If you’re craving a dish that bursts with vibrant colors, bold flavors, and satisfying textures all in one, this Pepper Steak Recipe is an absolute game-changer. Combining tender strips of marinated flank steak with crisp bell peppers and onions, this recipe creates a perfect balance of savory, slightly sweet, and umami-rich taste. Whether you’re cooking for family, friends, or just wanting a comforting dinner that feels both special and simple, this Pepper Steak Recipe will quickly become a favorite in your home kitchen.
Ingredients You’ll Need
The magic of this Pepper Steak Recipe lies in its straightforward, quality ingredients that each bring something special to the table. The fresh vegetables add crunchy texture and vibrant color, while the marinated beef ensures every bite is juicy and flavorful. The sauces and spices come together to create a rich, layered flavor profile that makes this dish so memorable.
- 12 ounces flank steak: Choose flank steak or substitutes like London broil or chuck roast for a tender, flavorful base.
- 1 ½ tablespoons water: Helps the marinade coat the beef evenly for maximum tenderness.
- 2 teaspoons cornstarch: Adds a silky texture to the marinade and helps seal in juices.
- 2 teaspoons neutral oil: For marinating and stir-frying without overpowering the other flavors.
- 2 teaspoons oyster sauce: Brings a deep umami richness that enhances the meat and veggies.
- 2 teaspoons Shaoxing wine: Adds a subtle complexity and authentic Chinese flavor.
- ¼ teaspoon baking soda: Tenderizes the beef for melt-in-your-mouth texture.
- ½ cup low-sodium chicken stock: Forms the base of the glossy, flavorful sauce.
- 1 tablespoon cornstarch: Thickens the sauce to a perfect clingy consistency.
- 1 ½ tablespoons oyster sauce: Boosts the sauce’s savory depth and balances sweetness.
- 1 tablespoon Shaoxing wine: Continues to layer in complex flavor in the sauce.
- 1 tablespoon light soy sauce: Provides saltiness and color.
- 1 teaspoon dark soy sauce: Adds richness and a slight caramel touch to the sauce.
- ½ teaspoon sugar: Balances out the savory ingredients with a hint of sweetness.
- ½ teaspoon sesame oil: A fragrant finish that elevates the dish’s aroma.
- ⅛ teaspoon white pepper: Adds subtle heat and warmth without overpowering the pepper’s flavor.
- 1 green bell pepper: Cut into 1-inch pieces for vibrant color and crispness.
- ½ red bell pepper: Also cut into 1-inch pieces to add sweetness and bright contrast.
- 1 medium onion: Adds a natural sweetness and slight bite, cut into 1-inch chunks.
- 2 tablespoons neutral oil: Needed for stir-frying the aromatics and vegetables.
- ½ teaspoon minced ginger (optional): Adds a fresh zing and warmth to the stir-fry.
- 2 cloves garlic: Chopped to release a powerful, savory aroma and flavor.
How to Make Pepper Steak Recipe
Step 1: Marinate the Beef
Start by slicing your flank steak into thin, even strips. This helps the meat cook quickly and absorb all the flavors of the marinade. Combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda in a bowl, mixing well to coat every piece. Let this sit for at least 30 minutes or, for even better results, refrigerate it overnight. This gentle marinating step tenderizes the beef and infuses it with deep, savory notes.
Step 2: Prepare the Sauce
In a separate bowl, whisk together chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. This balanced sauce will bring everything together, coating the beef and vegetables with a glossy, richly flavored finish that’s absolutely irresistible.
Step 3: Chop the Vegetables
Cut the green and red bell peppers into 1-inch pieces so they maintain their crisp-tender bite during cooking. Chop the onion into similar-sized chunks to ensure even cooking and bursts of sweetness in every bite.
Step 4: Sear the Beef
Heat a wok or large skillet over high heat until it’s almost smoking. Add one tablespoon of oil and sear the beef in batches, avoiding overcrowding. Cooking the beef in batches ensures it gets a nice caramelized exterior while staying juicy inside. Cook each side for about 30 seconds or until the meat is about 80% done, then remove and set aside.
Step 5: Stir-Fry the Aromatics and Vegetables
Lower the heat slightly to medium-high and add the remaining oil to the wok. Toss in minced ginger (if using) and garlic and stir-fry briefly to release their fragrant flavors. Add the bell peppers and onions, stir-frying just about one minute until they are crunch-tender and beautifully vibrant.
Step 6: Finish the Dish
Return the beef and any juices back into the wok. Give everything a quick toss for about 15 seconds to combine. Turn the heat back up to high, stir the sauce to mix the cornstarch back in, then pour it into the wok. Stir-fry continuously until the sauce thickens and evenly coats every piece of beef and vegetable in a glossy, luscious layer.
Step 7: Serve It Up
Transfer your stunning pepper steak to a warm serving plate and get ready to enjoy with freshly steamed rice. The vibrant colors, bold aroma, and perfect harmony of flavors make this dish a true crowd-pleaser.
How to Serve Pepper Steak Recipe
Garnishes
For a finishing touch, sprinkle some toasted sesame seeds or chopped green onions over the pepper steak. These little additions elevate the presentation and add subtle texture contrasts that guests will appreciate.
Side Dishes
Pair this Pepper Steak Recipe with fluffy steamed jasmine rice or brown rice to soak up the delicious sauce. For a more vegetable-forward meal, serve alongside garlic sautéed bok choy or a simple Asian cucumber salad for a refreshing crunch.
Creative Ways to Present
Want to switch things up? Serve your pepper steak over a bed of steamed noodles or even cauliflower rice for a low-carb option. Presented in rustic bowls or on colorful plates, this dish’s vivid colors truly shine and invite everyone to dig in happily.
Make Ahead and Storage
Storing Leftovers
Let leftover pepper steak cool completely before transferring it to an airtight container. Stored properly in the fridge, it should keep well for up to 3 days without losing its fantastic flavor or texture.
Freezing
If you want to enjoy this Pepper Steak Recipe at a later time, freeze it in portions inside freezer-safe containers or bags. When frozen, it will maintain good quality for up to 2 months. Just be sure to leave some headspace to allow for expansion.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or chicken stock can help loosen the sauce if it has thickened too much in the fridge. Microwaving works too—just cover loosely and heat in short bursts to avoid drying out the beef.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, London broil or chuck roast can also work well if sliced thinly against the grain. Just remember to marinate properly for the best results.
What if I don’t have Shaoxing wine?
No worries—dry sherry or a mild white wine make good substitutes. If you prefer to avoid alcohol, a splash of chicken broth with a teaspoon of rice vinegar can add some needed acidity and flavor.
Is sesame oil necessary in the sauce?
Sesame oil is optional but highly recommended as it adds a nutty aroma that rounds out the flavors beautifully. If you don’t have any, you can omit it or use a few drops of toasted sesame seeds for a different touch.
Can I make the Pepper Steak Recipe vegetarian?
While this recipe highlights beef, you can experiment with tofu or seitan marinated and stir-fried similarly. Just keep in mind the texture and cooking times will differ, so adjust accordingly.
How do I achieve the perfect thickness for the sauce?
The cornstarch slurry in the sauce is key. Ensure you whisk it well before adding to the wok and stir constantly as it thickens over high heat. If the sauce gets too thick, add a little chicken stock or water to loosen it up.
Final Thoughts
This Pepper Steak Recipe brings together everything that makes a weeknight dinner exciting—bold flavors, satisfying textures, and a quick cooking time that doesn’t sacrifice any of the deliciousness. I truly hope you give this recipe a try—it’s one of those dishes that feels like a warm hug from the inside out and will surely become a beloved staple in your meal rotation.
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Pepper Steak Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
A flavorful Pepper Steak recipe featuring tender strips of marinated flank steak stir-fried with crisp bell peppers and onions in a savory soy-based sauce. Quick to prepare and perfect for a satisfying weeknight meal, this dish is best served hot alongside steamed rice.
Ingredients
Beef Marinade
- 12 ounces flank steak (or London broil or chuck roast), sliced into thin strips
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper (or to taste)
Vegetables and Aromatics
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil
- ½ teaspoon ginger, minced (optional)
- 2 cloves garlic, chopped
Instructions
- Prepare the Beef: Slice the beef into thin strips. In a bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Marinate for at least 30 minutes or preferably overnight in the refrigerator to tenderize and infuse flavor.
- Mix the Sauce: In a separate bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until smooth and well combined.
- Prepare Vegetables: Cut the green and red bell peppers and onion into 1-inch pieces to ensure even cooking and crispness.
- Cook the Beef: Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of oil and sear the beef strips in batches for about 30 seconds per side, or until they are about 80% cooked. Remove the beef from the wok and set aside to prevent overcooking.
- Stir-Fry Vegetables: Reduce heat to medium-high. Add the remaining oil to the wok. Add ginger (if using) and garlic and stir-fry quickly for 10 seconds until fragrant. Then add the bell peppers and onions, stir-frying for 1 minute to keep them crisp and vibrant.
- Combine and Thicken: Return the beef and any juices accumulated during resting back to the wok. Stir-fry together for 15 seconds. Increase heat to high. Stir the prepared sauce again to recombine the cornstarch, then pour it into the wok. Stir-fry continuously until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the finished pepper steak to a serving plate and serve immediately with steamed rice for a delicious, hearty meal.
Notes
- Marinating the beef overnight enhances tenderness and flavor depth.
- Use a very hot wok or skillet to achieve a good sear and maintain crisp textures.
- If Shaoxing wine is unavailable, dry sherry can be substituted.
- Adjust white pepper to taste for desired heat level.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
