Description
This Easy Chinese Pepper Steak recipe offers a quick and delicious way to enjoy a classic stir-fry featuring tender flank steak and vibrant bell peppers tossed in a savory sauce that’s perfect over steamed rice or noodles. Ready in just 30 minutes, this dish balances protein and vegetables for a satisfying meal.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
Sauce & Cooking
- 2 tbsp vegetable oil (divided)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 cup water
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat all pieces evenly and let it sit for 10-15 minutes to tenderize and absorb the flavors.
- Prepare the Vegetables: While the beef marinates, slice the red and green bell peppers along with the small onion. Mince the garlic cloves and grate the fresh ginger to have them ready for cooking.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onions and stir-fry them for 3-4 minutes until they are slightly softened but still crisp. Remove the vegetables from the pan and set aside.
- Cook the Beef: Into the same pan, add the remaining 1 tablespoon of vegetable oil. Stir-fry the marinated beef for 2-3 minutes until it is browned and cooked through. Add the minced garlic and grated ginger and cook for an additional 30 seconds until fragrant.
- Combine & Finish the Dish: Return the cooked vegetables to the pan with the beef. Stir in 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/4 cup water, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Stir-fry everything together for 1-2 minutes, allowing the sauce to thicken slightly and coat all ingredients evenly.
- Serve: Serve the pepper steak hot over steamed rice or noodles for a satisfying meal.
Notes
- For a gluten-free version, substitute tamari for soy sauce and ensure oyster sauce is gluten-free or use a mushroom soy sauce alternative.
- Use flank steak or sirloin for best tenderness; slicing thinly against the grain helps keep the beef tender.
- Adjust sugar amount based on your preferred sweetness level.
- Add a dash of chili flakes for a spicy kick if desired.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid drying out the beef.
