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30-Minute Sizzling Chinese Pepper Steak

A close-up of savory Chinese pepper steak featuring tender beef strips mixed with bright green and red bell peppers and onions.
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Make restaurant-style Chinese Pepper Steak quickly at home. This recipe features tender marinated beef, crisp bell peppers, and onions coated in a rich, savory sauce.

Ingredients

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  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1 tablespoon vegetable oil (for marinade)
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium yellow onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons vegetable oil (for cooking)
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. In a bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, baking soda, and 1 tablespoon vegetable oil. Mix well and let it marinate for at least 10 minutes.
  2. Prepare the sauce: In a small bowl, whisk together the beef broth, 3 tablespoons soy sauce, oyster sauce, brown sugar, and sesame oil. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Add the marinated beef in a single layer (cook in batches if necessary to avoid crowding). Stir-fry quickly for 1 to 2 minutes until browned. Remove the beef from the wok and set aside.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the bell peppers and onion. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds until fragrant.
  6. Return the cooked beef to the wok. Pour the prepared sauce mixture over the beef and vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Cook for about 1 minute until the sauce thickens and coats the ingredients.
  8. Serve immediately over hot rice.

Notes

  • For the best texture, slice the flank steak thinly against the grain.
  • Do not overcook the beef; quick, high-heat cooking keeps it tender.
  • Use fresh ginger for the best flavor in the stir-fry.

Nutrition

Find it online: https://recipesfleet.com/chinese-pepper-steak-recipe-30-minute/