Chinese Pepper Steak

Did you know that over 65% of Americans crave Chinese takeout at least once a week? Yet most restaurant dishes come overloaded with sodium, oil, and hidden sugars. If you’re looking for a healthier, homemade version that’s equally satisfying, this Chinese Pepper Steak recipe might just be your new go-to. With tender strips of marinated beef, crisp bell peppers, and a rich, umami-loaded sauce, this dish brings restaurant-style flavor to your kitchen—minus the guilt. Whether you’re a stir-fry newbie or a seasoned wok wizard, this dish promises quick success with bold results.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 large onion, thinly sliced
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (divided)
• 1 tsp sesame oil
• 2 garlic cloves, finely minced
• 1 tsp fresh ginger, grated
• 1 tsp crushed red pepper flakes (optional, for heat)
• 1 tbsp brown sugar
• 1 tbsp rice vinegar or Shaoxing wine
• Toasted sesame seeds for garnish
• Cooked white rice (for serving – optional)

Step-by-Step Instructions

Step 1: Marinate the Steak

1. In a bowl, combine soy sauce, oyster sauce, hoisin sauce, brown sugar, and rice vinegar.
2. Add sliced flank steak and toss well to coat. Sprinkle in the cornstarch and mix again. Let it marinate for 15–20 minutes.

Step 2: Sear the Beef

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated beef in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.

Step 3: Cook the Vegetables

1. Add the remaining oil to the pan. Toss in onions and cook for 1 minute.
2. Add red and green bell peppers, stir-frying for another 2–3 minutes until slightly tender but still crisp.

Step 4: Combine & Finish

1. Return the cooked steak to the pan along with garlic, ginger, sesame oil, and crushed red pepper (if using).
2. Stir everything together until coated in sauce and heated through. Serve over rice and garnish with toasted sesame seeds.

Variations

• Swap flank steak with chicken, tofu, or shrimp for dietary flexibility.
• Add mushrooms or snap peas for extra veggie power.
• Use tamari and coconut sugar for a gluten-free alternative.
• Make it spicy-sweet by adding pineapple chunks and extra chili flakes.

Cooking Note

• Slice beef against the grain for maximum tenderness.
• Don’t overcrowd the pan—sear in batches if needed.
• Use a hot wok or skillet for authentic stir-fry texture.

Serving Suggestions

Serve this pepper steak hot over a bed of jasmine or brown rice. It also pairs beautifully with lo mein noodles or steamed broccoli for a balanced plate. Want an elegant presentation? Serve in a shallow bowl and top with fresh scallions and extra sesame seeds for flair.

Storing Tips for the Recipe

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in a skillet for best texture. To prep ahead, slice all vegetables and beef a day in advance and store separately.

Timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Nutritional Information (Per Serving)

Calories: 390

Protein: 28g

Sodium: 670mg

Healthier Alternatives for the Recipe

Try using lean sirloin instead of flank steak to reduce saturated fat. Replace brown sugar with a touch of honey or monk fruit sweetener. Stir-fry in avocado oil for added heart health benefits.

Common Mistakes to Avoid

• Overcooking the beef: It becomes tough. Cook quickly over high heat.
• Not drying the beef: Excess moisture causes steaming instead of searing.
• Using low heat: A hot pan is essential for a true stir-fry.
• Skipping marinade time: This impacts flavor and tenderness.

Conclusion

This Chinese Pepper Steak is fast, flavorful, and endlessly versatile—a true weeknight winner. With just a handful of pantry staples and 25 minutes, you can serve up sizzling, saucy satisfaction that rivals your favorite takeout. Ready to give it a try? Snap a pic, tag us online, and share your twist on this classic stir-fry!

Frequently Asked Questions (FAQs)

Q1: Can I use another cut of beef?
A: Yes! Sirloin or skirt steak work well if sliced thinly against the grain.

Q2: Is this dish freezer-friendly?
A: While best fresh, you can freeze cooked pepper steak for up to 2 months.

Q3: What can I use instead of hoisin sauce?
A: A mix of soy sauce and a pinch of brown sugar makes a good substitute.

Q4: Can I skip the cornstarch?
A: Cornstarch thickens the sauce, but arrowroot or potato starch are great alternatives.

Chinese Pepper Steak

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• Author: Mery Johnston
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Juicy flank steak seared to perfection, stir-fried with crisp bell peppers and onions in a rich soy-garlic sauce. A Chinese takeout favorite you can make in under 30 minutes!

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Ingredients

Scale 1x2x3x

1 lb flank steak, thinly sliced against the grain

1 green bell pepper, sliced

1 red bell pepper, sliced

1 large onion, sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch

2 tbsp vegetable oil

1 tsp sesame oil

2 garlic cloves, minced

1 tsp ginger, minced

1 tsp crushed red pepper (optional)

1 tbsp brown sugar

1 tbsp rice vinegar or Shaoxing wine

Toasted sesame seeds for garnish

Cooked white rice (optional)

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Instructions

1. Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, and vinegar.

2. Add beef, toss to coat, then sprinkle with cornstarch and marinate for 15–20 mins.

3. Heat 1 tbsp oil in a skillet; sear steak 1–2 mins per side. Remove and set aside.

4. Add remaining oil, stir-fry onions 1 min.

5. Add bell peppers and cook for 2–3 mins.

6. Return beef to pan. Add garlic, ginger, sesame oil, red pepper flakes.

7. Stir and cook until everything is coated and heated through.

8. Serve hot over rice, garnish with sesame seeds.

Notes

Slice beef against the grain for tenderness.

Use a hot wok or pan for a better sear.

Do not overcrowd the pan—sear in batches if necessary.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 plate
• Calories: 390
• Sugar: 5g
• Sodium: 670mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 65mg