Name: Chinese Pepper Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 ½ lbs flank steak, thinly sliced against the grain; 1 green bell pepper, sliced into thin strips; 1 red bell pepper, sliced into thin strips; 1 large onion, sliced into wedges; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 tablespoon cornstarch, for coating beef; Salt and black pepper, to taste; ¼ cup soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; ½ teaspoon sesame oil; ½ cup beef broth; 1 teaspoon cornstarch, dissolved in 1 tablespoon water (slurry)

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Chinese Pepper Steak is a savory stir-fry dish that blends tender slices of beef with crisp bell peppers, onions, and a rich, garlicky sauce. A staple of Chinese-American takeout, this dish delivers bold flavors, a satisfying texture, and an aromatic experience that delights the senses. Perfect for busy weeknights or special dinners, pepper steak is cooked quickly at high heat, allowing the ingredients to retain their flavor and texture while absorbing the essence of the sauce.

Essential Ingredients for Chinese Pepper Steak

To create the best Chinese pepper steak, it’s essential to use quality ingredients and prepare them properly. Here’s everything you’ll need:

For the Stir-Fry:

1 ½ lbs flank steak, thinly sliced against the grain
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 large onion, sliced into wedges
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch, for coating beef
Salt and black pepper, to taste

For the Sauce:

¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
½ teaspoon sesame oil
½ cup beef broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water (slurry)

Step-by-Step Directions

1. Prepare the Beef

Pat the sliced flank steak dry with paper towels. This ensures a proper sear and prevents steaming. Toss the beef with 1 tablespoon cornstarch and a light pinch of salt and pepper. This coating helps seal in moisture and gives a smooth, velvety texture once cooked.

2. Mix the Sauce

In a medium bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and beef broth. Stir in the cornstarch slurry. Set aside. This combination creates a deeply flavorful, glossy sauce that will coat each ingredient evenly.

3. Sear the Beef

Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the beef in a single layer. Cook for 1-2 minutes per side, just until browned. Remove and set aside. Avoid overcrowding the pan; cook in batches if necessary.

4. Stir-Fry the Vegetables

Add the remaining 1 tablespoon of oil to the pan. Stir in the garlic and ginger, sautéing for 30 seconds until fragrant. Add the bell peppers and onions, stir-frying for 2-3 minutes until they begin to soften but still have a slight crunch.

5. Combine and Simmer

Return the beef to the pan. Pour the sauce over the mixture. Stir well to coat everything evenly. Let the sauce come to a gentle boil, and simmer for 2-3 minutes, until thickened. The cornstarch will help create that signature glossy finish.

6. Serve

Serve hot over steamed jasmine rice or lo mein noodles. Garnish with sliced green onions or sesame seeds for added flavor and presentation.

Expert Tips for Restaurant-Style Chinese Pepper Steak

Choose the Right Cut of Beef

Use flank steak, sirloin, or ribeye for the most tender results. Always slice against the grain to ensure the meat stays juicy and easy to chew.

High Heat is Key

A hot pan is crucial. Stir-frying on high heat helps sear the beef quickly and locks in the juices, while also giving the veggies a perfect char without turning them mushy.

Marinate for More Flavor

For even more flavor, you can marinate the beef for 15-30 minutes using part of the sauce mixture (minus the cornstarch). This extra step adds depth to every bite.

Add Heat if Desired

For a spicy twist, add sliced red chilies or a dash of chili garlic sauce to the stir-fry. Adjust to taste.

Use a Wok

A carbon steel wok allows for even heat distribution and the signature “wok hei” (breath of the wok) flavor that defines great stir-fry dishes.

Conclusion

Chinese Pepper Steak is the kind of meal that’s easy to prepare, deeply satisfying, and bursting with umami. Whether you’re seeking a quick dinner or an impressive dish for guests, this recipe delivers every time. The combination of juicy beef, crunchy vegetables, and savory sauce makes it a timeless classic that belongs in every home cook’s repertoire.

By following this recipe and incorporating the suggested tips, you’re guaranteed to enjoy a restaurant-quality dish in the comfort of your home.

FAQs

Can I use a different protein instead of beef?

Yes, chicken, pork, or even tofu can be substituted. Adjust the cooking time accordingly to ensure proper doneness.

What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat for the best texture. Avoid the microwave as it can make the steak tough.

Is this recipe gluten-free?

Not by default, as soy sauce and oyster sauce typically contain gluten. Use tamari and certified gluten-free alternatives for a gluten-free version.

How long can I store pepper steak?

Store in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the texture of the beef and vegetables.

Can I freeze pepper steak?

Yes, it freezes well. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Chinese Pepper Steak