Name: Chinese Pepper Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1/2 teaspoon black pepper; 1/4 cup beef broth or water; Cooked white rice for serving; Sesame seeds and sliced green onions for garnish (optional)

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If you’re craving bold, savory flavors in a lightning-fast dinner, Chinese Pepper Steak is the answer. This classic stir-fry features juicy, marinated beef, vibrant bell peppers, and a shiny, fragrant sauce, all in under half an hour. It’s a foolproof favorite that brings the comforting taste of your favorite takeout right to your table, without the mystery or wait—just heat, sizzle, and enjoy every colorful, peppery bite.

Chinese Pepper Steak Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chinese Pepper Steak is in the simplicity of its ingredients—each one has a purpose, whether it’s infusing flavor, adding texture, or offering a pop of color. Gather these essentials and get ready to cook up something amazing!

Flank steak (1 pound, thinly sliced against the grain): Slicing against the grain ensures your beef stays tender and soaks up maximum flavor from the marinade.
Soy sauce (2 tablespoons): The base of umami and saltiness, giving your steak authentic depth.
Oyster sauce (1 tablespoon): Adds a luscious, savory richness and a slight sweetness.
Hoisin sauce (1 tablespoon): Brings a hint of sweetness and complexity, balancing the savory notes.
Cornstarch (1 tablespoon): Helps tenderize the beef and thickens the stir-fry sauce for that signature glossy finish.
Vegetable oil (2 tablespoons): Necessary for the high-heat stir-frying without overpowering other flavors.
Red bell pepper (1, sliced): Adds color and a gentle sweetness.
Green bell pepper (1, sliced): Counterbalances with a subtle bitterness and crunch.
Small onion (1, sliced): Provides natural sweetness and a mellow bite.
Garlic cloves (2, minced): Delivers that irresistible aroma essential in any good stir-fry.
Fresh ginger (1 teaspoon, grated): Brightens everything up with peppery zest.
Black pepper (1/2 teaspoon): The spice that gives this dish its famous “pepper steak” edge.
Beef broth or water (1/4 cup): De-glazes the pan and brings everything together in a silky sauce.
Cooked white rice (for serving): The perfect, neutral base for soaking up all that saucy goodness.
Sesame seeds & sliced green onions (optional, for garnish): Take it over the top with a pop of texture and color.

How to Make Chinese Pepper Steak

Step 1: Marinate the Steak

Start by tossing your thinly sliced steak with the soy sauce, oyster sauce, hoisin sauce, and cornstarch in a mixing bowl. Give it a good stir, making sure each piece is coated—this not only infuses the beef with flavor but also guarantees a tender bite. Let it marinate for 10 to 15 minutes, which is just enough time for the magic to happen while you prep the veggies.

Step 2: Sear the Beef

Heat one tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the marinated steak and stir-fry for 2 to 3 minutes, spreading it out to get that irresistible sear. Don’t overcook; as soon as the beef is browned and just cooked through, transfer it to a plate—this keeps it juicy and ready to absorb all the saucy flavors later.

Step 3: Sauté the Vegetables

Add the remaining tablespoon of oil to the pan. Toss in the red and green bell peppers and the sliced onion. Stir-fry for 3 to 4 minutes, letting the veggies get a slight char and soften a smidge while still staying crisp. This balance is key to that classic Chinese Pepper Steak texture!

Step 4: Add Aromatics

Next, toss in the minced garlic, grated ginger, and black pepper. Let them sizzle for about 30 seconds—just until fragrant. This quick step unlocks layers of flavor that’ll make your kitchen smell like your favorite Chinese restaurant.

Step 5: Bring It All Together

Return the seared beef to the pan with the veggies. Pour in the beef broth (or water) and give everything a good toss. Cook for another 1 to 2 minutes, letting the sauce thicken up and bathe every ingredient in bold, savory goodness. When it looks shiny and coats the steak and vegetables, you’re ready to serve!

How to Serve Chinese Pepper Steak

Garnishes

The finishing touches can make all the difference. Sprinkle sesame seeds and a handful of sliced green onions over your Chinese Pepper Steak for a pop of color, nutty crunch, and delightful freshness. These small details amp up both presentation and flavor.

Side Dishes

This dish absolutely shines over steamy white rice, soaking up that silky, peppery sauce. But don’t stop there—try it with brown rice, fried rice, or even noodles. For a lighter touch, a side of steamed bok choy or crisp cucumber salad makes a gorgeous, refreshing complement.

Creative Ways to Present

Why not serve Chinese Pepper Steak family-style on a large platter for everyone to share? You can also spoon it into lettuce cups for a fun appetizer, or pack leftovers into a bento-style lunch box the next day. However you present it, it’s bound to impress with those vibrant colors and saucy shine.

Make Ahead and Storage

Storing Leftovers

Chinese Pepper Steak keeps well in the fridge for 3 to 4 days. Store it in an airtight container—remember to separate the rice if you want to keep it from soaking up all the sauce. This way, your leftovers stay as fresh and tasty as possible for quick lunches or dinners.

Freezing

If you want to freeze portions for later, let the steak and vegetables cool completely, then place them in freezer-safe containers or zip-top bags. It’s best to freeze without rice, and it’ll keep for up to two months. For best results, thaw in the refrigerator overnight before reheating.

Reheating

Gently reheat Chinese Pepper Steak in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Microwave reheating works too—use short increments and stir between bursts to prevent overcooking the beef. Add a touch of fresh green onion or sesame seeds to revive that just-cooked magic.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is traditional and stays tender, sirloin or skirt steak work beautifully in Chinese Pepper Steak. Just remember to slice thinly against the grain for that melt-in-your-mouth texture.

What vegetables work best besides peppers and onions?

Feel free to experiment—snap peas, baby corn, mushrooms, or even thinly sliced carrots add gorgeous color and crunch. Keep cook times short to preserve their bite and vibrancy.

Is there a gluten-free option?

Yes! Swap in tamari for soy sauce and check labels to ensure your hoisin and oyster sauces are gluten-free. You’ll get all the rich flavor while keeping it safe for gluten-sensitive guests.

How can I make my Chinese Pepper Steak spicier?

If you love heat, add a pinch of chili flakes, a splash of hot sauce, or even thinly sliced fresh chilies to the pan with your aromatics. Customize the heat level to your preference—make it as spicy as you like!

Can I double the recipe for a crowd?

Go for it! For the best results, sear the beef in batches to avoid overcrowding the pan. This keeps everything nicely browned. Double the sauce and veggies accordingly, and get ready for lots of happy faces at your table.

Final Thoughts

If you’re looking to bring the flavors of your favorite Chinese restaurant home, this Chinese Pepper Steak is an absolute must-try. It’s quick, customizable, and so satisfying—you’ll want to keep it in your regular dinner rotation. Gather your ingredients, fire up your skillet, and watch how fast this dish becomes a new family favorite!

Chinese Pepper Steak Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chinese Pepper Steak recipe is a quick and flavorful dish that combines tender slices of beef with colorful bell peppers and a savory sauce. Perfect for a busy weeknight dinner!

Ingredients

Scale

For the Steak:

1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil

For the Stir-Fry:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
1/4 cup beef broth or water
Cooked white rice for serving
Sesame seeds and sliced green onions for garnish (optional)

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Instructions

Marinate the Steak: In a bowl, toss the sliced steak with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 10–15 minutes.
Stir-Fry the Steak: Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the marinated steak and stir-fry for 2–3 minutes until browned. Remove steak and set aside.
Prepare the Vegetables: Add the remaining oil to the skillet and sauté the bell peppers and onion for 3–4 minutes until slightly tender but still crisp. Add garlic, ginger, and black pepper and cook for another 30 seconds.
Combine and Serve: Return the steak to the pan and pour in the beef broth. Stir everything together and cook for 1–2 minutes until the sauce thickens slightly and coats the meat and vegetables. Serve hot over rice and garnish with sesame seeds and green onions if desired.