Name: Chinese Pepper Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb flank or sirloin beef, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tsp sesame oil; 2 tsp cornstarch (plus 1 tsp extra for slurry if needed); 1/4 cup beef broth or water; 1 tsp sugar; Salt and pepper, to taste; 2 tbsp vegetable oil for stir-frying

I love this Chinese Pepper Steak recipe—tender strips of beef stir-fried with vibrant bell peppers and onions, tossed in a flavorful savory sauce. It's a simple yet satisfying dish that delivers restaurant-quality taste right in my own kitchen.

Chinese Pepper Steak

Why You’ll Love This Recipe

I’ll start by saying that this dish is incredibly quick and easy, perfect for busy weeknights. The combination of juicy beef and crisp peppers is just so comforting. Plus, the sauce is perfectly balanced—savory, slightly sweet, and deeply satisfying. It’s one of those meals that makes dinner feel special with minimal effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef (usually flank or sirloin), sliced into thin strips
Mixed bell peppers (red, green, yellow), sliced
Onion, sliced
Garlic and fresh ginger, minced
Soy sauce
Oyster sauce
Shaoxing wine (or dry sherry)
Sesame oil
Cornstarch (for coating beef and thickening sauce)
Beef broth or water
Sugar
Salt and pepper
Vegetable oil for stir-frying

Directions

In a bowl, I toss the beef strips with a little cornstarch, salt, and pepper until coated evenly.
I heat vegetable oil in a wok or large skillet until hot, then stir-fry the beef in batches just until browned—about 1–2 minutes. I remove it and set aside.
In the same pan, I add a touch more oil if needed, then sauté garlic and ginger until fragrant.
I toss in the sliced onions and bell peppers and stir-fry until they are crisp-tender.
I return the beef to the pan and pour in a sauce made from soy sauce, oyster sauce, Shaoxing wine, beef broth, a pinch of sugar, and a drizzle of sesame oil.
If needed, I stir a cornstarch slurry into the pan to thicken the sauce until it coats everything nicely.
I give it one final toss, taste and adjust seasoning if needed, then remove from heat and serve immediately with steamed rice.

Servings and timing

This recipe yields about 4 servings. Prep time is roughly 10 minutes, and cooking takes about 8–10 minutes—so it's ready in under 20 minutes total.

Variations

I swap beef for chicken or shrimp for different protein options.
I sometimes add mushrooms or snow peas for extra veggies.
For a spicy kick, I mix in a splash of chili garlic sauce or sprinkle in some crushed red pepper flakes.
Coconut aminos can replace soy sauce for a gluten-free twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm them in a skillet over medium heat, adding a splash of water or broth to refresh the sauce and keep the beef moist.

FAQs

What cut of beef is best for pepper steak?

I prefer flank steak or sirloin because they are tender when sliced thin and cook quickly. If needed, skirt steak works too.

How do I make the sauce gluten-free?

I substitute soy sauce with tamari or coconut aminos, and use gluten-free oyster sauce. Everything else stays the same.

Can I prep this ahead of time?

Absolutely! I slice the beef and vegetables ahead, store them separately in the fridge, then stir-fry everything when I'm ready to cook.

How spicy is this dish?

By default, it's mild, but I crank it up by adding chili garlic sauce or fresh sliced chilies to taste.

Can I make this vegetarian?

Yes, I swap the beef for firm tofu or tempeh and use vegetable broth instead of beef broth for a delicious vegetarian version.

Conclusion

This Chinese Pepper Steak has become one of my go-to dinners because it's fast, flavorful, and flexible. Whether I’m craving something meaty and comforting or mixing it up with tofu or chicken, it never disappoints. I hope you love it as much as I do—it brings bright flavors and a bit of stir-fry flair to any weeknight!