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If you’re craving a meal that’s packed with vibrant colors, bold flavors, and tender slices of beef, this Pepper Steak Recipe is going to be your new best friend in the kitchen. It combines perfectly seared flank steak with crisp bell peppers and onions, all enveloped in a luscious sauce that strikes just the right balance between savory, slightly sweet, and wonderfully aromatic. Whether you’re cooking a weeknight dinner or impressing a handful of guests, the Pepper Steak Recipe brings a comforting, restaurant-quality dish right to your own table.
Ingredients You’ll Need
To make this Pepper Steak Recipe, you only need a handful of simple ingredients, but each one plays a crucial role in building layers of flavor, texture, and color that transform this dish into something truly special.
- 12 ounces flank steak (or London broil or chuck roast): This tender cut is perfect for quick cooking and absorbing the delicious marinade.
- 1 ½ tablespoons water: Helps the cornstarch adhere and tenderizes the beef in the marinade.
- 2 teaspoons cornstarch: Key to creating a silky marinade that locks in juiciness and later thickens the sauce.
- 2 teaspoons neutral oil: For marinating and stir-frying, neutral oils like vegetable or canola won’t overpower the dish’s flavors.
- 2 teaspoons oyster sauce: Gives a rich, umami depth that’s signature to this recipe’s savory sauce.
- 2 teaspoons Shaoxing wine: Adds a subtle nuttiness and brightness typical in Chinese cooking.
- ¼ teaspoon baking soda: Tenderizes the beef, giving it that buttery-soft texture.
- ½ cup low-sodium chicken stock: Forms the base of the luscious sauce, enhancing savory notes without too much salt.
- 1 tablespoon cornstarch: Used to thicken the sauce to the perfect consistency.
- 1 ½ tablespoons oyster sauce: Boosts savory richness in the sauce.
- 1 tablespoon Shaoxing wine: Adds more aromatic complexity as you finish the sauce.
- 1 tablespoon light soy sauce: Brings a delicate balance of saltiness and flavor.
- 1 teaspoon dark soy sauce: Adds color and a robust depth to the sauce.
- ½ teaspoon sugar: Balances the salty and savory ingredients with a touch of sweetness.
- ½ teaspoon sesame oil: Provides a fragrant, nutty finish that elevates the entire dish.
- â…› teaspoon white pepper (or to taste): Adds a gentle heat and peppery zing.
- 1 green bell pepper, cut into 1-inch pieces: Contributes a crisp texture and fresh, slightly bittersweet flavor.
- ½ red bell pepper, cut into 1-inch pieces: Adds a pop of color and a sweeter, fruity note.
- 1 medium onion, cut into 1-inch pieces: Offers crunch and a hint of sharpness that mellows with cooking.
- 2 tablespoons neutral oil: Required for stir-frying the vegetables and beef to perfection.
- ½ teaspoon ginger, minced (optional): Lends a bright and warm spiciness, if you like a little extra punch.
- 2 cloves garlic, chopped: Infuses the dish with an irresistible aroma and savory depth.
How to Make Pepper Steak Recipe
Step 1: Prepare the Beef
Start by slicing your steak into thin, bite-sized strips. This not only helps it cook quickly but lets the marinade soak in evenly. Combine the beef with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda in a bowl. Let it marinate for at least 30 minutes, or if you can plan ahead, soak it overnight in the refrigerator for even more tender results.
Step 2: Make the Sauce
While the beef marinates, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper in a separate bowl. This mixture will come together into the thick, glossy sauce that ties every element of this dish together beautifully.
Step 3: Prep Vegetables
Next, cut the green and red bell peppers along with the onion into evenly sized 1-inch pieces. This size is perfect to retain their crunch and vibrant colors once stir-fried, giving the dish that wonderful contrast between tender beef and fresh vegetables.
Step 4: Sear the Beef
Heat a wok or large skillet over high heat until almost smoking. Add a tablespoon of oil, then sear the beef strips in batches for about 30 seconds per side, aiming for around 80 percent doneness. This quick searing locks in juices and creates beautiful caramelization all over the meat. Set aside the beef once done.
Step 5: Stir-fry Vegetables
Lower the heat to medium-high and add the remaining oil to the wok. Toss in the optional ginger and garlic, stir-frying for 10 seconds until fragrant. Then add the bell peppers and onions, cooking them for about a minute. This brief stir-fry keeps the vegetables crisp and colorful, perfect for that signature pepper steak texture.
Step 6: Combine and Finish
Return the seared beef along with any juices back to the wok with the veggies. Stir everything together for 15 seconds to marry the flavors. Gradually add the prepared sauce, stirring constantly as it thickens and clings to every piece of beef and vegetable. A quick burst of high heat at this stage gives you a shiny, sticky sauce that’s simply irresistible.
Step 7: Serve
Transfer the pepper steak to a serving plate and get ready to enjoy. It’s best served piping hot, especially when paired with cozy steamed rice to soak up that amazing sauce.
How to Serve Pepper Steak Recipe
Garnishes
To take your Pepper Steak Recipe to the next level, consider sprinkling some thinly sliced green onions or freshly chopped cilantro over the top. These garnishes add freshness and a subtle pop of color that brightens the dish. A few toasted sesame seeds can also lend a lovely nutty crunch and enhance the sesame oil’s aroma.
Side Dishes
Steamed jasmine or long-grain white rice is a classic companion, creating the perfect vehicle to soak up every drippy bite of sauce. For a lighter twist, try serving alongside steamed broccoli or sautéed bok choy. If you want some crunch, a simple cucumber salad with a tangy dressing can offer a refreshing contrast to the rich beef.
Creative Ways to Present
For a fun twist, serve the pepper steak over crispy fried rice cakes or stuffed inside lettuce cups for a hands-on dinner experience. You can also layer it over buttery mashed potatoes or even toss it with cooked noodles for a quick pepper steak stir-fry noodle bowl that’s as hearty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Pepper Steak Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more with time, making it a lovely next-day meal. Just be sure to cool the dish completely before refrigerating to maintain the best texture.
Freezing
You can freeze the cooked pepper steak, but for best results, store sauce and beef with the vegetables together in a freezer-safe container. Label it well and consume within 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your Pepper Steak Recipe over medium heat in a skillet, adding a splash of water or broth to loosen the sauce if it thickens too much. Avoid microwaving if possible, as the high heat can make beef tough and vegetables soggy. A gentle stovetop reheat preserves the dish’s fresh, vibrant texture.
FAQs
Can I use a different cut of beef for the Pepper Steak Recipe?
Absolutely! Flank steak is a favorite due to its tenderness and flavor, but London broil or chuck roast can work well too. Just ensure you slice the beef thinly against the grain to keep it tender.
What if I don’t have Shaoxing wine?
If you can’t find Shaoxing wine, dry sherry is a very good substitute. Alternatively, you can use a bit of rice wine vinegar mixed with a touch of sugar to approximate the flavor profile.
Is it possible to make this recipe vegetarian or vegan?
While this classic Pepper Steak Recipe focuses on beef, you can swap the meat for firm tofu or seitan and substitute oyster sauce with mushroom-based alternatives. Just keep the flavorful sauce and crunchy vegetables for that satisfying texture and umami punch.
Can I prepare the Pepper Steak Recipe ahead of time?
Yes! Marinating the beef overnight enhances flavor and tenderness. You can also prepare the sauce and chop the vegetables in advance. When ready to cook, just stir-fry everything quickly for a delicious meal.
How spicy is this Pepper Steak Recipe?
This version has a mild peppery kick from the white pepper, making it quite approachable for most palates. If you enjoy heat, feel free to add chili flakes or fresh sliced chilies during the stir-fry step to customize the spice level.
Final Thoughts
This Pepper Steak Recipe is one of those dishes you’ll find yourself returning to again and again because it hits all the right notes—tender tender beef, crisp vegetables, and a sauce that ties it all together with a luscious, savory finish. It’s cozy, quick to make, and infinitely satisfying. I can’t wait for you to try it and make it a star in your dinner rotation!
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Print
Pepper Steak Recipe
- Prep Time: 15 minutes (plus 30 minutes to overnight marination)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful Pepper Steak recipe featuring tender marinated flank steak stir-fried with colorful bell peppers and onions, coated in a savory, thickened sauce infused with soy, oyster sauce, and aromatic Shaoxing wine. This quick and vibrant stir-fry makes a perfect weeknight dinner served over steamed rice.
Ingredients
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced into thin strips
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper (or to taste)
Vegetables and Aromatics
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil
- ½ teaspoon minced ginger (optional)
- 2 cloves garlic, chopped
Instructions
- Prepare the Beef: Slice the beef into thin strips and place in a bowl. Add water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda. Mix well to evenly coat the beef strips. Marinate for at least 30 minutes or preferably overnight in the refrigerator to tenderize and infuse flavor.
- Make the Sauce: In a separate bowl, whisk together low-sodium chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until smooth. Set aside this flavorful sauce mixture.
- Prep Vegetables: Cut the green and red bell peppers and the onion into 1-inch pieces, preparing them for quick stir-frying.
- Sear the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of neutral oil, then add the marinated beef strips in batches to avoid overcrowding. Sear each side for about 30 seconds until the beef is about 80% cooked through. Remove beef from the wok and set aside.
- Stir-fry Vegetables: Reduce the heat to medium-high and add remaining 1 tablespoon of oil to the wok. Add minced ginger (if using) and chopped garlic, stir-frying rapidly for about 10 seconds to release aromas. Add the bell peppers and onions, stir-frying for 1 minute to maintain a slight crunch.
- Combine and Finish: Return the seared beef and any accumulated juices to the wok with the vegetables. Stir-fry together briefly for about 15 seconds. Increase heat to high and stir the sauce mixture to recombine cornstarch, then pour it into the wok. Stir continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the finished pepper steak to a serving plate and serve immediately, ideally accompanied by steamed rice to soak up the savory sauce.
Notes
- For more tender beef, marinate overnight if possible.
- Adjust white pepper to taste for desired heat level.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use neutral oil like vegetable or canola oil to avoid overpowering flavors.
- Do not overcrowd the pan when searing beef to ensure proper browning.
- If you prefer spicier pepper steak, add sliced fresh chili or chili flakes during stir-frying.
- To keep vegetables crisp, avoid overcooking during stir-fry.
