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.

Why You’ll Love This Recipe

  • Ultra-Tender Steak: Velveting the beef with baking soda guarantees every bite is melt-in-your-mouth tender — just like your favorite Chinese Pepper Steak from a classic restaurant.
  • Vibrant and Flavorful: Fresh bell peppers and onions are stir-fried to crisp-tender perfection, providing irresistible color and crunch in every forkful.
  • Rich, Savory Sauce: The irresistible sauce brings together oyster sauce, soy, Shaoxing wine, and spices for a flavor that perfectly coats the steak and veggies.
  • Weeknight Friendly: With minimal prep and a one-wok approach, this recipe delivers takeout flavor with less work — and in under an hour!
Chinese Pepper Steak Recipe - Recipe Image

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.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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!

Pro Tips for Making Chinese Pepper Steak

  • Velveting Magic: Don’t skip the baking soda soak for your beef; it’s the top-secret method that delivers melt-in-your-mouth texture every single time.
  • Slice Against the Grain: For steak pieces that stay tender (never chewy), always cut across the lines of muscle fiber, not with them.
  • Wok Hei at Home: Make sure your pan or wok is piping hot before adding the beef or veggies. That “breath of the wok” is what gives Chinese Pepper Steak its deep, smoky depth.
  • Quick Stir-Fry Tactics: Have every ingredient prepped and within arm’s reach before you turn on the heat. Once you start cooking, the process is lightning fast!

How to Serve Chinese Pepper Steak

Chinese Pepper Steak Recipe - Recipe Image

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

  1. Can I use a different cut of beef for Chinese Pepper Steak?

    Absolutely! Flank steak is classic and quick-cooking, but chuck roast and London broil also work wonders, especially with the velveting method. Just make sure to slice your beef thinly against the grain for the best texture.

  2. Is there a substitute for Shaoxing wine?

    If you can’t find Shaoxing wine, dry sherry is a great substitute, and you can even use a splash of apple juice or broth if you prefer to go alcohol-free — though the depth of flavor will be a little different.

  3. Can I make Chinese Pepper Steak gluten-free?

    Yes! Swap the soy sauces for gluten-free tamari, and be sure your oyster sauce is certified gluten-free. Everything else in the recipe should be naturally gluten-free — so you can savor with peace of mind.

  4. How do I avoid overcooking the steak?

    High heat and quick cooking are your best friends. Make sure your pan is smoking hot before adding the steak, work in batches if needed, and take the beef out as soon as it’s just browned. This guarantees perfectly juicy Chinese Pepper Steak every time!

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!

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Chinese Pepper Steak Recipe

Chinese Pepper Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 369 reviews
  • Author: Mia
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Chinese

Description

This Chinese Pepper Steak recipe is a classic stir-fry dish that features tender slices of beef, colorful bell peppers, and a savory sauce. Learn how to velvet the beef for extra tenderness and create a flavorful dish that pairs perfectly with steamed white rice.


Ingredients

Units Scale

For the beef:

  • 12 ounces of flank steak (or chuck roast or London broil)
  • 1 to 1 1/2 teaspoons of baking soda
  • Salt and pepper (to taste)

For the sauce:

  • 1/2 cup of low-sodium chicken stock
  • 1 tablespoon of cornstarch (as a thickening agent)
  • 1 1/2 tablespoons of oyster sauce
  • 1 tablespoon EACH of Shaoxing wine and light soy sauce
  • 1 teaspoon of dark soy sauce
  • 1/2 teaspoon EACH of brown sugar and sesame oil
  • 1/8 teaspoon of white pepper (to taste)

Additional ingredients:

  • 1 green bell pepper (cut into thin strips)
  • 1/2 red bell pepper (cut into thin strips)
  • 1 medium onion (cut into thin strips)
  • 2 tablespoons of neutral oil (like canola, grapeseed, or vegetable oil)
  • 1/2 teaspoon of ginger (minced)
  • 2 cloves of garlic

Instructions

  1. Prepare the Beef: Pat the steak dry, slice into strips, velvet with baking soda, rinse, season with salt and pepper.
  2. Make the Sauce: Combine chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, sesame oil, and white pepper.
  3. Cooking Process: Sear beef, set aside. Stir-fry onion, ginger, garlic, and bell peppers. Return beef to the wok, add sauce, and simmer until thickened.
  4. Serve: Remove from heat and serve over white rice.

Notes

  • For a spicier kick, add some chopped red chilies or a dash of chili oil.
  • Adjust salt and pepper according to your taste preferences.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 75mg

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