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Ultimate 30-Minute Takeout-Quality Chinese Pepper Steak

A close-up of a plate featuring savory Chinese pepper steak mixed with colorful bell peppers and onions, served next to a mound of white rice.
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Make this easy Chinese Pepper Steak stir fry at home in 30 minutes. You get tender flank steak, crisp bell peppers, and onions coated in a rich, savory Asian sauce. This recipe delivers restaurant flavor quickly for your weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce (for marinating)
  • 1 tablespoon cornstarch (for marinating)
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch (for thickening sauce)
  • Cooked white rice, for serving

Instructions

  1. In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat the beef completely. Set aside for 10 minutes.
  2. In a small bowl, whisk together the beef broth, 3 tablespoons of soy sauce, oyster sauce, sesame oil, sugar, and 1 teaspoon of cornstarch to create the sauce. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add half of the marinated steak in a single layer and cook for 1 to 2 minutes per side until browned. Remove the steak and set it aside. Repeat with the remaining steak, adding the last tablespoon of oil if the pan is dry.
  4. Add the sliced onions and bell peppers to the same skillet. Stir fry for 3 to 4 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant.
  6. Return the cooked steak to the skillet with the vegetables.
  7. Give the prepared sauce mixture a quick whisk (since the cornstarch settles) and pour it over the steak and vegetables.
  8. Stir constantly until the sauce thickens and coats the beef and vegetables, about 1 minute.
  9. Remove the skillet from the heat immediately. Serve your Chinese Pepper Steak hot over steamed white rice.

Notes

  • Slice the flank steak against the grain for the most tender results.
  • Do not overcrowd the pan when searing the beef; cook in batches to ensure proper browning.
  • For extra heat, add 1/2 teaspoon of red pepper flakes to the sauce mixture.

Nutrition

Find it online: https://chefsily.com/chinese-pepper-steak-recipe/