Description
This quick and easy Chinese Pepper Steak is better than takeout! Juicy strips of beef, crisp bell peppers, and onions are tossed in a bold, glossy black pepper sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner you’ll crave again and again.
Ingredients
1 lb beef sirloin (or flank/strip steak), thinly sliced against the grain
2 tbsp soy sauce (low sodium if preferred)
1 tbsp oyster sauce
2 tbsp mirin (or dry sherry/Shaoxing wine)
1 tbsp honey (or brown sugar)
½ cup beef broth
2 tsp cornstarch (divided use)
3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1–2 tsp freshly cracked black pepper (coarse grind recommended)
1 tbsp neutral oil (vegetable or canola)
Kosher salt, to taste
Garnish: sesame seeds, scallions
Instructions
Prep the beef: Slice steak thinly against the grain. Toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp mirin. Set aside to marinate while prepping the veggies.
Mix the sauce: In a small bowl, whisk together beef broth, remaining soy sauce, oyster sauce, honey, remaining mirin, 1 tsp cornstarch, and black pepper.
Sear the beef: Heat 1 tbsp oil in a large skillet over medium-high heat. Cook beef in batches until browned but not fully cooked through. Remove to a plate.
Cook the veggies: In the same pan, add onion, peppers, garlic, and ginger. Stir-fry 2–3 minutes until slightly softened but still crisp.
Finish the dish: Return beef and juices to the pan. Pour in the sauce, tossing to coat. Simmer 1–2 minutes until the sauce thickens and clings to the beef and veggies.
Serve: Garnish with sesame seeds and scallions. Enjoy hot over rice or noodles.
Notes
Freeze steak for 20 minutes before slicing to make cutting easier.
Adjust black pepper depending on whether you use coarse ground or pre-ground (fine) pepper. Start with less if unsure, then add more to taste.
This dish is easily customizable: swap veggies, add chili for heat, or substitute chicken for beef.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: ~310
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
Keywords: Chinese pepper steak, easy stir fry, better than takeout beef recipe, weeknight dinner
