Chinese pepper steak is a beloved takeout classic—tender strips of beef stir-fried with crisp bell peppers and onions in a rich, savory black pepper sauce. It’s quick, satisfying, and surprisingly easy to make at home.
The key is velveting the beef for tenderness, getting a good sear on the meat, and creating a sauce that’s perfectly balanced between savory, sweet, and peppery. Serve it over steamed rice for a weeknight dinner that beats any delivery.
Ingredients
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- ¼ teaspoon white pepper
For the Sauce:
- ½ cup (120ml) beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper (or more to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Stir-Fry:
- 3 tablespoons vegetable oil, divided
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, cut into 2-inch lengths (optional)
Instructions
1. Prepare the Beef: In a bowl, combine the sliced beef with soy sauce, dark soy (if using), cornstarch, oil, and white pepper. Mix well until each piece is coated. Let marinate for 15-20 minutes while you prepare the other ingredients.
2. Make the Sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Set aside. In a separate tiny bowl, prepare the cornstarch slurry.
3. Sear the Beef: Heat your wok or largest skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. Add the beef in a single layer (work in batches if needed).
Let sear without moving for 1 minute until browned on one side. Stir-fry for another 30-60 seconds until just cooked through. Transfer to a plate and set aside.
4. Stir-Fry Vegetables: Add the remaining 1 tablespoon oil to the wok. Add the bell peppers and onion. Stir-fry for 2-3 minutes until crisp-tender. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Add Sauce: Give the sauce a quick stir and pour it into the wok. Bring to a simmer and cook for 1-2 minutes.
6. Thicken Sauce: Stir the cornstarch slurry again and slowly add it to the wok while stirring constantly. Cook until the sauce thickens and becomes glossy, about 30 seconds.
7. Combine: Return the beef to the wok along with the green onions (if using). Toss everything together until the beef is heated through and coated in the sauce, about 1 minute.
8. Serve: Transfer to a serving platter and serve immediately with steamed rice.
Pro-Tips for Pepper Steak Perfection
- Slice Beef Thinly Against the Grain: This ensures tender bites. Freeze the beef for 20-30 minutes before slicing for easier cutting.
- Velvet the Beef: The cornstarch marinade is essential for that tender, silky texture.
- High Heat Is Key: A screaming-hot wok creates a good sear and keeps vegetables crisp.
- Work in Batches: Don’t overcrowd the pan—it lowers the temperature and steams the ingredients instead of searing them.
- Fresh Black Pepper: Use freshly ground black pepper for the best flavor.
- Don’t Overcook Vegetables: They should be crisp-tender, not soft.
- Serve Immediately: This dish is best fresh, right out of the wok.
- Make It Spicy: Add sliced chili peppers or red pepper flakes for extra heat.
This Chinese Pepper Steak is better than takeout—absolutely delicious.
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