Best Pepper Steak Recipe

This Pepper Steak hits different when you make it at home. Tender strips of beef, glossy bell peppers in red and green, and that dark, savory sauce clinging to everything. The first time I made this, I was trying to recreate the version from our favorite Chinese spot down the street, and honestly, it came out better. The beef practically melts on your tongue thanks to a simple velveting trick, and the whole thing comes together in about an hour.

If you’re looking for more cozy dinner wins, you’ll love this Easy Mississippi Pot Roast Recipe or this Easy Creamy Chicken and Gnocchi Recipe and Healthy Lentil Patties Recipe for nights when you want something hearty without the fuss.

Why You’ll Love This Pepper Steak

Quick weeknight dinner. From start to finish, this takes an hour, and most of that is hands-off marinating time. Once you start cooking, it’s done in 15 minutes.

Bold, savory flavor. The combination of oyster sauce, soy sauce, and a hint of sesame oil creates a rich, umami-packed sauce that coats every piece of beef and vegetable.

Tender beef every time. The velveting technique is a game changer. Even budget-friendly cuts like flank Pepper Steak come out silky and soft.

Customizable heat. Add white pepper for a gentle warmth, or toss in some red Pepper Steak flakes if you like it spicy.

Better than takeout. You control the ingredients, the sodium, and the freshness. Plus, it costs way less than ordering in.

Ingredients For Pepper Steak

Here’s what you need to make this beef and bell Pepper Steak stir-fry shine.

See Recipe Card Below This Post For Ingredient Quantities

For the Beef Marinade (Velveting):

• Flank steak: This cut is lean and flavorful, perfect for quick stir-frying. You can also use London broil or chuck roast if that’s what you have.
• Water: Helps the cornstarch create a protective coating around the beef.
• Cornstarch: This is the key to velveting. It locks in moisture and gives the beef that signature tender texture.
• Neutral oil: Canola or vegetable oil works great. It keeps the beef from sticking and adds a little richness.
• Oyster sauce: Brings a deep, savory sweetness that’s essential in Chinese-style beef dishes.
• Shaoxing wine: A Chinese cooking wine that adds complexity and helps tenderize the meat. If you don’t have it, dry sherry works in a pinch.
• Baking soda: Just a tiny bit helps break down the proteins in the beef, making it extra tender. Don’t skip this.

For the Sauce:

• Low-sodium chicken stock: The base of the sauce. It thins out the other ingredients and adds savory depth.
• Cornstarch: Thickens the sauce so it clings to the beef and vegetables instead of pooling at the bottom of the plate.
• Oyster sauce: More umami goodness here. It’s the backbone of the flavor.
• Shaoxing wine: Adds that restaurant-style complexity.
• Light soy sauce: For saltiness and color.
• Dark soy sauce: This one’s thicker and slightly sweet. It gives the sauce that gorgeous dark sheen.
• Sugar: Balances the salty and savory notes with just a hint of sweetness.
• Sesame oil: A few drops add a nutty, toasted aroma that makes the whole dish smell incredible.
• White pepper: Adds a gentle, earthy heat. Use as much or as little as you like.

For the Stir-Fry:

• Green bell pepper: Adds crunch and a slightly grassy flavor that contrasts nicely with the rich beef.
• Red bell pepper: Sweeter and more colorful. It makes the dish look vibrant and appetizing.
• Onion: Adds sweetness and a bit of sharpness when cooked over high heat.
• Neutral oil: For cooking the vegetables and searing the beef.
• Ginger: Optional, but it adds a warm, spicy note that pairs beautifully with the other flavors.
• Garlic: Because garlic makes everything better. Chop it fresh for the best aroma.

How To Make Pepper Steak

Slice and velvet beef: Slice your beef into 3-inch strips, about ⅛ to ¼ inch thick. If the beef is slippery and hard to cut, pop it in the freezer for 15 to 20 minutes until it firms up. This makes slicing way easier and helps you get even pieces.

Marinate beef: In a medium bowl, toss the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Mix it all together with your hands or a fork until the beef is fully coated. Let it sit for at least 30 minutes at room temperature, or cover and refrigerate it overnight if you’re using a tougher cut like chuck roast.

Prepare sauce: In a small bowl, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Make sure the cornstarch is fully dissolved so the sauce doesn’t get lumpy later. Set it aside within reach of the stove.

Prep vegetables: Cut your bell peppers and onion into 1-inch pieces or thin strips. Try to keep them all about the same size so they cook evenly. This also makes the dish look cleaner and more professional.

Sear beef: Heat your wok over high heat until it’s smoking hot. Add 1 tablespoon of oil and swirl it around. Add the beef in a single layer and let it sear for 30 seconds on each side. You want it about 80% cooked, with a little color on the edges but still a bit pink in the middle. Remove the beef and put it back in the marinade bowl. Set it aside.

Stir-fry vegetables: Lower the heat to medium-high and add the remaining tablespoon of oil. If you’re using ginger, toss it in and cook for 10 seconds until it smells fragrant. Add the garlic, bell peppers, and onions. Stir-fry for about 1 minute, moving everything around constantly so nothing burns. The vegetables should still have a bit of crunch.

Combine beef and vegetables: Add the beef back to the wok along with any juices that have collected in the bowl. Stir-fry for 15 seconds, just to bring everything together and finish cooking the beef.

Add sauce: Crank the heat up to high. Give the sauce a quick stir to mix in any cornstarch that settled at the bottom, then pour it over the beef and vegetables. Stir-fry constantly until the sauce thickens and coats everything evenly, about 30 seconds to 1 minute. If it looks too thick, add a splash of chicken stock or water to loosen it up.

Serve: Transfer everything to a serving plate and enjoy it hot with steamed rice. The sauce is begging to be soaked up by fluffy white rice, so don’t skimp.

Equipment For Pepper Steak

Wok or large skillet: A wok is ideal because it gets super hot and distributes heat evenly, but a big skillet works too.

Medium bowl: For marinating the beef.

Whisk or fork: To mix the sauce ingredients and make sure the cornstarch dissolves.

Knife and cutting board: For slicing the beef and chopping the vegetables.

Measuring spoons and cups: So your sauce comes out balanced and delicious every time.

Spatula or tongs: For tossing everything around in the wok without losing any precious ingredients.

Substitutions and Variations

Different cuts of beef: If flank Pepper Steak isn’t available, try sirloin, ribeye, or even skirt steak. Just make sure to slice it thin against the grain.

No Shaoxing wine? Dry sherry or even a splash of white wine will work. In a pinch, you can leave it out, but the flavor won’t be quite as complex.

Vegetable swaps: Add snap peas, broccoli, or mushrooms for extra veggies. Just adjust the cooking time so everything finishes at the same doneness.

Spice it up: Toss in red Pepper Steak flakes, sliced fresh chilies, or a drizzle of chili oil if you like heat.

Make it saucier: Double the sauce ingredients if you want extra to pour over rice.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors actually get better as they sit.

Freezer: This freezes well for up to 2 months. Let it cool completely before transferring to a freezer-safe container.

Reheating: Warm it up in a skillet over medium heat with a splash of water or chicken stock to bring the sauce back to life. You can also microwave it, but the vegetables might lose a little crunch.

FAQ

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Pairing

These are my favorite dishes to serve with Pepper Steak

Pepper Steak

A tender and flavorful stir-fry packed with colorful Pepper Steak, onions, and perfectly velvetted beef.

Ingredients  

1x2x3x?

• 12 ounces flank steak or London broil or chuck roast, thinly sliced
• 1 ½ tablespoons water for velveting
• 2 teaspoons cornstarch for velveting
• 2 teaspoons neutral oil such as vegetable or canola, for velveting
• 2 teaspoons oyster sauce for velveting
• 2 teaspoons Shaoxing wine or dry sherry, for velveting
• ¼ teaspoon baking soda optional, for tenderizing
• ½ cup low-sodium chicken stock for sauce
• 1 tablespoon cornstarch for sauce thickening
• 1 ½ tablespoons oyster sauce for sauce
• 1 tablespoon Shaoxing wine or dry sherry, for sauce
• 1 tablespoon light soy sauce for sauce
• 1 teaspoon dark soy sauce for color and depth, for sauce
• ½ teaspoon sugar for sauce
• ½ teaspoon sesame oil for sauce
• ⅛ teaspoon white pepper or to taste, for sauce
• 1 green bell pepper cut into 1-inch pieces
• ½ red bell pepper cut into 1-inch pieces
• 1 medium onion cut into 1-inch pieces
• 2 tablespoons neutral oil such as vegetable or canola, for stir-frying
• ½ teaspoon minced ginger optional, for aromatics
• 2 cloves garlic chopped, for aromatics

Method 

1. Slice the beef into 3-inch strips, about ⅛ to ¼ inch thick. Slightly freeze beef first to make slicing easier.

2. In a medium bowl, combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Marinate for at least 30 minutes or up to overnight in the refrigerator.

3. Mix the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper in a small bowl. Set aside.

4. Cut the green and red bell peppers and onion into uniform 1-inch pieces.

5. Heat the wok over high heat until smoking. Add 1 tablespoon of oil, then sear the beef on both sides for about 30 seconds per side. Stir, then transfer the beef back to the marinating bowl and set aside. The beef should be about 80% cooked.

6. Reduce heat to medium-high and add remaining 1 tablespoon oil. Add ginger, if using, and cook for 10 seconds until fragrant. Then add garlic, bell peppers, and onions. Stir-fry for 1 minute.

7. Return the beef along with any juices to the wok. Stir-fry for 15 seconds to combine. Increase heat to high. Stir the prepared sauce to reincorporate the cornstarch, then pour into the wok.

8. Stir-fry until the sauce thickens and coats all ingredients. Adjust consistency by adding more stock or water if too thick, or simmering longer if too thin.

9. Transfer the pepper steak to a serving plate and enjoy immediately with steamed rice.

Nutrition

Serving: 1ServingCalories: 259kcalCarbohydrates: 11gProtein: 20gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 51mgSodium: 727mgPotassium: 466mgFiber: 1gSugar: 3gVitamin A: 576IUVitamin C: 45mgCalcium: 37mgIron: 2mg

Notes

Velveting the beef ensures a silky texture while the bright peppers add a satisfying crunch-perfect for weeknight dinners or quick Asian-inspired meals!