What cut of beef works best for pepper steak?

Sirloin is ideal for its balance of flavor and tenderness, but flank steak or flat iron steak also work wonderfully. The key is slicing thinly against the grain to ensure tenderness, regardless of which cut you choose.

How can I make sure my beef is tender, not tough?

Three secrets to tender beef: slice thinly against the grain, cook quickly over high heat, and don't overcook. The beef should still have a hint of pink when you remove it from the wok the first time - it will finish cooking when returned to the sauce.

Can I make this ahead for a party?

Absolutely! You can prepare everything up to 24 hours ahead, storing the sauce and sliced ingredients separately. Cook just before serving for the freshest result, or fully cook and gently reheat when guests arrive.

Is this dish gluten-free?

Not as written, but it's easy to adapt by using tamari instead of soy sauce and confirming your beef broth is gluten-free. Always check all packaged ingredients for hidden gluten sources.

Easy Chinese Pepper Steak Recipe

Name: Easy Chinese Pepper Steak Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 tablespoons cornstarch; 1/2 cup beef broth; 1 tablespoon granulated sugar; 1 to 3 teaspoons black pepper; 2 teaspoons grated ginger; 4 cloves minced garlic; 1 pound sirloin steak, cut into 1/4-inch thick strips; 2 large green bell peppers, cut into 1-inch squares; 1 large red bell pepper, cut into 1-inch squares; 1 large white onion, sliced; 4 tablespoons vegetable oil, divided; 1/4 cup sliced green onions (optional)

This Easy Chinese Pepper Steak brings restaurant-quality flavor right to your kitchen with minimal effort. Tender strips of sirloin steak sizzle alongside crisp bell peppers and onions in a savory-sweet sauce that coats every bite perfectly. Ready in just 15 minutes, this vibrant, protein-packed meal delivers authentic Chinese flavors on even your busiest weeknights.

Why You’ll Love This Recipe

Lightning Fast: From cutting board to dinner table in just 15 minutes – faster than delivery and infinitely more satisfying!
Simple Ingredients: Everything you need is probably already in your pantry or can be found at any grocery store – no hunting for specialty items.
Restaurant Quality: This tastes just like your favorite Chinese takeout (maybe even better!) but costs a fraction of the price to make at home.
Meal Prep Marvel: Doubles beautifully as tomorrow’s lunch – the flavors actually improve overnight.

Ingredients You’ll Need

Sirloin Steak: The star of the show – tender and flavorful when sliced thinly against the grain. Its robust flavor stands up perfectly to the bold sauce.
Soy Sauce: Provides that deep umami foundation that makes this dish irresistible. Low-sodium works great if you’re watching salt intake.
Rice Vinegar: Adds brightness and balances the rich flavors with its subtle tang.
Sesame Oil: Just a tablespoon transforms the entire dish with its nutty, aromatic quality. Never skip this ingredient!
Cornstarch: The secret to that silky, restaurant-style sauce that clings beautifully to every piece of meat and vegetable.
Beef Broth: Creates depth and richness in the sauce without overwhelming the other flavors.
Sugar: Just enough to balance the savory elements without making the dish sweet.
Black Pepper: Adjust according to your heat preference – this is where the “pepper” in pepper steak really shines.
Ginger: Fresh is non-negotiable here – it provides a warm, slightly spicy kick that dried simply can’t match.
Garlic: Aromatic foundation that brings everything together – be generous!
Bell Peppers: Green and red provide beautiful color contrast and slightly different flavor profiles – green being slightly bitter and red being sweeter.
White Onion: Becomes slightly sweet when cooked yet retains enough bite to add texture.
Vegetable Oil: Has a high smoke point perfect for the high-heat wok cooking technique.
Green Onions: The perfect finishing touch – adding color, freshness, and a mild onion flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Proteins

Swap the beef for chicken thighs, shrimp, or even firm tofu for a vegetarian option. Each brings its own character to the dish while working beautifully with the sauce.

Vegetable Additions

Try adding snow peas, mushrooms, water chestnuts, or baby corn for extra texture and nutrition. The sauce works wonderfully with virtually any vegetable.

Spice Adjustments

Create a spicier version by adding red pepper flakes, fresh sliced chilis, or a dash of sriracha to the sauce.

Sauce Variations

Add a tablespoon of hoisin or oyster sauce to the mix for an even richer flavor profile, or a squeeze of orange juice for a citrusy twist.

How to Make Easy Chinese Pepper Steak

Step 1: Prepare the Beef

Slice your sirloin steak into thin 1/4-inch strips against the grain. This ensures maximum tenderness. Pat dry with paper towels to promote better searing.

Step 2: Make the Sauce

In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch until smooth. Add beef broth, sugar, black pepper, grated ginger, and minced garlic. Whisk until completely combined with no cornstarch lumps.

Step 3: Cook the Beef

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef strips in a single layer (work in batches if needed) and let them sear undisturbed for about 1 minute. Then toss quickly for another minute until browned on all sides but still tender inside. Remove and set aside.

Step 4: Cook the Vegetables

Add the remaining 2 tablespoons of oil to the wok. Toss in the bell peppers and onions, stir-frying for about 3 minutes. You want them hot throughout but still crisp and vibrant.

Step 5: Combine and Finish

Return the beef to the wok with the vegetables. Pour in the sauce, stirring constantly as it thickens, about 1 minute. The sauce should coat everything with a beautiful glaze.

Step 6: Garnish and Serve

Sprinkle with sliced green onions and serve immediately while still hot and fragrant.

Pro Tips for Making the Recipe

Freeze the Steak: Pop the steak in the freezer for 15-20 minutes before slicing for easier, thinner cuts.
Prep Everything First: This dish moves quickly once you start cooking, so have all ingredients measured, cut, and ready beside your wok.
High Heat is Key: Don’t be afraid of high heat – it’s essential for developing the proper flavor and texture without overcooking the meat.
Don’t Overcrowd: If cooking for more than 4 people, consider cooking in batches to maintain proper temperature and ensure everything cooks evenly.
Wok Hei: Toss ingredients rather than stirring for that authentic “breath of the wok” flavor that makes restaurant food so delicious.

How to Serve

Perfect Pairings

Serve this vibrant dish over steamed jasmine rice to soak up the incredible sauce. For a lower-carb option, cauliflower rice works beautifully too.

Complete the Meal

Add a simple side of steamed broccoli or a small cucumber salad dressed with rice vinegar for a refreshing contrast to the rich main dish.

Beverage Suggestions

Pair with jasmine tea, a light lager beer, or a semi-dry Riesling that won’t compete with the dish’s bold flavors.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making next-day pepper steak even more delicious!

Freezing

While best fresh, this dish can be frozen for up to 2 months. The texture of the vegetables will soften somewhat upon thawing, but the flavor remains excellent.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or beef broth to revive the sauce. Microwave in 30-second intervals if you’re in a hurry, stirring between each interval.

FAQs

What cut of beef works best for pepper steak?

Sirloin is ideal for its balance of flavor and tenderness, but flank steak or flat iron steak also work wonderfully. The key is slicing thinly against the grain to ensure tenderness, regardless of which cut you choose.
How can I make sure my beef is tender, not tough?

Three secrets to tender beef: slice thinly against the grain, cook quickly over high heat, and don’t overcook. The beef should still have a hint of pink when you remove it from the wok the first time – it will finish cooking when returned to the sauce.
Can I make this ahead for a party?

Absolutely! You can prepare everything up to 24 hours ahead, storing the sauce and sliced ingredients separately. Cook just before serving for the freshest result, or fully cook and gently reheat when guests arrive.
Is this dish gluten-free?

Not as written, but it’s easy to adapt by using tamari instead of soy sauce and confirming your beef broth is gluten-free. Always check all packaged ingredients for hidden gluten sources.

Final Thoughts

This Easy Chinese Pepper Steak brings restaurant-quality Chinese food right to your kitchen table without the wait or the cost. It’s the perfect solution for busy weeknights when you want something spectacular but don’t have hours to spend cooking. The combination of tender beef, crisp vegetables, and that silky, flavorful sauce creates a meal that feels special even though it takes just minutes to prepare. Give it a try tonight – I guarantee it’ll earn a permanent spot in your dinner rotation!