Chinese Pepper Steak

Chinese Pepper Steak is one of those dishes I crave when I want something quick, flavorful, and satisfying. It features tender strips of beef stir-fried with bell peppers and onions in a rich, savory sauce. Every bite is bursting with umami and a hint of peppery sweetness. I love making this at home because it comes together fast and tastes even better than takeout.

Why You’ll Love This Recipe

I love how easy and fast this recipe is—perfect for busy weeknights. The steak is tender and juicy, the vegetables stay crisp, and the sauce ties everything together with that classic Chinese flavor. I also like that I can tweak it to be as spicy or mild as I want, and it goes with just about anything—rice, noodles, or even wrapped in lettuce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced against the grain

• Bell peppers (red and green), sliced

• Onion, sliced

• Garlic, minced

• Ginger, minced

• Soy sauce

• Oyster sauce

• Cornstarch

• Beef broth or water

• Sesame oil

• Sugar

• Black pepper

• Vegetable oil (for stir-frying)

directions

1. I start by slicing the steak thinly against the grain and tossing it with soy sauce, cornstarch, and a splash of sesame oil. I let it marinate for at least 10–15 minutes.

2. In a small bowl, I whisk together more soy sauce, oyster sauce, beef broth, sugar, and a pinch of black pepper to make the stir-fry sauce.

3. I heat vegetable oil in a wok or large skillet over high heat. I add the beef in batches and stir-fry quickly until browned, then remove it from the pan.

4. I add a little more oil if needed and stir-fry the onions, bell peppers, garlic, and ginger until slightly softened but still crisp.

5. I return the beef to the pan, pour in the sauce, and toss everything together. I let it simmer for a minute or two until the sauce thickens and coats everything nicely.

6. I serve it hot over steamed rice or noodles, sometimes garnished with sesame seeds or green onions.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep and 15 minutes to cook, so I can have dinner on the table in about 30 minutes.

Variations

• I sometimes add sliced mushrooms or snow peas for more variety.

• For heat, I throw in sliced chilies or a splash of chili garlic sauce.

• I use low-sodium soy sauce when I want to reduce salt.

• When I want a more intense black pepper flavor, I add freshly ground black pepper at the end.

• I’ve also made this with chicken or tofu for a different twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat so everything stays flavorful and doesn’t get soggy. The microwave works too, but I usually add a splash of water to loosen the sauce.

FAQs

What’s the best cut of beef for pepper steak?

I usually use flank steak or sirloin—they’re both tender when sliced thin and cooked quickly over high heat.

Do I have to marinate the beef?

Yes, I always marinate it for at least 10–15 minutes to help tenderize and flavor the meat. It makes a noticeable difference.

Can I make this ahead of time?

I can prep the meat and veggies ahead of time and store them separately. I cook it fresh for the best texture, and it only takes a few minutes.

What’s the difference between soy sauce and oyster sauce?

Soy sauce is salty and savory, while oyster sauce is thicker and adds a sweet-salty umami flavor. I like using both for depth.

Can I freeze pepper steak?

I don’t recommend freezing it after cooking, as the veggies can get mushy. But I can freeze the raw, marinated beef and the chopped vegetables separately and stir-fry when ready.

Conclusion

Chinese Pepper Steak is a quick, flavorful, and satisfying dish that I can whip up anytime. I love how easy it is to make at home and how customizable it is to suit my taste. Whether I’m cooking for myself or serving guests, it always hits the mark.