Tender and Flavorful Chinese Pepper Steak Recipe

If you’re craving a savory, saucy stir-fry that tastes like it came straight from your favorite takeout spot, this Chinese Pepper Steak is about to become your weeknight MVP. It’s quick, super flavorful, and packed with tender strips of beef, colorful bell peppers, and a garlicky, umami-rich sauce. And yes—it’s totally doable in under 30 minutes!

Servings: 4

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

What’s a Pepper Steak?

Pepper steak is a classic Chinese-American stir-fry dish made with tender beef strips, crisp bell peppers, and a rich, savory sauce. It’s known for its bold flavor and quick cooking time, making it a popular dish both at restaurants and at home. 

The “pepper” in the name refers to both bell peppers and the generous use of black pepper in the sauce.

Why You’ll Love This Recipe

• Tender beef marinated just right for melt-in-your-mouth bites
• Bold, balanced flavors from soy sauce, garlic, ginger, and pepper
• Colorful veggies for texture and freshness
• Quick and easy—ready in less time than delivery

Gather These Ingredients

For the marinade:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil

For the sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup beef broth or water
• 1 tsp cornstarch (for thickening)

Stir-fry components:

• 1 tbsp neutral oil (like avocado or canola)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Cracked black pepper, to taste

Best Beef Cut for This Recipe

Flank steak is my go-to for this recipe because it cooks quickly and becomes incredibly tender when sliced thin and marinated properly. Sirloin is another great option—flavorful and tender without being too pricey. Skirt steak and ribeye also work well, especially if you’re looking for something even juicier.

How to Make Chinese Pepper Steak

Step 1: Marinate the Beef

In a bowl, toss the sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 10-15 minutes (or longer if you’ve got the time). This helps tenderize the meat and gives it a beautiful sear later.

Step 2: Mix the Sauce

In a small bowl, whisk together all sauce ingredients until smooth. Set it aside.

Step 3: Stir-Fry Time

Heat oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove from the pan and set aside.

Add a little more oil if needed. Toss in the bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes until just tender.

Return the beef to the pan, pour in the sauce, and sprinkle generously with cracked black pepper. Cook for another 2-3 minutes, stirring, until the sauce thickens and coats everything beautifully.

How To Avoid Tough Steaks

• Slice against the grain: This shortens the muscle fibers and makes the meat more tender.
• Don’t overcook: Beef cooks fast—especially thin slices. A quick sear is all you need.
• Use a good marinade: Soy sauce and cornstarch help break down the fibers and keep the beef juicy.

Mistakes I Made (and How to Avoid Them)

• Overcrowding the pan: Cook the beef in batches if needed so it sears, not steams.
• Skipping the marinade: It makes a BIG difference in tenderness.
• Overcooking the veggies: Keep that crunch—don’t overdo it!
• Not slicing against the grain: This makes your beef chewy instead of tender.

How to Serve It

• Over steamed jasmine rice or brown rice
• With cauliflower rice for a low-carb twist
• Wrapped in lettuce cups for a fresh, crunchy bite
• Topped with sesame seeds or green onions for flair

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

FAQs

Can I use a different cut of beef?

Yes! Sirloin, ribeye, or even skirt steak work well. Just slice thinly against the grain.

Can I make it ahead?

You can prep the veggies and sauce ahead of time, but cook fresh for best texture.

Is this dish spicy?

Not really, but you can totally add chili flakes or sliced Thai chilies if you want heat.

What if I don’t have oyster sauce?

You can substitute hoisin sauce or a combo of soy sauce + a little sugar.

A Stir-Fry Worth Repeating

This Chinese Pepper Steak is everything I want in a weeknight dinner: fast, flavorful, and way better than takeout. Plus, it’s one of those meals that actually gets better the next day. So go ahead—double the recipe. You’re going to want leftovers.