Chinese Pepper Steak Recipes

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My husband enjoys Chinese food, and he's my test kitchen judge. Thus far, there aren't many dishes he doesn't care for. Early in our marriage, I tried not to serve some of the common dishes I grew up with and have become more creative with cooking. -Shirley Claggett Melfort, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Chinese Pepper Steak image


  • In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm., Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain., Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return the vegetables to the pan; heat through. Serve over the rice.

Nutrition Facts :

1-1/2 cups julienned green pepper
3/4 cup chopped onion
2 tablespoons vegetable oil, divided
2 cups sliced fresh mushrooms
3/4 pound beef top sirloin steak, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 tablespoon cornstarch
1 cup apple juice
1/4 cup cold water
Hot cooked rice


Make and share this Chinese Pepper Steak recipe from

Provided by Audrey M

Categories     Chinese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Chinese Pepper Steak image


  • Place round steak in freezer for 30 minutes to get firm.
  • Remove from freezer, trim off fat, and slice into 1/8 inch thick.
  • Place oil into wok and heat up oil.
  • Add garlic, meat, salt, ginger and pepper.
  • Stir-fry over high heat for 4 to 5 minutes.
  • Remove meat from wok and place on a heat platter covered in aluminum foil.
  • Add green peppers and onion to wok and cook for 3 minutes.
  • Return meat to pan and add water chestnuts.
  • Mix together soy sauce, sugar, bouillon, cornstarch, and cold water.
  • Stir into wok and cook for additional 4 minutes or until sauce thickens.
  • Serve over hot rice topped with green onions.

Nutrition Facts : Calories 256.9, Fat 15.1, SaturatedFat 4.6, Cholesterol 62.1, Sodium 1254.2, Carbohydrate 10, Fiber 1.9, Sugar 3.4, Protein 20.4

1 1/2 lbs round steaks, 1 inch thick
3 tablespoons vegetable oil
1 minced garlic clove
1/2 teaspoon salt
2 teaspoons minced fresh ginger
1/2 teaspoon ground pepper
2 large green peppers, thinly sliced
1 large onion, thinly sliced
8 ounces sliced water chestnuts, drained
1/2 cup soy sauce
1 teaspoon sugar
2/3 cup beef bouillon (liquid)
1 tablespoon cornstarch
1/3 cup water


Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 17

The Best Pepper Steak image


  • Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
  • Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
  • Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
  • About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
  • Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
  • Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
  • Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
  • Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
  • Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

1 1/2 pounds flank steak
4 cloves garlic
One 1 1/2-inch piece ginger
7 tablespoons low-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon sugar
Freshly ground black pepper
1/3 cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 tablespoon cornstarch
Sliced scallions, for topping
Toasted sesame seeds, for topping
Steamed white rice, for serving


A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 9

Chinese Pepper Steak image


  • Slice the steak into 1/2-inch thick slices across the grain.
  • Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  • Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges


Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 50m

Yield 6 servings

Number Of Ingredients 24

Chinese Pepper Steak image


  • Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
  • Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
  • Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
  • Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.

2 teaspoons oyster sauce (see note)
1 teaspoon sesame oil
1/2 teaspoon peeled, minced ginger
1 1/2 teaspoons Shao-Hsing wine (see note) or dry sherry
3/4 teaspoon dark soy sauce
1/2 teaspoon kosher salt
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Pinch freshly ground white pepper
3/4 pound London broil, cut into 1-inch cubes
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
Pinch freshly ground white pepper
1/2 cup chicken stock
2 large garlic cloves, smashed with the flat side of a cleaver and peeled
2 tablespoons fermented black beans (see note), washed and rinsed
3 tablespoons peanut oil
1 tablespoon peeled, minced ginger
1 medium green bell pepper, seeded and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
Cooked rice for serving


This is a Pepper Steak recipe that does not call for tomatoes and as some of you know I do not like tomatoes. This is a very tasty dish that after the overnight marinade it is quite easy to do. Marinading is not included in prep or cooking time. Enjoy!!!

Provided by RecipeNut

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Chinese Pepper Steak image


  • Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
  • Combine next 6 ingredients in a shallow container, mixing well; add steak.
  • Cover and refrigerate 1 to 4 hours or overnight.
  • Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
  • Add steak mixture; stirfry 2 to 3 minutes or until browned.
  • Reduce heat to low (225 degrees).
  • Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
  • Serve over rice with additional soy sauce, if desired.

1 lb boneless round steak
3 tablespoons soy sauce
1 tablespoon green onion, minced
1 tablespoon sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon ground ginger
1/4 cup peanut oil
2 large green peppers, cut in 1 inch squares
hot cooked rice
soy sauce


Dinner in no time. Flank steak thinly cut and stir fried with quartered tomatoes, green peppers, garlic and bean sprouts in a ginger soy sauce. If you don't have a wok, just use a large skillet. Serve over rice.

Provided by Marie

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Chinese Pepper Steak image


  • Cut steak into thin strips- cross grain.
  • Quarter tomatoes and chop green peppers into large pieces.
  • Heat oil to hot and add beef, garlic, salt, pepper and ginger.
  • Fry, turning until browned.
  • Add soy sauce and sugar, cover tightly and cook slowly for 5 minutes.
  • Add tomatoes, peppers, sprouts, cover and cook for 5 minutes.
  • Combine cornstarch and water and add, cooking until thickened.

Nutrition Facts : Calories 324.4, Fat 17.2, SaturatedFat 5.9, Cholesterol 62, Sodium 1144.3, Carbohydrate 6.9, Fiber 1.6, Sugar 3.3, Protein 34.6

2 lbs flank steaks
2 tomatoes
2 green bell peppers
2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon salt
black pepper
1/4 teaspoon ground ginger
1/4 cup soy sauce
1/2 teaspoon sugar
1 cup bean sprouts
1 tablespoon cornstarch
1/4 cup water


Great pepper steak recipe with simple ingredients. My dad loves this...says it is better than any he has ever had in restaurants. Good served with egg rolls on the side.

Provided by Manda

Categories     Rice

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Chinese Pepper Steak image


  • Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
  • Brown meat in oil in large skillet or Dutch oven.
  • Add garlic, tomatoes, and 1 cup water to browned meat.
  • Cover and simmer 45 minutes, or until meat is tender.
  • Add green pepper strips, onions, and celery.
  • Cover and cook 15 minutes longer.
  • In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
  • Stir into meat mixture with remaining ingredients, except rice.
  • Cook, stirring, until slightly thickened.
  • Serve over rice.

Nutrition Facts : Calories 541.5, Fat 24.6, SaturatedFat 6.6, Cholesterol 171.7, Sodium 1894.3, Carbohydrate 18, Fiber 3, Sugar 7.1, Protein 60.6

1 1/2 lbs boneless beef chuck
3 tablespoons olive oil
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 medium green pepper, cut in strips
1 cup water
3/4 cup chopped onion
1/2 cup diced celery
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
hot cooked rice


Make and share this Chinese Pepper Steak recipe from

Provided by Theresa Thunderbird

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Chinese Pepper Steak image


  • Slice beef into thin strips.
  • Heat margarine in large skillet.
  • Add beef and brown.
  • Add onions,garlic,celery and green pepper.
  • Saute until onions and peppers are tender but not browned.
  • Add broth,salt and pepper.
  • Cover and simmer for 20 minutes or until beef is tender.
  • Blend cornstarch with water and soy sauce until smooth.
  • Gradually add to mixture of beef and vegetables and simmer 3 minutes.
  • Serve hot over cooked rice.

1 lb sirloin steak
2 tablespoons margarine
2 tablespoons chopped onions
1 clove garlic, minced
1 cup chopped celery
2 green peppers, cut in strips
1/2 cup beef broth
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon soy sauce

More about "chinese pepper steak recipes"


Reviews 6
Calories 440 per serving
Category Main
  • Cut the beef into thin slices. A friend of mine joked that the Chinese always slice the meat before cooking, whereas Westerners will only cut the meat after cooking.
  • Tenderize the meat (optional) This step is optional and depends on the cut of meat you choose., There is no need to add any tenderizer if you use sirloin or other good cuts, but it will tenderize the cheaper cuts.
  • Marinate the steak. The marinate comprises some of the most common ingredients in the Chinese kitchen pantry. It is a mixture of light soy sauce, ground pepper, cornstarch, and some oil.
  • Prepare the aromatics and vegetables. The aromatics. Crush the garlic and coarsely chopped. There is no need to mince the garlic as it will burn quickly in the wok.
  • Making the Chinese steak sauce. The ingredients of the Chinese pepper steak sauce are pretty similar to the marinade. I usually mix all the following ingredients in a bowl.
  • Stir-fry the beef and vegetables. Here are the exact steps I use to stir fry the Chinese pepper steak. Sear the beef. Heat some oil in a wok. Saute the garlic and ginger over low heat until aromatic, then remove them but leave the flavored oil in the wok.
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