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Authentic 30-Minute Chinese Pepper Steak: Takeout-Worthy Stir Fry with Silky Beef

A close-up of glossy Chinese pepper steak mixed with bright green and red bell peppers and onions, garnished with scallions.
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Make restaurant-quality Chinese Pepper Steak at home in 30 minutes. This recipe features tender, velvety beef, crisp bell peppers, and onions coated in a rich, savory stir fry sauce.

Ingredients

Scale
  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon baking soda (for marinade)
  • 1 tablespoon cornstarch (for marinade)
  • 1 tablespoon vegetable oil (for marinade)
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium yellow onion, cut into wedges
  • 2 tablespoons vegetable oil (for stir-frying)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Combine the sliced flank steak with 1 tablespoon soy sauce, baking soda, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil in a bowl. Mix well and let it sit for at least 15 minutes. This is the velveting step for tender beef.
  2. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, and white pepper to create the sauce base. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Add half of the marinated beef in a single layer and stir fry quickly until browned, about 1 to 2 minutes. Remove the beef and set aside. Repeat with the remaining beef and another 1 tablespoon of oil.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger and stir fry for 15 seconds until fragrant.
  5. Add the green pepper, red pepper, and onion to the wok. Stir fry for 2 to 3 minutes until the vegetables are crisp-tender.
  6. Return the cooked beef to the wok. Pour the prepared sauce mixture over the beef and vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens and coats the beef and vegetables evenly.
  8. Remove from heat immediately and serve hot over rice.

Notes

  • For the best results, slice the flank steak when it is partially frozen; this makes thin slicing much easier.
  • Do not overcrowd the wok when searing the beef; cook in batches to ensure the meat browns rather than steams.
  • If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes with the garlic and ginger.

Nutrition

Find it online: https://whiskdaily.com/chinese-pepper-steak-recipe-quick-dinner/