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Close-up shot of delicious Chinese Pepper Steak served as the featured image.

Easy Chinese Pepper Steak

This recipe delivers tender steak, crisp peppers, and a perfectly balanced, flavorful sauce. The key lies in thinly slicing the steak, using a proper marinade, and controlling the sauce's consistency with cornstarch. Serve over rice for a complete and satisfying meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large bell pepper any color
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • Cooked rice, for serving

Equipment

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

Method
 

  1. Marinate the Steak: In a medium bowl, combine the sliced steak with soy sauce, cornstarch, rice wine, sesame oil, ginger, and pepper. Mix well and let marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
  2. Prepare the Vegetables: While the steak is marinating, slice the bell pepper and onion. Mince the garlic and ginger.
  3. Cook the Vegetables: Heat vegetable oil in a large skillet or wok over high heat. Add the bell pepper and onion and stir-fry for 3-4 minutes, or until slightly softened but still crisp. Add the minced garlic and ginger and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.
  4. Sear the Steak: Increase the heat to high. Add the marinated steak to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side, or until browned and cooked through. Remove the steak from the skillet and set aside.
  5. Make the Sauce: In a small bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and pepper.
  6. Combine and Simmer: Pour the sauce into the skillet and bring to a simmer over medium heat. Cook for 1-2 minutes, or until the sauce has thickened slightly.
  7. Add Everything Back: Add the cooked steak and vegetables back to the skillet. Toss to coat everything in the sauce and heat through.
  8. Serve: Serve immediately over rice.

Notes

For best results, slice the steak thinly against the grain. Marinating the steak for at least 20 minutes helps to tenderize the meat and add flavor. Don't overcrowd the pan when searing the steak to ensure proper browning. Whisk the cornstarch thoroughly into the sauce before adding it to the pan to prevent lumps. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.