If you’re craving bold flavors, tender beef, and an explosion of colorful veggies, Chinese Pepper Steak is the dish for you! This classic stir-fry brings together juicy strips of flank steak, crisp bell peppers, and a savory sauce that’s equal parts sweet, tangy, and peppery. It’s a restaurant favorite you can easily whip up at home, making it perfect for busy weeknights or a cozy dinner with friends. Once you taste the marriage of textures and aromas in this Chinese Pepper Steak, you’ll want to add it to your regular dinner rotation.
Ingredients You’ll Need
Chinese Pepper Steak relies on a handful of simple ingredients, each one playing a key role in building flavor and balance. Gather everything before you start and you’ll be amazed at how quickly this vibrant dish comes together!
- Flank steak (1 pound, thinly sliced against the grain): The star protein, sliced thin for maximum tenderness and quick cooking.
- Soy sauce (2 tablespoons): Adds deep, salty umami to both the marinade and the sauce; use tamari for a gluten-free option.
- Oyster sauce (1 tablespoon): Brings a rich, savory complexity that’s essential to the sauce.
- Cornstarch (1 tablespoon): Helps tenderize the beef and thickens the luscious sauce.
- Rice vinegar (1 tablespoon): Gives a subtle tang that brightens all the other flavors.
- Hoisin sauce (1 tablespoon): Offers a hint of sweetness and depth to the final dish.
- Sugar (1/2 teaspoon): Balances the saltiness and enhances caramelization.
- Vegetable oil (2 tablespoons): Perfect for high-heat stir-frying without overpowering the other flavors.
- Green bell pepper (1, sliced): Adds crunch and a pop of color.
- Red bell pepper (1, sliced): Sweet and vibrant, it complements the green pepper beautifully.
- Yellow onion (1 small, sliced): Brings sweetness and a mild bite that pairs well with the beef.
- Garlic (2 cloves, minced): Essential for aromatic depth and classic Chinese flavor.
- Beef broth (1/2 cup): Provides body and richness to the sauce.
- Ground black pepper (1/2 teaspoon): Delivers the signature, gentle heat you expect from pepper steak.
- Cooked white rice (for serving): The perfect blank canvas to soak up all that gorgeous sauce.
How to Make Chinese Pepper Steak
Step 1: Marinate the Beef
Start by tossing your thinly sliced flank steak with soy sauce, cornstarch, and a sprinkle of black pepper in a medium bowl. This quick marinade not only infuses flavor but also ensures every bite is melt-in-your-mouth tender. Let it sit for 15 to 20 minutes while you prep the veggies and sauce.
Step 2: Mix the Sauce
In a small bowl, whisk together the oyster sauce, hoisin sauce, rice vinegar, sugar, and beef broth. This blend is the heart of Chinese Pepper Steak, striking the perfect balance between sweet, savory, and tangy. Set the sauce aside so it’s ready to go when you need it.
Step 3: Sear the Steak
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, cooking for just 2 to 3 minutes until it’s nicely browned but not fully cooked through. Quickly remove the beef and set it aside to keep it tender and juicy for the final step.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of oil to the pan, followed by the sliced bell peppers and onion. Stir-fry for 3 to 4 minutes until the veggies are crisp-tender and vibrant. Toss in the minced garlic for a final 30 seconds—your kitchen will smell absolutely incredible!
Step 5: Combine and Finish
Return the steak to the pan and pour in the prepared sauce. Stir everything together, making sure the beef and vegetables are evenly coated. Cook for another 2 to 3 minutes, allowing the sauce to thicken and the steak to finish cooking. The result: glossy, fragrant Chinese Pepper Steak ready to be devoured!
How to Serve Chinese Pepper Steak
Garnishes
Top your Chinese Pepper Steak with a sprinkle of freshly chopped scallions or a handful of toasted sesame seeds for extra crunch and color. If you love a bit more heat, a pinch of red pepper flakes or some sliced fresh chilies will do the trick and make your plate look restaurant-worthy.
Side Dishes
While fluffy white rice is a classic partner, this dish also shines with steamed jasmine rice, brown rice, or even a bed of cauliflower rice for a lighter touch. For an added veggie boost, serve it alongside simple sautéed greens like bok choy or broccoli, or pair with crispy spring rolls for a complete Chinese-inspired meal.
Creative Ways to Present
Want to switch things up? Serve your Chinese Pepper Steak in lettuce cups for a fun, hand-held twist, or pile it onto a platter with colorful roasted vegetables for a dramatic family-style presentation. You can even wrap leftovers in a warm tortilla for a fusion-style steak wrap that’s perfect on the go.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chinese Pepper Steak cool completely before transferring it to an airtight container. Stored in the fridge, it will stay fresh and delicious for up to 3 days. This makes it an ideal choice for meal prepping or enjoying a quick, flavorful lunch the next day.
Freezing
If you want to save Chinese Pepper Steak for later, simply portion it into freezer-safe bags or containers. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture of the steak and veggies.
Reheating
To reheat, place the steak and veggies in a skillet or wok over medium heat, adding a splash of water or extra beef broth to loosen the sauce if needed. Stir gently until heated through. You can also microwave leftovers in short bursts, stirring occasionally to ensure even warming.
FAQs
Can I use a different cut of beef for Chinese Pepper Steak?
Absolutely! While flank steak is traditional for its tenderness and flavor, you can easily substitute with sirloin or skirt steak. Just make sure to slice thinly against the grain for the best texture.
Is Chinese Pepper Steak gluten-free?
It can be! Simply swap the soy sauce for tamari and double-check that your oyster and hoisin sauces are gluten-free. This way, you’ll enjoy all the bold flavors without any gluten worries.
How do I make Chinese Pepper Steak spicier?
If you love heat, add a pinch of red pepper flakes or toss in some sliced fresh chili peppers when sautéing the vegetables. You can also drizzle with chili oil just before serving for an extra kick.
Can I add other vegetables to the stir-fry?
Definitely! Feel free to throw in broccoli florets, snap peas, or even sliced mushrooms along with the bell peppers and onions. It’s a great way to use up veggies in your fridge and make the dish your own.
Why is it important to slice the steak against the grain?
Slicing against the grain shortens the muscle fibers in the beef, making each bite more tender and easier to chew. It’s a simple trick that makes a big difference in your finished Chinese Pepper Steak.
Final Thoughts
If you’re looking for a dinner that’s fast, flavorful, and full of color, you can’t go wrong with Chinese Pepper Steak. It’s one of those dishes that brings people together, and once you try it, I’m sure it’ll become a staple in your kitchen too. Give it a go and let the magic of homemade takeout brighten your table!
Print
Chinese Pepper Steak Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chinese Pepper Steak is a quick and flavorful stir-fry featuring tender flank steak and vibrant bell peppers in a savory sauce. This easy weeknight recipe combines soy, oyster, and hoisin sauces with a hint of sweetness and tang, making it a colorful and satisfying main course served over steamed white rice.
Ingredients
Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Pinch of ground black pepper
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 cup beef broth
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
Cooking Oil
- 2 tablespoons vegetable oil
To Serve
- Cooked white rice
Instructions
- Marinate the Steak: In a medium bowl, toss the thinly sliced flank steak with soy sauce, cornstarch, and a pinch of black pepper. Set aside to marinate for 15–20 minutes to tenderize and absorb flavor.
- Prepare the Sauce: In a small bowl, combine oyster sauce, hoisin sauce, rice vinegar, sugar, and beef broth. Stir well and set aside for later use.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and cook for 2–3 minutes until it is just browned but not fully cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add the sliced green and red bell peppers along with the yellow onion. Sauté for 3–4 minutes until the vegetables are slightly tender but still crisp.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release the aroma.
- Combine and Simmer: Return the partially cooked steak to the skillet. Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes, allowing the sauce to thicken and the steak to finish cooking.
- Serve: Serve the pepper steak hot over cooked white rice for a complete and satisfying meal.
Notes
- For extra heat, add a pinch of red pepper flakes or sliced fresh chili peppers when sautéing the vegetables.
- Substitute flank steak with sirloin or skirt steak if preferred for a slightly different texture.
- To make it gluten-free, use tamari sauce instead of soy sauce and ensure oyster and hoisin sauces are gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
