If you have ever craved a dish that bursts with vibrant colors, bold flavors, and tender, juicy meat, look no further than this Pepper Steak Recipe. This classic stir-fry combines perfectly marinated beef with crisp bell peppers and a savory, silky sauce that clings to every bite. It’s a dish that reminds you of those cozy dinners at home or your favorite takeout, yet it’s surprisingly easy to make from scratch. Whether you’re a seasoned cook or just starting out, this recipe will have you coming back for seconds every time.
Ingredients You’ll Need
Each ingredient in this Pepper Steak Recipe plays an essential role in creating a harmonious balance of taste, texture, and aroma. From the tenderizing marinade to the vibrant vegetables and flavorful sauces, these simple components come together to craft a dish that’s as delightful to eat as it is to prepare.
- 12 ounces flank steak (or London broil or chuck roast): Choose a cut that’s lean yet tender for the best texture after stir-frying.
- 1 ½ tablespoons water: Helps the marinade to coat the beef evenly and tenderize it.
- 2 teaspoons cornstarch: Adds a silky texture to the marinated beef and helps thicken the sauce later.
- 2 teaspoons neutral oil: A light oil like canola or vegetable oil ensures nothing interferes with the natural flavors.
- 2 teaspoons oyster sauce: Adds a rich, umami depth to the marinade and sauce.
- 2 teaspoons Shaoxing wine: Brings a subtle sweetness and complexity to the beef.
- ¼ teaspoon baking soda: Tenderizes the beef by breaking down muscle fibers, making it wonderfully soft.
- ½ cup low-sodium chicken stock: The base of the stir-fry sauce, providing savory richness without overpowering.
- 1 tablespoon cornstarch: Helps thicken the stir-fry sauce perfectly to coat all ingredients.
- 1 ½ tablespoons oyster sauce: Boosts the savoriness in the final sauce.
- 1 tablespoon Shaoxing wine: Enhances the sauce with a fragrant aroma and balanced sweetness.
- 1 tablespoon light soy sauce: Delivers salty flavor and a beautiful golden hue.
- 1 teaspoon dark soy sauce: Adds color and a touch of molasses-like richness to the sauce.
- ½ teaspoon sugar: Balances the savory elements and highlights the natural sweetness of the vegetables.
- ½ teaspoon sesame oil: Introduces a nutty, toasty fragrance that elevates the dish.
- â…› teaspoon white pepper (or to taste): Adds subtle heat and complexity without overpowering.
- 1 green bell pepper, cut into 1-inch pieces: Freshness and crunch with a mild earthy flavor.
- ½ red bell pepper, cut into 1-inch pieces: Sweetness and vibrant color that brighten your plate.
- 1 medium onion, cut into 1-inch pieces: Provides natural sweetness and sharpness as it cooks.
- 2 tablespoons neutral oil: For stir-frying the vegetables and aromatics confidently without burning.
- ½ teaspoon ginger, minced (optional): Adds a zesty warmth and freshness.
- 2 cloves garlic, chopped: Infuses the dish with savory depth and irresistible aroma.
How to Make Pepper Steak Recipe
Step 1: Marinate the Beef
Slicing the beef into thin strips is the secret to quick cooking and tender results. Once sliced, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda in a bowl. This marinade does more than season the meat—it tenderizes it while coating each strip in flavor. Let it rest for at least 30 minutes or, even better, overnight in the fridge to allow those flavors to meld beautifully.
Step 2: Prepare the Stir-Fry 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. This dynamic sauce mixture is going to bring everything together with a perfectly balanced savory, sweet, and slightly spicy finish. Set it aside while you prep the veggies.
Step 3: Chop the Vegetables
Cut the green and red bell peppers and the onion into bite-sized, 1-inch pieces. These colorful veggies add necessary sweetness, crunch, and fresh flavor contrast to the tender beef, making every mouthful a delight.
Step 4: Sear the Beef
Heat a wok or large skillet over high heat until it’s almost smoking—that intense heat seals in juices fast. Add 1 tablespoon of oil, then sear the marinated beef in batches for about 30 seconds per side. You want the strips cooked roughly 80% through to avoid overcooking later. Remove the beef and set it aside to rest.
Step 5: Stir-Fry the Aromatics and Vegetables
Reduce the heat to medium-high, add the remaining oil, then toss in the minced ginger and chopped garlic. Stir-fry briskly for about 10 seconds until fragrant, then add the bell peppers and onions. Stir-fry for about 1 minute to retain their bright color and satisfying crunch.
Step 6: Combine Beef and Sauce
Return the beef along with any juices released back into the wok. Give the stir-fry sauce a quick whisk to recombine the cornstarch, then pour it over the beef and vegetables. Turn the heat up to high and stir vigorously until the sauce thickens and evenly coats every piece. This step is crucial for that glossy, restaurant-quality finish.
Step 7: Serve Immediately
Transfer your vibrant, steaming Pepper Steak to a serving plate. The dish is ready to be enjoyed right now alongside a bed of fluffy steamed rice, soaking up every bit of that luscious sauce.
How to Serve Pepper Steak Recipe
Garnishes
For an extra pop of color and flavor, sprinkle freshly chopped scallions or cilantro over your pepper steak. A few toasted sesame seeds also add a lovely nutty crunch. These small touches can elevate the dish and impress any guest at your table.
Side Dishes
This Pepper Steak Recipe pairs wonderfully with simple steamed jasmine or white rice, which balances the bold flavors and absorbs the delicious sauce. For a lighter option, try serving it over cauliflower rice or alongside steamed broccoli or snap peas for added greens and texture.
Creative Ways to Present
Think beyond the plate and try serving your pepper steak over a bed of noodles or wrapped in lettuce cups for a low-carb twist. Alternatively, layering it over warm tortillas with a sprinkle of fresh herbs can turn it into a fun fusion-style wrap.
Make Ahead and Storage
Storing Leftovers
Place any leftover pepper steak in an airtight container and store it in the refrigerator for up to three days. The beef stays tender, and the vegetables retain enough crunch to enjoy for a quick next-day meal.
Freezing
You can freeze cooked pepper steak if you want to prep ahead. Store it in a freezer-safe container or heavy-duty freezer bag for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the pepper steak in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce if needed. Avoid microwaving when possible to preserve the texture and flavor.
FAQs
Can I use other cuts of beef for this Pepper Steak Recipe?
Absolutely! While flank steak works wonderfully for its texture, London broil or chuck roast are also great substitutes. Just be sure to slice the beef thinly against the grain for the best tenderness.
Is it necessary to marinate the beef overnight?
Not at all. Marinating for at least 30 minutes does the trick, but leaving it overnight enhances tenderness and flavor even more. If you’re short on time, 30 minutes will still yield excellent results.
Can I adjust the spice level of this recipe?
Of course! The white pepper adds a gentle heat, but you can increase it or add chili flakes or fresh sliced chilies if you prefer your pepper steak with a kick.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a good alternative. For a non-alcoholic option, use an equal amount of chicken stock with a splash of rice vinegar.
How do I prevent the vegetables from getting soggy?
High heat and quick cooking are key. Stir-fry the vegetables only until they’re just tender-crisp, about a minute or two, to keep their vibrant color and texture intact.
Final Thoughts
There’s something truly special about making this Pepper Steak Recipe at home—it’s comforting, colorful, and packed with flavor, yet so approachable. Whether you’re treating yourself after a long day or sharing a meal with family, this recipe is sure to become one of your favorites. Give it a try, and I promise you’ll fall in love with it just like I did!
Print
Pepper Steak Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 4 to 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Description
A classic Pepper Steak recipe featuring tender strips of flank steak stir-fried with vibrant bell peppers and onions in a savory, slightly sweet sauce. Perfectly marinated and quickly cooked in a wok for a flavorful and satisfying Asian-inspired dish, ideal to serve with steamed rice.
Ingredients
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced thinly
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper (or to taste)
Vegetables & Aromatics
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil
- ½ teaspoon ginger, minced (optional)
- 2 cloves garlic, chopped
Instructions
- Marinate 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 to tenderize and infuse flavor.
- Prepare 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 until the cornstarch is fully dissolved.
- Prep vegetables: Cut the green and red bell peppers and the onion into 1-inch pieces to ensure even cooking and a good texture contrast.
- Sear the beef: Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tablespoon of neutral oil. Quickly sear the marinated beef in batches for about 30 seconds per side, until about 80% cooked through. Remove the beef from the wok and set aside to prevent overcooking.
- Cook vegetables and aromatics: Reduce heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add minced ginger (if using) and chopped garlic, stir-frying briefly for about 10 seconds until fragrant. Add the bell peppers and onions and stir-fry for 1 minute until they start to soften but remain crisp.
- Combine beef and sauce: Return the beef and any accumulated juices to the wok. Stir-fry together for 15 seconds. Increase the heat back to high. Stir the prepared sauce once more to recombine the cornstarch, then pour it into the wok. Stir continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the pepper steak to a serving plate immediately to preserve texture and flavor. Serve hot with steamed rice for a complete meal.
Notes
- Marinating the beef for several hours or overnight will yield more tender and flavorful results.
- Use a wok or heavy skillet to achieve the characteristic high-heat stir-fry cooking style.
- You can substitute flank steak with London broil or chuck roast as alternatives.
- Adjust the white pepper quantity to taste for spiciness.
- Serve immediately to keep the beef tender and vegetables crisp.
- If ginger is unavailable, you can omit it without compromising much flavor.
- Low-sodium soy sauce and chicken stock help control salt content but can be adjusted according to preference.
