Chinese pepper steak is a flavorful stir-fry featuring tender beef strips cooked with bell peppers and onions in a savory, umami-rich sauce. This quick and easy dish is perfect for a weeknight dinner and pairs wonderfully with steamed rice or noodles.
Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes
- Tender, juicy beef – Marinated for the perfect texture
- Bold, savory flavors – Classic Chinese takeout taste at home
- One-pan meal – Less cleanup and minimal effort
- Customizable – Add extra veggies or adjust spice levels
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef:
- Flank steak or sirloin, thinly sliced
- Soy sauce
- Cornstarch
- Garlic, minced
- Ginger, grated
For the Stir-Fry:
- Bell peppers (red, green, or yellow), sliced
- Onion, sliced
- Vegetable oil or sesame oil
For the Sauce:
- Soy sauce
- Oyster sauce
- Brown sugar
- Beef broth or water
- Cornstarch (to thicken)
- Red pepper flakes (optional for heat)
Directions
- Marinate the beef – Toss the sliced beef with soy sauce, cornstarch, garlic, and ginger. Let it sit for 10 minutes.
- Prepare the sauce – In a small bowl, mix soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch. Set aside.
- Cook the beef – Heat oil in a skillet or wok over high heat. Stir-fry the beef for 2–3 minutes until browned. Remove from the pan.
- Sauté the vegetables – Add bell peppers and onions to the same pan. Stir-fry for 2–3 minutes until slightly tender.
- Combine everything – Return the beef to the pan and pour in the sauce. Stir well and cook for another 2 minutes until the sauce thickens.
- Serve – Enjoy hot with steamed rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add extra red pepper flakes or sriracha.
- Extra Vegetables: Try mushrooms, broccoli, or snap peas.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Sweeter Version: Increase brown sugar or add a splash of hoisin sauce.
- Low-Carb/Keto: Serve with cauliflower rice instead of regular rice.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat or microwave in short bursts.
- Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
FAQs
What’s the best beef for pepper steak?
Flank steak or sirloin works best because they are tender and cook quickly.
Can I use chicken instead of beef?
Yes! Substitute thinly sliced chicken breast and adjust the cooking time accordingly.
How do I make the beef more tender?
Marinating with cornstarch and soy sauce (a technique called velveting) helps keep the beef tender.
Can I make this without oyster sauce?
Yes, substitute with extra soy sauce and a little hoisin sauce for depth.
What’s the best oil for stir-frying?
Use vegetable oil, canola oil, or sesame oil for the best results.
How do I thicken the sauce more?
Mix a little extra cornstarch with water and stir it in while simmering.
Can I make this ahead of time?
Yes, prepare the beef and sauce in advance, then stir-fry just before serving.
What sides go well with pepper steak?
Steamed rice, fried rice, noodles, or even a side of stir-fried vegetables.
How do I make it less salty?
Use low-sodium soy sauce and dilute the sauce with extra broth or water.
Can I cook this in a slow cooker?
Yes, but stir-frying keeps the beef tender. If using a slow cooker, cook on low for 4 hours.
Conclusion
This easy Chinese pepper steak recipe is a quick and flavorful dish that brings restaurant-quality stir-fry to your home. With tender beef, vibrant bell peppers, and a rich, savory sauce, it’s a meal the whole family will love. Serve it with rice or noodles and enjoy a homemade takeout favorite!
Print
Easy Chinese Pepper Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Description
This quick and easy Chinese Pepper Steak stir-fry combines tender beef slices with vibrant bell peppers and onions, all tossed in a savory sauce. It’s a perfect weeknight meal that brings the flavors of your favorite takeout to your home kitchen.
Ingredients
- 1 pound (450 grams) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, divided
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup beef broth or water
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar or dry sherry
- 1 tablespoon brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix until the beef is well-coated. Let it marinate for about 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together the sauce ingredients: soy sauce, beef broth, oyster sauce (if using), rice vinegar, brown sugar, black pepper, and cornstarch. Set aside.
- Stir-Fry the Vegetables: Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion. Stir-fry for 3-4 minutes until they are crisp-tender. Remove the vegetables from the skillet and set aside.
- Cook the Beef: In the same skillet, add the remaining 1/2 tablespoon of oil. Add the marinated beef in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry for an additional 2-3 minutes until the beef is browned and just cooked through.
- Add Garlic and Ginger: Add the minced garlic and ginger to the skillet with the beef. Stir-fry for about 30 seconds until fragrant.
- Combine Everything: Return the cooked vegetables to the skillet. Pour in the prepared sauce. Stir everything together and let it cook for another 1-2 minutes until the sauce has thickened and everything is well-coated.
- Serve: Remove from heat and serve the pepper steak hot over steamed rice or noodles.
Notes
- Beef Selection: Flank steak is commonly used for its tenderness and flavor, but sirloin or skirt steak can also be used. Partially freezing the beef for about 30 minutes can make it easier to slice thinly.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, snow peas, or broccoli to the stir-fry for added variety.
- Sauce Adjustments: For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.