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
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, rice vinegar, sugar, and water (or broth). Set aside.
- 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.
- 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.
- Return beef to skillet, pour in sauce, and stir well. Cook for 2–3 minutes until the sauce thickens and coats everything.
- 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
