Easy Chinese Pepper Steak Recipe is built for the kind of meal people actually search for: clear ingredients, a direct method, and enough detail to avoid the common texture or timing mistakes.
The recipe below keeps the core flavor familiar while making the process easy to follow on a phone in the kitchen.
Why this recipe works
- Slice across the grain for tenderness.
- Cook the beef in batches; crowding steams it instead of browning it.
- Keep the peppers slightly crisp so the finished dish has contrast.
Ingredients
How to make easy chinese pepper steak recipe
Step 1
Toss the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it stand while you prepare the vegetables and sauce.
Step 2
Whisk the beef broth, oyster sauce, 1 tablespoon soy sauce, rice vinegar, brown sugar, and sesame oil in a small bowl.
Step 3
Heat a large skillet or wok over high heat. Add a thin film of oil and sear the beef in two batches until browned at the edges, about 60 to 90 seconds per side. Transfer to a plate.
Step 4
Add the bell peppers and onion to the hot pan. Stir-fry 3 to 4 minutes so they soften slightly but remain crisp.
Step 5
Add the garlic and ginger and cook for 30 seconds. Pour in the sauce and bring it to a simmer.
Step 6
Stir the cornstarch slurry again, add it to the pan, and cook until the sauce turns glossy and lightly thickens. Return the beef and any juices to the pan and toss for 1 to 2 minutes.
Step 7
Serve immediately over rice.
Practical serving ideas
Serve this recipe with a simple vegetable, salad, rice, bread, or another side that fits the dish. Keep the plate focused on the main recipe instead of padding the page with unrelated pairings. The related-recipes module below the recipe card should provide the discovery path to other Yumm Recipes pages.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat, and use normal food-safety guidance for meat, seafood, dairy, and egg dishes. For recipes where crispness matters, use an oven, toaster oven, skillet, or air fryer rather than relying only on a microwave.
Recipe tips
- Slice across the grain for tenderness.
- Cook the beef in batches; crowding steams it instead of browning it.
- Keep the peppers slightly crisp so the finished dish has contrast.
Looking for another dependable option? Browse more dinner recipes from the restored Yumm Recipes collection.
Frequently asked questions
What cut of beef works best?
Flank steak is ideal, but skirt steak, sirloin, or flat iron also work when sliced thinly across the grain.
Can I make pepper steak ahead?
You can slice the beef, vegetables, and mix the sauce a day ahead. For the best texture, stir-fry just before serving.
Why is my sauce too thin?
Bring the sauce to a simmer after adding the cornstarch slurry. If needed, add a little more slurry rather than dry cornstarch.
Easy Chinese Pepper Steak Recipe
Tender beef, crisp bell peppers and onions in a glossy savory sauce. This easy Chinese pepper steak comes together fast for a weeknight dinner.
Ingredients
- 1 1/2 lb (680 g) flank steak, sliced thinly across the grain
- 2 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 1 tbsp neutral cooking oil, plus more as needed
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 3/4 cup (180 ml) low-sodium beef broth
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Cooked rice, for serving
Instructions
- Toss the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it stand while you prepare the vegetables and sauce.
- Whisk the beef broth, oyster sauce, 1 tablespoon soy sauce, rice vinegar, brown sugar, and sesame oil in a small bowl.
- Heat a large skillet or wok over high heat. Add a thin film of oil and sear the beef in two batches until browned at the edges, about 60 to 90 seconds per side. Transfer to a plate.
- Add the bell peppers and onion to the hot pan. Stir-fry 3 to 4 minutes so they soften slightly but remain crisp.
- Add the garlic and ginger and cook for 30 seconds. Pour in the sauce and bring it to a simmer.
- Stir the cornstarch slurry again, add it to the pan, and cook until the sauce turns glossy and lightly thickens. Return the beef and any juices to the pan and toss for 1 to 2 minutes.
- Serve immediately over rice.
