A weeknight dinner that tastes restaurant-marinated but comes together in under 30 minutes will change how you think about takeout.
This pepper steak is bold, glossy, and built on quick science — a velvety cornstarch sauce, a short soy-garlic marinade, and a hot wok sear.
If you love easy steak dinners, you’ll want to save this and maybe pair it with something fizzy — like a bright cocktail or slider for a full spread. See a fun pairing idea here: steak-and-cheese sliders inspiration.
Why You’ll Love This Best Chinese Pepper Steak Ever
– Fast weeknight-friendly: ready in about 30 minutes after a short marinade.
– Restaurant-style texture: tender slices with a glossy, clingy sauce.
– Flexible ingredients: swap peppers or noodles without losing flavor.
– Crowd-pleasing umami: soy + oyster sauce creates deep savory notes.
– Minimal equipment: just a skillet or wok and a cutting board.
The taste is bright and savory, with seared beef edges, sweet-tender peppers, and a sauce that clings to every piece. Texture is equally important here — crisp-tender vegetables against silky, slightly chewy flank steak creates a satisfying contrast.
“Best Chinese Pepper Steak Ever — juicy steak, bright peppers, and the sauce is exactly what I order at restaurants. My family devoured it!” — 5★ reader review
Key Ingredients for Best Chinese Pepper Steak Ever
Flank steak matters because its grain and lean profile make it ideal for quick stir-frying. Buy a 1-pound piece with even thickness; freeze for 20 minutes to make thin slicing easier. If you substitute skirt or flat iron, expect similar results; avoid very tender cuts like ribeye if you want that classic chew.
Soy sauce is the backbone of both the marinade and sauce. Use regular (not low-sodium) for balanced color and flavor, or light soy for a less salty finish. Tamari can work for gluten-free versions but will slightly alter the taste.
Cornstarch does two jobs: it tenderizes slightly in the marinade and thickens the sauce into a glossy finish. Use cornstarch (not flour) for a translucent sheen. Arrowroot is a workable substitute but yields a slightly runnier texture when cool.
Bell peppers and onions provide crunch, color, and sweetness that balance the umami beef. Choose firm peppers without soft spots; a mix of red and green adds both flavor and visual appeal. If you swap for poblano or charred long peppers, you’ll change the heat and smokiness profile.
Full Ingredient List for Best Chinese Pepper Steak Ever
– 1 pound flank steak, thinly sliced against the grain
– 2 tablespoons soy sauce (for marinade)
– 1 tablespoon cornstarch (for marinade)
– 1 tablespoon rice wine vinegar (or dry sherry)
– 1 teaspoon sugar (for marinade)
– 1/2 teaspoon ground ginger (for marinade)
– 1/4 teaspoon black pepper (for marinade)
– 2 tablespoons vegetable oil (or canola oil)
– 1 medium onion, sliced
– 2 bell peppers (any color, or a mix!)
– 2 cloves garlic, minced
– 1 teaspoon ginger, minced
– 1/2 cup beef broth
– 2 tablespoons soy sauce (for sauce)
– 1 tablespoon oyster sauce
– 1 tablespoon cornstarch (for sauce)
– 1 tablespoon sugar (for sauce)
– 1 teaspoon sesame oil
– 1/2 teaspoon black pepper (for sauce)
– Cooked rice or noodles, for serving
– Sesame seeds, for garnish (optional)
– Chopped green onions, for garnish (optional)
Step-by-Step Instructions for Best Chinese Pepper Steak Ever
Step 1: Marinate the steak
In a medium bowl whisk together 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar (or dry sherry), 1 teaspoon sugar, 1/2 teaspoon ground ginger and 1/4 teaspoon black pepper. Add the thinly sliced steak and toss until every slice is coated; cover and refrigerate for at least 30 minutes or up to 2 hours to let flavors penetrate and the cornstarch begin to tenderize.
Pro Tip: The steak should look evenly coated and feel slightly tacky from the cornstarch; the color will deepen from the soy.
Step 2: Stir-fry the vegetables
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add sliced onion and bell peppers and stir-fry 3–5 minutes until they are slightly tender-crisp with browned edges. Add the minced garlic and 1 teaspoon minced ginger and stir-fry another minute until fragrant, then remove the vegetables and set aside to keep them bright and crunchy.
Pro Tip: Vegetables should sizzle on contact and show blistered edges while remaining brightly colored.
Step 3: Cook the steak
Add the remaining 1 tablespoon oil to the hot skillet and return it to high heat. Add the marinated steak in a single layer (work in batches to avoid steaming) and stir-fry 2–3 minutes until browned and just cooked through; avoid overcooking to keep slices tender. Return the cooked vegetables to the skillet with the steak.
Pro Tip: The cooked steak should have a browned crust and be medium-rare to medium when thinly sliced—no gray, dry center.
Step 4: Add the sauce and finish
Whisk the sauce (1/2 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1 tablespoon sugar, 1 teaspoon sesame oil, 1/2 teaspoon black pepper) until smooth. Pour over the steak and vegetables, bring to a simmer and cook 1–2 minutes until the sauce turns glossy and thickens to coat the ingredients.
Pro Tip: The sauce should cling to the steak and vegetables like a shiny glaze, not pool watery in the pan.
Step 5: Serve and garnish
Serve the Best Chinese Pepper Steak Ever hot over cooked rice or noodles and sprinkle with sesame seeds and chopped green onions if desired. Plate immediately so rice soaks up the sauce while the steak retains its texture.
Pro Tip: The finished dish should steam lightly, smell peppery-umami, and show glossy sauce coating every slice.
Expert Tips for Best Chinese Pepper Steak Ever
– Temperature tip: Use very high heat for the sear; a screaming-hot pan gives the Maillard crust without overcooking the interior.
– Slicing tip: Freeze the flank steak for 15–25 minutes first to make slicing against the grain thin and even.
– Texture troubleshooting: If your steak is chewy, you likely overcooked it or cut with the grain; re-slice across the grain and cut thinner next time.
– Sauce consistency: If the sauce is too thin, simmer a minute longer or whisk a tiny extra 1/2 teaspoon cornstarch with water and add; too thick, thin with splash of beef broth.
– Equipment tip: A wok is ideal for heat distribution, but a heavy skillet works fine—preheat the pan for a full minute on high before adding oil.
– Common mistakes: Crowding the pan causes steaming; cook in batches so pieces have space to sear.
– Flavor layering: Add sugar to the marinade and sauce to balance soy’s saltiness and oyster sauce’s depth; omit sugar and you’ll lose bright balance.
– Resting: Let the cooked steak rest in the pan off heat for 30 seconds before saucing to retain juices and avoid shock cooling.
Storage & Freezing for Best Chinese Pepper Steak Ever
Fridge storage: Transfer cooled leftovers to an airtight container and refrigerate up to 3–4 days. Use shallow, wide containers to cool quickly and retain texture.
Freezer storage: For best quality, freeze the cooked dish in freezer-safe, airtight containers or heavy-duty freezer bags for up to 3 months. Press flat in bags to save space and speed thawing.
Thawing: Move a frozen container to the fridge overnight to thaw slowly; avoid microwaving from frozen as it makes beef rubbery.
Reheating: Reheat gently in a skillet over medium-low with a splash of beef broth to loosen the sauce, or microwave in 30-second bursts stirring in between to preserve texture. If frozen in individual portions, stovetop reheating yields the best texture.
For meal prep: Store rice separately to avoid sogginess and reheat rice with a sprinkle of water to restore moisture. Try a pairing idea while you prep make-ahead sides.
Variations & Substitutions for Best Chinese Pepper Steak Ever
– Spicy Sichuan twist: Add 1–2 teaspoons doubanjiang or a pinch of crushed red pepper to the sauce for heat; the dish becomes bolder and slightly numbing if you add Sichuan peppercorns.
– Beef to chicken swap: Use thin-sliced chicken breast or thigh and reduce cooking time to 2 minutes per side; texture will be leaner and sauce will cling similarly.
– Vegetarian version: Substitute firm tofu or seitan for steak and use vegetable broth; press tofu well and pan-fry to create a chewy exterior.
– Citrus brightness: Finish with 1 teaspoon rice vinegar or a squeeze of lime for a brighter lift; this cuts through richness and makes the dish pop.
Frequently Asked Questions About Best Chinese Pepper Steak Ever
Q: What cut of beef is best for pepper steak?
A: Flank steak is preferred for its long grain and lean texture that slices thin for quick cooking. Skirt or flat iron are good substitutes; choose cuts that are not heavily marbled to keep the classic texture. Slice against the grain thinly for tenderness.
Q: How do I prevent the steak from becoming tough?
A: Avoid overcrowding the pan and maintain high heat for a fast sear. Cook in thin batches and remove the steak as soon as it’s browned; overcooking or tight slices cause toughness.
Q: Can I make the sauce ahead of time?
A: Yes — mix the sauce components (broth, soy, oyster, sugar, cornstarch, sesame oil, pepper) and refrigerate up to 24 hours. Re-whisk before adding; you may need to adjust cornstarch because it settles.
Q: What can I serve with pepper steak?
A: Serve over steamed jasmine rice, brown rice, or wide noodles. Quick sides like stir-fried greens, steamed broccoli, or a cold cucumber salad balance the meal.
Q: Is oyster sauce necessary?
A: Oyster sauce adds savory complexity and gloss. If unavailable, double the soy and add a teaspoon of mushroom soy or a splash of Worcestershire for depth, but expect a slight flavor change.
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Final Thoughts on Best Chinese Pepper Steak Ever
This recipe delivers quick, restaurant-style pepper steak with balanced umami, bright peppers, and a glossy sauce—perfect for weeknights or dinner guests. If you loved it, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For further reading and alternative takes, check these trusted recipes: Pepper Steak Recipe – The Woks of Life, Pepper Steak Stir Fry – Dinner at the Zoo, and Pepper Steak is a tasty asian style dish served on a bed of white rice!