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Why You’ll Love This Recipe

Chinese Pepper Steak is a vibrant, savory dish that blends rich umami flavors with a satisfying kick of spice. The tender, thinly sliced beef takes on the bold flavors of soy sauce, oyster sauce, and fresh cracked black peppercorns. This recipe is simple, fast, and incredibly customizable, making it a great choice for a weeknight dinner or a meal prep option. With colorful vegetables like bell peppers and onions, this dish is as visually appealing as it is delicious. You can adjust the heat to your liking and even add extra veggies for more nutrition, making it a versatile and irresistible choice for any occasion.

Chinese Pepper Steak Recipe

Ingredients

  • 3 tablespoons soy sauce (or tamari for gluten-free)

  • 1 tablespoon oyster sauce (optional, or use hoisin sauce for a vegetarian option)

  • 1 tablespoon cornstarch

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar (or honey for a touch of sweetness)

  • 1/2 cup water or beef broth

  • 2 tablespoons vegetable oil (or sesame oil for extra flavor)

  • 1 lb flank steak or sirloin, thinly sliced against the grain

  • 1 teaspoon cracked black peppercorns (adjust to taste)

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 small onion, thinly sliced

  • Optional: 1–2 teaspoons chili flakes or sriracha for added heat

For Serving:

  • Steamed white rice, brown rice, or noodles

  • Sesame seeds and chopped green onions (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Sauce
    In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, rice vinegar, sugar, and water (or broth). Set aside.

  2. Cook the Beef
    Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Season the sliced beef with cracked black peppercorns. Add the beef to the skillet and stir-fry for 2–3 minutes until browned but not fully cooked through. Remove the beef from the skillet and set aside.

  3. Stir-Fry the Vegetables
    In the same skillet, add the remaining 1 tablespoon of oil. Sauté the garlic and ginger for 30 seconds until fragrant. Add the sliced bell peppers and onion. Stir-fry for 3–5 minutes until the vegetables are tender-crisp.

  4. Combine Everything
    Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables. Stir well to combine. Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat everything evenly.

  5. Serve and Enjoy
    Divide the pepper steak into bowls and serve hot over steamed rice, noodles, or your preferred base. Garnish with sesame seeds and chopped green onions for added flavor and presentation. Optional: Drizzle with chili oil or sriracha for extra heat.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Vegetarian: Substitute the beef with tofu or tempeh for a plant-based version. Use hoisin sauce instead of oyster sauce to keep it vegetarian.

  • Extra Veggies: Feel free to add extra vegetables like broccoli, snap peas, or mushrooms for more texture and nutrients.

  • Spicy: Adjust the heat by adding more chili flakes, sriracha, or a dash of chili oil for an extra spicy kick.

Storage/Reheating

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.

  • Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen up the sauce, or microwave in short intervals, stirring in between, until heated through.

FAQs

1. How can I make this recipe gluten-free?

You can easily make this recipe gluten-free by using tamari instead of soy sauce and ensuring the oyster sauce is gluten-free or swapping it for hoisin sauce.

2. Can I use a different cut of beef?

Yes! You can use sirloin, ribeye, or skirt steak as an alternative to flank steak. Just make sure to slice the beef thinly against the grain for tenderness.

3. Can I make this dish vegetarian?

Absolutely! For a vegetarian version, swap the beef for tofu or tempeh. Use hoisin sauce instead of oyster sauce to keep the dish vegetarian-friendly.

4. How do I make the sauce thicker?

If you prefer a thicker sauce, increase the amount of cornstarch slightly (up to 1.5 tablespoons) or let the sauce simmer longer to reduce.

5. Can I prepare this recipe ahead of time?

Yes! You can prep the ingredients (slice the beef, chop the vegetables, and prepare the sauce) ahead of time. Just cook it fresh when you’re ready to eat.

6. Can I freeze this dish?

This dish is best enjoyed fresh, but you can freeze the cooked beef and vegetables (without the rice or noodles) for up to 1 month. Reheat thoroughly before serving.

7. What other vegetables can I add to this dish?

You can add vegetables like snap peas, mushrooms, carrots, or broccoli to enhance the flavor and texture of the dish.

8. How spicy is this dish?

The spice level can be adjusted according to your preference. The recipe calls for cracked black pepper, but you can add chili flakes or sriracha for extra heat if desired.

9. Can I use chicken instead of beef?

Yes, chicken breast or thigh would work well in this recipe. Just slice it thinly and cook it the same way as the beef.

10. Can I serve this dish with something other than rice or noodles?

Yes! You can serve this dish with quinoa, cauliflower rice, or even on its own as a low-carb option.

Conclusion

Chinese Pepper Steak is a simple, flavorful dish that’s sure to impress with its balance of savory, spicy, and slightly sweet elements. Whether you’re craving something quick for dinner or planning a meal prep for the week, this recipe fits the bill. With the flexibility to adjust the ingredients to suit your tastes or dietary needs, it’s a delicious and satisfying meal everyone will love.

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Chinese Pepper Steak Recipe

Chinese Pepper Steak Recipe

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  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Chinese
  • Diet: Halal
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Description

Chinese Pepper Steak is a quick and flavorful stir-fry dish featuring tender beef, colorful bell peppers, and onions, all tossed in a savory soy-based sauce with a hint of spice. Perfect for weeknight dinners or meal prep, it’s versatile, customizable, and delicious over rice or noodles.

Ingredients

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional, or use hoisin sauce for vegetarian)

1 tablespoon cornstarch

1 tablespoon rice vinegar

1 teaspoon sugar (or honey)

1/2 cup water or beef broth

2 tablespoons vegetable oil (or sesame oil)

1 lb flank steak or sirloin, thinly sliced against the grain

1 teaspoon cracked black peppercorns (adjust to taste)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small onion, thinly sliced

Optional: 1–2 teaspoons chili flakes or sriracha

Steamed rice or noodles (for serving)

Sesame seeds and chopped green onions (for garnish)

Instructions

  1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, rice vinegar, sugar, and water (or broth). Set aside.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Season beef with cracked black pepper and stir-fry for 2–3 minutes until browned but not fully cooked. Remove from skillet and set aside.
  3. In the same skillet, add the remaining oil. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and onion, stir-frying for 3–5 minutes until tender-crisp.
  4. Return beef to skillet, pour in sauce, and stir well. Cook for 2–3 minutes until the sauce thickens and coats everything.
  5. Serve hot over rice or noodles. Garnish with sesame seeds and green onions. Optionally, drizzle with chili oil or sriracha for extra heat.

Notes

Use tamari instead of soy sauce for a gluten-free version.

Swap beef for tofu or tempeh and use hoisin sauce for a vegetarian option.

Add extra veggies like broccoli, mushrooms, or snap peas for more nutrition.

Adjust spice level with chili flakes, sriracha, or chili oil.

Store leftovers in the fridge for 3–4 days; reheat with a splash of water or broth.

Best served fresh but can be frozen (without rice) for up to 1 month.

Nutrition

  • Serving Size: 1 serving (without rice)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 65mg

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