Chinese Pepper Steak with Onions – Tender, juicy ribeye steak paired with vibrant bell peppers and zesty onions, all tossed in a sweet and spicy broth-based sauce featuring ginger, garlic, brown sugar, and soy sauce. This dish is guaranteed to outshine any takeout version!
This easy Asian Pepper Steak recipe will quickly become a staple in your dinner rotation. You can whip it up in about the same time it takes to order takeout, and the homemade version is even more satisfying. Simply cook your steak to perfection, sauté the peppers and onions, mix everything with your flavorful sauce, and serve it over rice for a hearty and delicious meal the whole family will love.
One of the best parts about making this pepper steak at home is knowing that all the ingredients are fresh! You have complete control over what goes into both the steak and the sauce, allowing you to adjust the spice levels to suit your taste. Pair it with your favorite rice, and you’ll have a new weeknight favorite that your family will adore!
WHY YOU’LL LOVE THIS CHINESE PEPPER STEAK RECIPE
This Pepper Steak recipe features a delightful blend of flavors and can be ready in 30 minutes or less! Made from scratch, the sauce is guaranteed to surpass even your favorite takeout options. Plus, it can be prepped ahead of time for added convenience.
One of the best things about this recipe is that it doesn’t require a lot of dishes, making cleanup a breeze! The savory steak and pepper mixture is perfect served over rice, which absorbs all the delicious flavors of the sauce—truly unbeatable!
If you love leftovers for lunch, you’ll be pleased to know that this pepper steak reheats beautifully, ensuring a tasty meal the next day!
INGREDIENTS
For the Pepper Steak
- 2 lbs ribeye steak (sliced into 2-inch long thin pieces)
- 1 red bell pepper (chopped into bite-size pieces)
- 1 green bell pepper (chopped into bite-size pieces)
- 1 medium white onion (chopped into bite-size pieces)
- 2 tbsp vegetable oil (divided)
For the Sauce:
- 3 cloves garlic (minced)
- 1 tsp black pepper
- ½ tsp ginger (minced)
- 2 tbsp brown sugar
- ⅓ cup soy sauce
- 1¼ cups beef broth
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp cornstarch
INSTRUCTIONS
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the steak and cook for 5-6 minutes or until lightly browned. Remove the steak from the skillet and set it aside on a plate.
- Add the remaining tablespoon of vegetable oil to the skillet. Add the chopped peppers and onions, cooking for 3-4 minutes until they are tender.
- Return the cooked steak to the skillet with the vegetables.
- In a medium bowl, combine the garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and cornstarch. Stir until well combined, then pour the mixture into the skillet.
- Bring the mixture to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
- Serve hot over rice, garnished with sesame seeds. Enjoy!
NOTES
- For easier slicing, partially freeze the steak for about 1 hour before cutting it into thin strips. This will help achieve super thin slices for maximum flavor.
- To ensure the steak browns properly without steaming, sear it in two separate batches.
