Easy Chinese Pepper Steak is a quick and flavorful dish featuring tender beef strips stir-fried with bell peppers in a savory, umami-rich sauce. This takeout-inspired recipe is perfect for a weeknight dinner and pairs well with rice or noodles.
Why You’ll Love This Recipe
- Quick and easy to prepare in under 30 minutes.
- Tender beef stir-fried with crisp bell peppers.
- Savory, slightly sweet, and umami-packed sauce.
- Pairs well with steamed rice or noodles.
- Great for meal prep and leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak or sirloin, thinly sliced
- Soy sauce
- Oyster sauce
- Sesame oil
- Cornstarch
- Bell peppers, sliced (red and green)
- Onion, sliced
- Garlic, minced
- Ginger, minced
- Brown sugar
- Beef broth or water
- Black pepper
- Red pepper flakes (optional for heat)
- Green onions for garnish
Directions
- In a bowl, toss the sliced beef with soy sauce, cornstarch, and a drizzle of sesame oil. Let marinate for 10 minutes.
- Heat a wok or large skillet over medium-high heat and add a tablespoon of oil.
- Stir-fry the beef for 2-3 minutes until browned. Remove and set aside.
- In the same pan, add more oil and sauté garlic, ginger, onions, and bell peppers until fragrant and slightly tender.
- Return the beef to the pan and pour in the oyster sauce, brown sugar, beef broth, and black pepper. Stir well.
- Simmer for 2-3 minutes until the sauce thickens slightly.
- Garnish with sliced green onions and serve hot over 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.
- Vegetable Addition: Include mushrooms, snap peas, or baby corn.
- Low-Sodium: Use low-sodium soy sauce and broth.
- Sweet and Savory: Add a splash of hoisin sauce for extra depth.
- Gluten-Free: Use tamari instead of soy sauce and gluten-free oyster sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of water if needed.
FAQs
What’s the best cut of beef for pepper steak?
Flank steak, sirloin, or ribeye work best for tender, flavorful results.
Can I use chicken instead of beef?
Yes! Substitute thinly sliced chicken breast for an equally delicious dish.
How do I make the beef extra tender?
Marinate with cornstarch and soy sauce for at least 10 minutes before cooking.
Can I use frozen bell peppers?
Fresh bell peppers provide the best texture, but frozen can work in a pinch.
What sides pair well with pepper steak?
Steamed rice, fried rice, or lo mein noodles are great options.
Can I make this dish ahead of time?
Yes! Prepare the sauce and slice the beef ahead for easy cooking.
How do I prevent the beef from overcooking?
Cook over high heat for a short time and remove it from the pan once browned.
Can I use a different type of oil?
Yes! Peanut oil, avocado oil, or vegetable oil all work well for stir-frying.
What’s the best way to thicken the sauce?
Use a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to thicken the sauce if needed.
Can I make this dish vegan?
Yes! Substitute tofu for beef and use a plant-based oyster sauce alternative.
Conclusion
Easy Chinese Pepper Steak is a delicious and satisfying dish that comes together quickly with bold flavors and simple ingredients. Whether served over rice or noodles, this homemade takeout classic is sure to become a family favorite. Try it today!
Print
Easy Chinese Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Description
A classic takeout-style dish featuring tender beef strips stir-fried with bell peppers in a flavorful garlic-ginger soy sauce.
Ingredients
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Sauce:
- 1/4 cup soy sauce (or low-sodium soy sauce)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional, for sweetness)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1/2 cup beef broth (or water)
- 1 tsp cornstarch (to thicken)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Beef – Toss beef slices with 2 tbsp cornstarch in a bowl. Let sit for 10 minutes (this helps with tenderness).
- Make the Sauce – In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, vinegar, beef broth, cornstarch, black pepper, and red pepper flakes. Set aside.
- Sear the Beef – Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef and sear for 2-3 minutes until browned. Remove from the pan and set aside.
- Cook the Vegetables – In the same pan, add 1 tbsp oil and sauté bell peppers, onion, garlic, and ginger for 2-3 minutes until slightly softened.
- Combine & Simmer – Return the beef to the pan. Pour in the sauce and toss everything together. Simmer for 2-3 minutes until the sauce thickens.
- Serve – Enjoy hot over rice or noodles, garnished with sesame seeds or chopped green onions.
Notes
- Tender Beef Tip: Freeze the steak for 15 minutes before slicing for cleaner cuts.
- Substitutes: Use chicken or tofu instead of beef for a variation.
- Spicy Option: Add more red pepper flakes or a dash of Sriracha!
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