Craving bold, takeout-style flavor without leaving your kitchen? This Chinese Pepper Steak is a quick and easy stir-fry loaded with tender slices of beef, crisp bell peppers, and a savory, garlicky sauce that clings to every bite.
It’s a weeknight-friendly dish that comes together in under an hour — perfect over a bed of jasmine rice or noodles. Whether you’re a stir-fry pro or just getting started, this recipe delivers restaurant-quality results with simple ingredients and big flavor.
Chinese Pepper Steak
Ingredients
- For the Beef Marinade
- 1 lb flank steak thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- ¼ tsp baking soda optional, for tenderizing
- For the Stir-Fry Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce optional, for color
- 1 tsp sugar or honey
- ½ tsp sesame oil
- ¼ cup beef broth or water
- 1 tsp cornstarch to thicken
- Vegetables
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- Rice
- Use any rice variation that you prefer. Jasmine rice is the most common rice used for this recipe.
- Cooking Oil & Garnish
- 2 tbsp peanut or vegetable oil
- 2 green onions chopped (for garnish)
- Optional: Toasted sesame seeds red pepper flakes
Instructions
- 1. Marinate the Beef
- In a medium bowl, combine soy sauce, Shaoxing wine, cornstarch, and baking soda.
- Add sliced beef and toss to coat evenly.
- Let it marinate at room temperature for 30 minutes (or refrigerate for up to 2 hours).
- 2. Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, beef broth, and cornstarch.
- Set aside.
- 3. Prep All Ingredients
- Slice bell peppers and onions into thin strips.
- Mince garlic and ginger.
- Have all ingredients within reach — stir-frying moves quickly!
- 4. Stir-Fry the Beef
- Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering.
- Add beef in a single layer (in batches if needed). Sear for 1–2 minutes per side until browned but not fully cooked through.
- Remove from pan and set aside.
- 5. Stir-Fry the Vegetables
- Add remaining 1 tbsp oil to the pan.
- Add garlic and ginger. Stir quickly for 10 seconds until fragrant.
- Add bell peppers and onion. Stir-fry for 2–3 minutes until slightly softened but still crisp.
- 6. Combine and Finish
- Return beef to the pan. Pour sauce over everything.
- Toss quickly to coat. Stir-fry for 1–2 more minutes until sauce thickens and everything is cooked through.
- Taste and adjust seasoning if needed (add more soy or a dash of vinegar if you want brightness).
- 7. Serve
- Transfer to a serving dish.
- Garnish with green onions and sesame seeds if desired.
- Serve immediately with steamed jasmine rice, brown rice, or noodles.
Notes
The Power of the Wok (or a Good Skillet)
While a traditional carbon steel wok offers the best high-heat stir-fry action, a large cast iron or stainless steel skillet can also get the job done. The secret is high heat and quick cooking. Pepper steak is a flash-cooked dish — cook it too long, and everything turns limp.
Essentials:
Preheat your wok/skillet until it’s very hot before adding oil.
Cook in batches if necessary to avoid overcrowding.
Use an oil with a high smoke point like peanut, avocado, or grapeseed oil.
Tried this recipe?Let us know how it was!
