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The Best Pepper Steak Recipe

The Best Pepper Steak

iamwinfred
This pepper steak is a classic Chinese-American stir-fry featuring tender strips of flank steak, crisp bell peppers, and a rich, glossy sauce built from soy sauce, oyster sauce, and a touch of brown sugar. A quick velveting technique with baking soda and cornstarch keeps the beef silky and tender, while a screaming-hot wok delivers that irresistible sear you get from your favorite takeout spot. Ready in just 30 minutes with pantry staples, this is the weeknight dinner that makes ordering out feel completely unnecessary.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 320 kcal

Equipment

  • Wok or large skillet 12-inch; carbon steel wok preferred for best sear
  • Sharp chef's knife For slicing beef thinly against the grain
  • Cutting board Large size recommended
  • Mixing bowls Two bowls needed: one for marinade, one for sauce
  • Measuring spoons and cups
  • Silicone or wok spatula For tossing ingredients without scratching the pan
  • Grater or microplane For grating fresh ginger

Ingredients
  

For the Beef Marinade

  • 1.5 lbs flank steak 680g; sliced thin against the grain
  • 2 tbsp cornstarch for coating the beef
  • 1 tbsp soy sauce part of the 3 tbsp total
  • ½ tsp baking soda for tenderizing the beef (velveting)

For the Stir-Fry

  • 1 large green bell pepper sliced into ½-inch strips
  • 1 large red bell pepper sliced into ½-inch strips
  • 1 medium yellow onion sliced into half-moons, ½-inch thick
  • 3 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 2 tbsp neutral cooking oil divided; vegetable or avocado oil

For the Sauce

  • 2 tbsp soy sauce low-sodium works well here
  • 2 tbsp oyster sauce use mushroom oyster sauce for vegetarian version
  • ½ cup beef broth 120ml
  • 1 tsp brown sugar
  • 1 tsp freshly ground black pepper or more to taste
  • 1 tbsp cornstarch for thickening the sauce; mixed with 2 tbsp cold water to form a slurry
  • 1 tsp sesame oil toasted; added off heat at the end

Instructions
 

  • Place the flank steak in the freezer for 15–20 minutes to firm it up, then slice it against the grain into ¼-inch strips. This step is critical for tender, not chewy, beef.
  • Toss the sliced beef with 1 tbsp soy sauce, ½ tsp baking soda, and 2 tbsp cornstarch until evenly coated. Let sit at room temperature for 15 minutes.
  • Whisk together 2 tbsp soy sauce, oyster sauce, beef broth, brown sugar, and black pepper in a bowl. In a separate small cup, stir the 1 tbsp cornstarch with 2 tbsp cold water to make a slurry and set both aside.
  • Slice the bell peppers into ½-inch strips and the onion into half-moons. Mince the garlic and grate the ginger, keeping everything within easy reach before you start stir-frying.
  • Heat 1 tbsp oil in a wok or large skillet over high heat until smoking, then sear the marinated beef in a single layer for 1–2 minutes per side until browned; work in batches if needed. Transfer to a plate and set aside.
  • Add the remaining 1 tbsp oil to the same pan over high heat. Stir-fry the onion for 1 minute, add the bell peppers and cook 1–2 minutes more, then add the garlic and ginger and stir-fry for 30 seconds until fragrant.
  • Pour the sauce into the pan and bring to a simmer, then add the cornstarch slurry and stir constantly for 30–60 seconds until the sauce turns glossy and thickened.
  • Return the seared beef to the pan, toss to coat everything in the sauce, and cook for 1–2 minutes until heated through. Remove from heat, drizzle with sesame oil, and serve immediately over steamed rice.

Notes

  • Always slice the beef against the grain — look for the lines running through the steak and cut perpendicular to them. This is the single most important technique for tender pepper steak.
  • Freezing the steak for 15–20 minutes before slicing makes it much easier to cut thin, even strips without the meat tearing.
  • Don't skip the baking soda in the marinade. It tenderizes the beef through a Chinese cooking technique called velveting and makes the texture noticeably silkier.
  • Get your pan as hot as possible before adding the beef. If the beef doesn't sizzle aggressively on contact, the pan isn't hot enough and the beef will steam instead of sear.
  • Cook the beef in batches if your pan isn't large enough. Overcrowding is the most common stir-fry mistake and leads to steamed, gray meat instead of a browned crust.
  • Add the sesame oil at the very end, off the heat. Its aroma burns off quickly at high temperatures, so adding it last preserves that nutty, fragrant finish.
  • Swap flank steak for sirloin or skirt steak if needed. Both work well for thin-sliced, quick-cook stir-fry dishes.
  • For a gluten-free version, substitute tamari for soy sauce and use a certified gluten-free oyster sauce. All other ingredients are naturally gluten-free.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a splash of beef broth to loosen the sauce and keep the beef tender.
  • The sauce and marinated beef can be prepped up to 24 hours ahead and stored separately in the refrigerator, making this an ideal meal-prep-friendly dinner.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 14gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 890mgPotassium: 620mgFiber: 2gSugar: 5gVitamin A: 35IUVitamin C: 120mgCalcium: 4mgIron: 20mg
Keyword beef stir fry, Chinese pepper steak, easy weeknight dinner, pepper steak recipe, pepper steak with bell peppers
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