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Delicious Chinese Pepper Steak is showcased as the featured image for this recipe.

Easy Chinese Pepper Steak

This recipe provides a simple and effective way to create tender, flavorful Chinese pepper steak at home, rivaling your favorite takeout. The key is in velveting the beef, creating a complex sauce, and searing the ingredients at high heat for maximum flavor and texture.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak, thinly sliced against the grain
  • 1 tablespoon soy sauce for beef marinade
  • 1 tablespoon cornstarch for beef marinade
  • 1 teaspoon sesame oil for beef marinade
  • 1/2 teaspoon baking soda optional, for extra tenderizing, for beef marinade
  • 1 egg white optional, for extra tenderizing, for beef marinade
  • 2 tablespoons soy sauce for sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch for sauce
  • 1 teaspoon sesame oil for sauce
  • 1/2 teaspoon ground white pepper
  • 1/2 cup beef broth
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 bell peppers one green, one red
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 teaspoon red pepper flakes optional, for heat
  • Steamed rice, for serving
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Large wok or skillet
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Spatula or wok tool

Method
 

  1. Prepare the Beef: In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, baking soda (if using), and egg white (if using). Mix well and let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.
  2. Make the Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, white pepper, and beef broth until smooth. Set aside.
  3. Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced onion and bell peppers and stir-fry for 3-5 minutes, until slightly softened but still crisp. Remove the vegetables from the wok and set aside.
  4. Cook the Beef: Heat the remaining 1 tablespoon of vegetable oil in the wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes, until browned and cooked through. Be careful not to overcrowd the wok; cook in batches if necessary.
  5. Combine and Simmer: Return the cooked vegetables to the wok with the beef. Pour the sauce over the mixture and bring to a simmer, stirring constantly until the sauce has thickened and coats the beef and vegetables.
  6. Serve: Serve immediately over steamed rice. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For best results, use a hot wok or cast iron skillet. Slice the beef thinly against the grain to ensure tenderness. Marinating the beef for a longer period will enhance its flavor and tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You can add other vegetables, such as mushrooms or broccoli, to the stir-fry. Adjust the amount of red pepper flakes to your preferred level of spiciness.