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A vibrant image showcases the delicious Chinese Pepper Steak, a popular and flavorful dish.

BEST CHINESE PEPPER STEAK EVER

This recipe delivers restaurant-quality Chinese Pepper Steak with tender beef, crisp-tender peppers, and a rich, savory sauce. The key is in proper slicing and marinating the beef, stir-frying the vegetables at high heat, and creating a balanced sauce with cornstarch for thickening.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 large green bell pepper, cored and cut into 1-inch pieces
  • 1 large red bell pepper, cored and cut into 1-inch pieces
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 cup beef broth
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • Cooked rice or noodles for serving
  • Sesame seeds for garnish optional
  • Chopped green onions for garnish optional

Equipment

  • cutting board
  • knife
  • Medium bowl
  • small bowl
  • whisk
  • Large wok or skillet
  • spatula
  • Measuring spoons
  • Measuring cups

Method
 

  1. Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, rice wine (or sherry), cornstarch, sesame oil, ginger, and black pepper. Mix well and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  2. Prepare the Vegetables: While the beef is marinating, prepare the bell peppers and onion. Mince the garlic.
  3. Make the Sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and black pepper until the cornstarch is fully dissolved. Set aside.
  4. Stir-Fry the Vegetables: Heat the vegetable oil in a large wok or skillet over high heat. Add the bell peppers and onion and stir-fry for 2-3 minutes, or until they are crisp-tender. Add the minced garlic and stir-fry for another 30 seconds until fragrant. Remove the vegetables from the wok and set aside.
  5. Cook the Beef: Add a little more oil to the wok if needed. Add the marinated beef to the wok in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes, or until the beef is browned and cooked through. Remove the beef from the wok and set aside.
  6. Combine and Simmer: Pour the sauce into the wok and bring to a simmer, stirring constantly until the sauce thickens (about 1-2 minutes). Add the cooked beef and vegetables back into the wok and toss to coat everything evenly with the sauce.
  7. Serve: Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For best results, slice the beef thinly against the grain. Marinating the beef for longer will result in more tender meat. If you don't have oyster sauce, you can substitute with hoisin sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.