Craving Chinese Pepper Steak? Try this quick, flavorful stir-fry packed with beef, peppers & savory sauce.
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Craving Chinese Pepper Steak? Try this quick, flavorful stir-fry packed with beef, peppers & savory sauce.
Alright, imagine this: the sizzle of tender beef hitting a hot wok, the sharp aroma of freshly cracked black pepper swirling in the air, and vibrant strips of green and red bell peppers adding a pop of color and sweetness. Pepper steak has always been one of my go-to weeknight saviors because it comes together in a flash but tastes like you spent hours perfecting it. Plus, that savory sauce clings to every juicy bite, making it downright addictive. If you’ve ever ordered this at a Chinese takeout spot and wished you could nail it at home, I’m here to show you just how easy (and delicious!) it can be to stir up your own comforting, flavor-packed pepper steak.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 lb flank steak, thinly sliced against the grain
1 tablespoon cornstarch
1 tablespoon vegetable oil (plus extra if needed)
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, sliced
3 cloves garlic, minced
1 teaspoon freshly ground black pepper (increase to taste!)
For the Sauce / Garnish:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup beef broth or water
How I Make It
Step 1:
First things first, toss the thinly sliced steak with cornstarch. This little step helps tenderize the meat and gives it that silky coating when cooked. Let it sit for about 5 minutes while you prep the veggies.
Step 2:
Heat your wok or large skillet over medium-high heat and add a tablespoon of vegetable oil. Once shimmering, add the steak in a single layer—don’t overcrowd! Let it sear without stirring for about a minute to get a nice caramelized edge, then toss until just browned. Remove steak and set aside.
Step 3:
In the same pan, add a touch more oil if it looks dry. Toss in the sliced onions and bell peppers, stirring frequently until they start to soften but still have a bit of crunch—around 3-4 minutes. The peppers should be bright and snap with texture.
Step 4:
Stir in the minced garlic and the freshly cracked black pepper; the aroma should get you excited! Cook for another 30 seconds until fragrant.
Step 5:
Whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and beef broth in a small bowl. Pour the sauce over the veggies, stirring to combine.
Step 6:
Return the steak to the pan and toss everything quickly to coat in that glossy, savory sauce. Let it heat through for a minute or two, then taste and adjust seasoning if needed—maybe a pinch more pepper? Serve immediately over steamed rice.
Variations & Tips
Use skirt steak or sirloin if flank steak isn’t available for great tenderness.
For extra heat, add a few dashes of chili flakes or a sliced fresh chili pepper.
Swap bell peppers for poblano or a mix of colorful sweet peppers for variety.
Marinate the beef in soy sauce and a splash of sesame oil before coating with cornstarch for deeper flavor.
Make it gluten-free by substituting tamari for soy sauce and checking oyster sauce ingredients.
Don’t skip the freshly ground black pepper—it’s the star flavor!
How I Like to Serve It
My favorite way to enjoy this pepper steak is over fluffy jasmine rice, which soaks up every bit of the rich sauce. It’s perfect for those busy weeknights when you want dinner on the table fast but crave something comforting. You can also serve it alongside steamed broccoli for a classic takeout vibe or with crispy egg rolls to up the party factor.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to keep steak tender.
If your sauce gets too thick, thin it with a splash of water or broth to loosen before serving.
Closing: This quick pepper steak recipe always hits the spot because it balances rich, bold flavors with tender beef and fresh veggies—truly a home-cooked favorite you’ll keep coming back to.
