Spicy Hot Pepper Steak with Chili Oil Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender flank steak marinated in a fiery chili oil blend, seared to perfection and finished with a glossy glaze that balances heat with richness. This Asian-inspired beef recipe, ready in about 40 minutes, pairs flank steak, chili oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the flank steak dry with paper towels, then rub 2 tbsp chili oil, 1 tbsp soy sauce, and 1 minced garlic clove evenly over both sides. Let marinate for 30 minutes at room temperature.
  2. Step 2: Heat a cast-iron skillet over high heat until smoking, then add the steak. Sear for 4 minutes per side for medium-rare, turning only once, until deeply browned with a crust forming.
  3. Step 3: Remove steak to a cutting board, tent loosely with foil, and rest for 10 minutes. While resting, whisk remaining 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 minced garlic clove, and 1 tsp sesame oil in a small bowl until sugar dissolves.
  4. Step 4: Slice the steak thinly against the grain, then pour the sauce over the slices and toss gently until coated. Garnish immediately with green onions.

Frequently asked questions

How long does Spicy Hot Pepper Steak with Chili Oil Glaze take to make?

Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Hot Pepper Steak with Chili Oil Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Spicy Hot Pepper Steak with Chili Oil Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Hot Pepper Steak with Chili Oil Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Hot Pepper Steak with Chili Oil Glaze?

Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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