Chinese Pepper Steak: Quick, Amazing Weeknight Favorite

Chinese Pepper Steak is a fast, stir-fried classic that delivers silky-tender beef, crisp bell peppers, and onions in a glossy, savory brown sauce—big takeout flavor in about 20 minutes of cooking time.

Why You’ll Love This Chinese Pepper Steak

• Weeknight-fast: short prep, rapid stir-fry, dinner in under an hour
• Tender beef every time thanks to a simple, proven marinade technique
• Balanced sauce: savory, lightly sweet, and just glossy enough to coat rice
• Flexible ingredients: use any colorful peppers and your favorite cut of beef
• Crowd-pleasing flavors that taste like your favorite takeout, made at home
• Easy to scale: double it for meal prep or a family-style feast

What Is Chinese Pepper Steak?

Chinese Pepper Steak is a Cantonese-American–style stir-fry built on thin-sliced beef, bell peppers, and onions tossed in a quick brown sauce. The key is velveting: a brief marinade with water, cornstarch, oil, and seasonings that locks in moisture so the beef stays tender when seared hard and fast. A cornstarch-thickened sauce—made from stock, soy sauces, and aromatics—turns glossy in seconds, coating every bite without feeling heavy.

Unlike slow braises, this dish is all about speed and high heat. You’ll cook the beef to about 80% doneness, pull it out, flash-cook the vegetables until crisp-tender, then unite everything with the sauce. It’s the stir-fry rhythm that keeps texture lively and flavor vibrant.

Chinese Pepper Steak

Chinese Pepper Steak is a quick, stir-fried favorite featuring tender slices of beef, crisp bell peppers, and onions in a glossy, savory sauce. With bold takeout-style flavor and a fast cooking time, it’s the perfect go-to for busy weeknights.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Chinese

Servings 4 servings

Calories 270 kcal

Ingredients

  

Beef & Marinade

• 12 oz flank steak thinly sliced across the grain
• 1.5 tbsp water
• 2 tsp cornstarch
• 2 tsp neutral oil canola, sunflower, or similar
• 2 tsp oyster sauce
• 0.25 tsp baking soda
• 0.25 tsp fine salt optional

Vegetables & Aromatics

• 1 green bell pepper cut into 1-inch squares
• 1 red bell pepper cut into 1-inch squares
• 1 medium onion cut into 1-inch petals or wedges
• 2 cloves garlic chopped
• 0.5 tsp minced fresh ginger optional
• 2–3 tbsp neutral oil for stir-frying

The Brown Sauce

• 0.5 cup low-sodium chicken stock or beef/vegetable
• 1 tbsp cornstarch
• 1.5 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 0.5 tsp sugar
• 0.5 tsp toasted sesame oil
• 0.125 tsp white pepper
• 2 tsp rice vinegar mild
• 1 pinch red pepper flakes optional

To Serve

• steamed jasmine rice or your favorite cooked rice
• sliced scallions optional garnish

Instructions

 

• Step 1 – Slice and Marinate the Beef: Thinly slice beef (⅛ inch) across the grain. In a bowl, mix water, cornstarch, oil, oyster sauce, baking soda, and salt. Add beef and toss to coat. Let rest 20–30 minutes.
• Step 2 – Stir Together the Sauce: In a bowl, whisk together all sauce ingredients. Re-whisk just before adding to the wok later.
• Step 3 – Heat the Wok and Sear the Beef: Heat wok over high until smoking. Add oil, spread beef in a single layer, and sear undisturbed 30 seconds. Stir-fry another 30–60 seconds. Transfer beef to a plate.
• Step 4 – Flash-Cook the Vegetables: Add oil to hot wok. Stir-fry ginger 5 seconds, then garlic 5–10 seconds. Add peppers and onion; cook 60–90 seconds until crisp-tender.
• Step 5 – Bring It All Together: Return beef and juices to wok. Add re-whisked sauce and toss 30–60 seconds until glossy and thickened. Adjust seasoning to taste.
• Step 6 – Serve: Spoon over rice and garnish with scallions and white pepper if desired. Serve hot.

Notes

Slice beef thin and across the grain for tenderness. Keep sauce well whisked to avoid lumps. Cook beef and vegetables quickly over high heat for best texture. Adjust vinegar and soy to balance sweetness and saltiness based on your preferences.

Keyword Chinese pepper steak, easy Chinese recipe, pepper steak stir fry, stir fry beef, takeout at home

Ingredients for Chinese Pepper Steak

Beef & Marinade

• 12 oz (340 g) flank steak, thinly sliced across the grain
  • Substitute: London broil or chuck steak (slice thin; marinate a little longer)
• 1½ tbsp water
• 2 tsp cornstarch
• 2 tsp neutral oil (canola, sunflower, or similar)
• 2 tsp oyster sauce
• ¼ tsp baking soda (for tenderness; especially helpful with lean cuts)
• ¼ tsp fine salt (optional, depending on your soy sauces)

Vegetables & Aromatics

• 1 green bell pepper, 1-inch squares
• 1 red bell pepper, 1-inch squares
• 1 medium onion, 1-inch petals or wedges
• 2 cloves garlic, chopped
• ½ tsp minced fresh ginger (optional but nice)
• 2–3 tbsp neutral oil for stir-frying

The Brown Sauce

• ½ cup (120 ml) low-sodium chicken stock (or beef/vegetable)
• 1 tbsp cornstarch
• 1½ tbsp oyster sauce
• 1 tbsp light (all-purpose) soy sauce
• 1 tsp dark soy sauce (for color and a touch of molasses-like depth)
• ½ tsp sugar
• ½ tsp toasted sesame oil
• ⅛ tsp white pepper
• 2 tsp mild rice vinegar (balance)
• Pinch of red pepper flakes (optional, for gentle warmth)

To Serve

• Steamed jasmine rice or your favorite cooked rice
• Sliced scallions and extra white pepper to finish (optional)

Ingredient Notes

Beef Choice & Slicing

• Flank steak is the classic pick: it’s flavorful and, when sliced thinly across the grain, cooks up tender and springy.
• London broil/top round or chuck steak also work; for these, keep slices extra thin and increase marinade time to 40–60 minutes.
• How thin to slice: Aim for about ⅛ inch (3 mm). Partially freezing the beef for 20–30 minutes firms it up and makes thin slicing easier.

Marinade Mechanics (Velveting)

• Water + cornstarch hydrates the meat and creates a protective coating that traps juices.
• Baking soda raises pH on the meat’s surface, minimizing tight protein bonds during high heat—more tenderness.
• Oil adds slip so the slices sear evenly instead of welding together.

Sauce Balancing

• Light vs. dark soy: Light soy seasons with salt and umami; dark soy is richer and adds color. If you don’t have dark soy, use the same amount of light soy and add a tiny drizzle of unsulphured molasses for color.
• Stock choice: Chicken stock makes a clean, restaurant-style sauce; beef stock gives deeper savory notes; vegetable stock works nicely too.
• Rice vinegar adds brightness at the end so the savory flavors don’t feel flat.

Vegetables

• Choose peppers with firm skins for a crisp bite. Mixing colors looks great and tastes slightly sweeter than green alone.
• Cut onions into larger petals or wedges so they stay juicy and don’t wilt.

Step-by-Step Instructions

Step 1 – Slice and Marinate the Beef

1. Slice across the grain into thin ⅛-inch (3 mm) strips.
2. In a bowl, mix water, cornstarch, oil, oyster sauce, and baking soda. Toss in the beef until every piece is coated. Rest 20–30 minutes (up to 60 for tougher cuts).
3. While the beef rests, chop peppers and onion into even 1-inch pieces; mince garlic, and ginger if using.

Step 2 – Stir Together the Sauce

In a measuring cup or small bowl, whisk stock, cornstarch, oyster sauce, light soy, dark soy, sugar, sesame oil, white pepper, rice vinegar, and red pepper flakes (if using). Set near the stove. Right before you pour it into the wok later, whisk again so the cornstarch is fully suspended.

Step 3 – Heat the Wok and Sear the Beef

1. Heat a wok (or 12-inch skillet) over high until just smoking. Add 1 tbsp oil and swirl to coat.
2. Spread the marinated beef in a single layer. Sear undisturbed ~30 seconds, then stir-fry another 30–60 seconds until the exterior is no longer pink but the centers are still a touch underdone (about 80% cooked).
3. Transfer beef and any juices to a plate. Do not overcook; it will finish in the sauce.

Step 4 – Flash-Cook the Vegetables

1. Return wok to high heat; add 1–2 tbsp oil.
2. Add ginger (if using) and stir 5 seconds, then garlic for another 5–10 seconds until fragrant.
3. Add peppers and onion; stir-fry 60–90 seconds. You want crisp-tender, vivid vegetables—light char is welcome.

Step 5 – Bring It All Together

1. Return beef (and its juices) to the wok.
2. Whisk the sauce again and pour around the edges of the hot wok.
3. Toss vigorously 30–60 seconds as the sauce boils, thickens, and turns glossy. If it tightens too much, splash in a tablespoon of water or stock to loosen.
4. Taste and adjust salt or vinegar to preference.

Step 6 – Serve

Spoon over steamed rice. Finish with sliced scallions and a dusting of white pepper if you like. Serve immediately while everything is sizzling-hot and crisp.

Pro Tips for Success

• High heat, short time: Stir-frying rewards speed. Preheat your wok until wisps of smoke appear before adding oil.
• Dry surfaces sear better: Pat beef slices dry if they look wet before marinating; excess water can cool the pan.
• Don’t crowd the wok: Cook beef in two batches if your pan is small; crowding steams instead of sears.
• Re-whisk sauces: Cornstarch sinks. Give the bowl a quick stir right before adding to the wok for lump-free gloss.
• Cut evenly: Uniform 1-inch peppers and onion cook at the same pace.
• Mind the cornstarch: Too much makes gummy sauce; too little won’t cling. Measure accurately for a silky coating.
• Finish bright: A tiny splash of rice vinegar right at the end keeps flavors lively.

Flavor Variations

• Black Pepper Heat: Add ½–1 tsp freshly cracked black pepper to the sauce for a peppercorn-forward bite.
• Five-Spice Whisper: Stir ⅛ tsp Chinese five-spice into the marinade for a subtle aromatic edge.
• Broccoli Boost: Swap half the peppers for small broccoli florets; par-steam 1–2 minutes first, then stir-fry as directed.
• Mushroom Savory: Add 1 cup sliced mushrooms after the aromatics; cook off moisture before adding peppers.
• Ginger-Garlic Plus: Double the aromatics for a bolder, fragrant profile (watch the heat so they don’t burn).
• Spicy Option: Stir in chili crisp or a pinch of crushed red pepper with the aromatics for gentle heat.

Serving Suggestions

• Classic: Spoon over hot jasmine rice with a side of quick-stir-fried greens.
• Veg-forward bowl: Serve with brown rice, quinoa, or cauliflower rice and extra sautéed vegetables.
• Noodles night: Toss with cooked lo mein or udon for a different texture.
• Meal-prep friendly: Pack rice and pepper steak in separate compartments; add a few blanched veggies for color.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Reheat: Warm gently in a hot skillet with a splash of water to re-gloss the sauce and keep beef tender.
• Freeze: Best enjoyed fresh; freezing can change pepper texture. If needed, freeze up to 1 month and thaw overnight in the fridge, then reheat quickly.

Nutrition Facts (Per Serving)

Approximate values for 1 of 4 servings with sauce, without rice.

Values vary by cut of beef, oil amount, and sodium in your soy sauces.

FAQ About Chinese Pepper Steak

TastyInspo Notes

• Chill beef briefly (15–20 minutes) to make thin slicing effortless and clean.
• Keep a “stir-fry tray”: measured sauce, marinated beef, chopped veg, and a clean plate for cooked beef—mise en place makes this dish truly five-minute fast at the stove.
• Splash the sauce around the edges of the hot wok; it hits the hottest zone and thickens instantly.
• If peppers are very sweet, add 2–3 drops more vinegar at the end to balance.
• Want extra pepper aroma? Crack black pepper fresh right into the wok just before plating.
• Finish with a drizzle of sesame oil on the plated dish for an aromatic lift.

Final Thoughts

Chinese Pepper Steak is proof that a handful of pantry staples and a good sear can deliver takeout-level satisfaction—fast. The velveting step keeps the beef incredibly tender, the peppers stay crisp and colorful, and the sauce strikes that perfect sweet-savory balance that begs to be spooned over rice. Master the rhythm—hot wok, quick sear, brief vegetable cook, re-whisked sauce—and you’ll have a reliable, repeatable favorite for any busy night.