Chinese cuisine is filled with vibrant, flavorful dishes, and Chinese pepper steak stands out as one of the most iconic stir-fries. This bold and saucy recipe features tender strips of beef, crunchy bell peppers, and plenty of onions, all coated in a rich, umami-packed sauce. It’s quick to prepare, crowd-pleasing, and versatile enough to suit weeknight dinners or casual weekend meals.
Unlike heavier Western steak recipes, pepper steak takes a lighter, more balanced approach, using soy sauce, oyster sauce, and sesame oil to deliver deep flavors without overwhelming richness. This makes it a smart choice for anyone looking to add more Asian-inspired meals to their home cooking routine. It’s no surprise that this dish is a staple at Chinese-American restaurants and continues to be a takeout favorite.
The appeal of this dish lies in its simplicity and adaptability. Whether you’re new to stir-frying or already comfortable with high-heat cooking techniques like stir-frying, this recipe will walk you through each step. You’ll also learn the secrets to getting that perfect tender beef texture—just like your favorite takeout spot—while understanding how to balance flavors with ingredients like hoisin sauce, garlic, and fresh ginger. Looking for more beef stir-fry inspiration? Browse this Pinterest collection of beef stir fry ideas for creative variations.
By the end of this article, you’ll not only master the ultimate steak and onions stir-fry, but you’ll also gain insight into how to customize it to suit your dietary needs and preferences. Let’s dive into what makes Chinese pepper steak a must-have in your recipe rotation.
What is Chinese Pepper Steak?
Chinese pepper steak is a stir-fried dish that blends thinly sliced beef with vibrant vegetables and a rich, savory sauce. Rooted in Chinese-American cuisine, it’s designed to be fast, flavorful, and filling—making it a popular option on restaurant menus and home kitchens alike. While it shares traits with traditional Chinese stir-fries, pepper steak has been adapted over time to cater to Western tastes, often featuring a sweeter and thicker sauce.
The dish typically uses sirloin, flank steak, or tenderloin, which are sliced thin against the grain for maximum tenderness. The beef is marinated, then flash-cooked at high heat to lock in flavor and moisture. It’s then combined with colorful vegetables—most often bell peppers and onions—which add a perfect balance of sweetness and crunch. These elements come together in a glossy sauce made from soy sauce, oyster sauce, hoisin sauce, and beef broth, thickened with a cornstarch slurry for that signature consistency.
Pepper steak is distinct from other stir-fry dishes like Mongolian beef, which tends to be sweeter and less vegetable-forward. The key flavor elements in pepper steak come from the interplay between the savory umami of the sauces and the sharp, aromatic notes of garlic and ginger. Curious about what gives bell peppers their vibrant colors and sweet flavor? Learn more in this Wikipedia article on bell peppers.
While the dish has Chinese roots, its widespread popularity in the United States has transformed it into a true hybrid—balancing authenticity with accessibility. It’s one of those meals that can bridge the gap between adventurous eaters and those new to Asian flavors. For more cultural context, explore the history and evolution of Chinese cuisine, which explains how dishes like this became household staples.
Whether served with rice, noodles, or even lettuce wraps, Chinese pepper steak remains a go-to dish because it satisfies on every level—taste, texture, and presentation.
Ingredients Breakdown
Creating the perfect Chinese pepper steak starts with understanding each ingredient’s role. From the beef to the sauce, every component contributes to the dish’s signature flavor and texture. This section breaks down the key ingredients, their purpose, and alternatives to suit different dietary needs or preferences.
Beef (Sirloin, Flank Steak, or Tenderloin)
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The foundation of pepper steak is tender, juicy beef. The best cuts are sirloin or flank steak, thinly sliced against the grain to keep the meat soft and easy to chew.
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Flank steak is particularly popular because of its rich beefy flavor and lean texture.
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To tenderize the meat, it’s marinated in soy sauce, cornstarch, and sesame oil. This technique, known as velveting, creates a protective coating around the beef.
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Looking for beef alternatives? Try chicken breast, pork tenderloin, or even tofu for a plant-based version.
Marinade (Soy Sauce, Cornstarch, Sesame Oil)
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Soy sauce adds depth and saltiness while enhancing the natural flavor of the beef. Learn more about how it’s made in this Wikipedia article on soy sauce.
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Cornstarch helps seal moisture into the meat and gives the sauce its glossy finish.
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Sesame oil brings a rich, nutty aroma. Check out more on its health benefits in this sesame oil article.
Vegetables (Bell Peppers, Onions, Garlic, Ginger)
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Green and red bell peppers offer a sweet contrast to the savory sauce. They also retain a slight crunch when stir-fried briefly.
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Onions add depth and mild sweetness that balances the bold flavors of the beef and sauce. Read about their culinary uses in this onions in cooking article.
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Garlic and ginger provide sharp, aromatic complexity. They’re essential for authentic flavor and support digestion—an important element in many Asian dishes.
Sauce (Soy Sauce, Oyster Sauce, Hoisin Sauce, Beef Broth)
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The sauce is the heart of pepper steak. It combines:
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Soy sauce for salt and umami
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Oyster sauce for richness and depth (learn more here)
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Hoisin sauce for a hint of sweetness and tang (see what’s in it)
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Beef broth for volume and extra flavor
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A cornstarch slurry thickens the sauce and helps it cling to every bite.
Looking for creative variations? Browse Pinterest for Asian dinner recipes that use similar ingredients in new ways.
Each of these components works together to create a dish that’s balanced, satisfying, and deeply flavorful. With the right ingredients and preparation, you’ll be ready to replicate restaurant-quality pepper steak at home.
Step-by-Step Cooking Instructions
Making Chinese pepper steak at home is simple once you understand the rhythm of stir-frying. Timing and heat control are everything in this quick-cooking dish. Follow these precise steps for perfectly cooked beef, crisp vegetables, and a glossy, flavorful sauce.
Marinate the Beef
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In a bowl, combine 1 lb of thinly sliced beef (sirloin or flank steak) with:
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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1 tablespoon sesame oil
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Mix well and let sit for at least 20 minutes. This step tenderizes the beef and adds flavor.
Sear the Beef
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
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Add the marinated beef in a single layer. Don’t overcrowd the pan—cook in batches if needed.
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Stir-fry for 2–3 minutes until browned but not fully cooked through. Remove and set aside.
Cook the Vegetables
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In the same pan, add another tablespoon of oil if needed.
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Add sliced green bell pepper, red bell pepper, and onion.
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Stir-fry for about 3–4 minutes until they start to soften but still retain some crunch.
Add Garlic and Ginger
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Add 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger.
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Stir-fry for 30 seconds to release their aroma, being careful not to burn them.
Build the Sauce
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In a small bowl, mix the sauce ingredients:
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3 tablespoons soy sauce
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2 tablespoons oyster sauce
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1 tablespoon hoisin sauce
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1 teaspoon sugar
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½ cup beef broth
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Pour the sauce into the pan with the vegetables. Bring to a simmer.
Thicken and Finish
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Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
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Add it to the simmering sauce and stir until thickened.
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Return the beef to the pan and toss everything together until coated and heated through.
Serve
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Serve hot over steamed jasmine rice, fried rice, or noodles. For a lighter option, try serving in lettuce cups or alongside a simple cucumber salad.
Want to master more stir-fry techniques? Read about stir-frying to improve your heat control and ingredient Cooking Tips for the Best Pepper Steak
Mastering Chinese pepper steak is about more than just following a recipe—it’s about applying a few smart cooking techniques. Use these expert tips to elevate your stir-fry game.
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Use a wok or large skillet: A wok allows for even heat distribution and quick cooking. If unavailable, use the widest pan you have.
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Preheat your pan: High heat is essential for searing meat and vegetables properly. Always heat your pan before adding oil.
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Slice meat thinly against the grain: This breaks up the muscle fibers and results in tender, juicy steak.
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Marinate properly: Let the beef sit for at least 20 minutes with soy sauce, cornstarch, and sesame oil to create a velvety texture.
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Don’t overcrowd the pan: Cook beef in batches if needed to avoid steaming instead of searing.
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Add garlic and ginger last: These aromatics burn quickly, so toss them in just before the sauce.
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Stir-fry vegetables briefly: They should remain slightly crisp to provide texture contrast against the tender beef.
Looking for inspiration? See this Pinterest board on beef stir fry for more variations and plating ideas.
Variations of Pepper Steak Recipe
The beauty of Chinese pepper steak lies in how customizable it is. You can easily tweak the flavors or ingredients based on dietary needs or personal taste.
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Healthier Version: Use low-sodium soy sauce and reduce the amount of oil. Add extra vegetables like broccoli, snow peas, or zucchini.
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Spicy Version: Add sliced red chilies, chili garlic sauce, or crushed red pepper flakes to the stir-fry. This creates a fiery kick.
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Japanese-Inspired: Swap oyster sauce with teriyaki sauce and add a touch of mirin for a sweet umami twist.
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Keto-Friendly: Skip the cornstarch or use a keto-friendly thickener like xanthan gum. Serve with cauliflower rice instead of jasmine rice.
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Gluten-Free: Replace soy sauce with tamari and ensure your hoisin and oyster sauces are gluten-free.
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Vegetarian Option: Substitute beef with tofu or seitan. Marinate and stir-fry just like meat for a similar texture.
These adaptations help keep the dish fresh and versatile while accommodating different dietary lifestyles.
What to Serve with Pepper Steak
Choosing the right sides can make your pepper steak meal even more satisfying. Here are some perfect pairings:
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Steamed Jasmine Rice: The classic side that soaks up the rich sauce beautifully.
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Fried Rice: For a heartier pairing, use leftover rice stir-fried with egg, scallions, and a splash of soy sauce.
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Lo Mein or Udon Noodles: Toss in some noodles to make it a full one-bowl meal.
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Stir-Fried Greens: Baby bok choy, Chinese broccoli, or spinach sautéed with garlic balances the richness of the steak.
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Cucumber Salad: A refreshing, crunchy contrast with light vinegar dressing.
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Spring Rolls or Dumplings: Add an appetizer for a full Asian-inspired dinner spread.
Pairing sides adds color, texture, and balance to your plate, rounding out your meal perfectly.
Storing and Reheating Leftovers
Chinese pepper steak stores and reheats well, making it ideal for meal prep or next-day lunches.
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Refrigeration: Store leftovers in an airtight container for up to 3–4 days in the fridge.
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Freezing: While freezing is possible, it’s best done before adding the cornstarch slurry. Freeze cooked beef and vegetables with sauce in a sealed container. Thaw and reheat, then add the slurry fresh to thicken.
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Reheating on the stove: The best way to preserve texture. Heat in a pan over medium heat with a splash of water or broth to loosen the sauce.
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Microwave: Convenient, but be careful not to overcook the beef. Cover with a microwave-safe lid and reheat in 30-second bursts.
Proper storage ensures you enjoy the same rich flavors and satisfying texture the next day.
Nutritional Information
This dish strikes a great balance between protein and vegetables, making it both delicious and nourishing.
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Calories: About 350–400 per serving (without rice).
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Protein: High, thanks to lean beef.
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Carbohydrates: Moderate, depending on the amount of sauce and added rice.
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Fats: Mostly healthy fats from sesame oil and lean cuts of beef.
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Fiber: Bell peppers and onions contribute fiber and antioxidants.
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Vitamins & Minerals: Rich in Vitamin C from peppers and iron from beef.
FAQs
What cut of beef is best for Chinese pepper steak?
Flank steak and sirloin are top choices due to their tenderness and flavor. Slice thinly against the grain for best results.
How do you make beef tender in stir-fry?
Marinate with soy sauce, cornstarch, and sesame oil, and stir-fry over high heat quickly. This method, called velveting, keeps the beef juicy and tender.
Is pepper steak the same as Mongolian beef?
No. Mongolian beef is sweeter and saucier, typically without peppers. Pepper steak focuses on a balance of meat, vegetables, and umami sauce.
Can I use chicken instead of beef in this recipe?
Yes, boneless chicken breast or thigh works well. Slice thinly and follow the same marinade and cooking steps.
What is the sauce in pepper steak made of?
The sauce includes soy sauce, oyster sauce, hoisin sauce, beef broth, and a touch of sugar, thickened with a cornstarch slurry.
How do I thicken pepper steak sauce without cornstarch?
You can use arrowroot powder, potato starch, or reduce the sauce over heat until it thickens naturally.
What vegetables can I add to pepper steak?
In addition to bell peppers and onions, try snap peas, mushrooms, or baby corn for variety.
Is pepper steak healthy?
Yes, especially when made with lean beef and served with vegetables. Use low-sodium sauces and healthy oils to keep it heart-friendly.
Chinese Pepper Steak Recipe The Ultimate Steak and Onions Stir Fry
Description
This Chinese Pepper Steak recipe is a bold, savory stir-fry made with tender strips of beef, colorful bell peppers, and sweet onions tossed in a rich, umami-loaded sauce. Quick to prepare and full of flavor, it’s the perfect dish for weeknight dinners or casual entertaining. With simple ingredients and customizable options, this is the ultimate steak-and-onions recipe that delivers restaurant-quality results at home.
Ingredients
For the beef and marinade:
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For the stir-fry:
- 2 tablespoons vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 cup beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Marinate the sliced beef in soy sauce, cornstarch, and sesame oil. Let it sit for about 20 minutes.
- Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned. Remove and set aside.
- In the same pan, add a little more oil if needed, then stir-fry the bell peppers and onion until they begin to soften.
- Add garlic and ginger, cooking for another minute until fragrant.
- Return the cooked beef to the pan.
- Pour in the sauce ingredients (soy sauce, oyster sauce, hoisin sauce, sugar, and beef broth). Stir to combine and bring to a simmer.
- Add the cornstarch slurry to the pan and stir until the sauce thickens and coats the beef and vegetables.
- Serve hot with steamed rice or noodles.
Notes
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Thinly slice beef against the grain for maximum tenderness.
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Marinate the meat for at least 20 minutes to enhance flavor and texture.
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Don’t overcook the vegetables—they should remain slightly crisp.
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For a gluten-free version, use tamari and gluten-free sauces.
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Double the sauce if serving with noodles to ensure full coverage.
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Adjust spice levels by adding chili garlic sauce or red pepper flakes.
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Leftovers keep well and taste even better the next day.
