Chinese Pepper Steak Recipe
Make this quick and flavorful Chinese Pepper Steak in just 30 minutes! Tender beef, crisp veggies, and a savory sauce make this stir-fry a family favorite. Perfect for busy weeknights!
Ingredients
For the Beef:
- 1 lb flank steak or sirloin thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1/4 teaspoon red pepper flakes optional
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup beef broth or water
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water to thicken
Instructions
Marinate the Beef:
- In a bowl, toss the steak slices with soy sauce, cornstarch, sesame oil, and garlic powder. Let marinate for 10–15 minutes.
Make the Sauce:
- In a small bowl, whisk together soy sauce, beef broth, hoisin sauce, oyster sauce, sugar, and rice vinegar. Set aside.
Cook the Beef:
- Heat 1 tablespoon vegetable oil in a large pan over high heat. Add the beef in a single layer and sear for 2–3 minutes per side, until browned. Remove from the pan and set aside.
Stir-Fry the Veggies:
- In the same pan, add bell peppers, onion, garlic, ginger, and red pepper flakes. Sauté for 3–4 minutes until slightly softened.
Combine & Simmer:
- Return the beef to the pan, pour in the sauce, and stir well. Add the cornstarch slurry and simmer for 2 minutes, until the sauce thickens.
Serve & Enjoy:
- Garnish with sesame seeds or chopped green onions and serve hot over rice or noodles!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Warm in a pan over medium heat or microwave in 1-minute intervals.
- Customizations: Add broccoli, mushrooms, or swap beef for chicken or tofu.