Name: Easy Chinese Pepper Steak: The Perfect Dinner Idea
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: For the steak: 1 lb (450g) flank steak or sirloin, thinly sliced; 2 tbsp soy sauce; 1 tsp cornstarch; 1 tsp sesame oil; 1/2 tsp black pepper; For the stir-fry: 1 tbsp vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; For the sauce: 1/4 cup low-sodium soy sauce; 1/4 cup beef broth (or water); 1 tbsp oyster sauce; 1 tbsp cornstarch (mixed with 2 tbsp water); 1 tsp brown sugar; 1/2 tsp red pepper flakes (optional, for heat)

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You know those nights when you’re craving takeout but also want a home-cooked meal? This Easy Chinese Pepper Steak is exactly what you need. It’s got that rich, savory sauce, tender beef, and crisp-tender bell peppers—all ready in about 30 minutes. This dish tastes just like your favorite Chinese restaurant’s version but fresher, healthier, and way more satisfying.

Why You’ll Love This Recipe

Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
Flavor-Packed: A savory garlic-ginger soy sauce with just the right touch of sweetness.
Budget-Friendly: Uses simple, affordable ingredients but delivers restaurant-quality flavor.
Customizable: Swap out the beef, add more veggies, or make it spicy—totally up to you!

Ingredients

Here’s a quick look at what you’ll need:

Thinly sliced flank steak (or sirloin)
Bell peppers (red and green for that classic look)
Soy sauce and oyster sauce (for deep umami flavor)
Garlic and ginger (the flavor boosters)
Cornstarch (helps thicken the sauce and makes the beef tender)
Brown sugar (adds a touch of sweetness)
Beef broth (for extra richness)
Sesame oil (for that final nutty finish)

Find the full ingredient list in the recipe card below!

Directions

Step 1: Prep the Steak

Slice the steak thinly against the grain. Toss it in a bowl with a little soy sauce and cornstarch—this helps tenderize the meat and gives it that signature silky texture.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch. This will be your rich, glossy stir-fry sauce.

Step 3: Sear the Beef

Heat a little oil in a large pan or wok over medium-high heat. Cook the beef in batches for about 1–2 minutes per side until browned, then remove and set aside.

Step 4: Stir-Fry the Peppers

In the same pan, add a little more oil and stir-fry the sliced bell peppers, garlic, and ginger until the peppers are slightly tender but still crisp.

Step 5: Combine Everything

Return the beef to the pan and pour in the sauce. Let it simmer for a couple of minutes until the sauce thickens and coats everything beautifully. Drizzle with sesame oil for the perfect finish.

Expert Tips and Tricks

Slice the Beef Thinly: Cutting against the grain ensures tender, easy-to-bite pieces.
Cook the Beef in Batches: Overcrowding the pan can make the steak steam instead of sear.
Adjust the Sauce Consistency: If you like a thicker sauce, add a little more cornstarch slurry. If you want it thinner, add more broth.
Use a Wok if You Have One: It heats up quickly and cooks everything evenly!

Recipe Variations and Possible Substitutions

Swap the Protein: Try chicken, shrimp, or tofu instead of beef.
Make it Spicy: Add red pepper flakes or sliced chili peppers for a kick.
Low-Carb Option: Serve over cauliflower rice or stir-fried veggies instead of regular rice.
Gluten-Free Version: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.

Serving and Pairing Suggestions

Classic Side Dishes: Serve over steamed jasmine rice, fried rice, or even noodles.
Vegetable Add-Ins: Try adding broccoli, snap peas, or mushrooms for extra crunch.
Beverage Pairing: A light, crisp white wine or jasmine tea complements the flavors beautifully.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: You can freeze it for up to 2 months—just thaw in the fridge before reheating.
Reheat: Warm in a skillet over low heat with a splash of water or broth to loosen the sauce.

FAQs

1. What’s the best cut of beef for pepper steak?
Flank steak, sirloin, or even ribeye works well. Just slice it thinly against the grain for the best texture.

2. Can I make this ahead of time?
Yes! You can prep the beef and sauce in advance. When ready to eat, just stir-fry everything for a quick meal.

3. Is this dish spicy?
No, but you can easily add heat with chili flakes, sriracha, or fresh chili peppers.

4. Can I use frozen bell peppers?
Fresh is best for that crisp-tender texture, but frozen can work in a pinch—just expect them to be softer.

In Conclusion

This Easy Chinese Pepper Steak is the perfect homemade alternative to takeout. It’s fast, flavorful, and totally satisfying. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, it’s a dish you’ll want to make again and again. Give it a try and let me know what you pair it with!

Easy Chinese Pepper Steak: The Perfect Dinner Idea

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Author: Emily
Prep Time: 10 minutes
Cook Time: 15minutes
Total Time: 25 minutes
Yield: 4 servings (normal) 1x
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

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Description

This Easy Chinese Pepper Steak is a quick, flavorful stir-fry that’s perfect for busy weeknights! Tender strips of beef are cooked with vibrant bell peppers in a rich, savory garlic-ginger sauce. Serve it over steamed rice or noodles for a satisfying meal that comes together in just 30 minutes!

Instructions

Marinate the beef: In a bowl, mix the sliced steak with soy sauce, cornstarch, sesame oil, and black pepper. Let it marinate for 10–15 minutes while you prepare the vegetables.
Heat the pan: In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat.
Cook the beef: Add the marinated beef to the pan and sear for 2–3 minutes until browned. Remove from the pan and set aside.
Stir-fry the vegetables: In the same pan, add the bell peppers, onion, garlic, and ginger. Stir-fry for 2–3 minutes until slightly tender.
Prepare the sauce: In a small bowl, whisk together soy sauce, beef broth, oyster sauce, cornstarch slurry, brown sugar, and red pepper flakes.
Combine everything: Return the beef to the pan and pour in the sauce. Stir well and cook for 2–3 minutes, or until the sauce thickens and coats the beef and veggies.
Serve: Remove from heat and serve hot over steamed rice or noodles. Enjoy!