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Quick & Easy Chinese Pepper Steak Stir-Fry

Close-up of tender beef strips mixed with bright green and red peppers and onions in a savory sauce, ready to eat pepper steak.
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Make this takeout-style Chinese Pepper Steak at home in under 30 minutes. You get tender beef strips, crisp bell peppers, and onions coated in a savory sauce. This is a reliable weeknight beef meal.

Ingredients

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  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1 tablespoon vegetable oil (for searing)
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium yellow onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup beef broth
  • 3 tablespoons soy sauce (for sauce)
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (for sauce thickening)
  • 1 tablespoon cold water (for sauce thickening)
  • Cooked white rice, for serving

Instructions

  1. Prepare the beef: In a bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and baking soda. Mix well and let it sit for 10 minutes. This step helps you achieve tender steak stir fry results.
  2. Prepare the sauce: In a small bowl, whisk together the beef broth, 3 tablespoons soy sauce, brown sugar, oyster sauce (if using), and 1 teaspoon cornstarch. Set aside.
  3. Sear the beef: 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. Cook for 1-2 minutes per side until browned. Remove the beef from the skillet and set it aside.
  4. Stir-fry vegetables: Add a little more oil to the skillet if needed. Add the bell peppers and onion. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  5. Add aromatics: Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
  6. Combine and thicken: Return the seared beef to the skillet with the vegetables. Give your prepared sauce mixture a quick whisk (since the cornstarch settles) and pour it over the beef and vegetables.
  7. Stir constantly until the sauce thickens and coats everything, about 1 minute. Remove the skillet from the heat and stir in the sesame oil.
  8. Serve immediately over hot rice for a satisfying weeknight beef meal.

Notes

  • For the best flavor payoff, use flank steak or sirloin steak for this recipe.
  • If you skip the baking soda in the marinade, your beef may not be as tender.
  • Serve this savory beef skillet dinner over steamed rice or cauliflower rice for a lower-carb option.

Nutrition

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