Best Chinese Pepper Steak Ever
This Chinese Pepper Steak recipe delivers tender strips of steak and crisp-tender bell peppers coated in a rich, umami-packed sauce, rivaling any takeout version. It's easy to make, customizable, and much cheaper than ordering in, making it a perfect weeknight meal.
Equipment
- Cutting board
- Knife
- Medium bowl
- Small bowl
- Large Skillet or Wok
- Measuring spoons
- Measuring cups
- Whisk
- Spatula
Ingredients
- 1 pound flank 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 for marinade
- ½ teaspoon ground ginger for marinade
- ¼ teaspoon black pepper for marinade
- 2 tablespoons vegetable oil or canola oil
- 1 medium onion, sliced
- 2 bell peppers any color, or a mix!
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup beef broth
- 2 tablespoons soy sauce for sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch for sauce
- 1 tablespoon sugar for sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper for sauce
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish optional
- Chopped green onions, for garnish optional
Instructions
- In a medium bowl, whisk together soy sauce, cornstarch, rice wine vinegar, sugar, ground ginger, and black pepper.
- Add the sliced steak to the bowl and toss to coat thoroughly.
- Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add the sliced onion and bell peppers and stir-fry for 3-5 minutes, or until slightly tender-crisp.
- Add the minced garlic and ginger and stir-fry for another minute until fragrant.
- Remove the vegetables from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over high heat.
- Add the marinated steak to the skillet in a single layer (work in batches if necessary).
- Stir-fry for 2-3 minutes, or until the steak is browned and cooked through. Be careful not to overcook it!
- Return the cooked vegetables to the skillet with the steak.
- Pour the prepared sauce over the steak and vegetables.
- Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened and is glossy.
- Serve the Chinese Pepper Steak hot over cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions, if desired.
Notes
For tougher steak, slice it thinly against the grain and don't overcook it. Marinating for a longer time will also help. If the sauce is too thin, ensure the cornstarch is fresh and whisked well. Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if needed. If the sauce is too thick, add beef broth to thin it out. Avoid soggy veggies by ensuring the skillet is hot and not overcrowding the pan. Adjust black pepper to your liking, and add red pepper flakes for extra heat. Try adding mushrooms, snow peas, or broccoli. For a spicy kick, add chili garlic sauce or sriracha. You can also substitute chicken, pork, or tofu for the steak. For a vegetarian option, use firm tofu and vegetable broth.