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Easy Chinese Pepper Steak Stir-Fry: Better Than Takeout

A close-up of vibrant pepper steak featuring strips of beef, green bell peppers, red peppers, and onions coated in a savory sauce.
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Make this Chinese Pepper Steak at home for a quick, flavorful weeknight dinner. You get tender beef strips, crisp bell peppers, and onions coated in a savory sauce, ready in about 30 minutes.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinating)
  • 1 teaspoon cornstarch (for marinating)
  • 1/2 teaspoon baking soda (for tenderizing beef)
  • 1 tablespoon vegetable oil (for searing)
  • 1 large green bell pepper, cut into strips
  • 1 large red bell pepper, cut into strips
  • 1 medium yellow onion, cut into wedges
  • 1 tablespoon vegetable oil (for stir-frying)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Cooked white rice, for serving

Instructions

  1. In a bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and baking soda. Mix well and let it marinate for at least 15 minutes to achieve tender steak.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid crowding. Sear quickly until browned, about 1-2 minutes per side. Remove the beef and set it aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the bell pepper strips and onion wedges. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  4. Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together the beef broth, 3 tablespoons soy sauce, oyster sauce, brown sugar, and sesame oil to create the savory beef stir fry sauce. Pour this sauce over the vegetables.
  6. Bring the sauce to a simmer. Stir in the cornstarch slurry and cook for 1 minute, stirring constantly until the sauce thickens and becomes glossy.
  7. Return the seared beef to the skillet. Toss everything together to coat the beef and vegetables evenly with the sauce. Cook for 1 minute until the beef is heated through.
  8. Serve your homemade takeout style dinner immediately over hot, fluffy white rice.

Notes

  • For the most tender steak recipe results, slice the beef thinly against the grain before marinating.
  • If you prefer a slow cooker pepper steak option, combine the sauce ingredients and beef in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the peppers and onions during the last 30 minutes of cooking.
  • To make this a low-carb meal, serve the pepper steak over steamed cauliflower rice instead of white rice.

Nutrition

Find it online: https://juliameal.com/easy-pepper-steak-recipe-better-than-takeout/