Chinese Pepper Steak: Your Quick Ticket to a Flavorful Weeknight Stir-Fry!
Hey there, Jason Griffith here! When those weeknight cravings for something savory, comforting, and packed with flavor hit, a good stir-fry is often the perfect answer. And this Chinese Pepper Steak recipe? It’s an absolute winner! Featuring thinly sliced flank steak, vibrant bell peppers, and a rich, savory ginger-soy sauce, it comes together incredibly fast, making it ideal for a delicious and satisfying dinner even on your busiest evenings here in Marion, South Carolina.
Why I Love This Recipe
I’m a big proponent of fast and flavorful meals that don’t compromise on taste, and this Chinese Pepper Steak truly embodies that. What I particularly love about it is how tender the flank steak becomes with just a short marinade and quick sear. The bell peppers and onion add a wonderful sweetness and crisp-tender texture, while the minced garlic and freshly grated ginger infuse the entire dish with a bright, aromatic punch. The sauce, a harmonious blend of soy, oyster, hoisin, and rice vinegar, is perfectly balanced with a touch of sugar and black pepper, creating that irresistible umami richness that coats every ingredient beautifully. It’s a complete meal in one pan, ready in about 30 minutes!
Ingredients
Here’s what you’ll need to create this savory and satisfying Chinese Pepper Steak:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce (low sodium is good for controlling saltiness)
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 cup beef broth or water
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar (unseasoned is fine)
- 1/2 teaspoon black pepper (for beef marinade)
- 1 teaspoon sugar (granulated)
- Optional: sesame seeds and green onions, for garnish
Swaps and Notes
- Flank Steak: Thinly slicing against the grain is crucial for tender flank steak. Sirloin or even skirt steak can be used as alternatives. Partially freezing the steak for 20-30 minutes before slicing can make it easier to get thin, even pieces.
- Soy Sauce & Oyster Sauce: These form the backbone of the savory flavor. Use low sodium soy sauce if you are mindful of salt.
- Cornstarch: Essential for tenderizing the beef (a technique called “velveting”) and thickening the sauce.
- Vegetables: Bell peppers and onion are classic for pepper steak. You can add other quick-cooking stir-fry vegetables like snap peas, carrots (thinly sliced), or broccoli florets (blanched first).
- Fresh Ginger & Garlic: Highly recommended for their aromatic qualities. Ginger paste can be used in a pinch for ginger.
- Hoisin Sauce & Rice Vinegar: Hoisin adds sweetness and depth, while rice vinegar provides tang and brightness.
- Beef Broth: Adds moisture and savory depth to the sauce. Water can be used if broth is unavailable.
- Sugar: Balances the savory and tangy flavors of the sauce.
Directions
Making Chinese Pepper Steak is a fast-paced stir-fry, so have all your ingredients prepped (“mise en place”) before you start!
- Marinate Steak: In a medium bowl, toss the thinly sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and 1/2 teaspoon black pepper. Use your hands to mix everything well, ensuring the steak is thoroughly coated. Let it marinate for at least 15 minutes at room temperature (or up to 30 minutes if you have time, or longer in the fridge).
- Sear Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it’s shimmering and just beginning to smoke. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 2–3 minutes until well browned on both sides. The beef should cook very quickly. Remove the beef from the skillet and set it aside on a plate.
- Stir-Fry Veggies: Add the remaining 1 tablespoon vegetable oil to the same skillet (don’t clean it; those browned bits add flavor!). Add the sliced red bell pepper, green bell pepper, and small onion. Stir-fry for 3–4 minutesuntil the vegetables are slightly tender-crisp but still have a good bite.
- Add Aromatics: Add the minced garlic and freshly grated ginger to the skillet with the vegetables. Stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.
- Return Beef & Add Sauce Ingredients: Return the cooked beef to the pan with the stir-fried vegetables. Stir in the hoisin sauce, rice vinegar, 1 teaspoon sugar, and beef broth (or water).
- Thicken Sauce & Finish: Cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly and coats all the ingredients beautifully. The cornstarch from the beef marinade will help to thicken the sauce.
- Serve & Garnish: Garnish with sesame seeds and green onions if desired for a final touch of flavor and color. Serve hot immediately over steamed white or brown rice.
Tips for Success
- Thinly Slice Against the Grain: This is the most crucial step for tender beef. It breaks up tough muscle fibers.
- Hot Wok/Skillet: Stir-fries need high heat for proper searing and quick cooking of vegetables.
- Don’t Overcrowd: Cook beef and vegetables in batches if your pan isn’t large enough to avoid steaming them.
- Prep Everything First: Stir-frying is fast! Have all your ingredients sliced, measured, and ready to go before you start cooking.
- Adjust Seasoning: Taste the sauce before adding the beef back and adjust sweetness or saltiness as needed.
Serving Suggestions and Pairings
This Chinese Pepper Steak is a complete meal when served hot over a bed of fluffy steamed white rice or brown rice. You could also serve it with fried rice or lo mein noodles for an extra hearty meal. For other delicious Asian-inspired or easy weeknight dishes, consider my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit (while not Asian, it’s a popular one-pan meal!).
Storage and Leftover Tips
Leftover Chinese Pepper Steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a microwave or in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. While the vegetables might be softer, the flavor will still be delicious.
More Recipes You Will Love
If you loved the quick prep and savory flavors of this stir-fry, here are a few more fantastic savory recipes that I think you’ll absolutely love:
- For another quick and flavorful skillet meal, try my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of classic pasta dishes, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce.
- And for an incredibly cheesy and easy-to-make casual meal, my Easy Cheesy Chicken Sliders with Marinara Garlic Butter are always a hit!
- For a fun, customizable, and no-fuss meal perfect for entertaining, my This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd is a fantastic choice.
Final Thoughts
This Chinese Pepper Steak is a testament to how fast, flavorful, and satisfying a homemade meal can be. It’s perfect for those busy nights when you crave something delicious without a lot of fuss. Give it a stir-fry, and enjoy this savory, comforting classic!
What’s your favorite quick stir-fry combination? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
Leave a Reply