chinese food pepper steak recipe

Written ByJenny Smyth Posted on
chinese food pepper steak recipe
Jump to Recipe Jump to Video Print Recipe

The Best chinese food pepper steak recipe

I’ve always been a fan of Chinese food, and one of my favorite dishes is pepper steak. It’s a staple in many Chinese restaurants, and for good reason – it’s flavorful, easy to make, and can be served with a variety of sides. I first discovered pepper steak at a local Chinese restaurant when I was in college, and I was hooked from the first bite.

The combination of tender beef, crunchy bell peppers, and savory sauce is just irresistible. Over the years, I’ve experimented with different recipes and techniques to perfect my pepper steak, and I’m excited to share it with you today. One of the things I love about pepper steak is how versatile it is.

You can serve it as a main dish, or use it as a filling for wraps or salads. It’s also a great way to get your kids to eat more vegetables – my kids love helping me chop up the bell peppers and onions for this recipe. As for me, I love the process of cooking pepper steak because it’s so straightforward – just brown the beef, cook the veggies, and simmer everything together in a rich sauce.

It’s a great way to unwind after a long day, and the end result is always satisfying. In terms of nutrition, pepper steak is a relatively healthy option compared to some other Chinese dishes. The beef provides protein and iron, while the bell peppers add fiber and vitamins.

Of course, you can always adjust the amount of oil used in the recipe to make it even healthier. Overall, I think pepper steak is a great choice for anyone looking for a delicious and easy meal that’s perfect for any occasion.

Chinese Pepper Steak

Chinese Pepper Steak

4.8 from 1180 votes

A classic stir-fry featuring tender strips of beef and colorful bell peppers in a savory black pepper sauce. This dish is quick to prepare and delivers bold, satisfying flavors.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beef

1 lb flank steak, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil

For the Sauce

1/2 cup beef broth
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp black pepper, coarsely ground
1 tsp sugar
1 tsp cornstarch mixed with 2 tbsp water (slurry)

For the Stir-Fry

2 tbsp vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced

👨‍🍳Directions

1In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch.
2Toss well to coat evenly, then add 1 tablespoon of vegetable oil and mix again; let the beef marinate at room temperature for 10 minutes while you prepare the other ingredients.
3In a small bowl, whisk together the beef broth, oyster sauce, 1 tablespoon of soy sauce, coarsely ground black pepper, and sugar until the sugar dissolves.
4Set the sauce mixture aside.
5Heat a wok or large skillet over high heat until a drop of water sizzles instantly.
6Add 2 tablespoons of vegetable oil and swirl to coat the surface, then add the marinated beef in a single layer; cook without stirring for 1 minute until the bottom is browned, then stir-fry for another 2 minutes until the beef is just cooked through and no longer pink.
7Transfer the beef to a plate and set aside.
8In the same wok over high heat, add the sliced onion and stir-fry for 1 minute until it begins to soften and become translucent.
9Add the minced garlic and stir for 30 seconds until fragrant, then add the red and green bell pepper slices; stir-fry for 2 minutes until the peppers are crisp-tender and slightly charred at the edges.
10Return the cooked beef to the wok and pour the prepared sauce over everything.
11Stir-fry for 1 minute until the sauce is bubbling and coats the meat and vegetables evenly, then add the cornstarch slurry while stirring constantly; cook for another 30 seconds until the sauce thickens to a glossy glaze.
12Serve immediately over steamed rice.

🔧Equipment

Wok or large skillet
Cutting board
Chef’s knife
Small bowl
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For best results, slice the flank steak against the grain into thin strips. Adjust the amount of black pepper to suit your spice preference. Serve with steamed jasmine rice or noodles.

Watch Video Of How Chinese Pepper Steak Works

This Chinese pepper steak recipe is one of those dishes I always come back to because it is reliable and delicious every single time. It works for a quick family dinner on a Tuesday night but also shines when I need something special for a birthday or holiday gathering.

The combination of tender beef, colorful peppers, and savory black pepper sauce never fails to please a crowd. Leftovers store well in an airtight container in the fridge for up to three days.

To reheat I use a skillet over medium heat with a splash of water to bring the sauce back to life. You can also microwave it but the texture of the peppers will be softer.

I like to serve the reheated pepper steak over fresh rice or even in warm tortillas for a fun twist. It is a versatile recipe that adapts to whatever you have on hand and always delivers a satisfying meal.

❓ Frequently Asked Questions About Chinese Pepper Steak

Q: What is the origin of pepper steak?

Pepper steak has its roots in American-Chinese cuisine, specifically in the 1920s when Chinese immigrants adapted traditional Chinese recipes to suit American tastes.

Q: What type of beef is best for pepper steak?

For this recipe, you’ll want to use thinly sliced beef – either sirloin or ribeye work well.

Q: Can I use frozen bell peppers instead of fresh?

Yes, frozen bell peppers are a convenient alternative to fresh ones.

Q: How do I prevent the beef from becoming tough?

Avoid overcooking the beef by keeping an eye on its internal temperature – it should reach 130°F (54°C) for medium-rare.

Q: Can I make this recipe with other types of protein?

You can substitute chicken or pork if you prefer – just adjust cooking times accordingly.

Similar Posts