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
Scale
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
