Here’s one of those fast, flavorful dinners I always turn to when I want something comforting but don’t want to spend hours in the kitchen—Chinese Pepper Steak. Thinly sliced beef, stir-fried with crunchy bell peppers and onions, tossed in a savory sauce that clings to every bite. It’s bold, satisfying, and comes together in under 30 minutes. If you’ve ever craved takeout but wanted to skip the delivery fee and make it healthier at home, this one’s for you.
Ingredients You’ll Need
This is one of those dishes where everything moves fast, so it’s best to get your ingredients prepped before the heat hits the pan. Most of these are pantry basics if you cook Asian food often.
For the Beef:
- Skirt steak or flank steak (sirloin works too)
- Coconut aminos or soy sauce
- Fish sauce (optional, for extra umami)
- Toasted sesame oil
- Black pepper
- Baking soda (helps tenderize the meat)
- Tapioca starch or arrowroot (for a nice sear)
Veggies and Aromatics:
- Yellow onion (or shallot)
- Bell peppers (I like using green and red for that color contrast)
- Fresh cilantro (optional, but lovely)
For the Sauce:
- Olive oil
- Coconut aminos or soy sauce
- Garlic (finely minced)
- Fresh ginger (grated)
- Tapioca starch or arrowroot (to thicken)
- Ground black pepper
- Salt to taste
Ingredient Swaps & Variations
- Want a little kick? Swap in long green peppers like cayenne or cowhorn instead of (or along with) bell peppers.
- Craving something sweet and tangy? A dash of brown sugar or honey, plus a little Worcestershire or vegan oyster sauce, adds great depth.
- No tapioca starch? Use cornstarch or potato starch instead.
- Skip the rice and go for noodles—egg noodles or rice noodles work beautifully.
- Need more sauce for your rice? Add a splash of chicken or beef stock and bump up the starch for a thicker gravy-style finish.
How to Make Chinese Pepper Steak at Home
Once you’ve got everything sliced and ready, this dish comes together quickly in a hot pan. Here’s how I like to do it:
Step 1: Prep the Beef
Slice the beef into thin strips against the grain—this is crucial for tenderness. If slicing’s tricky, pop the beef in the freezer for 20–30 minutes to firm it up. Toss the strips with coconut aminos, fish sauce (if using), sesame oil, pepper, baking soda, and starch. Set aside to marinate while you prep everything else.
Step 2: Chop the Veggies
Slice your onions and bell peppers. Keep your cilantro separate if using—it’ll go in at the end.
Step 3: Mix the Sauce
Combine olive oil, soy sauce or coconut aminos, garlic, ginger, starch, pepper, and salt in a small bowl. Stir well and keep it ready near the stove.
Step 4: Cook It All
- Heat a large pan or wok until it’s just about smoking hot.
- Add oil and sear the beef in batches so it browns instead of steams. Set the beef aside once browned.
- In the same pan, stir-fry onions and bell peppers with a pinch of salt. You want them crisp-tender, not mushy.
- Add the beef back in, pour in the sauce, and toss everything together until coated and glossy. Finish with cilantro.
Choosing the Best Cut of Beef
You want something flavorful and tender. Flank steak, skirt steak, sirloin, or even rump steak are great choices. The key is slicing thin and against the grain. Also, don’t overcook—this isn’t the place for a long simmer.
Why It Might Turn Out Tough
- Didn’t use baking soda in the marinade
- Skipped slicing against the grain
- Overcrowded the pan (steaming instead of searing)
- Didn’t use high enough heat
Keep the pan hot and cook fast—that’s the stir-fry magic.
Make-Ahead, Storage & Reheating Tips
To Prep Ahead:
- Marinate the beef and store it in the fridge
- Slice the veggies and mix the sauce ahead
- Keep everything in separate containers and stir-fry fresh when ready
Storing Leftovers:
- Store in an airtight container in the fridge for up to 4–5 days
Reheating:
- Best on the stovetop in a skillet for a few minutes
- Microwave works too—1 to 2 minutes on high, but it may soften the veggies
What to Serve It With
This pepper steak is fantastic on a bed of hot jasmine rice or alongside noodles. If you’re going all-in on a takeout-style dinner at home, pair it with:
- Egg rolls or dumplings
- Spicy cucumber salad
- Stir-fried greens or bok choy
Cooking Tips
- Slice against the grain: Always slice the beef thin and across the grain for tenderness.
- Velvet the meat: Marinate with baking soda, soy sauce, oil, and starch—this locks in moisture.
- Work fast and hot: Stir-fries are quick; keep everything prepped before you turn on the heat.
- Don’t use a lid: Use a splatter guard instead if needed. You want the beef to sear, not steam.
- Want more sauce? Add stock and a little more starch for that perfect rice-drenching gravy.
Chinese Pepper Steak
Learn how to make a flavorful Chinese Pepper Steak with tender beef, sweet onions, and crisp bell peppers, all tossed in a savory sauce. This version also includes a special marinade technique for extra tender meat.
Ingredients
For the beef:
- 1 lb. skirt steak, flank steak, or sirloin steak
- 1 tbsp coconut aminos or 2 tsp soy sauce
- ½ tbsp fish sauce
- 1 tsp toasted sesame oil
- ⅛ tsp black pepper
- ¼ tsp baking soda
- 2 to 2.5 tbsp tapioca starch or arrowroot starch
Aromatics and vegetables:
- 1.5 oz onion, thinly sliced (or shallot)
- ½ green bell pepper, sliced into strips
- ½ red bell pepper, sliced into strips
- 6 tbsp cilantro, finely chopped
Sauce:
- 0.5 tbsp olive oil
- 3 tbsp coconut aminos or 1.5 to 2 tbsp soy sauce
- 1 oz grated garlic (about 7 large cloves)
- 0.5 oz grated ginger (about 4 tsp)
- 1 tsp tapioca starch or arrowroot starch
- ⅛ tsp ground black pepper
- Pinch of coarse sea salt
Other:
- 1.5 tbsp avocado oil, divided
Instructions
- Slice the beef thinly against the grain. In a bowl, mix the beef with coconut aminos, fish sauce, sesame oil, black pepper, baking soda, and starch. Stir well and refrigerate for 15–20 minutes.
- Prepare the onion, bell peppers, and cilantro. Place the shallot and bell peppers in one bowl, and cilantro in another.
- Mix the sauce ingredients from olive oil to salt in a separate bowl and set aside.
- Heat a large cast iron skillet or pan over medium-high. Add 1 tbsp avocado oil and sear the beef in one layer without moving it for about 2 minutes until golden brown. Flip and cook the other side for about 30 seconds. Remove from heat and set the beef aside with its juices.
- If needed, add another 0.5 tbsp of oil to the pan. Reheat, then add the bell peppers and onions with a pinch of salt. Stir-fry over medium-high heat for about 2 minutes until the peppers are crisp-tender.
- Return the beef and its juices to the pan. Stir the sauce and pour it in. Toss everything together for about 1 minute.
- Remove from heat. Garnish with cilantro and serve hot or at room temperature with rice.
Notes
- Optional peppers: Longhorn green peppers (also called cowhorn or green cayenne) can be used instead of bell peppers for a spicier dish.
- Sweeter variation: Add a small amount of brown sugar or honey.
- For deeper flavor: Include a dash of vegan oyster sauce or Worcestershire sauce in the beef sauce.
- Wine or mirin: Add 1 tsp to the beef marinade for extra flavor.
- Starch alternatives: Potato starch or cornstarch can also be used.
- With noodles: Swap rice with egg noodles, shirataki noodles, or rice noodles.
- Extra sauce: Add a few tablespoons of chicken or beef stock to the sauce if you want more volume.
- Make-ahead tip: Pre-slice the beef and toss it in the marinade, prepare the sauce, and chop vegetables. Store them separately in the fridge for up to 2–3 days.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4–5 days.
- Reheat: Quickly stir-fry or microwave for 1 minute on high.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 556Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 104mgSodium: 1499mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 45g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
What is pepper steak?
In American Chinese cuisine, it’s a stir-fry made with beef, bell peppers, and onions in a savory sauce. It’s inspired by Chinese dishes but tailored to local tastes.
What’s the difference between pepper steak and Mongolian beef?
Mongolian beef usually has a sweeter, thicker sauce and often includes scallions. Pepper steak leans more savory, with bell peppers and onions.
What cut of meat is best for pepper steak?
Flank steak, skirt steak, or sirloin. Just make sure it’s sliced thin and cooked hot and fast.
What goes in the sauce?
Soy sauce (or coconut aminos), garlic, ginger, starch, a little oil, salt, and pepper—simple, but packed with flavor.
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