Name: Chinese Pepper Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
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; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/4 cup low-sodium beef broth or water; 2 green onions, sliced (for garnish); Cooked white rice for serving

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If you love Chinese takeout but crave a fresher, healthier meal at home, Chinese Pepper Steak is about to become your new favorite! Tender strips of beef seared to perfection, colorful bell peppers, a rich savory sauce, and just the right touch of ginger and garlic make every bite absolutely irresistible. This quick stir-fry captures the vibrant flavors and textures of classic Chinese-American cuisine, all in less than half an hour. Whether you’re cooking for family on a busy weeknight or impressing friends with your wok skills, Chinese Pepper Steak brings restaurant-quality taste right to your kitchen.

Chinese Pepper Steak Recipe - Recipe Image

Ingredients You’ll Need

It’s astonishing how a handful of straightforward ingredients can deliver such bold, delicious results. Every component in this recipe enhances the dish’s signature flavor, vibrant color, and satisfying texture. Here’s what you’ll need to make Chinese Pepper Steak truly shine:

Flank steak: Thinly sliced against the grain for ultimate tenderness—flank steak is the classic choice, but sirloin or skirt steak also work beautifully.
Soy sauce: Lends savory depth and a touch of saltiness essential for the sauce’s rich umami backbone.
Oyster sauce: Adds sweet-salty complexity that makes the overall flavor pop—just a tablespoon goes a long way!
Hoisin sauce: A hint of sweetness and subtle tang rounds out the stir-fry, making it uniquely delicious.
Cornstarch: Helps create a velvety marinade and thickens the sauce to coat every morsel perfectly.
Black pepper: The namesake ingredient brings gentle heat and unmistakable aromatic flavor.
Vegetable oil: Neutral oil keeps flavors pure and is ideal for high-heat stir-frying.
Red bell pepper: For bright color and juicy sweetness in every bite.
Green bell pepper: Offers a crisp, slightly bitter balance to its red counterpart.
Onion: Sliced onion softens in the pan and pairs brilliantly with peppery beef.
Garlic: Just two cloves minced add an irresistible aroma and depth.
Fresh ginger: Grated ginger gives the dish a lively zing and authentic flair.
Low-sodium beef broth (or water): Helps deglaze the pan and creates a saucy finish that ties every element together.
Green onions: Sliced for garnish, they add color and freshness as the final touch.
Cooked white rice: The essential base to soak up every last drop of the savory sauce.

How to Make Chinese Pepper Steak

Step 1: Marinate the Beef

Start by combining your thinly sliced flank steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, and black pepper in a medium bowl. Mix everything thoroughly so the beef is well coated, then let it marinate for at least 15 to 30 minutes. Don’t skip this step—marinating not only infuses rich layers of flavor but also keeps the steak meltingly tender once it hits the pan.

Step 2: Sear the Steak

Heat your largest skillet or a trusty wok over medium-high heat and pour in the vegetable oil. Once hot, add the marinated steak in a single layer and let it sear undisturbed for 2 to 3 minutes until it’s deeply browned. Flip the steak slices and cook for another minute if needed, then use a slotted spoon to transfer the steak to a plate. This quick sear creates a gorgeous crust and locks in the juicy flavor.

Step 3: Stir-Fry the Vegetables

In the same wok or skillet, add your red and green bell peppers along with the sliced onion. Stir-fry for 3 to 4 minutes until they’re just starting to soften but still vibrant and crisp. Add the minced garlic and grated ginger, tossing them with the veggies for 30 seconds until your kitchen is filled with irresistible fragrance. This is the moment when Chinese Pepper Steak’s classic aroma starts to build!

Step 4: Combine and Finish

Return the seared steak to the pan with the veggies and pour in the beef broth (or water). Give everything a good toss to coat the beef and vegetables with that luscious, glossy sauce. Stir-fry for another 1 to 2 minutes as the sauce thickens slightly and the flavors meld together. Everything should be piping hot, bright, and ready to devour.

Step 5: Serve

Spoon the savory stir-fry over bowls of fluffy white rice and sprinkle with plenty of sliced green onions for a fresh crunch and burst of color. Serve immediately and watch everyone rush to the table for seconds!

How to Serve Chinese Pepper Steak

Garnishes

An extra scattering of sliced green onions always makes Chinese Pepper Steak look restaurant-worthy. For a touch of heat, add a sprinkle of crushed red pepper flakes or a drizzle of toasted sesame oil just before serving. Fresh cilantro leaves or even toasted sesame seeds can add another dimension of flavor and a pop of color.

Side Dishes

Steamed white rice is the classic side that really lets the savory-sweet flavors of Chinese Pepper Steak shine, but don’t hesitate to serve it with brown rice, fried rice, or even noodles for a twist. For a bit more green on your plate, quick stir-fried broccoli, snap peas, or a crisp Asian slaw would pair beautifully.

Creative Ways to Present

If you’re feeling adventurous, try serving Chinese Pepper Steak in lettuce wraps for a fun, hand-held version. It’s also fantastic stuffed into warm steamed bao buns, layered in a rice bowl with some pickled veggies, or even tucked into a crusty sandwich roll for a fusion-style steak sub. There’s no limit to the creative ways you can showcase this stir-fry!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Chinese Pepper Steak, simply transfer it to an airtight container and pop it in the fridge. It will stay fresh and tasty for up to three days, making it perfect for meal prep or a quick lunch the next day.

Freezing

Chinese Pepper Steak freezes surprisingly well! Let the stir-fry cool completely, then portion into airtight freezer bags or containers. Freeze for up to two months. For best results, freeze the beef and vegetables separate from any rice to preserve their textures.

Reheating

For the best flavor and texture, reheat Chinese Pepper Steak in a hot skillet or wok over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave it in short bursts, but be sure not to overcook so the beef stays tender and the veggies crisp.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is the traditional favorite for Chinese Pepper Steak, sirloin or skirt steak are fantastic alternatives. Just remember to slice your beef thinly against the grain for the most tender results.

Is this dish spicy?

Chinese Pepper Steak features plenty of black pepper for warmth and bold flavor, but it isn’t spicy hot. If you love a little heat, feel free to add a pinch of chili flakes or a dash of hot sauce to perk things up.

Can I add extra vegetables?

Definitely! This dish is very flexible. Try adding snow peas, mushrooms, broccoli, or even baby corn to stretch it further and boost the nutrition. Just add sturdier veggies early in the stir-fry and more delicate ones near the end.

Can I make this recipe gluten-free?

Yes: simply swap in gluten-free tamari for the soy sauce and choose certified gluten-free versions of oyster and hoisin sauces. Serve it over rice or gluten-free noodles and you’re set.

How do I get that restaurant-style sear on the beef?

The secret is a hot pan and patience! Make sure your skillet or wok is fully preheated, don’t overcrowd the beef, and let it sear undisturbed for a couple of minutes before flipping. This creates that irresistibly caramelized exterior you love in Chinese Pepper Steak.

Final Thoughts

I hope you’re feeling as excited as I am to whip up this easy, flavor-packed Chinese Pepper Steak at home! Whether you’re a stir-fry beginner or a seasoned cook, the combination of juicy beef, crisp veggies, and glossy sauce is sure to win you rave reviews. Give it a try this week—you won’t be disappointed!

Chinese Pepper Steak Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chinese Pepper Steak recipe is a flavorful and quick stir-fry dish that’s perfect for a weeknight dinner. Tender slices of beef, colorful bell peppers, and a savory sauce come together in a delicious meal served over steamed white rice.

Ingredients

Scale

Marinated 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
1/2 teaspoon black pepper

Stir-fry:

2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 cup low-sodium beef broth or water
2 green onions, sliced (for garnish)
Cooked white rice for serving

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Instructions

Marinate the Steak: Combine sliced steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, and black pepper. Marinate for 15–30 minutes.
Stir-Fry: Heat oil in a skillet, sear steak, then set aside. Stir-fry bell peppers and onion. Add garlic and ginger. Return steak, add broth, and stir-fry until heated through.
Serve: Serve hot over rice and garnish with green onions.