and immune-boosting compounds. Lean beef contributes protein and iron, making this stir-fry a filling meal that’s both nourishing and satisfying. By controlling the amount of oil and soy sauce, you can keep it light without sacrificing flavor.

Frequently Asked Questions

1. Can I use a different cut of beef?
Absolutely! While sirloin is the most common choice for pepper steak due to its tenderness and quick cooking time, other cuts like flank steak, skirt steak, or even ribeye can work well. The key is to choose a cut that is relatively tender and has some marbling for flavor. When using these alternative cuts, make sure to slice the beef thinly against the grain. Slicing against the grain shortens the muscle fibers, making the beef more tender and easier to chew. This technique also helps the meat cook quickly without becoming tough. If you choose a leaner cut, you may want to add a touch more oil when stir-frying to keep it moist.

2. Can I make this dish vegetarian?
Yes, you can easily turn this into a vegetarian-friendly meal. Replace the beef with firm tofu, tempeh, or seitan, which will provide protein and absorb the flavorful sauce beautifully. When using tofu, press it for at least 15–20 minutes to remove excess moisture before cooking, ensuring it gets a nice sear and doesn’t become mushy. Tempeh and seitan can be sliced similarly to beef for even cooking. Swap out any beef broth with vegetable broth or water to keep the dish fully vegetarian. The bell peppers, onions, and sauce will still deliver that authentic pepper steak flavor without meat, making it a great option for family members or guests who prefer plant-based meals.

3. Can I make this dish spicy?
Definitely! While the original recipe is mild, you can easily add heat according to your preference. Try incorporating crushed red pepper flakes, sliced fresh chili peppers, or a small splash of chili garlic sauce to the stir-fry. Start with a small amount and gradually increase, tasting as you go, so it doesn’t become overwhelmingly spicy. You can also pair it with steamed rice or noodles, which help balance the heat while still enjoying the bold flavors of the sauce. For a more aromatic kick, consider adding a dash of white pepper when stir-frying.

4. Can I prepare this ahead of time?
Yes, prepping ahead is possible and can save you a lot of time on busy nights. You can slice the beef, chop the vegetables, and even mix the sauce in advance. Store each component separately in airtight containers in the refrigerator. When ready to cook, simply combine the ingredients in your skillet or wok. While prepping ahead is convenient, for the best flavor and texture, cook the dish just before serving. This ensures the beef remains tender and the vegetables retain their crispness, giving you the perfect weeknight pepper steak every time.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes.

• Crowd-Pleasing: Perfect for family dinners or casual entertaining.

• Customizable: Adjust vegetables, protein, and spice to your liking.

• Takeout-Style Flavor: Enjoy restaurant-quality taste at home.

• Healthy and Balanced: Packed with protein, fiber, and vitamins.

Conclusion

If you’re looking for a quick, satisfying, and flavorful dinner option, Easy Weeknight Chinese Pepper Steak with Onions is the answer. It combines tender beef, crisp bell peppers, and sweet onions in a savory sauce that’s bursting with umami. With minimal prep and a straightforward cooking process, this dish transforms weeknight dinners into something special without requiring hours in the kitchen.

Perfect for cozy evenings at home, this stir-fry offers a balance of flavors and textures that will impress the family and even rival your favorite takeout. Serve it with rice, noodles, or even on its own, and you’ll find yourself coming back to this recipe again and again. Make it tonight and enjoy a satisfying, wholesome meal that tastes as good as it looks.

Easy Weeknight Chinese Pepper Steak with Onions

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This quick and flavorful stir-fry brings tender beef, crisp bell peppers, and sweet onions together in a savory sauce. Perfect for busy weeknights, it delivers restaurant-style taste without the hassle, making it a family-friendly favorite.

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Ingredients

Scale 1x2x3x

• 1 pound (450g) beef sirloin, thinly sliced against the grain

• 2 tablespoons vegetable oil, divided

• 1 large green bell pepper, sliced into thin strips

• 1 large red bell pepper, sliced into thin strips

• 1 large yellow bell pepper, sliced into thin strips

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, minced

• 3 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• ¼ cup water or beef broth

• ½ teaspoon black pepper, freshly ground

• ¼ teaspoon crushed red pepper flakes (optional)

• Cooked white or brown rice, for serving

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Instructions

• Slice the beef thinly against the grain and toss with cornstarch mixed with 2 tablespoons water or beef broth. Let sit for 10–15 minutes.

• In a bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, and red pepper flakes. Set aside.

• Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Cook beef 2–3 minutes per side until browned but not fully cooked. Remove and set aside.

• Add remaining oil to the skillet. Sauté garlic and ginger for about 30 seconds until fragrant.

• Add onions and bell peppers. Stir-fry 3–4 minutes until tender-crisp.

• Return beef to the skillet, pour sauce over, and toss to coat. Cook 2–3 minutes until beef is fully cooked and sauce thickens slightly.

• Adjust seasoning as needed. Serve hot over rice or noodles.

Notes

• Slice beef thinly against the grain for tenderness.

• High heat stir-frying keeps vegetables crisp.

• Cook in batches if needed to avoid overcrowding the pan.

• Optional: Add other vegetables like mushrooms, snap peas, or baby corn.

• For thicker sauce, mix ½ teaspoon cornstarch with 1 tablespoon water and stir in.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Michelle Davis