Introduction
Chinese Pepper Steak is one of those timeless stir-fry dishes that feels both comforting and impressive. Tender strips of beef, crisp bell peppers, and onions come together in a glossy, savory sauce that tastes like it came straight from your favorite Chinese restaurant. What I love most about this recipe is its balance: rich umami flavors from soy sauce, subtle sweetness, and the freshness of vegetables that still retain a satisfying crunch. The first time I made this at home, I was surprised by how quickly it came together and how much better it tasted than takeout. With just a little preparation and high heat, you can recreate that authentic stir-fry texture and flavor in your own kitchen. This dish is perfect for busy weeknights, yet elegant enough to serve when guests come over. Once you try it, Chinese Pepper Steak will easily earn a permanent spot in your home-cooked dinner rotation.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality results with simple, accessible ingredients. It cooks quickly, making it ideal for weeknight dinners, and it is endlessly adaptable to suit your taste preferences. The combination of tender beef and vibrant vegetables creates a satisfying and well-balanced meal.
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Chinese Pepper Steak – A Classic Takeout-Style Stir Fry You Can Master at Home
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Chinese Pepper Steak is a classic stir-fry dish made with tender strips of beef, crisp bell peppers, and onions tossed in a savory soy-based sauce. It is quick to prepare, flavorful, and perfect for serving with steamed rice.
Ingredients
- 500 g beef sirloin or flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon black pepper
- 1/4 cup beef broth or water
- Salt to taste
Instructions
- In a bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
- Add the marinated beef and stir-fry for 2–3 minutes until just browned. Remove from the pan and set aside.
- Add the remaining oil to the pan, then sauté garlic and ginger for about 30 seconds until fragrant.
- Add the bell peppers and onion, stir-frying for 2–3 minutes until slightly tender but still crisp.
- Return the beef to the pan, add black pepper and beef broth, and stir well to combine.
- Cook for another 2–3 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Taste and adjust seasoning with salt if needed. Serve hot.
Notes
- For extra tenderness, slice the beef against the grain.
- You can substitute chicken or tofu for beef if preferred.
- Serve with steamed white rice or fried rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef sirloin or flank steak
Thinly sliced beef is the foundation of this dish. Sirloin and flank steak are ideal because they become tender when sliced against the grain and cooked quickly over high heat.
Bell peppers
A mix of green, red, and yellow bell peppers adds sweetness, crunch, and vibrant color. Green peppers provide a slightly bitter note that balances the savory sauce.
Onion
Sliced onions soften during cooking and add natural sweetness and depth to the stir-fry, complementing both the beef and peppers.
Soy sauce
This is the primary source of salt and umami in the dish. It gives the sauce its classic savory character.
Oyster sauce
Oyster sauce adds richness and a subtle sweetness that deepens the overall flavor of the stir-fry.
Cornstarch
Used both in the marinade and sauce, cornstarch helps tenderize the beef and creates that glossy, thick coating on the finished dish.
Garlic
Fresh garlic provides an aromatic base and enhances the savory notes of the sauce.
Fresh ginger
Ginger adds warmth and a gentle spice that brightens the dish and cuts through the richness of the beef.
Beef broth or water
This forms the liquid base of the sauce, allowing all the flavors to blend together smoothly.
Sugar
A small amount of sugar balances the saltiness of the soy sauce and enhances the natural sweetness of the vegetables.
Black pepper
Freshly ground black pepper gives the dish its signature mild heat and fragrant spice.
Vegetable oil
A neutral oil with a high smoke point is essential for proper stir-frying and even cooking.
Directions
Start by slicing the beef thinly against the grain. This step is crucial for ensuring tender meat. In a bowl, combine the beef with soy sauce, a small amount of cornstarch, and a splash of oil. Mix well and let it marinate for about 15 minutes while you prepare the vegetables.
Heat a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat the surface. Add the marinated beef in a single layer and cook quickly, stirring as little as possible at first to allow it to sear. Once browned, remove the beef from the pan and set it aside.
In the same pan, add a little more oil if needed, then stir-fry the garlic and ginger until fragrant. Add the onions and bell peppers, cooking for a few minutes until they are slightly softened but still crisp.
Return the beef to the pan. Stir in the beef broth, oyster sauce, sugar, black pepper, and remaining cornstarch slurry. Toss everything together and cook for another two to three minutes, until the sauce thickens and coats the beef and vegetables evenly. Serve immediately over steamed rice.
Servings and Timing
This recipe serves four people. Preparation takes approximately 15 minutes, and cooking time is about 15 minutes, making it a quick and efficient meal option.
Equipment Needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Variations and Customizations
Chinese Pepper Steak is highly adaptable, making it easy to customize based on what you have on hand or your dietary preferences. For a spicier version, add sliced fresh chilies or a pinch of chili flakes to the sauce. If you prefer a sweeter profile, increase the sugar slightly or add a splash of hoisin sauce.
Vegetable substitutions work well in this dish. Mushrooms add an earthy flavor, while snow peas or broccoli introduce extra crunch and freshness. If you want a lighter option, you can reduce the amount of oil and serve the stir-fry over cauliflower rice.
Protein swaps are also possible. Chicken breast or pork loin can be used in place of beef, following the same slicing and marinating method. For a vegetarian version, firm tofu or seitan absorbs the sauce beautifully when pan-seared first. These variations ensure the recipe remains exciting no matter how often you prepare it.
Nutrition and Dietary Info
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein (g) | 28 |
| Carbs (g) | 18 |
| Fat (g) | 16 |
| Saturated Fat (g) | 4 |
| Fiber (g) | 3 |
| Sugar (g) | 7 |
| Sodium (mg) | 820 |
Expert Tips & Customizations
Slice Against the Grain
Cutting the beef against the grain shortens the muscle fibers and ensures maximum tenderness.
High Heat Is Essential
A very hot pan prevents the beef from steaming and helps achieve that authentic stir-fry texture.
Prep Everything First
Stir-frying happens quickly, so having all ingredients ready before cooking makes the process smooth and stress-free.
Balance the Sauce
Taste the sauce before serving and adjust sweetness or saltiness to suit your preference.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the components in advance, but it tastes best when freshly cooked.
What cut of beef works best?
Sirloin and flank steak are ideal due to their tenderness and flavor.
Is this dish spicy?
It is mildly seasoned with black pepper, but you can add chili for extra heat.
Can I use frozen vegetables?
Fresh vegetables are recommended, but frozen peppers can work if thawed and drained well.
What should I serve with pepper steak?
Steamed white rice or fried rice pairs perfectly with this dish.
How do I prevent the beef from becoming tough?
Slice thinly, marinate briefly, and cook quickly over high heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to maintain texture.
Conclusion
Chinese Pepper Steak is a classic stir-fry that proves simple ingredients can create bold, satisfying flavors. With tender beef, crisp vegetables, and a savory sauce, it is a reliable recipe you can return to again and again. Whether you stick to the traditional version or explore creative variations, this dish delivers comfort and authenticity in every bite.
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