A classic takeout-style dish that balances savory soy sauce, tender strips of beef, crisp bell peppers, and soft-sweet onions. The sauce is glossy, rich, and full of umami, clinging to each piece of steak without being heavy. This dish cooks fast, but its flavor feels slow-developed, deep, and perfectly layered — like something from a Chinese restaurant kitchen.
When done properly, the beef stays tender, not chewy. The peppers stay bright and slightly crunchy. The onions soften into the sauce while still holding shape. The aroma of garlic, ginger, and sizzling beef fills the kitchen and makes it feel comforting and warm.
Below is the most detailed version so you understand not just what to do, but why every step matters.
Ingredients (Serves 3–4)
For the beef
- 600 g beef sirloin, flank steak, or tenderloin (thinly sliced against the grain)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil (optional but recommended)
- ½ teaspoon black pepper
- 1 teaspoon rice vinegar or lemon juice (helps tenderize)
For the vegetables
- 2 bell peppers (green and red for color), cut into thin strips
- 1 large onion, sliced into thick wedges
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
For the stir-fry sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (adds sweetness and depth)
- 1 teaspoon sugar (balances the saltiness)
- ½ cup beef broth or water
- 1 tablespoon cornstarch (to thicken the sauce)
- ½ teaspoon black pepper
- Optional: 1 tablespoon Shaoxing Chinese cooking wine (for restaurant-style flavor)
For cooking
- 2–3 tablespoons neutral oil (canola, sunflower, or peanut oil)
- Extra black pepper for finishing
- Sesame seeds or sliced green onions for garnish (optional)
Step-by-Step Instructions
1. Slice and marinate the beef
Slice the beef very thin across the grain. This is the key to soft, restaurant-style meat.
In a bowl, mix:
- Soy sauce
- Oyster sauce
- Cornstarch
- Black pepper
- Sesame oil
- Rice vinegar
Add the beef and coat it well. Let it marinate for 20–30 minutes. This step flavors the meat and protects it from drying out during high-heat cooking.
2. Prepare the vegetables
Cut bell peppers into long, thin strips so they cook evenly.
Cut the onion into thick wedges — not too thin, or they will disappear into the sauce.
Mince the garlic and ginger. These will add the classic Chinese aroma.
3. Make the stir-fry sauce
In a bowl, whisk together:
- Soy sauce
- Oyster sauce
- Hoisin sauce
- Sugar
- Beef broth
- Cornstarch
- Black pepper
- Shaoxing wine (optional)
Set aside. The cornstarch will help create the glossy, restaurant-style sauce that clings to the beef.
4. Sear the beef
Heat a wok or a large pan on high heat until very hot.
Add a tablespoon of oil.
Spread the marinated beef in a single layer — do not crowd. Brown it quickly, about 1–2 minutes per side. Do not overcook or it will become tough.
Remove the beef from the pan and set it aside.
5. Stir-fry the vegetables
Add another tablespoon of oil to the hot pan.
Stir in:
- Sliced onions
- Minced garlic
- Ginger
Cook for 1–2 minutes until fragrant.
Then add the bell peppers and stir-fry for another 2–3 minutes. They should be slightly softened but still crunchy.
6. Build the sauce
Give the sauce mixture a quick stir (the cornstarch settles at the bottom).
Pour it into the pan with the vegetables.
Let it come to a simmer. It will turn thick, glossy, and dark — this takes about 1–2 minutes.
7. Add the beef back
Return the seared beef to the pan.
Mix everything together, letting the sauce coat each piece of steak.
Simmer for another minute until the flavors blend and the peppers/onions reach your preferred tenderness.
Taste and adjust:
- More soy sauce for salt
- More sugar for balance
- More black pepper for heat
8. Serve
Serve immediately over:
- Steamed white rice
- Fried rice
- Noodles
- Stir-fried vegetables
Garnish with green onions or sesame seeds if you like.
Why this recipe works (extra details)
Thin slicing + short marinating = tender beef
Cornstarch forms a protective coating — this is a classic Chinese technique called velveting.
High heat = restaurant-style flavor
The slight char on the beef and vegetables gives that authentic wok taste.
Balance of sweet, salty, and savory
Hoisin + oyster sauce + soy sauce create a layered taste you can’t get from one ingredient alone.
Cornstarch in sauce = glossy finish
This creates the thick, shiny sauce that sticks to the meat.
