Sizzling Pepper Steak with Onions Recipe
If you’re ready for a recipe that wakes up your senses with color, aroma, and a satisfying sizzle, Sizzling Pepper Steak with Onions is a dinner you absolutely need in your life. This dish balances tender beef, vibrant bell peppers, and savory onions in a glossy, flavorful sauce. Every bite shouts “homemade takeout,” bursting with a gorgeous mix of tender-crisp vegetables and bold, umami flavors. From easy weeknight dinners to casual company feasts, Sizzling Pepper Steak with Onions brings restaurant magic straight to your table—and with minimal fuss!
Ingredients You’ll Need
What I adore about this recipe is how a handful of fresh, essential ingredients creates such an unforgettable meal. Each component adds something unique—texture, tenderness, or a punchy hit of flavor—and when they come together, the result is pure dinner bliss.
- Flank steak or sirloin (1 lb, thinly sliced against the grain): Slicing against the grain gives you melt-in-your-mouth, tender bites.
- Soy sauce (2 tablespoons): The foundation for deep, savory flavor and a hint of saltiness.
- Cornstarch (1 tablespoon): Coats the steak, locks in juiciness, and helps thicken the sauce.
- Vegetable oil (1 tablespoon): Perfect for high-heat searing and keeping everything nonstick.
- Green bell pepper (1, sliced): Brings a crisp texture and pop of color.
- Red bell pepper (1, sliced): Adds sweetness and a beautiful visual contrast.
- Medium onion (1, sliced): Sweetens as it cooks, rounding out the savory flavors.
- Garlic (2 cloves, minced): Delivers aromatic depth—don’t skip it!
- Fresh ginger (1 tablespoon, grated): Adds a bright, zesty kick you’ll crave.
- Oyster sauce (2 tablespoons): Key to that glossy, rich, and slightly sweet signature sauce.
- Hoisin sauce (1 tablespoon): Brings another sweet-salty layer to the dish.
- Rice vinegar (1 tablespoon): Lifts up the flavors, balancing the richness with acidity.
- Beef broth or water (1/4 cup): Helps create just enough glossy sauce to coat every bite.
- Black pepper (1/2 teaspoon): A subtle hint of heat in every mouthful.
- Cooked white rice (for serving): Perfect for absorbing all that sumptuous sauce.
How to Make Sizzling Pepper Steak with Onions
Step 1: Marinate the Steak
Start by tossing your thinly sliced flank steak with soy sauce and cornstarch in a medium bowl. This quick marinade only needs about 10–15 minutes, but it works wonders in tenderizing the beef and prepping it for that signature, melt-in-your-mouth texture. The cornstarch helps keep the steak extra juicy while giving a lovely gloss later in the pan.
Step 2: Sear the Steak
Heat your vegetable oil in a large, heavy skillet or wok—make sure it’s nice and hot. Add the beef in a single layer, letting it sear undisturbed for 1–2 minutes per side. You want each piece beautifully browned but still tender within. Resist the urge to crowd the pan; work in batches if needed. Remove the steak and set it aside, ready for its next moment to shine.
Step 3: Stir-Fry the Vegetables
In that same sizzling pan, add a splash more oil if it’s looking dry. Toss in the sliced green and red bell peppers and the onion. Stir-fry over high heat for about 3–4 minutes—just until they’re tender-crisp. The idea is to keep their vibrant color and a bit of crunch. Next, add in your minced garlic and grated ginger, letting them perfume the kitchen for another minute.
Step 4: Prepare and Pour the Sauce
In a small bowl, whisk together oyster sauce, hoisin sauce, rice vinegar, beef broth (or water), and black pepper. This medley is what transforms everything into Sizzling Pepper Steak with Onions glory. Pour the sauce into your veggie mixture, giving it a quick stir to coat everything.
Step 5: Combine and Sizzle
Return the seared beef (plus any juices) to the pan with the veggies and sauce. Toss everything together over medium-high heat. Let it bubble for 2–3 minutes until the sauce thickens just enough to cling to every strand and slice. The sizzle lets you know it’s ready to serve; everything should look glossy and irresistible!
How to Serve Sizzling Pepper Steak with Onions
Garnishes
Top your Sizzling Pepper Steak with Onions with a sprinkle of freshly chopped green onions or cilantro for a fresh finish. A pinch of toasted sesame seeds adds toasty flavor and a bit of crunch, while extra black pepper never hurts for a little punch.
Side Dishes
This dish honestly needs little more than a generous scoop of fluffy white rice to soak up the sauce. If you’re feeling fancy, jasmine or brown rice are great swaps. For extra color and nutrients, consider a simple steamed broccoli or some quick stir-fried snap peas alongside.
Creative Ways to Present
Serve your Sizzling Pepper Steak with Onions straight from the pan to your table for a dramatic effect and maximum sizzle. For fun gatherings, offer it in small lettuce cups as an appetizer, or pile it high over noodles for a complete spin on classic takeout at home.
Make Ahead and Storage
Storing Leftovers
Leftover Sizzling Pepper Steak with Onions stores beautifully for up to 3 days in the fridge when tightly covered. The bold flavors mellow and mingle as it sits, making next-day bites almost as delicious as the first round. Just be sure everything’s completely cool before sealing in an airtight container.
Freezing
If you want to stash away some of this steak for another time, you can freeze it. Place cooled pepper steak and veggies in a freezer-safe bag or container, removing as much air as possible. It’s best enjoyed within a month for peak flavor and texture—the peppers may soften a bit, but the dish will still hit the spot.
Reheating
For best results, reheat Sizzling Pepper Steak with Onions gently in a skillet over medium heat, just until heated through and the sauce starts sizzling again. You can microwave in short bursts if you’re in a rush—just cover to keep in the moisture and stir halfway through to ensure even heating.
FAQs
Can I use a different cut of beef?
Definitely! If you can’t find flank steak, try skirt steak, thinly sliced ribeye, or even sirloin—just slice against the grain to keep it tender. Each brings its own flavor and level of marbling, so pick what you enjoy most.
How can I make this dish spicier?
To turn up the heat, sprinkle in red pepper flakes, swirl in some chili oil, or add sliced fresh chilies as you cook the veggies. It’s easy to adjust so everyone can savor their perfect level of spice!
Is Sizzling Pepper Steak with Onions gluten-free?
If you use gluten-free soy sauce and double-check that your oyster and hoisin sauces are gluten-free, you absolutely can make this dish friendly for gluten-sensitive folks. All the other ingredients are naturally gluten-free.
What vegetables work as substitutes?
While bell peppers and onions are the classic combo, feel free to toss in strips of zucchini, mushrooms, or sugar snap peas if you want to mix things up and clean out the fridge. The main trick is to keep the veggies crisp-tender for the best result.
Can I prepare Sizzling Pepper Steak with Onions ahead of time?
You can absolutely slice the steak and vegetables, and whisk together your sauce early in the day. When you’re ready for dinner, the actual cooking takes just minutes—making this a fantastic make-ahead option for busy nights or easy entertaining.
Final Thoughts
There’s something irresistible about diving into a plate of Sizzling Pepper Steak with Onions—those savory, juicy bites and rainbow of colors make every meal feel special. Give it a try and watch your dinner routine get a major upgrade. It’s quick, rewarding, and sure to become a favorite you’ll revisit again and again!
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Sizzling Pepper Steak with Onions Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This sizzling pepper steak with onions recipe is a flavorful and quick stir-fry dish that combines tender beef with colorful bell peppers and savory sauces. Perfect served over steamed white rice!
Ingredients
Marinated Beef:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-fry:
- 1 tablespoon vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/4 cup beef broth or water
- 1/2 teaspoon black pepper
Serving:
- Cooked white rice for serving
Instructions
- Marinate Beef: Toss sliced steak with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Stir-fry: Heat oil in a skillet, sear beef until browned. Set aside. Stir-fry peppers and onions until tender-crisp. Add garlic and ginger.
- Make Sauce: Whisk oyster sauce, hoisin sauce, rice vinegar, beef broth, and pepper.
- Combine: Return beef to the pan, pour in the sauce, and cook until thickened.
- Serve: Hot over rice.
Notes
- You can swap flank steak with skirt steak or thinly sliced ribeye.
- For a spicier version, add red pepper flakes or chili oil.
- Leftovers reheat well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 plate (without rice)
- Calories: 350
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
