This Chinese Pepper Steak is a tasty mix of tender beef, colorful bell peppers, and a zesty sauce that brings it all together. It’s quick to make and perfect for any weeknight dinner!
I love how the veggies add a nice crunch, and the sauce has just the right kick. Serve it over rice for a meal that feels special, even when you’re short on time. Yum! 😋
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are great for quick cooking. For an alternative, you could use chicken or tofu for a non-beef option. Thinly sliced cuts help them cook quickly and stay tender.
Bell Peppers: Both red and green peppers add color and sweetness. Feel free to mix in yellow or orange peppers too. If you’re short on fresh peppers, frozen bell pepper strips work in a pinch!
Soy Sauce: This is a key ingredient for flavor. If you’re watching sodium or are gluten-free, low-sodium soy sauce or tamari are excellent substitutions. Tamari gives a similar taste without gluten.
Shaoxing Wine: This adds depth. You can replace it with dry sherry or even omit it if you’re avoiding alcohol, adding a little more broth for moisture.
Oyster Sauce: It’s rich and adds umami. If you’re vegetarian, use a mushroom-based sauce or soy sauce mixed with a bit of sugar for sweetness.
How Do I Cook the Beef Quickly Without Overdoing It?
Cooking beef stir-fry is all about speed and high heat. Here are some simple steps to get it right:
- Start with thinly sliced beef—this helps it cook quickly.
- Heat oil in a pan until it’s very hot before adding the beef.
- Add the beef in a single layer without crowding the pan. It helps it brown instead of steam.
- Cook for 2-3 minutes, stirring it gently until it’s just browned. Finish cooking with the sauce later on, so it stays tender.
By following these tips, you’ll have perfectly cooked beef every time!
Chinese Pepper Steak Recipe
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 red bell pepper, cut into strips or chunks
- 1 green bell pepper, cut into strips or chunks
- 1 medium onion (white or red), cut into chunks
- 3 cloves garlic, minced
- 1 tbsp ginger, grated or minced
- 2 tbsp vegetable oil (for stir-frying)
- 2 tsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 tsp cornstarch
- 1/2 tsp freshly ground black pepper
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp water or beef broth
- 1 tsp sugar
- 1 tsp cornstarch
- 1/2 tsp freshly ground black pepper
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by around 10-12 minutes of cooking time. In about 30 minutes, you’ll have a delicious, colorful meal ready to enjoy!
Step-by-Step Instructions:
1. Marinate the Beef:
In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and black pepper. Toss everything together well and let it marinate for at least 15 minutes while you prepare the vegetables and sauce.
2. Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, water or broth, sugar, cornstarch, and black pepper. Mix until smooth and set it aside for later.
3. Prep the Vegetables:
Wash and cut the bell peppers and onion into bite-sized chunks. Mince the garlic and ginger finely so they can add maximum flavor!
4. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it’s hot. Add the marinated beef in a single layer and stir-fry quickly for about 2-3 minutes, until browned but not fully cooked. Remove the beef from the pan and set it aside.
5. Cook the Vegetables:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant. Then add the bell peppers and onion. Stir-fry for about 3-4 minutes, cooking until the vegetables begin to soften but still maintain some crunch.
6. Combine Everything:
Return the beef to the pan with the vegetables. Give the prepared sauce a quick stir and pour it over the beef and vegetables. Stir it all together well to ensure everything is coated evenly.
7. Thicken the Sauce and Finish Cooking:
Cook everything together for another 2 minutes while stirring. This allows the sauce to thicken and the beef to finish cooking through properly.
8. Serve:
Transfer your colorful Chinese Pepper Steak to a serving dish. If desired, sprinkle with sesame seeds and sliced green onions. Serve hot over a bed of steamed white rice or noodles for a complete meal!
Enjoy your delicious, colorful Chinese Pepper Steak! It’s a fantastic dish that’s sure to impress! 😋
Can I Use Different Vegetables in This Recipe?
Absolutely! You can substitute or add other vegetables like snap peas, broccoli, or carrots. Just make sure to cut them into similar bite-sized pieces to ensure even cooking.
Can I Make This Recipe with Chicken Instead of Beef?
Yes, you can! Simply replace the flank steak with thinly sliced chicken breast or thighs. The cooking time may vary slightly, so just ensure the chicken is cooked through before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat or the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Spicier?
Of course! To add some heat, you can include sliced jalapeños or red pepper flakes while cooking. Adjust the amount based on your spice tolerance!