oriental pepper steak recipe

Written ByJenny Smyth Posted on
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The Best oriental pepper steak recipe

I’m so excited to share this oriental pepper steak recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The combination of the tender steak, the crunchy peppers, and the savory sauce is just perfect.

And the best part? It’s incredibly easy to make. I love that it’s a one-pan dish, so cleanup is a breeze.

The first time I made it, I was amazed at how quickly and easily it came together. My kids devoured it in minutes, and my husband asked for seconds (and even thirds!) Since then, it’s become a staple in our household.

We love it for weeknight dinners, but it’s also perfect for special occasions or when we’re entertaining guests. Plus, it’s a great way to get some extra veggies into our diet – the peppers are packed with vitamins and antioxidants. My family loves that we can customize the level of spiciness to our liking by adjusting the amount of hot sauce we add.

And let me tell you, this dish is just as delicious served over rice as it is with noodles or veggies on the side. We’ve even taken it on picnics and barbecues – just imagine the flavors transported to an outdoor setting! It’s truly a versatile recipe that never fails to impress.

Oriental Pepper Steak

4.8 from 1230 votes

Tender strips of beef are stir-fried with colorful bell peppers in a savory soy-based sauce with ginger and garlic. This quick and flavorful dish is a classic Chinese-inspired meal that pairs perfectly with steamed rice.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beef and Marinade

1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil

For the Stir-Fry

2 tablespoons vegetable oil, divided
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced

For the Sauce

1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1/2 cup beef broth
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

👨‍🍳Directions

1In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, rice wine, and sesame oil.
2Toss well to coat evenly and let marinate for 10 minutes while you prepare the vegetables.
3In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, brown sugar, and beef broth until the sugar dissolves.
4Set the sauce mixture aside.
5Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
6Add the marinated beef in a single layer and sear for 2 minutes without stirring, then stir-fry for another 1 to 2 minutes until the beef is browned but still tender.
7Transfer the beef to a plate and set aside.
8Reduce the heat to medium-high and add the remaining 1 tablespoon of oil.
9Add the sliced onions and bell peppers and stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and slightly charred.
10Add the minced garlic and ginger and cook for 30 seconds until fragrant.
11Return the cooked beef to the wok and pour the prepared sauce over everything.
12Stir-fry for 1 to 2 minutes until the sauce begins to bubble and thicken.
13Add the cornstarch slurry and continue stirring for another 30 seconds until the sauce coats the beef and vegetables evenly.
14Remove from heat and serve immediately over steamed rice.
15Garnish with sliced green onions or sesame seeds if desired.

🔧Equipment

Wok or large skillet
Cutting board
Chef’s knife
Small bowl
Measuring spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For best results, slice the beef against the grain into thin strips for tenderness. You can substitute flank steak with sirloin or ribeye. Adjust the amount of chili flakes or add fresh chili for extra heat.

Watch Video Of How Oriental Pepper Steak Works

To store leftovers, let the oriental pepper steak cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to three days.

For reheating, I prefer to use a hot skillet over medium heat to bring back the sizzle and keep the peppers from getting too soft. You can also microwave it in a covered dish for about two minutes, stirring halfway through.

This recipe is always a good idea for family gatherings because it is easy to double and everyone loves the familiar flavors. I often serve it with steamed rice and a simple cucumber salad on the side.

It works well for casual weeknight dinners or when you want to impress guests without spending hours in the kitchen. I hope this oriental pepper steak becomes a favorite in your home too.

❓ Frequently Asked Questions About Oriental Pepper Steak

Q: What type of steak is best for this recipe?

A: You can use either ribeye or sirloin steak for this recipe, but ribeye works better due to its tenderness and marbling.

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