Chinese Pepper Steak Recipe

If you’re looking for a dish that marries tender, juicy beef with a bold savory-sweet sauce, vibrant bell peppers, and the irresistible aroma of wok-seared onions, you need to try this Chinese Pepper Steak. This recipe has all the nostalgic charm of your favorite takeout, but with fresher flavors and a texture so velvety, you’ll wonder why you ever settled for a restaurant version.

Ingredients You’ll Need

You don’t need a mile-long list for mouthwatering Chinese Pepper Steak — each ingredient plays its own superstar role in taste, texture, and those signature streaks of color. The magic lies in simple, high-quality ingredients and a quick-cooked technique that lets every flavor shine.

• Flank steak (or chuck roast/London broil): Thinly sliced steak absorbs flavor quickly and turns meltingly tender after velveting.
• Baking soda: This is the secret ingredient that transforms even tougher cuts into silky, tender pieces, just like at Chinese restaurants.
• Salt and pepper: These classics season your beef before it ever hits the wok, letting every layer of flavor stand out.
• Green and red bell peppers: Their sweet crunch and eye-popping color absolutely make this dish.
• Onion: Adds a touch of sharpness and a lovely sweetness when caramelized.
• Neutral oil (canola, grapeseed, or vegetable): Needed for hot, fast stir-frying without imparting any strong flavor.
• Ginger and garlic: Just a little goes a long way in adding warmth and lots of aromatic complexity.
• Chicken stock: Forms the backbone of the sauce, balancing all the salty and savory notes.
• Cornstarch: Thickens the sauce until it luxuriously coats every morsel.
• Oyster sauce: A punch of umami that makes Chinese Pepper Steak truly crave-worthy.
• Shaoxing wine: Adds depth and a faint whiff of sweetness that’s classic in Chinese cooking.
• Light and dark soy sauce: The combo delivers the perfect salty-savory hit and deep, rich color.
• Brown sugar: Rounds out seasoning and balances the salty savoriness.
• Sesame oil: Just a few drops for that nutty, toasty finishing aroma.
• White pepper: A gentle, tingly heat that’s subtle but unmistakable, essential for that takeout-style finish.

Variations

Chinese Pepper Steak is one of those dishes that begs to be personalized. Don’t be afraid to play with flavors, colors, and proteins based on cravings, what’s in your fridge, or any dietary needs — it’s so easy to make your own!

• Change Up the Veggies: Swap in snap peas, baby corn, or mushrooms for a different texture and flavor profile.
• Make It Spicy: Toss in a few sliced fresh chilies or a pinch of crushed red pepper for extra heat.
• Low-Sodium Option: Use reduced-sodium soy sauce and cut back on the oyster sauce if you’re watching your salt intake.
• Try a Different Protein: This method is just as delicious with thinly sliced chicken breast, pork, or even tofu for a vegetarian twist (just be sure to adjust your cooking time accordingly).

How to Make Chinese Pepper Steak

Step 1: Slice and Velvet the Beef

Start by patting your steak dry with paper towels, then slice it into strips about 3 inches long and 1/8–1/4 inch thick. Don’t stress if meat slicing isn’t your favorite task — if you slightly freeze the meat, it becomes way easier to achieve those perfect, uniform strips. Sprinkle the baking soda over the slices, toss well, and let them chill in the fridge for 30 minutes. This velveting trick guarantees restaurant-quality tenderness.

Step 2: Rinse and Season the Steak

After 30 minutes, rinse the steak under cold water to remove excess baking soda. This is crucial for ensuring the flavor stays clean, not soapy. Pat the strips dry again, then toss with a sprinkle of salt and pepper. Set the steak aside while you prep the sauce and veggies.

Step 3: Mix the Signature Sauce

In a bowl, generously combine your chicken stock, cornstarch, oyster sauce, Shaoxing wine, both soy sauces, brown sugar, sesame oil, and white pepper. Whisk until fully dissolved and no lumps remain — this is the luscious sauce that clings to every bite of Chinese Pepper Steak.

Step 4: Quick-Cook the Steak

Preheat your wok over high heat until just smoking, then add a tablespoon of oil. Swirl the oil to coat the surface, then carefully lay in the beef strips. Sear for about 30 seconds per side, until lightly brown — the key is moving quickly so the steak stays juicy and doesn’t overcook. Once just browned, transfer to a plate to rest.

Step 5: Sauté the Aromatics and Peppers

Add the remaining oil to your wok and stir in the onion, ginger, and garlic. Let these sizzle until they’re golden and perfumed. Toss in the bell peppers and stir-fry for just 30 seconds — you want them vibrant yet still slightly crisp, not limp.

Step 6: Combine Everything and Sauce It Up

Return the steak to the wok, stir everything together, and cook for another 15–30 seconds, just until the beef is fully cooked through. Lower the heat and pour in your prepared sauce, stirring until everything is glossy, thick, and mouthwateringly coated. Finish as soon as the sauce clings beautifully to the steak and veggies.

Step 7: Serve and Enjoy!

Remove your wok from the heat and dish up your Chinese Pepper Steak immediately over fluffy steamed white rice. The aroma is irresistible, and that’s your cue to gather everyone you love around the table!

How to Serve Chinese Pepper Steak

Garnishes

For an extra pop of color and freshness, try scattering some thinly sliced scallions or a sprinkle of toasted sesame seeds over your Chinese Pepper Steak just before serving. If you want a bit of heat and brightness, a handful of chopped cilantro or a few thinly sliced red chilies also look and taste incredible.

Side Dishes

This dish is a superstar over fluffy steamed jasmine or white rice, which soaks up every drop of flavorful sauce. If you want to round out the meal, serve it alongside quick stir-fried bok choy, garlicky broccoli, or even silky egg drop soup for a true takeout-at-home experience.

Creative Ways to Present

For a family-style feast, bring your wok or skillet right to the table for an impressive, crowd-pleasing centerpiece. Or, if you want to wow at a dinner party, serve Chinese Pepper Steak in individual rice bowls with a decorative swipe of sauce, a sprig of cilantro, and extra peppers on top for that chef’s touch.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Pepper Steak keeps beautifully! Just transfer any cooled leftovers to an airtight container and store in the refrigerator for up to 3–4 days. The flavors actually deepen as they mingle, making it a real treat for lunch the next day.

Freezing

You can absolutely freeze Chinese Pepper Steak! Cool completely, then divide into freezer-safe containers or zip-top bags. Label and store for up to 2 months — just be aware that peppers may soften slightly after thawing, but the beef will stay tender if properly velvetted.

Reheating

For best results, gently reheat Chinese Pepper Steak in a skillet over medium heat with a splash of water to keep the sauce silky. If microwave is your only option, warm in short intervals and stir often so the beef doesn’t dry out. As with most stir-fries, quick and gentle is the secret!

FAQs

Final Thoughts

When you need comfort food, a quick weeknight hero, or just a vibrant, crowd-pleasing dinner, Chinese Pepper Steak always delivers. Give this recipe a try and let your kitchen fill with the aromas of toasted sesame, fragrant peppers, and melt-in-your-mouth beef — I can’t wait to hear how it becomes a favorite at your table too!

Print