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A bowl of Chinese Pepper Steak with Onions served over steamed jasmine rice with a glossy savory soy and hoisin sauce

Chinese Pepper Steak with Onions

A quick and flavorful stir-fry featuring tender beef strips, caramelized onions, and a bold savory sauce made with soy sauce, hoisin, and oyster sauce. Better than takeout and ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef sirloin or ribeye sliced thin against the grain
  • 2 tbsp vegetable oil for searing beef
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce for marinade
  • 1 tbsp oyster sauce optional, for marinade
  • 1 tsp sesame oil
  • 1 large onion sliced into half rings
  • 1 tbsp vegetable oil for cooking onions
  • 2 tbsp soy sauce for sauce
  • 2 tbsp oyster sauce optional, for sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch whisked into sauce before adding to pan
  • 2 tbsp vegetable oil for sauce step

Equipment

  • Large skillet or wok
  • Small mixing bowls
  • Whisk

Method
 

  1. Combine soy sauce, oyster sauce, ginger, garlic, and sesame oil in a bowl. Add sliced beef, toss to coat, and marinate for 10 to 15 minutes at room temperature.
  2. Whisk together all sauce ingredients in a small bowl — soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch — until the cornstarch is fully dissolved. Set aside.
  3. Heat 1 tbsp oil in a large skillet or wok over medium heat. Add sliced onions and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden at the edges. If adding bell peppers, toss them in for the last 3 minutes. Season with salt and pepper, then transfer to a plate and set aside.
  4. Increase heat to high and add 2 tbsp oil to the same pan. Once the oil is shimmering and nearly smoking, add beef in a single layer. Sear undisturbed for 2 to 3 minutes, then flip and cook 1 to 2 more minutes until browned. Cook in batches if needed to avoid crowding the pan.
  5. Pour the sauce over the beef and stir immediately. Let simmer for 1 to 2 minutes, stirring often, until the sauce thickens into a glossy coating.
  6. Return the onions and any peppers to the pan. Toss everything together for about 30 seconds to combine and heat through. Serve immediately over steamed jasmine rice or noodles.

Notes

Slice beef against the grain for maximum tenderness. Cook in batches to avoid crowding and ensure a proper sear. Add 1 to 2 sliced bell peppers with the onions for extra color and crunch. For gluten-free, use tamari and certified gluten-free hoisin and oyster sauces. Leftovers store in the fridge for up to 3 days and reheat well in a hot skillet with a splash of water.