Here’s a classic Chinese Pepper Steak—tender beef strips, crisp bell peppers, and a savory brown sauce that tastes just like takeout (but better).
🥩 Chinese Pepper Steak
🛒 Ingredients
🥩 Beef & marinade
- 450 g (1 lb) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oil
🫑 Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2–3 garlic cloves, minced
- 1 tsp ginger, minced (optional but recommended)
🍯 Sauce
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch + ¼ cup water (slurry)
- ½ cup beef broth or water
- 1 tsp sesame oil (optional)
- Black pepper, to taste
👨🍳 Instructions
1. Marinate the beef
- Toss sliced beef with soy sauce, cornstarch, and a little oil.
- Let sit 10–15 minutes (this keeps it tender).
2. Sear the beef
- Heat a large pan or wok over high heat.
- Add a little oil and quickly stir-fry beef in batches until browned.
- Remove and set aside.
3. Cook the vegetables
- In the same pan, sauté onion, bell peppers, garlic, and ginger.
- Cook 2–3 minutes—keep them slightly crisp.
4. Make the sauce
- Add soy sauce, oyster sauce, brown sugar, beef broth, and black pepper.
- Bring to a simmer.
- Stir in cornstarch slurry and cook until thickened and glossy.
5. Combine
- Return beef to the pan.
- Toss everything together until coated in sauce.
- Finish with sesame oil if using.
🍽️ Serving Ideas
- Serve over steamed white rice
- Pair with fried rice or noodles
- Add chili flakes or fresh chilies for heat
🔥 Tips for Best Results
- Slice beef very thin against the grain for tenderness
- Cook on high heat quickly—don’t overcook the beef
- Prep everything before cooking (this dish moves fast)