Chinese Pepper Steak with Onions & Peppers is a classic stir-fry dish that combines tender strips of beef with colorful bell peppers and onions, all cooked in a savory sauce. This recipe is quick, flavorful, and perfect for weeknight dinners. It pairs beautifully with steamed rice or noodles and brings the authentic taste of Chinese takeout to your kitchen. With its balance of protein, vegetables, and bold flavors, this pepper steak is both satisfying and wholesome.
Ingredients
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 large onion, sliced into wedges
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup beef broth
- ½ teaspoon black pepper
- Salt to taste
- Cooked white rice or noodles for serving
Instructions
- In a bowl, mix beef with soy sauce, oyster sauce, and cornstarch. Let it marinate for at least 15 minutes to tenderize and absorb flavors.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in batches and stir-fry until browned but not fully cooked. Remove and set aside.
- Add the remaining oil to the wok. Stir-fry onions and bell peppers for 3–4 minutes until slightly softened. Add garlic and ginger, cooking for another minute.
- Return the beef to the wok. Add hoisin sauce, rice vinegar, sesame oil, beef broth, and black pepper. Stir well and cook for 2–3 minutes until the beef is cooked through and the sauce slightly thickens.
- Taste and adjust seasoning with salt if needed. Serve hot over steamed rice or noodles.
Servings
This recipe serves 4 people.
Nutritional Info (per serving, approx.)
- Calories: 320
- Protein: 27g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 720mg
Notes
For best results, slice beef thinly against the grain to keep it tender. Marinating with cornstarch helps create a velvety texture often found in Chinese stir-fries. You can also substitute flank steak with chicken or tofu for variations.
Tips
- Use a very hot wok or skillet to get that authentic stir-fry flavor.
- Don’t overcrowd the pan when cooking beef; cook in small batches for even searing.
- Adjust the sauce thickness by adding more cornstarch slurry if you like it thicker.
- Add chili flakes or sliced chili peppers if you prefer a spicier version.
- Leftovers reheat well in a skillet, making it great for meal prep.
Health Benefits
This dish is rich in protein from beef, which supports muscle growth and repair. Bell peppers provide vitamin C, antioxidants, and fiber that boost immunity and aid digestion. Onions contain compounds that support heart health, while ginger and garlic provide anti-inflammatory and immune-boosting properties. The balanced mix of protein and vegetables makes it a wholesome meal option.
Q & A
Q: Can I use chicken instead of beef?
A: Yes, chicken breast or thighs can be used as a substitute for beef in this recipe.
Q: How can I make this dish gluten-free?
A: Use gluten-free soy sauce and hoisin sauce alternatives to make the recipe gluten-free.
Q: Can I prepare this in advance?
A: You can slice and marinate the beef ahead of time, and chop the vegetables earlier, then cook everything quickly just before serving.
Q: What can I serve with Chinese pepper steak besides rice?
A: It pairs well with noodles, quinoa, or even cauliflower rice for a lighter option.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.