Easy Chinese Pepper Steak
This Easy Chinese Pepper Steak recipe brings restaurant-quality flavor straight to your kitchen — tender beef, crisp peppers, and a savory garlic-ginger sauce that’s better than takeout. Ready in just 30 minutes, it’s a quick, budget-friendly, and satisfying stir-fry perfect for busy weeknights.
Ingredients
- Main Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar optional
- ½ cup beef broth or water
- ½ teaspoon black pepper
- A pinch of red pepper flakes optional
- For Cooking
- 1–2 tablespoons oil for stir-frying
Instructions
- Prepare the Beef:
- Slice beef thinly against the grain. In a bowl, mix soy sauce, cornstarch, and a drizzle of oil. Add the beef and marinate for 10–15 minutes.
- Make the Sauce:
- In a small bowl, whisk soy sauce, oyster sauce, brown sugar, cornstarch, beef broth, and black pepper until smooth. Set aside.
- Stir-Fry the Beef:
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Add beef and stir-fry until browned. Remove and set aside.
- Cook the Veggies:
- Add a bit more oil to the pan. Sauté garlic, ginger, and onions for 30 seconds. Add bell peppers and stir-fry until tender-crisp.
- Combine Everything:
- Return beef to the pan. Pour in the sauce and toss until the mixture thickens and coats the beef evenly.
- Serve:
- Serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Slice beef thinly while it’s slightly frozen for easier cutting.
- Stir-fry over high heat for that authentic wok flavor.
- Prep all ingredients before cooking — it goes fast!
- Use low-sodium soy sauce for a lighter version.