Chinese Pepper Steak
Make restaurant-quality Chinese pepper steak at home with tender beef, crisp bell peppers, and savory sauce. Quick, easy, and delicious weeknight dinner.
Frequently asked questions
＋ − What's the best cut of beef for pepper steak?
Sirloin, flank steak, or beef tenderloin work best. These cuts are tender and cook quickly. Always slice against the grain for maximum tenderness.
＋ − Can I make this dish ahead of time?
This dish is best served immediately for optimal texture. However, you can prep all ingredients ahead and store them separately, then stir-fry when ready to serve.
＋ − Why do my peppers get too soft?
Cook the peppers on high heat and don t overcook them. They should be crisp-tender, not mushy. Add them after the onions and cook for just 2-3 minutes.
＋ − Can I use frozen bell peppers?
Fresh peppers work best for this recipe as they maintain their crunch. If using frozen, thaw and drain them first, but expect a softer texture.
Chinese Pepper Steak
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Pat the beef strips dry and toss with cornstarch until evenly coated. This helps create a tender texture and helps the sauce stick to the meat.
- 2
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, beef broth, sugar, and black pepper. Set aside.
- 3
Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add the beef strips and stir-fry for 2-3 minutes until browned. Remove beef and set aside.
- 4
Add remaining oil to the same pan. Add onions and stir-fry for 1 minute, then add bell peppers and cook for 2-3 minutes until crisp-tender.
- 5
Push vegetables to one side of the pan and add minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
- 6
Return the beef to the pan and pour in the sauce mixture. Stir-fry for 1-2 minutes until the sauce thickens slightly and everything is well combined.
- 7
Remove from heat and garnish with sliced green onions. Serve immediately over steamed rice.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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