• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Lifestyle
  • Subscribe

BEYOND THE NOMS

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Lifestyle
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • Lifestyle
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Beyond the Noms » 30 Minute Meals

    Published: Sep 11, 2021 | Modified: Feb 28, 2022 by Jenny | 1 Comment

    Pepper Steak with Onions

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Steak, peppers, and onions are a classic combination. This Chinese takeout stir fry dish is made with tender flank steak, green bell peppers, and onions in a luscious and savory brown sauce. A quick and delicious dinner for busy days.

    Why You'll Love this Recipe

    • Quick and easy dinner! It takes 25 minutes to make with only 10 minutes of cooking time.
    • Flavorful sauce! The sauce is made with a soy sauce base with sesame oil, shaoxing wine, ginger, garlic, and scallions.
    • The steak is tender! We're using a technique called velveting to make the steak tender and juicy just like your favorite take out restaurant.

    Ingredients & Substitutions

    • Green bell peppers- use a mix of bell peppers, red, yellow, or orange.
    • Flank steak- sirloin or skirt steak will also work instead.

    Instructions

    1. Mix the steak with oil, baking soda, corn starch, and salt. Set aside for 15 minutes to tenderize the meat.
    1. Bring a pot of water to a boil and blanch the peppers and onions for 3-5 minutes or until tender crisp. Drain and set aside.
    1. Mix the brown sauce and set aside.
    1. In a wok or large skillet on high heat, add oil and sear the beef for 1 minute on each side. Work in batches as needed.
    1. Add peppers, onions, and brown sauce and bring to a boil.
    1. Mix corn starch with water and drizzle over the pepper steak with onions. Stir immediately and cook until the sauce is thickened.

    Tasty Tips

    • Place the steak in the freezer for 1 hour or until partially frozen. This will firm up the meat and make it easier to slice the steak into thin pieces.
    • Slice against the grain to ensure tenderness.
    • Make a batch of brown sauce to whip up a quick stir fry dinner anytime!

    FAQs

    What is velveting?

    Velveting is a technique in Chinese cooking to make lean cuts of meat tender by coating the protein in oil and corn starch. This creates a coating that seals in the moisture and protects it from the hot wok.

    Some recipes include egg whites but I don't feel that it's necessary.

    How do I store leftovers?

    Store leftover pepper steak with onions in an airtight container for up to 3 days.

    How do I reheat leftovers?

    Reheat on the stove on medium heat, or microwave until heated through.

    More Chinese Takeout Recipes You'll Love

    • Chicken and Broccoli
    • Sausage Fried Rice
    Pepper Steak with Onions

    Pepper Steak with Onions

    Jenny
    Steak, peppers, and onions are a classic combination. This Chinese takeout stir fry dish is made with tender flank steak, green bell peppers, and onions in a luscious and savory brown sauce. A quick and delicious dinner for busy days.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Entrée
    Cuisine Asian
    Servings 4
    Calories 396 kcal

    Ingredients
      

    • 1 pound green bell peppers chopped into 1 inch pieces
    • 1 pound onions sliced
    • 2 tablespoons canola oil

    For the Steak

    • 1 pound flank steak thinly sliced against the grain
    • 1 teaspoon canola oil
    • 1 teaspoon baking soda
    • 2 teaspoons corn starch
    • ¼ teaspoon salt

    Brown Sauce

    • 2 ½ tablespoons soy sauce
    • 1 ½ tablespoons dark soy sauce
    • 2 ½ tablespoons sugar
    • ½ teaspoon msg optional
    • 1 teaspoon hoisin sauce
    • 1 teaspoon oyster sauce
    • 1 teaspoon shaoxing wine
    • ¼ cup water or chicken broth
    • 1 tablespoon sesame oil
    • 1 teaspoon ginger minced
    • 1 teaspoon garlic minced
    • 1 tablespoon scallions, white parts only thinly sliced

    Corn Starch Slurry

    • 2 tablespoons corn starch
    • 2 tablespoons water

    Instructions
     

    • In a bowl, mix beef, oil, baking soda, corn starch, and salt to tenderize the beef. Set aside for 15 minutes.
    • Bring a pot of water to a boil then add the peppers and onions. Cook for 3-5 minutes or until tender crisp. Drain and set aside.
    • Mix the sauce ingredients and set aside.
    • In a large skillet or wok on high heat, add 2 tbsp. oil and sear the beef for 1 minute on each side in a single layer. Cook in batches if needed.
    • Toss in the peppers, onions, and brown sauce and cook for 1 minute. Mix the corn starch slurry and add to the pepper steak with onions. Stir immediately and cook for 1 minute or until the sauce is thickened.

    Notes

    • To easily slice the beef into thin pieces, place the flank steak in the freezer for 1 hour or until partially frozen.
    • Adjust the thickness of the sauce to your liking, add a splash of water if it's too thick or  more cornstarch slurry to thicken.

    Nutrition Estimate

    Calories: 396kcalCarbohydrates: 32gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 68mgSodium: 1671mgPotassium: 786mgFiber: 4gSugar: 16gVitamin A: 437IUVitamin C: 100mgCalcium: 68mgIron: 3mg
    Keyword onions, peppers, steak, Stir Fry
    Did you make this recipe?Tag @beyondthenoms on Instagram and hashtag #beyondthenoms so I can see your creations!

    More 30 Minute Meals

    • Crispy Pretzel Chicken Tenders
    • Fried Peanut Butter Banana Honey Sandwich
    • Easy Creamy Basil Pesto Chicken Pasta
    • Dill Pickle Tuna Salad Cucumber Boats

    Reader Interactions

    Comments

    1. ED RAYMOND says

      September 21, 2021 at 8:34 am

      WOULD YOU BE INTERESTED IN A JOB AS MY PERSONAL CHEF ?????

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I Quit My Job to Food Blog

    I'm so happy you're here! I love eating and spending time in my natural habitat, the kitchen. Food is my love language and I love making food and sharing with friends and family. You'll find recipes inspired by my Asian background, restaurants, and other cultures.

    More about me →

    Trending

    • million dollar candied bacon
      Million Dollar Candied Bacon
    • vietnamese beef pho
      Instant Pot Vietnamese Beef Pho Noodle Soup
    • pork carnitas on a plate
      Instant Pot Pork Carnitas
    • no knead bread
      Rustic No Knead Bread
    • creamy peanut butter noodles on a plate
      Creamy Peanut Butter Noodles
    • chocolate chip cookies on a baking pan
      World's Best Chocolate Chip Cookie

    Categories

    • Appetizers
    • Asian
    • Chicken
    • Entrées
    I Quit My Job to Food Blog

    I'm so happy you're here! I love eating and spending time in my natural habitat, the kitchen. Food is my love language and I love making food and sharing with friends and family. You'll find recipes inspired by my Asian background, restaurants, and other cultures.

    More about me →

    Trending

    • million dollar candied bacon
      Million Dollar Candied Bacon
    • vietnamese beef pho
      Instant Pot Vietnamese Beef Pho Noodle Soup
    • pork carnitas on a plate
      Instant Pot Pork Carnitas
    • no knead bread
      Rustic No Knead Bread
    • creamy peanut butter noodles on a plate
      Creamy Peanut Butter Noodles
    • chocolate chip cookies on a baking pan
      World's Best Chocolate Chip Cookie

    Categories

    • Appetizers
    • Asian
    • Chicken
    • Entrées

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 BeyondTheNoms | All Rights Reserved | Design by Feast