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)

Description

A mouthwatering and easy-to-make Chinese Pepper Steak recipe that combines tender beef strips with colorful bell peppers and onions, all coated in a savory garlic-ginger and soy sauce. Perfect for a quick weeknight dinner or when you’re craving takeout with a homemade touch. This dish is full of bold flavors and comes together in under 30 minutes!

Ingredients

Units Scale

For the Marinade and Sauce

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

For the Stir Fry

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)

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Instructions

Prepare the Beef
Slice the sirloin steak into 1/4 inch strips and set aside. This ensures tender, evenly cooked beef for your stir fry.
Make the Marinade and Sauce
In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch until smooth. Mix in beef broth, sugar, black pepper, grated ginger, and minced garlic. Stir well and set aside to allow the flavors to meld.
Cook the Beef
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the sliced beef and toss until seared, approximately 2-3 minutes. Remove the beef from the wok and set aside to prevent overcooking.
Stir Fry the Vegetables
Add the remaining 2 tablespoons of vegetable oil to the wok. Toss in the green and red bell peppers along with the sliced white onion. Stir fry until tender-crisp, about 3 minutes, to retain their vibrant color and slight crunch.
Combine and Finish
Return the seared beef to the wok, followed by the prepared ginger-garlic sauce. Stir everything together and cook for approximately 1 minute, ensuring the meat and vegetables are evenly coated in the flavorful sauce.
Serve
Garnish with sliced green onions if desired. Serve hot over steamed rice or noodles for a satisfying and delicious meal.

Notes

Pro Tip: For extra tenderness, you can marinate the sliced beef in the prepared sauce for 15 minutes before cooking.
Vegetable Alternatives: Feel free to swap the bell peppers or onions for other vegetables like broccoli, snap peas, or mushrooms to suit your preference.
Control the Heat: Adjust the black pepper quantity to match your spice tolerance level.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on the stovetop or microwave for best results.
Gluten-Free Option: Use tamari or gluten-free soy sauce as a substitute to make this dish gluten-free.

Nutrition

Serving Size: 1/6th of the recipe
Calories: 300
Sugar: 5g
Sodium: 1150mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 22g
Cholesterol: 50mg