Description
Chinese Pepper Steak is a quick and flavorful stir-fry dish featuring tender beef strips with colorful bell peppers and onions, tossed in a savory, slightly sweet sauce. It's a weeknight favorite that delivers restaurant-quality taste at home.
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
Instructions
- Toss beef strips with 2 tsp cornstarch, salt, and pepper in a bowl until evenly coated.
- Heat 1 tbsp vegetable oil in a wok or skillet over high heat. Stir-fry beef in batches for 1–2 minutes until browned. Remove and set aside.
- Add remaining oil if needed, then sauté garlic and ginger until fragrant.
- Add sliced onions and bell peppers; stir-fry until crisp-tender.
- Return beef to the pan. Add soy sauce, oyster sauce, Shaoxing wine, beef broth, sugar, and sesame oil. Mix well.
- If needed, stir in a slurry made from 1 tsp cornstarch and 1 tbsp water to thicken the sauce.
- Toss everything together until well coated, adjust seasoning, then remove from heat and serve hot with steamed rice.
Notes
- Use flank or sirloin steak for best tenderness.
- Add chili garlic sauce for spice.
- Swap soy sauce with coconut aminos for a gluten-free option.
- Leftovers can be stored for up to 4 days in the fridge.
- Prep ingredients ahead to save time during busy nights.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
