Description
Chinese Pepper Steak is a quick and flavorful stir-fry dish featuring tender slices of flank or sirloin steak cooked with crisp red and green bell peppers, onions, and a rich savory sauce. This classic Chinese-American favorite combines the perfect balance of umami from soy and oyster sauces with a subtle hint of sweetness and zing from ginger and rice vinegar. Ideal for weeknight dinners, it’s delicious served over steamed rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon black pepper
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Allow the beef to marinate for 10–15 minutes while you prep the other ingredients to help tenderize and flavor the meat.
- Prepare the Sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce (optional), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, minced garlic, freshly grated ginger, and black pepper. Set aside to let the flavors meld.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer—cook in batches if necessary to avoid overcrowding. Stir-fry the beef for 2–3 minutes until browned but not fully cooked through. Remove the beef to a plate and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the sliced red and green bell peppers along with the onion. Stir-fry for 3–4 minutes until the vegetables are tender-crisp, retaining a slight crunch.
- Combine and Finish: Return the beef to the skillet with the vegetables. Pour the prepared sauce over the ingredients and toss to coat everything evenly. Continue to stir-fry for another 2 minutes until the sauce thickens slightly and thoroughly coats the beef and vegetables.
- Serve: Serve the pepper steak hot over steamed rice or noodles. Optionally, garnish with sesame seeds or chopped scallions for added texture and flavor.
Notes
- For added heat, incorporate a pinch of red pepper flakes or a sliced chili into the sauce.
- Enhance the dish with additional vegetables like mushrooms or snap peas to add variety and nutrition.
- Ensure slicing the beef against the grain for maximum tenderness.
- Cooking beef in batches helps to avoid steaming and ensures a better sear.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
