Chinese Pepper Steak Recipe

If you’re looking for a truly epic weeknight dinner that tastes like it came straight from your favorite Chinese takeout spot, trust me, you’re going to love this! This Chinese Pepper Steak is a total game-changer, featuring tender slices of sirloin tossed in a savory, slightly sweet sauce with vibrant bell peppers and onions. It all comes together in less than 30 minutes, which means maximum flavor with minimum fuss. It’s the kind of dish that warms your soul and satisfies that craving for something hearty and delicious, making it a guaranteed family favorite.

Why You’ll Love This Recipe

• Faster Than Takeout: Seriously, from prep to plate, you’re looking at under 30 minutes. It’s the ultimate quick-fix dinner champion!
• The Best Tender Beef: We use a simple coating trick (called velveting) with cornstarch and soy sauce to lock in moisture, giving you unbelievably tender steak slices every time.
• Vibrant, Fresh Flavors: The sauce is perfectly balanced—savory from the soy and oyster sauce, a little earthy from the ginger and garlic, and a hint of sweetness from brown sugar.
• One-Wok Wonder: Everything comes together in one pan, which means super easy cleanup. (P.S. That’s my favorite part!)

Ingredients

All you need for this incredible Chinese Pepper Steak are simple, fresh ingredients and about 12 minutes of cooking time! But first, let’s gather the essentials:

• Beef Sirloin: We’re slicing this thinly against the grain to ensure super tender bites that soak up all the sauce’s flavor.
• Soy Sauce (for the marinade): Used here to add a savory base and help tenderize the beef.
• Cornstarch (for the marinade): This is the secret to that velvety texture! It coats the beef, protecting it from the high heat and thickening the sauce later.
• Vegetable Oil: A high-heat oil perfect for stir-frying; it ensures the steak and veggies get that beautiful sear.
• Onion, Green Bell Pepper, and Red Bell Pepper: These are your main veggies! The trio adds vibrant color, a wonderful crunch, and a subtle sweetness that balances the savory steak.
• Garlic and Fresh Ginger: The aromatic powerhouse of the dish. Don’t skip the fresh ginger—it brings a bright, earthy warmth that defines Chinese-American cuisine.
• Beef Broth: This forms the liquid base of our flavorful sauce.
• Low-Sodium Soy Sauce (for the sauce): The primary source of salt and umami. Using low-sodium gives you better control over the final seasoning.
• Oyster Sauce: This is a game-changer ingredient! It adds a deep, savory, slightly sweet complexity to the sauce that makes it taste truly authentic.
• Sesame Oil: Added at the end for its intense, nutty aroma and flavor. A little goes a long way!
• Brown Sugar: Just a touch to balance the salty and savory elements, highlighting the natural sweetness of the peppers.
• Black Pepper: The pepper in pepper steak! Use a generous pinch for a subtle bite and warmth.
• Green Onions (Scallions): Used as a fresh garnish to add a mild, oniony crunch and beautiful color right before serving.

Note: The ingredients with specific measurements, along with the full, detailed instructions, will be right under this article in the recipe card!

How to Make the Chinese Pepper Steak

Making this dish is straightforward and quick, especially if you have all your ingredients prepped—it’s the golden rule of stir-frying!

Step 1: Prep the Beef

In a bowl, toss your thinly sliced beef with soy sauce and cornstarch until every piece is coated. Give it about 10 minutes to sit. This is the velveting step—it makes the steak unbelievably tender!

Step 2: Sear the Steak

Get your wok or large skillet nice and hot over medium-high heat with the vegetable oil. Add the beef and stir-fry for only 2–3 minutes. We want it browned but still slightly undercooked inside, so it finishes perfectly in the sauce later. Scoop the beef out and set it aside.

Step 3: Stir-Fry the Veggies

Toss the sliced onion and bell peppers into the same wok. Stir-fry for 3–4 minutes until they are softened but still retain a nice, satisfying crunch. Next, add the minced garlic and grated ginger, cooking for just 30 seconds until you can smell those amazing aromas filling your kitchen.

Step 4: Mix the Sauce

While the veggies are cooking, quickly whisk together the beef broth, soy sauce, oyster sauce, sesame oil, brown sugar, and black pepper in a small bowl. This is the liquid gold that ties the whole dish together!

Step 5: Combine and Thicken

Return the partially cooked beef to the wok. Pour the prepared sauce mixture right over the top. Stir-fry everything together for another 2–3 minutes. The cornstarch from the beef coating will naturally thicken the sauce, turning it into a beautiful, glossy glaze that coats every single piece of beef and pepper.

Step 6: Serve

Sprinkle the chopped green onions over the top just before you plate it up. Serve immediately and enjoy the cheers!

Pro Tips for Making the Recipe

• Slice the Beef Thinly and Against the Grain: This is crucial for tenderness! Slice perpendicular to the muscle fibers you see running through the steak. The thinner, the better for quick cooking.
• Prep Everything First (Mise en Place): Stir-fries move fast! Have your beef marinated, all your veggies sliced, and the sauce whisked together before you turn on the heat. You won’t have time to chop mid-fry.
• Use High Heat: A proper stir-fry needs high heat to get that smoky wok hei (breath of the wok) flavor. Don’t overcrowd the pan; cook the beef in batches if necessary to ensure a good sear instead of steaming.
• Don’t Overcook the Veggies: We want the peppers and onions to still have some life and crunch to them. They should be tender-crisp, not mushy.

How to Serve

This is a fantastic, self-contained meal, but here are my favorite ways to plate and pair this beauty:

• Classic Pairing: Serve it over a bed of fluffy, steamy white rice or brown rice to soak up every drop of that savory sauce.
• Low-Carb Option: Skip the rice and serve it over cauliflower rice or alongside steamed broccoli for a lighter meal.
• Noodle Night: Toss the pepper steak and sauce with cooked egg noodles or lo mein noodles for an instant upgrade.

Make Ahead and Storage

This dish is best served immediately when the veggies are perfectly crisp, but leftovers are still absolutely delicious!

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

While you can freeze this dish, the bell peppers tend to lose their crisp texture when thawed. If you must freeze, allow it to cool completely, transfer to a freezer-safe container, and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat is in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and prevent it from drying out. Reheating in the microwave is quick, but can sometimes make the beef a little tough.

FAQs

1. Can I use a different cut of beef besides sirloin?

Absolutely! Sirloin works beautifully because it’s flavorful and relatively inexpensive, but you can definitely substitute it. Flank steak or skirt steak are also excellent choices for stir-frying, as they are lean and become tender when thinly sliced against the grain. If you use flank steak, just be sure to slice it super thin and make sure you use that cornstarch trick for maximum tenderness!

2. How can I make this dish spicier?

If you want to add a little heat—which I sometimes do for an extra kick!—there are a few easy ways. You can add a pinch of red pepper flakes to the sauce mixture, or try adding a teaspoon of Sriracha or chili garlic sauce right before serving. For a more intense, smoky heat, stir-fry a few thin slices of dried Thai chili or a fresh jalapeño along with the bell peppers.

3. I don’t have oyster sauce. Can I skip it?

Oyster sauce truly brings a unique depth of flavor that is hard to replicate, but if you absolutely cannot use it (for dietary reasons, etc.), you can replace it. A good substitute is hoisin sauce, which will add a similar savory, sweet, and thick component, though the flavor will be slightly different. Alternatively, you can just use an extra teaspoon of soy sauce and a touch more brown sugar, but know that the final complexity of the sauce will be milder.

4. Why did my sauce not thicken?

If your sauce is still too runny, it’s usually because the heat was too low, or you didn’t allow enough time for the cornstarch to activate. Cornstarch needs a strong simmer or boil to reach its full thickening potential. Simply turn the heat up to medium-high and let it bubble for another minute, stirring constantly. If after a minute it’s still thin, whisk together a quick slurry of 1 teaspoon of cornstarch and 1 tablespoon of cold water and pour it into the simmering sauce. It will thicken almost instantly!