Chinese Pepper Steak

Here’s a classic takeout favorite you can easily make at home — Chinese Pepper Steak. It features tender slices of beef stir-fried with crisp bell peppers and onions in a rich, savory garlic-ginger sauce.

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🥩 Chinese Pepper Steak

(Ready in 30 minutes or less!)

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🧂 Ingredients:

For the Beef:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1/2 tsp baking soda (optional – for extra tender meat)

• 1 tbsp vegetable oil (for stir-frying)

For the Stir-Fry:

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 small onion, sliced

• 2–3 cloves garlic, minced

• 1 tsp fresh ginger, minced or grated

• 1–2 green onions, chopped (optional for garnish)

For the Sauce:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (optional, but adds depth)

• 1 tbsp hoisin sauce (for slight sweetness)

• 1 tsp sugar

• 1 tsp sesame oil

• 1/4 cup water or beef broth

• 1 tsp cornstarch (to thicken)

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🔪 Instructions:

1. Marinate the Beef:

• In a bowl, mix sliced beef with soy sauce, cornstarch, and baking soda (if using).

• Let sit for 10–15 minutes while you prep everything else.

2. Mix the Sauce:

• In a small bowl, whisk together soy sauce, oyster sauce, hoisin, sugar, sesame oil, cornstarch, and water/broth. Set aside.

3. Cook the Beef:

• Heat 1 tbsp oil in a large pan or wok over high heat.

• Add beef in a single layer. Sear quickly (1–2 minutes per side) until just browned — don’t overcrowd the pan. Remove and set aside.

4. Stir-Fry Veggies:

• In the same pan, add a bit more oil if needed.

• Add onions, bell peppers, garlic, and ginger.

• Stir-fry for 2–3 minutes until just tender-crisp.

5. Combine & Sauce:

• Return beef to the pan.

• Pour in the sauce and toss everything together.

• Stir-fry for another 1–2 minutes until the sauce thickens and coats everything.

6. Serve:

• Serve hot over steamed rice or noodles.

• Garnish with green onions or sesame seeds if desired.

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🍽️ Optional Add-Ins:

• Sliced mushrooms, broccoli, or snap peas

• Crushed red pepper flakes or chili oil for heat

• Cashews for crunch