Hey there, friend! If you’ve been hunting for a weeknight wonder that’s both quick and utterly satisfying, you’re in the right place. This Chinese Pepper Steak is the perfect harmony of tender beef and crisp, colorful peppers, all cloaked in a glossy, savory-sweet sauce. Tender strips of flank steak are wok-seared to caramelized perfection, then tossed with crunchy red and green bell peppers, sweet onion, aromatic garlic, and fresh ginger. The result? A dish that dances between juicy and crunchy, salty and slightly sweet, with a peppery kick that elevates every bite. It’s beginner-friendly, taking just 15 minutes to prep and about 20 minutes to cook. Whether you’re feeding a crowd or just craving a solo feast, this pepper steak delivers big flavors without complicated steps.
I still remember the first time I made this for a picky teenage nephew who claimed he “hated vegetables.” As soon as he dove into a mound of jasmine rice topped with this vibrant stir-fry, he asked for seconds—and then thirds! That’s the magic of combining simple ingredients like soy sauce and oyster sauce with a sprinkle of cornstarch for that irresistible glossy finish. At around 350 calories per serving, it’s a guilt-free treat that feels indulgent. Perfect as a lunchtime treat or a cozy dinner, you’ll be stirring up this classic again and again. Get your wok or large skillet ready, because this easy Chinese classic is about to become your new go-to!
KEY INGREDIENTS IN CHINESE PEPPER STEAK
Before we dive into the fun of cooking, let’s meet the cast of characters that bring this dish to life. Each ingredient plays its part: from providing that essential umami backbone to adding vibrant color, crisp texture, and a gentle heat that keeps you coming back for more.
- Flank Steak
A lean, tender cut that soaks up every drop of sauce. Thinly slicing it against the grain ensures each bite is melt-in-your-mouth tender and easy to chew.
- Soy Sauce
The salty, umami-rich base of the sauce. It gives the stir-fry its characteristic depth of flavor and adds a savory kick.
- Oyster Sauce
Adds a subtle sweetness and extra umami punch. It helps create a silky, glossy coating that clings to both the beef and vegetables.
- Cornstarch
Acts as a natural thickener. When dissolved in the sauce mixture, it ensures a smooth, clingy sauce that won’t slide off your steak.
- Vegetable Oil
A neutral cooking oil that prevents sticking and allows the beef to sear beautifully at high heat without burning.
- Onion
Brings a mellow sweetness and aromatics to balance the peppery punch and savory sauce. Thin slices soften quickly in the wok.
- Red Bell Pepper
Offers a bright, sweet crunch and vibrant color. Its natural sugars caramelize slightly under the heat for extra depth.
- Green Bell Pepper
Provides a fresh, slightly grassy crunch that contrasts beautifully with the sweeter red pepper.
- Garlic
Infuses the dish with a warm, pungent aroma. When minced and added at the right moment, it releases essential oils that make the stir-fry sing.
- Ginger
Adds a zesty, slightly spicy note. Fresh ginger brightens up the sauce and complements the peppery tones in the dish.
- Beef Broth
Creates a flavorful liquid base that carries all the seasonings. It deepens the sauce without overpowering the other flavors.
- Sugar
Balances the saltiness of the soy sauce and the acidity of the vinegar, giving the sauce a harmonious, sweet-savory profile.
- Rice Vinegar
Brings a gentle tang that cuts through the richness and lifts the overall flavor, keeping the dish bright and lively.
- Sesame Oil
A finishing drizzle that adds a toasty, nutty aroma. Just a teaspoon at the end makes all the difference.
- Black Pepper
Delivers the signature peppery heat that defines this recipe. Freshly ground for maximum punch.
- Red Pepper Flakes (optional)
For those who like it extra spicy. A small sprinkle can add a lingering heat that builds as you eat.
- Salt
Used sparingly to adjust the seasoning. It enhances all the other flavors without overpowering them.
HOW TO MAKE CHINESE PEPPER STEAK
Ready to stir up something amazing? This recipe moves quickly—just a few simple steps, and you’ll have a vibrant, restaurant-quality stir-fry on the table in no time.
1. In a small bowl, combine the soy sauce, oyster sauce, and cornstarch. Use a fork or whisk to stir until the cornstarch is completely dissolved and the mixture is silky smooth. Set this sauce mixture aside to thicken later.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Carefully place the sliced flank steak in a single layer—work in batches to avoid overcrowding, which can lead to steaming instead of searing. Let each piece sear undisturbed for about 2–3 minutes per side, until it develops a rich brown crust but is still slightly undercooked inside. Transfer the steak to a plate and set aside.
3. In the same pan, add the remaining tablespoon of vegetable oil. Toss in the onions, red bell pepper, and green bell pepper. Stir-fry for 3–4 minutes, stirring constantly, until the vegetables begin to soften but still hold a satisfying crisp bite.
4. Add the minced garlic and ginger to the pan. Continue to stir for about 1 minute, just until they become aromatic and fragrant—don’t let them burn.
5. Pour in the beef broth, sugar, rice vinegar, sesame oil, and freshly ground black pepper. Stir thoroughly to combine all the elements, then sprinkle in the red pepper flakes if you’re craving extra heat.
6. Return the cooked flank steak to the skillet. Toss everything together to ensure each strip of beef and every vegetable slice is coated in the glossy sauce. Let it simmer gently for 3–4 minutes, allowing the sauce to thicken and the steak to finish cooking.
7. Give your stir-fry a quick taste and adjust the seasoning with salt and pepper as needed. This final check ensures that every nibble is perfectly balanced.
8. Serve the Chinese Pepper Steak immediately over a bed of steamed rice. Garnish with freshly chopped green onions or an extra crack of black pepper for an eye-catching finish.
SERVING SUGGESTIONS FOR CHINESE PEPPER STEAK
Everything about this Chinese Pepper Steak—from its bold flavors to its striking colors—deserves a stage that enhances its appeal. Whether you’re laying out a casual family meal or impressing dinner guests, thoughtful presentation and complementary sides will elevate the experience. Start with a clean, broad-rimmed plate or a deep bowl to showcase the glossy beef and peppers. Fresh garnishes and the right accompaniments will round out the texture and flavor profile, making each bite feel complete and exciting.
- Steamed Jasmine Rice layered beneath the stir-fry creates a fluffy, fragrant base. The rice soaks up the savory-sweet sauce, ensuring no drop goes to waste—just scoop and savor.
- Stir-Fried Broccoli or Snap Peas add an extra burst of green and crispness. Quickly toss in a hot pan with garlic and a splash of soy sauce for a vibrant side that complements the pepper steak’s flavors.
- Crispy Spring Rolls or Egg Rolls provide a delightful crunch to contrast the tender beef and soft peppers. Serve them on the side with a small dish of sweet chili dipping sauce for a satisfying textural mix.
- Light Asian-Style Salad featuring cucumber ribbons, shredded carrots, and a sesame-ginger dressing offers a cool counterpoint. The crisp freshness cleanses the palate between rich, peppery bites.
HOW TO STORE CHINESE PEPPER STEAK
Cooking once and enjoying twice (or even thrice) is a win in any busy cook’s book. Proper storage is key to preserving the vibrant flavors and tender textures of your Pepper Steak leftovers. Allow the dish to cool slightly before storing, to prevent condensation that could make the sauce watery. Then follow these simple methods to keep every bite tasting as fresh as the moment it left your wok.
- Refrigeration: Transfer cooled Pepper Steak into an airtight container. Stored in the refrigerator, it stays fresh for up to 3–4 days. When you’re ready to eat, simply reheat gently on the stovetop over medium heat, adding a splash of beef broth or water if the sauce has thickened too much.
- Freezing: For longer storage, portion the cooled stir-fry into freezer-safe bags or containers, removing excess air before sealing. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stove for best texture.
- Sauce Revitalization: If the sauce becomes too thick after chilling or freezing, whisk together a tablespoon of beef broth or water and pour over the dish while reheating. This will restore its glossy consistency without diluting the flavor.
- Separate Components: If you anticipate pairing the leftovers with freshly cooked rice or noodles, consider storing beef and peppers in one container and rice in another. This ensures each component maintains its ideal texture until serving.
CONCLUSION
There you have it—a complete, step-by-step guide to mastering Chinese Pepper Steak in your own kitchen. From the first sizzle of tender flank steak hitting a hot wok to the final sprinkle of black pepper and green onions, this recipe is designed to be stress-free yet wonderfully impressive. With only 15 minutes of prep and about 20 minutes of cooking, you’ll transform everyday ingredients into a savory-sweet, peppery masterpiece that’s perfect for lunch or dinner. Beginner-friendly and clocking in at around 350 calories per serving, this dish is destined to become a household favorite.
Feel free to print and save this article for all your future cooking adventures, and check out the FAQ section below if you have any lingering questions. If you give this pepper steak a whirl, please leave a comment or share your experience—I love hearing how this recipe fits into your weeknight routine! Got feedback, questions, or need troubleshooting tips? Drop a note and let’s chat—your perfect plate of Chinese Pepper Steak awaits!
Chinese Pepper Steak
Description
This Chinese pepper steak features juicy flank steak slices tossed with crisp bell peppers, garlic, and ginger in a glossy, flavorful sauce. Quick to prep and bursting with savory, peppery goodness, it’s perfect over steamed rice.
Ingredients
Instructions
-
In a small bowl, combine the soy sauce, oyster sauce, and cornstarch. Stir until the cornstarch is fully dissolved and set aside.
-
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak in batches to avoid overcrowding, and sear for about 2-3 minutes per side until the steak is browned but not fully cooked through. Remove the steak from the pan and set it aside.
-
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the onions, red bell pepper, and green bell pepper. Stir-fry for 3-4 minutes until the vegetables start to soften but remain crisp.
-
Add the minced garlic and ginger to the pan. Stir for another minute until fragrant.
-
Pour in the beef broth, sugar, rice vinegar, sesame oil, and black pepper, stirring to combine. If you like extra heat, sprinkle in the red pepper flakes.
-
Return the cooked flank steak to the skillet and toss everything together to coat the steak and vegetables in the sauce. Let it simmer for 3-4 minutes, allowing the sauce to thicken and the steak to finish cooking.
-
Taste the dish and adjust the seasoning with salt and pepper if necessary.
-
Serve the Chinese pepper steak over steamed rice and garnish with fresh chopped green onions or additional black pepper if desired.
Note
- Flank steak works well in this dish due to its tenderness and ability to absorb the flavors of the sauce. If you can’t find flank steak, you can substitute with sirloin or skirt steak.
- To add more color and flavor, try adding thinly sliced mushrooms or snap peas along with the bell peppers.
- This dish can be made spicier by increasing the amount of black pepper or adding more red pepper flakes. You can even drizzle a bit of chili oil for an extra kick!
