Amazing Chinese Pepper Steak
This Chinese Pepper Steak recipe delivers a savory and flavorful experience, reminiscent of your favorite takeout but made fresh at home. With tender beef, crisp peppers, and a rich, umami-packed sauce, it's an easy and satisfying weeknight meal.
Equipment
- Medium bowl
- Small bowl
- Large Skillet or Wok
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula
- Airtight containers
Ingredients
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce for marinade
- 1 tablespoon cornstarch for marinade
- 1 tablespoon rice wine vinegar or dry sherry
- 1 teaspoon sugar
- ½ teaspoon ground ginger for marinade
- ¼ teaspoon black pepper for marinade
- 2 tablespoons soy sauce for sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch for sauce
- ½ cup beef broth
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger for sauce
- ¼ teaspoon black pepper for sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- Cooked rice or noodles, for serving optional
- Sesame seeds, for garnish optional
- Chopped green onions, for garnish optional
Instructions
- In a medium bowl, whisk together the soy sauce, cornstarch, rice wine vinegar, sugar, ginger, and pepper (for marinade).
- Add the sliced steak to the marinade, tossing to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, beef broth, sesame oil, ginger, and pepper (for sauce) until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until smoking hot.
- Add the marinated steak to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear the steak for 1-2 minutes per side, until browned but still slightly pink inside. Remove the steak from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet.
- Add the sliced onion and bell peppers and stir-fry for 3-4 minutes, until they are tender-crisp.
- Add the minced garlic and stir-fry for another 30 seconds, until fragrant.
- Pour the sauce over the vegetables in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Return the cooked steak to the skillet and toss to coat with the sauce.
- Cook for another minute or two, until the steak is heated through and the sauce is glossy and clings to the beef and vegetables.
- Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
For tender steak, use flank or sirloin and slice against the grain. Marinate for at least 30 minutes. Adjust spice level with red pepper flakes, sriracha, or chili garlic sauce. Prepare marinade and sauce a day ahead for convenience. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or skillet, adding water or broth if needed. For a vegetarian option, substitute steak with tofu or tempeh. Add more vegetables like mushrooms, carrots, or snow peas. For a sweet and sour twist, add pineapple juice to the sauce. Add extra garlic for a bolder flavor. If sauce is too thick, add beef broth. If too thin, add a cornstarch slurry. Avoid overcrowding the skillet to keep vegetables crisp.