Tender Chinese Pepper Steak is a quick, flavorful stir-fry that brings takeout-style comfort straight to your kitchen. Juicy beef, crisp bell peppers, and a savory, garlicky sauce come together in just 30 minutes.
It’s perfect for busy weeknights when you want something hearty, wholesome, and satisfying. Serve it over rice, noodles, or cauliflower rice for a meal that’s fresh, filling, and family-friendly.
With simple ingredients and big flavor, it’s an easy way to skip the takeout and enjoy a homemade favorite.
Why You’ll Love This Recipe
This pepper steak recipe is fast, flavorful, and easy to prep ahead, making it a weeknight lifesaver.
The beef is marinated for tenderness, while the peppers and onions provide color, crunch, and freshness.
The sauce is bold and umami-rich without being overpowering or too salty—just the right balance of soy, garlic, ginger, and a hint of sweetness.
Plus, it’s better than takeout and more affordable. Kids love the saucy beef, and grown-ups appreciate that it’s a complete, protein-rich meal with just a skillet or wok.
What You’ll Need
For the Marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon baking soda (optional for extra tender beef)
- 1 tablespoon rice vinegar or Shaoxing wine
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon brown sugar or honey
- 1 tablespoon cornstarch
- ½ cup water or beef broth
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger (optional)
For the Stir-Fry:
- 1 tablespoon neutral oil (avocado or vegetable)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
- Optional garnish: sliced scallions, sesame seeds, chili flakes
Pro Tips
- Slice the beef thinly against the grain—this is key for tender results.
- Don’t skip the cornstarch—it helps the beef sear and stay juicy in the sauce.
- Use high heat and cook fast—a hot pan keeps veggies crisp and beef tender.
- Prep everything first—stir-fries cook quickly, so have your ingredients ready to go.
- Customize your veggies—add mushrooms, broccoli, or snap peas if you like!
Tools You’ll Need
- Cutting board and sharp knife
- Mixing bowls
- Wok or large skillet
- Tongs or wooden spoon
- Grater or microplane (for ginger)
- Measuring spoons and cups
Substitutions & Variations
Gluten-Free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
No Oyster Sauce? Use hoisin sauce or increase soy sauce slightly.
Sweeter Sauce: Add extra brown sugar or a splash of pineapple juice.
Spicy Kick: Stir in chili flakes or a squirt of sriracha to the sauce.
Different Protein: Swap beef for chicken, shrimp, or tofu.
Make-Ahead Tips
- Marinate beef up to 24 hours in advance—store covered in the fridge.
- Mix the sauce and store in an airtight container for 2–3 days ahead.
- Chop peppers and onions the night before for easy assembly.
- Great for meal prep—store in individual containers with rice.
How to Make Tender Chinese Pepper Steak
Step 1: Marinate the Beef
In a bowl, toss thinly sliced beef with soy sauce, cornstarch, baking soda, and rice vinegar. Let sit for at least 15–30 minutes, or refrigerate for up to 8 hours.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin, brown sugar, sesame oil, garlic, ginger, water, and cornstarch until smooth.
Step 3: Stir-Fry the Beef
Heat oil in a wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.
Step 4: Stir-Fry the Veggies
In the same pan, add a bit more oil if needed. Add bell peppers and onion and cook for 2–3 minutes until slightly tender but still crisp.
Step 5: Combine and Sauce
Return the beef to the pan, pour in the sauce, and toss everything together. Cook for 1–2 minutes until the sauce thickens and coats the beef and vegetables evenly.
Step 6: Serve
Serve hot over steamed white rice, brown rice, or cauliflower rice. Garnish with scallions and sesame seeds if desired.
Leftovers & Storage
- Store leftovers in the fridge in an airtight container for up to 4 days.
- Reheat in a skillet or microwave—add a splash of water to loosen the sauce.
- Leftovers make great wraps, stir-fry noodles, or quick lunch bowls.
- Freeze cooked pepper steak for up to 2 months—thaw and reheat gently.
Bold, Tender, and Better Than Takeout
This Chinese Pepper Steak is the kind of dish that brings everyone to the table—fast, flavorful, and made with real ingredients.
It’s a weeknight winner and a weekend favorite, ready in no time and packed with satisfying textures and tastes. Once you try it homemade, you’ll never look back at takeout the same way.
Let me know how your pepper steak turned out—or share your favorite way to customize it in the comments below. Happy cooking!