Easy Chinese Pepper Steak

Chinese pepper steak is a flavorful stir-fry featuring tender beef strips cooked with bell peppers and onions in a savory, umami-rich sauce. This quick and easy dish is perfect for a weeknight dinner and pairs wonderfully with steamed rice or noodles.

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes
• Tender, juicy beef – Marinated for the perfect texture
• Bold, savory flavors – Classic Chinese takeout taste at home
• One-pan meal – Less cleanup and minimal effort
• Customizable – Add extra veggies or adjust spice levels

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

• Flank steak or sirloin, thinly sliced
• Soy sauce
• Cornstarch
• Garlic, minced
• Ginger, grated

For the Stir-Fry:

• Bell peppers (red, green, or yellow), sliced
• Onion, sliced
• Vegetable oil or sesame oil

For the Sauce:

• Soy sauce
• Oyster sauce
• Brown sugar
• Beef broth or water
• Cornstarch (to thicken)
• Red pepper flakes (optional for heat)

Directions

1. Marinate the beef – Toss the sliced beef with soy sauce, cornstarch, garlic, and ginger. Let it sit for 10 minutes.
2. Prepare the sauce – In a small bowl, mix soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch. Set aside.
3. Cook the beef – Heat oil in a skillet or wok over high heat. Stir-fry the beef for 2–3 minutes until browned. Remove from the pan.
4. Sauté the vegetables – Add bell peppers and onions to the same pan. Stir-fry for 2–3 minutes until slightly tender.
5. Combine everything – Return the beef to the pan and pour in the sauce. Stir well and cook for another 2 minutes until the sauce thickens.
6. Serve – Enjoy hot with steamed rice or noodles.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Kick: Add extra red pepper flakes or sriracha.
• Extra Vegetables: Try mushrooms, broccoli, or snap peas.
• Gluten-Free Option: Use tamari instead of soy sauce.
• Sweeter Version: Increase brown sugar or add a splash of hoisin sauce.
• Low-Carb/Keto: Serve with cauliflower rice instead of regular rice.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over low heat or microwave in short bursts.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.

FAQs

What’s the best beef for pepper steak?

Flank steak or sirloin works best because they are tender and cook quickly.

Can I use chicken instead of beef?

Yes! Substitute thinly sliced chicken breast and adjust the cooking time accordingly.

How do I make the beef more tender?

Marinating with cornstarch and soy sauce (a technique called velveting) helps keep the beef tender.

Can I make this without oyster sauce?

Yes, substitute with extra soy sauce and a little hoisin sauce for depth.

What’s the best oil for stir-frying?

Use vegetable oil, canola oil, or sesame oil for the best results.

How do I thicken the sauce more?

Mix a little extra cornstarch with water and stir it in while simmering.

Can I make this ahead of time?

Yes, prepare the beef and sauce in advance, then stir-fry just before serving.

What sides go well with pepper steak?

Steamed rice, fried rice, noodles, or even a side of stir-fried vegetables.

How do I make it less salty?

Use low-sodium soy sauce and dilute the sauce with extra broth or water.

Can I cook this in a slow cooker?

Yes, but stir-frying keeps the beef tender. If using a slow cooker, cook on low for 4 hours.

Conclusion

This easy Chinese pepper steak recipe is a quick and flavorful dish that brings restaurant-quality stir-fry to your home. With tender beef, vibrant bell peppers, and a rich, savory sauce, it’s a meal the whole family will love. Serve it with rice or noodles and enjoy a homemade takeout favorite!

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