Chinese Pepper Steak
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Chinese pepper steak (青椒牛肉) is a classic takeout stir-fry of tender beef strips with green and red bell peppers and onion in a savory, glossy brown sauce. The 'pepper' here means bell peppers, not peppercorns — it's the sweet-pepper-and-beef dish, distinct from peppercorn-forward black pepper beef. The sauce is a simple, balanced blend of soy sauce, oyster sauce, a little sugar, and stock thickened with cornstarch. The two keys are velveting the thinly sliced beef (a baking-soda or cornstarch marinade) so it stays melt-in-your-mouth tender, and stir-frying everything fast over high heat so the peppers stay crisp-tender and bright. It comes together in about 25 minutes and is a reliable, family-friendly weeknight dinner over rice — no deep-frying, lots of vegetables, and a sauce that clings to every strip.
Why you'll love this chinese pepper steak
- Tender beef and crisp-tender sweet peppers in a savory, glossy brown sauce.
- The velveting trick makes budget beef melt-in-your-mouth soft.
- A fast, vegetable-forward weeknight dinner — no deep-frying.
- Substitutes flagged for anything hard to find.
Ingredients
Beef & velvet marinade
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 1 tbsp light soy saucesubstitutes →
- 1 tbsp Shaoxing winesubstitutes →
- 1 tsp cornstarch
- ¼ tsp baking soda, for tenderizing (optional)
Sauce
- 2 tbsp light soy saucesubstitutes →
- 1 tbsp oyster saucesubstitutes →
- 1 tsp dark soy sauce, for colorsubstitutes →
- 1 tsp sugar
- ½ cup beef or chicken stock
- 1 tbsp cornstarch, mixed with 2 tbsp water
Stir-fry
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow onion, cut into wedges
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp neutral oil, divided
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Equipment
- Wok or large skillet — High heat keeps the peppers bright and the beef seared.(shop →)
Instructions
Velvet the beef
Toss the sliced beef with the soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let it sit 15–30 minutes to tenderize. Stir the sauce ingredients (except the slurry) together.
💡 A pinch of baking soda in the marinade is the takeout secret that makes thin beef incredibly tender. Rinse it off after 30 minutes if you used it.
Sear the beef, set aside
Heat 1 tbsp oil in a wok over high until smoking. Sear the beef in a single layer for 1–2 minutes until browned but not fully cooked through; remove.
Stir-fry the peppers
Add the last 1 tbsp oil, then the garlic and ginger; stir 15 seconds. Add the onion and bell peppers and stir-fry on high for 2–3 minutes until crisp-tender and lightly charred.
Combine & sauce
Return the beef, give the sauce a stir, and pour it in. Stir in the cornstarch slurry and toss for 1–2 minutes until the sauce thickens and coats everything in a glossy sheen.
Serve
Serve immediately over steamed rice.
Tips & notes
- Slice the beef thin and against the grain — this, plus velveting, is what makes it tender rather than chewy.
- Keep the peppers crisp-tender and bright; overcooking makes them limp and dulls the color.
- Don't crowd the wok — sear the beef in one layer (in batches if needed) so it browns instead of steaming.
- Use a mix of green and red peppers for color and a balance of grassy and sweet flavor.
- Gluten-free: use tamari for the soy sauces and a GF oyster sauce.
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Chinese Pepper Steak
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- ¼ tsp baking soda, for tenderizing (optional)
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce, for color
- 1 tsp sugar
- ½ cup beef or chicken stock
- 1 tbsp cornstarch, mixed with 2 tbsp water
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow onion, cut into wedges
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp neutral oil, divided
Instructions
- Toss the sliced beef with the soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let it sit 15–30 minutes to tenderize. Stir the sauce ingredients (except the slurry) together.
- Heat 1 tbsp oil in a wok over high until smoking. Sear the beef in a single layer for 1–2 minutes until browned but not fully cooked through; remove.
- Add the last 1 tbsp oil, then the garlic and ginger; stir 15 seconds. Add the onion and bell peppers and stir-fry on high for 2–3 minutes until crisp-tender and lightly charred.
- Return the beef, give the sauce a stir, and pour it in. Stir in the cornstarch slurry and toss for 1–2 minutes until the sauce thickens and coats everything in a glossy sheen.
- Serve immediately over steamed rice.
Nutrition (est., per serving): 340 cal · 28 g protein · 14 g carbs · 19 g fat
Chinese Pepper Steak FAQ
What is Chinese pepper steak?
Chinese pepper steak is a takeout stir-fry of tender beef strips with green and red bell peppers and onion in a savory, glossy brown sauce of soy and oyster sauce. The 'pepper' refers to the sweet bell peppers, not peppercorns. It's a quick, vegetable-forward, family-friendly dish served over rice — no breading or deep-frying.
What's the difference between pepper steak and black pepper beef?
They sound similar but differ in their 'pepper.' Pepper steak features sweet bell peppers and onion in a mild savory brown sauce. Black pepper beef is led by a generous amount of coarsely ground black peppercorns for a sharp, peppery bite. Pepper steak is about the vegetables; black pepper beef is about the spice.
What cut of beef is best for pepper steak?
Flank steak is the classic choice — flavorful and tender when sliced thin against the grain. Sirloin, skirt steak, or flat iron also work well. Avoid tough stewing cuts. Whatever you use, slice it thinly across the grain and velvet it (a cornstarch or baking-soda marinade) for the most tender result.
How do you make the beef tender like takeout?
Velvet it: slice thin against the grain, then marinate with cornstarch, a little soy and wine, and an optional pinch of baking soda for 15–30 minutes. The baking soda raises the surface pH and keeps the beef silky and tender. Sear it fast over high heat and don't overcook it.
Can I add other vegetables to pepper steak?
Yes. While bell peppers and onion are traditional, you can add mushrooms, snap peas, carrots, or tomato wedges (tomato pepper steak is a popular variation). Just keep the total amount balanced so everything stir-fries quickly and stays crisp-tender, and add quicker-cooking vegetables later.
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