Few meals deliver on comfort, speed, and flavor like a well-made Pepper Steak Recipe. This classic dish is a staple in many homes and restaurants for good reason. It combines juicy slices of beef, vibrant bell peppers, and a rich, umami-forward sauce that clings beautifully to every bite. Whether you’re a beginner looking to impress or a seasoned cook seeking a dependable weeknight favorite, this recipe has something to offer.
In this blog post, we’ll walk you through everything you need to know to master the art of Pepper Steak—from choosing the right cut of beef to stir-frying techniques, flavor adjustments, and storage tips. Let’s dig in!
Why You’ll Love This Pepper Steak Recipe
- Quick & Easy: Ready in under 30 minutes.
- Versatile: Works with various vegetables, sauces, or proteins.
- Healthy Option: Protein-rich, veggie-packed, and low in sugar.
- Great for Meal Prep: Keeps well in the fridge and reheats beautifully.
- Restaurant-Quality Taste: Rich in flavor without being greasy.
Ingredients You’ll Need
For the Steak and Marinade:
- 450g beef sirloin, thinly sliced against the grain
- 2 tbsp low-sodium soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 0.5 tsp baking soda (optional for extra tenderness)
For the Stir-Fry Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp dark soy sauce (for color)
- 1 tbsp cornstarch
- 3 tbsp water
- 0.5 tsp sugar
- 1 tsp sesame oil
- Pinch of black pepper
For the Stir-Fry:
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 green onion, thinly sliced (optional garnish)
- Cooked rice or noodles, for serving
Choosing the Right Cut of Beef
The key to a great Pepper Steak is tender beef. Sirloin is a popular choice due to its balance of tenderness and flavor, but flank steak, ribeye, or even top round can work well if sliced properly.
Pro Tip: Slice the beef thinly against the grain to maximize tenderness. If needed, place the beef in the freezer for 20 minutes to firm it up before slicing.
How to Make Pepper Steak: Step-by-Step Guide
1. Marinate the Beef
In a medium bowl, combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda. Let it rest for 15 minutes while preparing the sauce and vegetables.
2. Mix the Sauce
Whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce, cornstarch, water, sugar, sesame oil, and pepper. Set aside.
3. Prepare the Vegetables
Slice the bell peppers and onions into uniform strips. Mince garlic and ginger. This helps ensure even cooking.
4. Sear the Beef
Heat oil in a wok or large skillet over medium-high heat (around 200°C). Add the marinated beef in a single layer. Sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes. Remove and set aside.
5. Stir-Fry the Vegetables
In the same pan, add a bit more oil if needed. Toss in garlic and ginger, stirring for 10 seconds, then add peppers and onion. Stir-fry for 3-4 minutes until slightly softened but still crisp.
6. Combine and Finish
Return beef to the pan. Pour in the sauce and stir everything together. Cook for 2-3 minutes until sauce thickens and coats the ingredients.
7. Serve
Garnish with green onions and serve immediately over steamed white rice or noodles.
Tips for Success
- Don’t Overcrowd the Pan: Cook beef in batches if needed.
- Preheat the Pan: Ensure the pan is hot before adding beef for a proper sear.
- Customize Your Sauce: Add chili flakes for heat or a splash of rice vinegar for tang.
- Freshness Matters: Use fresh bell peppers and ginger for the brightest flavors.
Variations You Can Try
- Spicy Pepper Steak: Add chili garlic sauce or crushed red pepper flakes.
- Vegetarian Version: Substitute beef with tofu or tempeh.
- Extra Veggies: Try adding mushrooms, snow peas, or broccoli.
- Low-Sodium Option: Use reduced-sodium sauces across the board.
- Keto-Friendly: Serve over cauliflower rice and skip the sugar in the sauce.
Serving Suggestions
- Classic: Serve with fluffy jasmine or basmati rice.
- Modern Twist: Try it with garlic noodles or brown rice.
- Light Meal: Serve over spiralized zucchini or a bed of steamed vegetables.
- Family Style: Place everything on a large platter for easy sharing.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 3 days. Freezer: Freeze for up to 1 month. Thaw in the fridge overnight before reheating. Reheating: Warm in a skillet over medium heat or microwave in short bursts.
Final Thoughts
This Pepper Steak Recipe delivers on every level—flavor, ease, nutrition, and versatility. Whether you’re new to stir-frying or a seasoned kitchen pro, this dish is a go-to that never disappoints. Use it as a base, and feel free to get creative with sauces and add-ins that suit your taste.
Pepper Steak Recipe
Description
This Classic Pepper Steak is a savory and satisfying Chinese-American stir-fry made with tender strips of beef, crisp bell peppers, and onions tossed in a rich, umami-packed sauce. Perfect for busy weeknights, this quick and easy recipe delivers restaurant-quality flavor in under 30 minutes!
Ingredients
🥩 For the Steak Marinade:
🌶️ For the Stir-Fry Sauce:
🧅 For the Stir-Fry:
Instructions
Marinate the Beef
- In a bowl, combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well and let marinate for 15 minutes at room temperature.
Make the Sauce
- In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce, cornstarch, water, sugar, sesame oil, and black pepper. Set aside.
Sear the Beef
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat (around 200°C). Once hot, add the marinated beef in a single layer. Sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes until mostly cooked. Remove and set aside.
Stir-Fry the Vegetables
- In the same pan, add a bit more oil if needed. Add garlic and ginger, stir for 10 seconds, then toss in the bell peppers and onion. Stir-fry for 3–4 minutes until slightly softened but still crisp.
Combine and Cook
- Return the beef to the pan. Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes, until the sauce thickens and coats the beef and veggies evenly.
Garnish and Serve
- Turn off the heat, sprinkle with sliced green onions (if using), and serve hot over steamed rice or noodles.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat.
Variations: Add mushrooms, snow peas, or broccoli for extra veggies.
Meat Options: Flank steak or ribeye can be used instead of sirloin.
Gluten-Free: Use gluten-free tamari and oyster sauce alternatives.
