Pepper Steak Recipe

This Pepper Steak recipe brings the flavors of your favorite Chinese restaurant right to your kitchen! Tender strips of marinated beef, crisp bell peppers, and onions are stir-fried in a savory sauce, creating a delicious and satisfying dish. Serve it with steamed rice for a complete and authentic meal.

Why You’ll Love This Recipe

  • Restaurant-Quality: This recipe delivers the authentic flavors of pepper steak that you’d expect from your favorite Chinese restaurant.
  • Quick and Easy: Despite its impressive flavor, this dish comes together in just about an hour.
  • Flavorful and Aromatic: The combination of tender beef, crisp vegetables, and savory sauce is a delightful explosion of flavors.
  • Versatile: You can easily customize the vegetables and spice level to your preference.

Ingredients

  • Flank steak: A flavorful cut of beef that’s perfect for stir-frying.
  • Water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda: Used to marinate and tenderize the beef.
  • Low-sodium chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper: Ingredients for the savory sauce.
  • Green bell pepper, red bell pepper, and onion: Add color, texture, and sweetness to the dish.
  • Neutral oil: Used for stir-frying.
  • Ginger (optional) and garlic: Add aromatic flavors to the dish.

Note: For exact measurements, see the recipe card below!

How to Make Pepper Steak

Step 1: Prepare the Beef

Slice the flank steak into thin strips. In a medium bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside to marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Step 2: Make the Sauce

In a small bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.

Step1 3: Prepare the Vegetables

Cut the bell peppers and onion into bite-sized pieces.

Step 4: Sear the Beef

Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil, swirling to coat the pan. Add the marinated beef and sear on both sides for about 30 seconds per side, or until 80% cooked. Remove the beef from the wok and set aside.

Step 5: Stir-fry the Vegetables

Reduce the heat to medium-high. Add the remaining tablespoon of oil to the wok. Add the ginger (if using) and cook for about 10 seconds, or until fragrant. Add the garlic, bell peppers, and onions. Stir-fry for 1 minute, or until the vegetables are crisp-tender.

Step 6: Finish and Serve

Add the seared beef and any accumulated juices to the wok with the vegetables. Stir-fry for 15 seconds to combine. Increase the heat to high. Stir the sauce to re-incorporate the cornstarch, then pour it into the wok. Stir-fry until the sauce thickens and coats everything evenly. If the sauce is too thick, add more stock or water. If it’s too thin, let it cook down further. Transfer the pepper steak to a serving plate and serve immediately with steamed rice.

Pro Tips for Making the Recipe

  • Slice the beef thinly: Thinly sliced beef cooks quickly and absorbs the flavors of the marinade better.
  • Marinate the beef: Marinating the beef helps to tenderize it and infuse it with flavor.
  • Don’t overcook the beef: Overcooked beef will be tough. Sear it just until it’s mostly cooked through, then finish cooking it in the sauce.
  • Use a hot wok: A hot wok is essential for stir-frying. It helps to create that signature smoky flavor and ensures that the ingredients cook quickly and evenly.

How to Serve

Pepper Steak Recipe

This Pepper Steak is best served with steamed rice:

  • Steamed Rice: Fluffy steamed rice is the perfect accompaniment to soak up the flavorful sauce.
  • Noodles: You can also serve it with noodles, such as rice noodles or egg noodles.
  • Side Vegetables: Add a side of steamed or stir-fried vegetables for a complete and balanced meal.

Make Ahead and Storage

This Pepper Steak is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days.

Freezing

Freezing is not recommended, as it can affect the texture of the beef and vegetables.

Reheating

Reheat gently in the microwave or on the stovetop over medium heat, adding a splash of water or broth if needed to prevent the dish from drying out.

FAQs

1. Can I use a different cut of beef? Yes, you can! Sirloin, New York strip, or even ribeye steak would also work well in this recipe. Adjust the cooking time accordingly, as different cuts of beef may require different cooking times.

2. Can I omit the velveting step? Velveting helps to tenderize the beef and create a smoother texture, but you can omit it if you’re short on time.

3. Can I use a different type of pepper? Absolutely! Feel free to use your favorite bell peppers, such as yellow, orange, or even mini sweet peppers.

4. Can I make this recipe without Shaoxing wine? Yes, you can substitute with dry sherry or even a little bit of rice vinegar.

This Pepper Steak Recipe is a delicious and easy way to enjoy a classic Chinese dish at home. With its tender beef, crisp vegetables, and savory sauce, it’s a recipe that’s sure to impress!

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Pepper Steak Recipe

Pepper Steak Recipe

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  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir-fry
  • Cuisine: Chinese-American

Description

This Pepper Steak recipe delivers tender, flavorful beef with vibrant bell peppers and onions in a savory sauce. Perfect for a quick and delicious weeknight dinner, this dish is ready in under an hour!


Ingredients

Units Scale
  • 12 ounces flank steak (or London broil or chuck roast)
  • 1 1/2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons neutral oil
  • 2 teaspoons oyster sauce
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon baking soda

For the Sauce:

  • 1/2 cup low-sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon white pepper (or to taste)

For the Stir-fry:

  • 1 green bell pepper, cut into 1-inch pieces
  • 1/2 red bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 2 tablespoons neutral oil
  • 1/2 teaspoon ginger, minced (optional)
  • 2 cloves garlic, chopped

Instructions

  1. Prepare the Beef: Slice the beef into thin strips. In a bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Marinate for at least 30 minutes or overnight in the refrigerator.
  2. Make the Sauce: In a separate bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper.  
  3. Prep Vegetables: Cut the bell peppers and onion into 1-inch pieces.
  4. Sear the Beef: Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil. Sear the beef in batches for about 30 seconds per side, or until 80% cooked. Remove from the wok and set aside.
  5. Stir-fry Vegetables: Reduce heat to medium-high. Add the remaining oil to the wok. Add ginger (if using) and garlic, and stir-fry for 10 seconds. Add the bell peppers and onions, and stir-fry for 1 minute.
  6. Combine and Finish: Return the beef and any accumulated juices to the wok. Stir-fry for 15 seconds. Increase heat to high. Stir the sauce to recombine the cornstarch, then add it to the wok. Stir-fry until the sauce thickens and coats everything evenly.
  7. Serve: Transfer the pepper steak to a serving plate and serve immediately with steamed rice.

Notes

  • Marinate the beef for longer if using tougher cuts like London broil or chuck roast.
  • Adjust the sauce consistency by adding more stock or water if it’s too thick, or by simmering longer if it’s too thin.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 350
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 75mg

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