Name: Chinese Pepper Steak
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 lb flank steak, sliced to ¼” thick strips; ¼ tsp baking soda; 1 tbsp oyster sauce; 1 tbsp shaoxing wine; 1 tbsp soy sauce; 1 tbsp cornstarch; 1 red bell pepper, cut to 2” pieces; 1 green bell pepper, cut to 2” pieces; 1 white onion, cut to 2” pieces; 4 cloves garlic, minced; 1 inch ginger, peel and minced; ½ cup beef or chicken stock; 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp shaoxing wine; ½ tbsp dark soy sauce; 1 tsp sugar; ½ tsp white pepper; ½ tsp black pepper; 1 tsp sesame oil; 1 tbsp cornstarch; 3 tbsp neutral oil, divided

Jump to Recipe·Leave a Review

Chinese Pepper Steak is a delightful dish that encapsulates the essence of Chinese cuisine with its vibrant colors and bold flavors. This stir-fried wonder features tender strips of flank steak paired with crunchy bell peppers and savory onions, all enveloped in a glossy sauce that beckons you in for a bite. The symphony of textures—bouncy beef, crisp veggies, and a thick sauce—makes every bite a satisfying experience.

Pin this for later!

There’s something incredibly comforting about a sizzling dish of Chinese Pepper Steak. I recall the first time I made it at home; the aroma filled my kitchen, evoking memories of my favorite Chinese takeout. It’s hard to beat the homemade version, as it easily rivals any restaurant. Plus, preparing this dish is a breeze, taking only a total of an hour from prep to plate. If you’re in search of a quick, budget-friendly meal that packs a flavor punch, I invite you to give it a try!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chinese Pepper Steak
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chinese Pepper Steak

Why You’ll Love This Recipe

Simple & Quick: Whip up this delicious meal in under an hour, ideal for busy weeknights.
Irresistible Flavor: Enjoy a burst of savory umami paired with the natural sweetness of bell peppers.
Eye-Catching Appeal: Classic colors and glossy sauce make this dish visually stunning.
Flexible Serving: Perfect for dinner or meal prep, serve it with steamed rice or noodles.
Diet-Friendly Options: Easily adaptable to fit gluten-free diets with simple ingredient swaps.

Ingredients You’ll Need

1 lb flank steak, sliced to ¼” thick strips: Flank steak is ideal for stir-frying due to its rich flavor and tenderness after quick cooking. Other cuts like sirloin can be substituted if preferred.
¼ tsp baking soda: This helps to tenderize the beef, ensuring each bite is soft and juicy.
1 tbsp oyster sauce: Adds a deep, savory umami flavor; feel free to use vegetarian oyster sauce for a meat-free option.
1 tbsp Shaoxing wine: A Chinese rice wine offering complex flavors; you can replace it with dry sherry or omit it entirely if unavailable.
1 tbsp soy sauce: The base of your sauce, giving savory depth; opt for low-sodium if you’re watching salt intake.
1 tbsp cornstarch: Used for coating the beef and thickening your sauce. Make sure it’s well-mixed to prevent clumping.
1 red bell pepper, cut into 2” pieces: Adds a sweet crunch and vibrant color.
1 green bell pepper, cut into 2” pieces: Provides a slight bitterness to complement the sweetness of the red bell pepper.
1 white onion, cut into 2” pieces: A staple in stir-fries, it contributes sweetness and depth.
4 cloves garlic, minced: Infuses the dish with aromatic flavor.
1 inch ginger, peeled and minced: Adds a warm, spicy note that elevates the dish.
½ cup beef or chicken stock: Helps create the sauce while keeping everything moist; homemade or store-bought work well.
2 tbsp oyster sauce: Extra for the sauce for that rich, savory flavor.
1 tbsp soy sauce: Again, for depth—layering flavors creates the perfect balance.
1 tbsp Shaoxing wine: Yep, this also goes in your sauce for consistency in flavor.
½ tbsp dark soy sauce: This dark version adds sweetness and a deep color to the sauce.
1 tsp sugar: Balances out the saltiness and enhances the flavors of the other ingredients.
½ tsp white pepper: A gentle heat that complements the dish without overpowering it.
½ tsp black pepper: To add a little kick—feel free to adjust based on your preference.
1 tsp sesame oil: Contributes a lovely nutty flavor; be mindful to use it sparingly as it can overpower.
1 tbsp cornstarch: For thickening; dissolve it in a little water before adding to the sauce if you want a smooth finish.
3 tbsp neutral oil, divided: Essential for stir-frying; canola or vegetable oil is perfect for high heat.

How to Make Chinese Pepper Steak

Prepare the Beef: Thinly slice 1 lb flank steak against the grain at a 45° angle, creating ¼” thick strips. Place the beef in a bowl and marinate with ¼ tsp baking soda, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, and 1 tbsp cornstarch for about 15 minutes. This helps tenderize the meat and develop flavor.
Prep the Veggies: While the beef is marinating, cut 1 red bell pepper, 1 green bell pepper, and 1 white onion into 2” pieces. Mince 4 cloves garlic and 1 inch of ginger and set aside.
Make the Sauce: In a separate bowl, combine ½ cup beef or chicken stock, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, ½ tbsp dark soy sauce, 1 tsp sugar, ½ tsp white pepper, ½ tsp black pepper, 1 tsp sesame oil, and 1 tbsp cornstarch. Whisk until smooth; this will create the sauce that brings everything together.
Sear the Beef: Heat a wok or large skillet over high heat and add 2 tbsp of neutral oil. Once hot, add the marinated beef in a single layer and sear for 2-3 minutes, or until about 80% cooked through. Remove the beef from the pan and set aside.
Cook the Vegetables: In the same skillet, add 1 tbsp of neutral oil over medium-high heat. Sauté the minced garlic and ginger for about 30 seconds, or until fragrant. Add the onion and bell peppers, cooking for an additional 1-2 minutes until they start to soften.
Combine Everything: Return the beef to the skillet, pour in the sauce you mixed earlier, and cook for an additional 2 minutes, stirring occasionally until the sauce thickens and becomes glossy. Serve it hot over white rice and enjoy the vibrant flavors of this home-cooked delight!

Storing & Reheating

To store leftover Chinese Pepper Steak, let it cool to room temperature before transferring to an airtight container. It can be stored in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When ready to eat, reheat in a skillet over medium heat until warmed through, about 5-7 minutes. Note that the texture of the vegetables may soften after freezing, but a quick sauté can refresh the flavors.

Chef’s Helpful Tips

Be sure to cut the beef against the grain for maximum tenderness. A sharp knife makes all the difference.
Don’t overcrowd the pan when you sear the beef; this ensures an excellent caramelization that adds flavor.
If you like your vegetables crunchy, cook them just until tender; they’ll continue cooking once combined with the beef.
Feel free to swap in other vegetables like broccoli or snap peas for added nutrition and flair.
If you find the sauce too thick, adjust it with a splash of stock until it reaches your desired consistency.

When it comes to Chinese Pepper Steak, the possibilities are endless. This dish is not just a fantastic weeknight dinner but also an opportunity to get creative with your ingredients. Whether you tweak the veggies, adjust the soy sauce levels, or try marinating the steak differently, there’s always room for your personal touch. This recipe offers a beautiful balance of flavors and textures that I am sure you will love.

The velvety sauce, the savory beef, and the fresh veggies create an experience that can brighten any dinner. So why not bring the flavors of your favorite Chinese takeout into your kitchen? Enjoy making this dish with family and friends, and let the aroma fill your home with warmth and comfort.

Recipe FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is fantastic for its tenderness and flavor, you can also use cuts like sirloin or even ribeye. Just be mindful of the cooking times as different cuts might require slight adjustments to achieve ideal doneness.

Is Shaoxing wine necessary?

Shaoxing wine adds a wonderful depth of flavor, but if you don’t have it on hand, dry sherry or even a splash of rice vinegar can work as a substitute. For a non-alcoholic option, just omit it from the recipe without replacing it; the dish will still be delicious!

Can I make this dish ahead of time?

Yes, you can marinate the beef and chop the vegetables ahead of time. Store them separately in the fridge and then stir-fry when you’re ready to eat. This is perfect for meal prep!

How can I adjust the spice level?

If you prefer a bit of heat, consider adding sliced chili peppers or a sprinkle of red pepper flakes to the stir-fry. You can adjust these to suit your taste without overwhelming the dish.

⭐ If you make my Chinese Pepper Steak recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇