I remember a weeknight when the fridge held a wilted pepper and a small steak and the clock said hurry. I tossed thin slices of beef with soy and cornstarch, sliced red and green peppers, and the kitchen quickly filled with bright, savory steam. That quick comfort is what drew me to this Chinese Pepper Steak Recipe — fast, flavorful, and the kind of dinner that feels like you made more of your evening than you actually did.
Why You’ll Love It
This recipe works because it gives weekday speed without bland shortcuts. You get a glossy sauce that clings to tender beef and crisp peppers in under 30 minutes. It is a great weeknight meal for busy households, solo cooks who like big flavor, and anyone who wants a reliable go to stir fry. The steps are repeatable and forgiving, so it fits into rushed evenings and small celebrations alike.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 1 lb flank steak or sirloin thinly sliced across the grain
- 1 tbsp cornstarch for the beef
- 2 tbsp light soy sauce for marinade
- 1 tbsp Shaoxing wine or dry sherry optional
- 2 tbsp vegetable oil divided
- 1 medium onion sliced
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1/2 cup low sodium beef broth
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce for sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water for slurry
- 2 scallions sliced for garnish
- Cooked jasmine rice for serving
Instructions
- Slice the steak thinly across the grain. Toss with 1 tbsp cornstarch and 2 tbsp light soy sauce. Let sit 10 minutes while you prep vegetables.
- Mix the sauce in a small bowl with beef broth, oyster sauce, 1 tbsp light soy, rice vinegar, brown sugar, and sesame oil. Set aside.
- Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl.
- Add the steak in a single layer. Sear quickly, about 1 1/2 to 2 minutes per side until brown but not fully done. Remove to a plate.
- Add the remaining 1 tbsp oil to the pan. Add onion and bell peppers. Stir fry 2 to 3 minutes until peppers are crisp tender.
- Add garlic and ginger and stir 30 seconds until fragrant.
- Return the steak to the pan. Pour the sauce over and bring to a simmer.
- Stir the cornstarch slurry, then add it to the pan. Cook 1 to 2 minutes until the sauce thickens and coats the beef and peppers.
- Taste and adjust salt or a dash more soy if needed. Remove from heat and sprinkle sliced scallions on top.
- Serve immediately with steamed jasmine rice.
Tips & Tricks
- Slice the beef thin and across the grain for tenderness. Slightly partially freezing the steak makes thin slicing easier.
- Do not overcrowd the pan when searing. Work in batches if needed to get a good sear.
- Prep all ingredients before heating the pan. Stir fries move fast and need everything ready.
- Taste the sauce before thickening. Adjust sweet, salty, or tangy notes while it is still thin.
- Use high heat for a quick sear and crisp peppers. Turn down briefly only to finish the sauce.
Serving Ideas
- Serve over steamed jasmine rice for a classic meal.
- Spoon over fried rice or brown rice for a heartier plate.
- Offer steamed broccoli or bok choy on the side for a vegetable forward dinner.
- Plate on top of buttered noodles for a family friendly twist.
- Make bowls with rice, pepper steak, and a soft fried egg for a quick lunch option.
Frequently Asked Questions
How can I make the beef more tender
Slice thin across the grain and do not overcook. Marinating briefly with a little cornstarch and soy helps create a velvety exterior.
Can I use another cut of beef
Yes flank steak, skirt, or sirloin work well. Choose a cut you can slice thinly and cook quickly.
How do I store leftovers
Cool quickly then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce.
Is there a vegetarian version
Use firm tofu pressed and cubed or seitan. Sear until golden then follow the same sauce and vegetable steps.
Chinese Pepper Steak Recipe
This recipe works because it gives weekday speed without bland shortcuts. You get a glossy sauce that clings to tender beef and crisp peppers in under 30 minutes. It is a great weeknight meal for busy households, solo cooks who like big flavor, and anyone who wants a reliable go to stir fry. The steps are repeatable and forgiving, so it fits into rushed evenings and small celebrations alike.
Ingredients
- 1 lb flank steak or sirloin thinly sliced across the grain
- 1 tbsp cornstarch for the beef
- 2 tbsp light soy sauce for marinade
- 1 tbsp Shaoxing wine or dry sherry optional
- 2 tbsp vegetable oil divided
- 1 medium onion sliced
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1/2 cup low sodium beef broth
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce for sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water for slurry
- 2 scallions sliced for garnish
- Cooked jasmine rice for serving
Instructions
- Slice the steak thinly across the grain. Toss with 1 tbsp cornstarch and 2 tbsp light soy sauce. Let sit 10 minutes while you prep vegetables.
- Mix the sauce in a small bowl with beef broth, oyster sauce, 1 tbsp light soy, rice vinegar, brown sugar, and sesame oil. Set aside.
- Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl.
- Add the steak in a single layer. Sear quickly, about 1 1/2 to 2 minutes per side until brown but not fully done. Remove to a plate.
- Add the remaining 1 tbsp oil to the pan. Add onion and bell peppers. Stir fry 2 to 3 minutes until peppers are crisp tender.
- Add garlic and ginger and stir 30 seconds until fragrant.
- Return the steak to the pan. Pour the sauce over and bring to a simmer.
- Stir the cornstarch slurry, then add it to the pan. Cook 1 to 2 minutes until the sauce thickens and coats the beef and peppers.
- Taste and adjust salt or a dash more soy if needed. Remove from heat and sprinkle sliced scallions on top.
- Serve immediately with steamed jasmine rice.
Conclusion
This Chinese pepper steak is the kind of weekday winner that makes the most of a little time and ordinary ingredients. It gives bright peppers, savory beef, and a sauce that clings to every bite without fussy technique. Trust the simple steps, prep a bit ahead when you can, and feel free to adjust heat or sweetness to your taste. It is an easy, confident dish that rewards you with real flavor and more time at the table.
