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Chinese Pepper Steak: A Flavorful Recipe for a Quick Dinner

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This Chinese Pepper Steak is a quick and delicious stir-fry featuring tender flank steak, colorful bell peppers, and onions in a savory sauce. Served over fluffy rice, it makes for a satisfying weeknight dinner that’s both flavorful and easy to prepare.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, sliced
  • 1 bell pepper (red or green), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 teaspoon sesame oil
  • Cooked rice, for serving

Instructions

  1. In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well until the steak is evenly coated. Let it marinate for about 15-20 minutes.
  2. While the steak is marinating, slice the onion and bell pepper into thin strips. Mince the garlic and ginger.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for about 2-3 minutes on each side until browned. Remove the steak from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, stir-frying for about 3-4 minutes until they start to soften. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
  5. Return the cooked steak to the skillet with the vegetables. In a small bowl, whisk together the beef broth, oyster sauce, rice vinegar, sugar, black pepper, and sesame oil. Pour this sauce over the steak and vegetables.
  6. Stir everything together and let it simmer for about 3-5 minutes until the sauce thickens slightly. For a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet.
  7. Once the sauce has thickened, remove from heat. Serve the Chinese pepper steak over cooked rice, garnished with sliced green onions or sesame seeds if desired.

Notes

  • Slice the flank steak against the grain for tenderness.
  • Feel free to add more vegetables like broccoli, snap peas, or carrots.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://psrecipeswillow.com/2025/05/chinese-pepper-steak/