Easy Chinese Pepper Steak Recipe
Looking for a fast, easy, and delicious meal? This Chinese Pepper Steak Recipe is the perfect dinner idea! Juicy strips of beef, crisp bell peppers, and a rich, savory sauce come together in just 30 minutes, making this dish a fantastic weeknight favorite. Whether you serve it over steamed rice or noodles, this homemade version of a takeout classic is packed with flavor and super simple to prepare. Let’s get cooking!

Ingredients Overview
Here’s what you’ll need to make this tasty and satisfying Chinese Pepper Steak:
For the Beef & Marinade
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 red bell pepper (sliced into strips)
- 1 green bell pepper (sliced into strips)
- 1 small onion (sliced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
For the Sauce
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch (to thicken)
- 1/2 teaspoon red pepper flakes (optional, for heat)
For Serving
- Steamed white rice or noodles
- Sesame seeds and chopped green onions (for garnish)
The Secret to Tender Beef
The key to achieving soft, melt-in-your-mouth beef is in how you slice and marinate it:
- Slice Against the Grain: This shortens the muscle fibers, making the meat more tender.
- Use Cornstarch: This helps lock in moisture and gives the beef that velvety texture found in restaurant-style stir-fries.
- Quick Marinade: Even a short 15-minute marinade infuses the meat with flavor and enhances tenderness.
Step-by-Step Preparation
1. Slice and Marinate the Beef
- Thinly slice the steak against the grain.
- In a small bowl, mix soy sauce, cornstarch, sesame oil, and black pepper.
- Add the beef slices, toss to coat, and let it marinate for at least 15 minutes while you prep the other ingredients.
2. Stir-Fry the Vegetables
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced bell peppers and onions. Stir-fry for 2–3 minutes until they start to soften but remain crisp.
- Add the garlic and ginger, stir for another 30 seconds until fragrant. Remove the veggies from the pan and set aside.
3. Cook the Beef
- In the same skillet, add the marinated beef in a single layer. Cook for 2–3 minutes on each side until browned.
- Once the beef is cooked, return the veggies to the pan.
4. Make the Sauce and Combine
- In a small bowl, whisk together soy sauce, beef broth, oyster sauce, brown sugar, cornstarch, and red pepper flakes (if using).
- Pour the sauce into the pan with the beef and vegetables. Stir well and let it simmer for 2–3 minutes until the sauce thickens and coats everything beautifully.
5. Serve and Garnish
- Serve hot over steamed rice or noodles.
- Garnish with sesame seeds and chopped green onions for an extra pop of flavor.

Key Tips for Success
- Don’t Overcrowd the Pan: Cook the beef in batches if necessary to avoid steaming it instead of searing.
- Use High Heat: A hot skillet or wok ensures a quick sear, keeping the beef tender.
- Adjust the Sauce: If you prefer a thicker sauce, add an extra teaspoon of cornstarch dissolved in water. If you like a thinner sauce, add a splash of beef broth.
Substitutions and Variations
This recipe is flexible and can be customized to fit different dietary needs:
- Low-Sodium Option: Use low-sodium soy sauce and beef broth to control salt levels.
- Gluten-Free: Swap regular soy sauce for tamari or coconut aminos.
- Vegetarian Version: Replace beef with tofu or mushrooms and use vegetable broth instead of beef broth.
- Extra Veggies: Add snap peas, baby corn, or broccoli for more color and texture.
Serving Suggestions
- Rice Options: Serve over white rice, brown rice, or even cauliflower rice for a low-carb alternative.
- Noodles: Pair with stir-fried lo mein, rice noodles, or even zucchini noodles for a twist.
- Side Dishes: Serve with egg rolls, wonton soup, or a fresh cucumber salad for a complete meal.
How to Store Leftovers
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in a skillet over medium heat, adding a splash of beef broth to loosen the sauce.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Common Mistakes to Avoid
- Overcooking the Beef: High heat and quick cooking keep the beef tender. If overcooked, it can become tough and chewy.
- Too Much Sauce Too Soon: Add sauce towards the end so it thickens properly without over-reducing.
- Skipping the Marinade: Even a short 15-minute marinade makes a big difference in flavor and texture.

FAQs
Can I use a different cut of beef?
Yes! While flank steak is ideal, you can also use sirloin, ribeye, or skirt steak. Just be sure to slice it thinly against the grain.
What’s the best way to thicken the sauce?
Cornstarch is the best thickener. If your sauce isn’t thick enough, mix an extra teaspoon of cornstarch with water and stir it in while simmering.
Can I make this ahead of time?
Yes! You can marinate the beef up to 24 hours in advance and chop the veggies ahead of time. Cook everything fresh for the best texture.
Conclusion
This Easy Chinese Pepper Steak Recipe brings bold flavors, tender beef, and crisp vegetables together in a dish that’s quick, satisfying, and better than takeout! Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a must-try.
If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share it with friends and subscribe to our blog for more delicious recipes.
Print
Easy Chinese Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Description
This Chinese Pepper Steak Recipe is a fast, easy, and flavorful stir-fry featuring tender beef, crisp bell peppers, and a rich, savory sauce. Ready in just 30 minutes, it’s a perfect homemade version of a takeout favorite! Serve over steamed rice or noodles for a delicious weeknight meal.
Ingredients
For the Beef & Marinade
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 red bell pepper (sliced into strips)
- 1 green bell pepper (sliced into strips)
- 1 small onion (sliced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
For the Sauce
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch (to thicken)
- 1/2 teaspoon red pepper flakes (optional, for heat)
For Serving
- Steamed white rice or noodles
- Sesame seeds and chopped green onions (for garnish)
Instructions
1. Slice and Marinate the Beef
- Thinly slice the steak against the grain.
- In a bowl, mix soy sauce, cornstarch, sesame oil, and black pepper.
- Toss the beef in the marinade and let it sit for at least 15 minutes.
2. Stir-Fry the Vegetables
- Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat.
- Add bell peppers and onions, stir-fry for 2–3 minutes until slightly softened.
- Add garlic and ginger, stir for another 30 seconds. Remove veggies from the pan and set aside.
3. Cook the Beef
- In the same skillet, add the marinated beef in a single layer. Cook for 2–3 minutes per side until browned.
- Return the cooked veggies to the pan.
4. Make the Sauce and Combine
- In a bowl, whisk together soy sauce, beef broth, oyster sauce, brown sugar, cornstarch, and red pepper flakes.
- Pour the sauce into the skillet, stir well, and let it simmer for 2–3 minutes until thickened.
5. Serve and Garnish
- Serve hot over steamed rice or noodles.
- Garnish with sesame seeds and chopped green onions.
Notes
- Slice Beef Thinly: Cutting against the grain ensures tenderness.
- Quick Stir-Fry: Cooking over high heat keeps the beef tender and the vegetables crisp.
- Adjust Sauce Thickness: Add extra cornstarch for a thicker sauce, or more broth to thin it.