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Delicious Chinese Pepper Steak served as a featured image for the recipe article.

BEST CHINESE PEPPER STEAK EVER

This Chinese Pepper Steak recipe delivers a savory, slightly spicy, and satisfying takeout flavor without the delivery fees. Tender beef and crisp peppers are combined in a rich, flavorful sauce that's easy to make at home, making it a perfect weeknight dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper, divided
  • 1 large onion, sliced
  • 2 bell peppers any color
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • Cooked rice or noodles, for serving optional
  • Sesame seeds or chopped green onions, for garnish optional

Equipment

  • Medium bowl
  • Small bowl
  • Large skillet or wok
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Knife

Method
 

  1. In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1 teaspoon sugar, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper. Mix well to ensure the beef is evenly coated. Let it marinate for at least 20 minutes, or up to an hour in the refrigerator.
  2. While the beef is marinating, slice the onion and bell peppers. Mince the garlic and ginger.
  3. In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, oyster sauce, 1 tablespoon cornstarch, 1 tablespoon sugar, sesame oil, and 1/4 teaspoon black pepper. Set aside.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned on all sides, about 2-3 minutes. Don't overcrowd the pan; cook the beef in batches if necessary to ensure proper browning. Remove the beef from the skillet and set aside.
  5. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and bell peppers and stir-fry until slightly softened, about 3-4 minutes. Add the minced garlic and ginger and stir-fry for another minute until fragrant.
  6. Return the cooked beef to the skillet with the vegetables. Pour the sauce over the beef and vegetables. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
  7. Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.

Notes

Slicing the beef thinly against the grain is crucial for tenderness. Make sure your wok or skillet is screaming hot before adding the beef and vegetables for a 'wok hei' flavor. Don't overcook the vegetables; stir-fry them until they're crisp-tender. Adjust the sauce to your liking by adding more sugar for a sweeter sauce or red pepper flakes for more heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of water or beef broth if the sauce has thickened.