Classic Chinese Pepper Steak A Savory and Colorful Stir-Fry
Chinese Pepper Steak features tender beef and crisp bell peppers.The sauce is savory, slightly sweet, and aromatic.It’s quick to prepare and full of vibrant color.A classic stir-fry loved around the world.
Ingredients
For the Beef Marinade
- 450 g flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
For the Sauce
- ½ cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
For Stir-Frying
- 2 tablespoons vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Instructions
- In a bowl, marinate beef with soy sauce, cornstarch, sesame oil, and black pepper for 10 minutes.
- Mix all sauce ingredients in a separate bowl and set aside.
- Heat oil in a wok or skillet over high heat.
- Stir-fry beef until just browned; remove and set aside.
- In the same pan, add garlic and ginger; sauté briefly until fragrant.
- Add bell peppers and onion; stir-fry for 2–3 minutes until crisp-tender.
- Return beef to the pan and pour in the sauce.
- Stir until the sauce thickens and coats all ingredients evenly. Serve hot.
Notes
- Slice beef against the grain for tenderness.
- High heat ensures juicy beef and crisp vegetables.
- Do not overcook peppers to retain crunch.
- Sauce thickens quickly—stir continuously.
- Best enjoyed immediately.