Chinese Pepper Steak is a beloved takeout-style stir-fry featuring tender strips of beef, crisp bell peppers, and sweet onions tossed in a glossy, garlicky soy-based sauce. It’s a dish that balances savory, sweet, and umami flavors with a hint of ginger and garlic. The beef is marinated for tenderness, then seared to perfection before being coated in a rich sauce that clings to every bite. Served over steamed rice or noodles, this dish is a quick yet satisfying meal that feels both comforting and re
Ingredients:
For the Beef Marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- ¼ cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce (optional for depth)
- ½ teaspoon baking soda (for tenderness)
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- ½ cup beef broth or water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or dry sherry
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- Optional: ¼ teaspoon crushed red pepper flakes for heat
Instructions:
1. Marinate the Beef
- In a bowl, combine soy sauce, cornstarch, oyster sauce, baking soda, sesame oil, and black pepper.
- Add sliced beef and toss to coat evenly.
- Let marinate for at least 20 minutes (or up to 1 hour for extra tenderness).
2. Prepare the Sauce
- In a small bowl, whisk together beef broth, soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, and red pepper flakes.
- Set aside—this will be your stir-fry sauce.
3. Stir-Fry the Vegetables
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add bell peppers and onion. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- Add garlic and ginger, stir-fry for another 30 seconds.
- Remove vegetables from the pan and set aside.
4. Cook the Beef
- Add the remaining tablespoon of oil to the pan.
- Increase heat to high and add marinated beef in a single layer.
- Sear for 2–3 minutes per side until browned and nearly cooked through.
- Return vegetables to the pan and toss with beef.
5. Add the Sauce
- Stir the sauce again to re-incorporate the cornstarch.
- Pour into the pan and stir everything together.
- Cook for 2–3 minutes until the sauce thickens and coats the beef and vegetables.
- Taste and adjust seasoning if needed.
6. Serve
- Spoon over steamed jasmine rice or noodles.
- Garnish with sliced green onions or sesame seeds if desired.
Serving Suggestions:
- Serve with egg rolls or spring rolls for a full takeout-style meal.
- Pair with a crisp cucumber salad or stir-fried bok choy.
- For a tropical twist, serve with pineapple fried rice or mango slaw.
Tips & Variations:
- Tender Beef Tip: Slice beef thinly and against the grain for melt-in-your-mouth texture.
- Vegetarian Version: Swap beef for tofu or mushrooms and use vegetable broth.
- Sugar-Free Option: Use a sugar substitute like monk fruit or erythritol.
- Extra Sauce: Double the sauce ingredients for a more gravy-like finish.
This dish is bold, balanced, and beautifully simple—just the kind of savory indulgence you’re known to master. Want to try a pineapple beef stir-fry next or maybe a sugar-free Mongolian twist? I’ve got plenty more sizzling ideas to share!