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Sizzling Chinese Pepper Steak with Onions

A flavorful and easy-to-make dish combining tender beef, fresh onions, and savory sauces, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 lb beef strips (sirloin or ribeye) Use tender cuts for best results.
  • 2 tbsp vegetable oil For marinating.
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce For marinating.
  • 1 tbsp oyster sauce Optional, for marinating.
  • 1 tsp sesame oil
  • Salt and pepper to taste
For the Sauce
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce Optional, for the sauce.
  • 2 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
For Cooking
  • 2 tbsp vegetable oil For cooking the beef.
  • 1 large onion, sliced
  • 1 tbsp vegetable oil For cooking onions.
  • Salt and pepper to taste

Method
 

Marination
  1. In a bowl, combine the beef strips, soy sauce, oyster sauce (if using), ginger, garlic, and sesame oil. Mix well and let it sit for about 10-15 minutes.
Cooking Onions
  1. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onions and sauté until soft and caramelized, about 5-7 minutes. Season with salt and pepper, then remove from skillet.
Searing Beef
  1. In the same skillet, increase heat to high and add 2 tablespoons of vegetable oil. Once hot, add the marinated beef and sear for about 2-3 minutes until browned.
Preparing Sauce
  1. In another bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, and cornstarch. Pour the sauce mixture over the beef in the skillet and let it simmer until thickened.
Combining Everything
  1. Add the sautéed onions back into the skillet, mixing well to combine all flavors. Your Sizzling Chinese Pepper Steak is now ready to serve!

Notes

Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.