Pepper Steak Recipe
There is nothing quite like a classic Pepper Steak Recipe to bring vibrant flavors and a satisfying texture to your dinner table. This dish perfectly balances tender strips of marinated beef with crisp bell peppers and savory onions, all wrapped in a luscious, glossy sauce that will have you coming back for seconds. Whether you’re cooking for family, friends, or just craving a hearty, homemade meal, this Pepper Steak Recipe delivers bold taste and comfort in every bite.
Ingredients You’ll Need
The magic of this Pepper Steak Recipe lies in using simple, wholesome ingredients that come together for incredible flavor, texture, and color. Each component plays an essential role, from tender beef to the vibrant peppers and the savory sauce that ties everything together.
- 12 ounces flank steak (or London broil or chuck roast): Choose a cut that’s great for thin slicing to ensure tenderness and quick cooking.
- 1 ½ tablespoons water: Helps the marinade coat the beef evenly for a juicy result.
- 2 teaspoons cornstarch (for marinade): Adds a velvety texture to the beef by creating a light coating.
- 2 teaspoons neutral oil: A subtle oil to prevent sticking without overpowering flavors.
- 2 teaspoons oyster sauce (for marinade): Infuses umami depth that makes the beef irresistibly savory.
- 2 teaspoons Shaoxing wine (for marinade): Adds a mellow, aromatic note that brightens the meat.
- ¼ teaspoon baking soda: Tenderizes the beef for a melt-in-your-mouth experience.
- ½ cup low-sodium chicken stock: Forms the flavorful base of the sauce.
- 1 tablespoon cornstarch (for sauce): Thickens the sauce perfectly to coat the ingredients.
- 1 ½ tablespoons oyster sauce (for sauce): Continues to layer in savory richness.
- 1 tablespoon Shaoxing wine (for sauce): Adds complexity and slight sweetness.
- 1 tablespoon light soy sauce: Brings salty balance and depth.
- 1 teaspoon dark soy sauce: Contributes rich color and a touch of earthiness.
- ½ teaspoon sugar: Balances the savory elements with gentle sweetness.
- ½ teaspoon sesame oil: Adds a warm, nutty aroma that rounds out the sauce.
- ⅛ teaspoon white pepper (or to taste): Delivers the characteristic pepper kick to the dish.
- 1 green bell pepper, cut into 1-inch pieces: Adds crisp texture and vibrant color.
- ½ red bell pepper, cut into 1-inch pieces: Brings sweetness and eye-catching contrast.
- 1 medium onion, cut into 1-inch pieces: Offers mild sweetness and crunch.
- 2 tablespoons neutral oil (for stir-frying): Necessary for high-heat cooking without smoking or burning.
- ½ teaspoon ginger, minced (optional): Adds a fresh, zesty aroma for an extra layer of flavor.
- 2 cloves garlic, chopped: Provides that classic aromatic foundation essential in stir-fries.
How to Make Pepper Steak Recipe
Step 1: Prepare the Beef
The first step to a remarkable Pepper Steak Recipe begins with slicing the beef into thin, uniform strips which help it cook quickly and evenly. Toss the beef in a marinade made from water, cornstarch, oil, oyster sauce, Shaoxing wine, and a pinch of baking soda. This mixture tenderizes and flavors the meat deeply — letting it sit for at least 30 minutes or overnight will make each bite tender and bursting with umami.
Step 2: Make the Sauce
Whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light and dark soy sauces, sugar, sesame oil, and white pepper in a bowl. This sauce is the star of the show, with its perfect balance of savory, sweet, and spicy notes that will coat the beef and vegetables beautifully.
Step 3: Prep the Vegetables
Cut the green and red bell peppers and onions into roughly 1-inch pieces. The peppers bring a crisp bite and vibrant color, while the onions contribute mild sweetness that complements the beef perfectly. Having your vegetables ready ensures an efficient stir-fry process.
Step 4: Sear the Beef
Heat a wok or large skillet over high heat until it begins to smoke slightly. Add one tablespoon of neutral oil and quickly sear the marinated beef in batches. Each side should take about 30 seconds, cooking it mostly through without overcooking. Removing the beef after searing helps maintain that irresistible tenderness.
Step 5: Stir-fry Vegetables
Reduce the heat to medium-high and add the remaining oil. Toss in minced ginger and garlic, stir-frying them quickly for 10 seconds to release their fragrant oils. Add the bell peppers and onions and stir-fry everything for about a minute, just long enough to keep the vegetables crisp and vibrant.
Step 6: Combine and Finish
Return the beef and any juices to the wok, stirring together briefly before increasing the heat to high. Give the sauce a quick stir to revitalize the cornstarch, then add it into the wok. Stir-fry everything vigorously until the sauce thickens and beautifully coats the beef and veggies with a luscious glaze.
How to Serve Pepper Steak Recipe
Garnishes
For a simple yet effective way to elevate your Pepper Steak Recipe, try garnishing with thinly sliced green onions or a sprinkle of toasted sesame seeds. These little touches add freshness and a delightful crunch that perfectly complements the savory steak and sauce.
Side Dishes
This dish shines when served with steamed white or jasmine rice, which soaks up every drop of the flavorful sauce. If you want a low-carb option, cauliflower rice or a crisp Asian slaw would also be wonderful. The key is choosing a side that balances the rich, peppery meat and gives you wonderful textural variety.
Creative Ways to Present
Consider serving your Pepper Steak Recipe in individual small bowls topped with fresh herbs like cilantro or Thai basil for an aromatic spin. You can even spoon it over warm noodles or inside butter lettuce cups for a fun, interactive meal that brings extra excitement to your dinner table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pepper Steak in an airtight container in the refrigerator for up to 3 days. The beef will stay tender, and the sauce will maintain its flavorful richness. Just be sure to cool it quickly before refrigerating to keep everything fresh.
Freezing
If you want to make this Pepper Steak Recipe a make-ahead meal, freeze the cooled leftovers in a freezer-safe container or bag for up to 2 months. When you’re ready, thaw overnight in the refrigerator before reheating for the best texture.
Reheating
For reheating, gently warm the Pepper Steak in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce. Stir often until heated through, taking care not to overcook the beef again. Microwaving is an option but stirring midway will help keep the dish evenly warm.
FAQs
Can I use a different cut of beef for the Pepper Steak Recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, London broil or chuck roast work well too as long as you slice the beef thinly against the grain. This ensures the meat remains tender and cooks quickly.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine on hand, dry sherry or a mild rice wine vinegar makes a good substitute. Just use a little less vinegar to avoid adding too much acidity.
Is it necessary to marinate the beef overnight?
Marinating overnight is ideal for maximum tenderness and flavor penetration, but if you’re short on time, even 30 minutes will give great results. The baking soda in the marinade helps tenderize quickly as well.
Can I make this recipe vegetarian?
While traditional Pepper Steak Recipe features beef, you could swap in firm tofu or sliced mushrooms and adjust sauces accordingly for a vegetarian version. Keep in mind the oyster sauce contains shellfish, so use a vegetarian oyster sauce alternative or mushroom-based sauce.
How spicy is this Pepper Steak Recipe?
The dish offers a gentle, warm peppery note, primarily from the white pepper and the natural sharpness of the bell peppers. It is not overly spicy but has that signature pepper flavor that livens up every bite. You can always adjust the pepper to taste.
Final Thoughts
This Pepper Steak Recipe is one of those wonderful dishes that feels both special and comforting at the same time. It’s simple enough for a weeknight dinner but impressive enough to serve to guests. I encourage you to give it a try — once you taste that tender beef mingling with crisp peppers and that rich, savory sauce, you’ll understand why it’s a favorite in so many kitchens.
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Pepper Steak Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Pepper Steak recipe features tender strips of marinated flank steak stir-fried with vibrant bell peppers and onions in a savory, flavorful sauce made with oyster sauce, soy sauce, and Shaoxing wine. Cooked quickly in a hot wok, this classic Chinese-style dish is perfect for a delicious weeknight dinner served over steamed rice.
Ingredients
Beef and Marinade
- 12 ounces flank steak (or London broil or chuck roast), thinly sliced
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil (such as vegetable or canola 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
- ⅛ teaspoon white pepper (or to taste)
Vegetables and Stir-Fry
- 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. In a bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Mix thoroughly and marinate for at least 30 minutes or preferably overnight in the refrigerator to tenderize and enhance flavor.
- Make the Sauce: In a separate bowl, whisk together the low-sodium chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside to allow the cornstarch to dissolve and ingredients to blend.
- Prep Vegetables: Cut the green bell pepper, red bell pepper, and onion into 1-inch pieces ensuring uniform size for even cooking.
- Sear the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of neutral oil. Sear the marinated beef in batches for about 30 seconds per side until approximately 80% cooked through, forming a slight crust. Remove the beef from the wok and set aside to prevent overcooking.
- Stir-fry Vegetables: Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add minced ginger (if using) and chopped garlic, stir-frying for about 10 seconds until fragrant. Add the bell peppers and onions and stir-fry for 1 minute to maintain crispness.
- Combine and Finish: Return the beef along with any juices back to the wok. Stir-fry together for 15 seconds to combine flavors. Increase the heat to high. Stir the prepared sauce to recombine the cornstarch and liquids, then pour it into the wok. Stir-fry continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the finished pepper steak to a serving plate immediately and serve hot with steamed rice for a complete meal.
Notes
- Marinating the beef overnight yields more tender and flavorful results, but 30 minutes is sufficient for a quicker prep.
- Using a very hot wok or skillet and cooking the beef in batches ensures a proper sear and prevents steaming.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the white pepper quantity to taste for desired heat and aroma.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Serve immediately after cooking to enjoy the optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
