Name: Chinese Pepper Steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb beef steak (flank or sirloin), thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch (plus more for coating beef); 1/4 cup beef broth or water; 2 tbsp vegetable oil; 1/2 tsp black pepper; 1 tsp sesame oil (optional)

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I bring the bold flavors of Chinese cooking to your kitchen with this classic Pepper Steak recipe—juicy beef and crisp bell peppers bathed in a savory sauce that’s perfect over rice.

Why You’ll Love This Recipe

I love how simple it is to pull together with just a few fresh ingredients, and the sauce comes together in minutes. The tender strips of steak pair beautifully with vibrant peppers, giving a satisfying mix of textures and colors. It’s my go-to when I crave something comforting yet easy to make on a weeknight.

Ingredients

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

Beef steak (like flank or sirloin), thinly sliced
Green bell pepper, thinly sliced
Red bell pepper, thinly sliced
Yellow bell pepper, thinly sliced
Onion, sliced
Garlic, minced
Ginger, minced
Soy sauce
Oyster sauce
Cornstarch
Beef broth or water
Vegetable oil
Black pepper
Sesame oil (optional)

Directions

I begin by cutting the steak against the grain into thin strips, then toss them with a little cornstarch and black pepper—this helps make the beef tender.
I whisk together soy sauce, oyster sauce, a splash of beef broth, and a bit of cornstarch until smooth; that becomes my sauce.
I heat oil in a wok or large skillet over high heat and stir‑fry the steak briefly until it’s just browned, then remove it from the pan.
In the same pan, I add more oil if needed, sauté garlic and ginger until fragrant, then toss in the sliced onions and peppers.
After the veggies soften, I return the steak to the pan and pour in the sauce, stirring until it thickens and coats everything.
I finish with a drizzle of sesame oil if I want an extra layer of flavor.
I serve it hot, pouring it over a bed of steamed rice or alongside noodles.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: About 25 minutes

Variations

Spicy version: I add a few dashes of chili garlic sauce or toss in fresh sliced chilies with the peppers.
Gluten‑free: I swap regular soy sauce for tamari, and ensure oyster sauce is gluten‑free.
Colorful mix: I include orange or purple bell peppers or even snap peas for extra crunch and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm it in a skillet over medium‑low heat, adding a splash of water or broth to refresh the sauce and prevent drying out.

FAQs

Can I use a different cut of beef?

Yes—I often use flank steak or sirloin, but hanger steak or skirt steak work great too. The key is slicing thinly against the grain to maintain tenderness.

Can I make this ahead for meal prep?

Absolutely. I cook the steak and veggies separately and store them. When I’m ready to eat, I reheat both in a skillet, toss together with sauce, and serve over rice for a quick meal.

Can this recipe be made vegetarian?

Yes, I replace the steak with tofu or mushrooms. I toss the tofu in cornstarch, fry it until crisp, then follow the same steps with the veggies and sauce.

How can I thicken the sauce if it’s too runny?

I mix a little extra cornstarch with cold water to form a slurry, then stir it into the simmering sauce until it thickens to the consistency I like.

Can I freeze leftovers?

I don’t recommend freezing the peppers, as they can get watery. But I do freeze leftover steak and sauce—thaw it overnight in the fridge and gently reheat with fresh peppers added during warming.

Conclusion

I love how this Chinese Pepper Steak combines speed, flavor, and freshness in a single pan. Whether I make it for a family dinner or meal prep, it never disappoints. The tender beef, crisp peppers, and savory sauce always hit the spot—and I hope it becomes a favorite in my kitchen just as it has in yours.

Chinese Pepper Steak

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese
Diet: Low Fat

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Description

This Chinese Pepper Steak is a quick and flavorful dish featuring tender strips of beef stir-fried with colorful bell peppers and onions in a savory soy and oyster sauce. Perfect for a satisfying weeknight dinner served over rice or noodles.

Instructions

Slice beef thinly against the grain and toss with cornstarch and black pepper.
Whisk together soy sauce, oyster sauce, beef broth, and cornstarch to create the sauce.
Heat oil in a wok or large skillet over high heat and stir-fry beef until just browned. Remove from pan.
In the same pan, add more oil if needed. Sauté garlic and ginger until fragrant.
Add sliced onions and bell peppers, stir-frying until slightly softened.
Return beef to the pan and pour in the sauce. Stir until the sauce thickens and coats the beef and vegetables.
Drizzle with sesame oil if using and serve hot over rice or noodles.