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Authentic 30-Minute Chinese Pepper Steak: Takeout-Worthy Stir Fry with Silky Beef

Close-up of glossy Chinese pepper steak with beef, green peppers, red peppers, and onions, garnished with scallions.
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Skip the takeout and make this easy Chinese Pepper Steak stir fry in 30 minutes. You get tender beef strips, crisp peppers, and onions coated in a rich, savory sauce. This recipe delivers restaurant quality flavor for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the beef. This is the first step for silky beef.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid crowding the pan. Stir fry for 1 to 2 minutes per side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced green pepper, red pepper, and onion. Stir fry for 3 to 4 minutes until the vegetables are crisp-tender.
  4. Add the minced garlic and ginger to the skillet. Stir fry for 30 seconds until fragrant.
  5. In a small bowl, whisk together the beef broth, oyster sauce, 1 tablespoon soy sauce, sesame oil, sugar, and black pepper to create the savory beef stir fry sauce. Pour this sauce mixture into the skillet with the vegetables. Bring the sauce to a simmer.
  6. Return the partially cooked beef to the skillet. Stir to coat the beef and vegetables in the sauce.
  7. Pour the cornstarch and water slurry into the simmering sauce. Stir constantly until the sauce thickens to your desired consistency, about 1 minute.
  8. Remove from heat immediately. Serve your Chinese Pepper Steak hot over steamed rice for a perfect weeknight Asian dinner.

Notes

  • Slicing the flank steak thinly against the grain is key to achieving tender beef strips.
  • Do not overcook the beef during the initial sear; it will finish cooking when you return it to the sauce.
  • For a spicier flavor, add 1/2 teaspoon of red pepper flakes when you add the garlic and ginger.

Nutrition

Find it online: https://cookingbyjade.com/chinese-pepper-steak-recipe-quick-dinner/