Tender slices of beef, crisp vegetables, and that irresistible savory sauce—Chinese Pepper Steak is pure comfort in a skillet! Imagine sitting down to bowls of steaming rice topped with glossy, flavor-packed steak and peppers, all made in less than 30 minutes. This dish isn’t just better than takeout—it’s fresher, healthier, and surprisingly easy to pull together on a busy weeknight. Did you know that pepper steak, despite its “Chinese” name, is actually a Chinese-American classic that soared in popularity in the mid-1900s? It’s a favorite when you’re craving fast, satisfying, and crowd-pleasing food. If you loved my Easy Mongolian Beef recipe, you’re sure to adore this family-friendly pepper steak version. Let’s dive in—you’ll soon see why this quick and colorful meal belongs in your regular dinner rotation!
What is Chinese Pepper Steak?
Chinese Pepper Steak—what a fun name, right? But wait, there’s no peppercorn crust, and it has nothing to do with steakhouse fare! Instead, it’s all about thinly sliced beef, peppery vegetables, and a tasty soy-based sauce. Some say it was invented in American Chinese restaurants as an answer to steak-loving customers. Remember, the way to a man’s heart is through his stomach—and nothing wins hearts faster than a sizzling pan of pepper steak! So, why not try it yourself and join generations of families who have taken delight in this savory classic?
Why You’ll Love This
Chinese Pepper Steak stands out with its tender beef, bold flavors, and colorful veggies that stay deliciously crisp. Making it at home means no more pricey takeout—plus, you can control the freshness and portions, saving both your wallet and your waistline. The classic combo of red onion, bell pepper, and juicy tomato gives this dish unbeatable texture and sweetness. If you enjoyed our recipe for Spicy Kung Pao Chicken, you’ll appreciate how this dish marries ease with a scrumptious, slightly sweet and savory sauce. Skip the restaurant tonight—your kitchen is about to become your new favorite “takeout” spot!
How to Make Chinese Pepper Steak
Quick Overview
Chinese Pepper Steak is a weeknight winner—simple to prep, fast to cook, and full of bold flavors. With a quick-fix marinade and classic veggies, you’ll spend less time in the kitchen and more time enjoying your meal. In just about 30 minutes, you’ll have a dish that’s as satisfying as it is colorful and hearty. Let’s break down everything you need to bring this delicious stir fry to life.
Ingredients
- 1 pound beef top sirloin steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 3 tablespoons vegetable oil, divided
- 1 red onion, cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 2 tomatoes, cut into wedges
Step-by-Step
- Prepare the beef and marinade:
Thinly slice the sirloin steak across the grain for maximum tenderness. In a large bowl, combine soy sauce, white sugar, cornstarch, and ground ginger. Add the sliced beef and toss to coat. Let it marinate while you prep the veggies—about 10 minutes does the trick! - Heat the oil:
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Sear for 2-3 minutes per side or until just cooked through. Remove the beef to a plate and set aside. - Stir fry the vegetables:
Add the remaining 1 tablespoon of oil to the same pan. Toss in the red onion and green bell pepper. Stir fry for 3-4 minutes until they’re crisp-tender and fragrant. - Combine and finish:
Return the cooked beef to the pan with the vegetables. Add the tomato wedges and stir everything together for another 2 minutes, allowing the tomatoes to soften but not lose their shape. The sauce will thicken and coat everything beautifully. - Serve:
Spoon the Chinese Pepper Steak over steamed white rice, brown rice, or even noodles. Sprinkle with a little extra green onion if you like. Dinner is served!
What to Serve
Chinese Pepper Steak is a wonderful all-in-one meal, but it pairs especially well with fluffy steamed white or brown rice for soaking up the sauce. Try it alongside some homemade egg rolls, vegetable fried rice, or a refreshing Asian cucumber salad for a well-balanced feast. If you like a little heat, a drizzle of chili oil or a side of sriracha takes things up a notch. For drinks, green tea or a light lager beer makes a great match!
Top Tips for Perfecting
- Choose the Right Beef: For best results, pick a tender cut like sirloin or flank steak and slice it thinly against the grain. This ensures the meat stays juicy and tender.
- Marinate for Flavor: Don’t skip the short marinade—it adds lots of flavor and helps tenderize the beef.
- Control the Veggies: Stir fry bell peppers and onions for just a few minutes—this keeps them crisp, not soggy.
- Substitute with Confidence: No red onion? Use yellow or even sweet onion. Try red or yellow bell pepper for a sweeter twist. Want to make it lighter? Use chicken breast instead of steak.
- Avoid Overcrowding: Sear the beef in batches if needed. Giving the meat some room lets it brown nicely instead of steaming.
Storing and Reheating Tips
Leftovers? Lucky you! Store any remaining Chinese Pepper Steak in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions (without rice, if possible) for up to 2 months. To reheat, gently warm it in a skillet over medium heat until hot. If you’re using the microwave, cover loosely and heat in short bursts to avoid drying out the beef. If frozen, thaw overnight before reheating for best results. Add a splash of water or extra soy sauce to refresh the sauce as needed.
FAQs
Can I use a different cut of beef?
Absolutely! Flank steak or even skirt steak works well. Just be sure to slice it thinly across the grain for maximum tenderness.
Is it necessary to marinate the beef?
Yes, even a short soak in the marinade adds tons of flavor and keeps the meat juicy—the key to restaurant-quality pepper steak.
Can I make this dish vegetarian?
Sure! Swap the beef for firm tofu or seitan and use the same marinade and stir fry technique. The veggies and sauce shine just as bright.
What vegetables can I add?
Feel free to toss in mushrooms, snap peas, or carrots for added crunch and color. This recipe is very versatile!
How do I prevent the beef from overcooking?
Use high heat and cook the beef just until it’s no longer pink. Remove from the pan quickly and combine with the veggies right at the end.
Conclusion
Whether you’re trying Chinese Pepper Steak for the first time or looking to perfect a longtime favorite, this recipe brings restaurant-style flavor and fun straight to your kitchen. Quick, colorful, and loaded with savory satisfaction, it’s an easy dinner you’ll want to make again and again. Pair it with your favorite sides and enjoy a homemade meal that’s sure to earn rave reviews. Happy cooking—your next family favorite is just a skillet away!
Chinese Pepper Steak
Equipment
-
Skillet
-
Mixing Bowl
Ingredients
Beef
- 1 pound beef top sirloin steak, thinly sliced For best results, slice against the grain.
Marinade
- 1/4 cup soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 3 tablespoons vegetable oil, divided
Vegetables
- 1 medium red onion, cut into 1-inch squares
- 1 medium green bell pepper, cut into 1-inch squares
- 2 medium tomatoes, cut into wedges
Instructions
-
Thinly slice the sirloin steak across the grain for maximum tenderness. In a large bowl, combine soy sauce, white sugar, cornstarch, and ground ginger. Add the sliced beef and toss to coat. Let it marinate while you prep the veggies—about 10 minutes does the trick!
-
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Sear for 2-3 minutes per side or until just cooked through. Remove the beef to a plate and set aside.
-
Add the remaining 1 tablespoon of oil to the same pan. Toss in the red onion and green bell pepper. Stir fry for 3-4 minutes until they’re crisp-tender and fragrant.
-
Return the cooked beef to the pan with the vegetables. Add the tomato wedges and stir everything together for another 2 minutes, allowing the tomatoes to soften but not lose their shape. The sauce will thicken and coat everything beautifully.
-
Spoon the Chinese Pepper Steak over steamed white rice, brown rice, or even noodles. Sprinkle with a little extra green onion if you like. Dinner is served!
Notes
Chinese Pepper Steak
Equipment
- Skillet
- Mixing Bowl
Ingredients
Beef
- 1 pound beef top sirloin steak, thinly sliced For best results, slice against the grain.
Marinade
- 1/4 cup soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 3 tablespoons vegetable oil, divided
Vegetables
- 1 medium red onion, cut into 1-inch squares
- 1 medium green bell pepper, cut into 1-inch squares
- 2 medium tomatoes, cut into wedges
Instructions
- Thinly slice the sirloin steak across the grain for maximum tenderness. In a large bowl, combine soy sauce, white sugar, cornstarch, and ground ginger. Add the sliced beef and toss to coat. Let it marinate while you prep the veggies—about 10 minutes does the trick!
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Sear for 2-3 minutes per side or until just cooked through. Remove the beef to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Toss in the red onion and green bell pepper. Stir fry for 3-4 minutes until they’re crisp-tender and fragrant.
- Return the cooked beef to the pan with the vegetables. Add the tomato wedges and stir everything together for another 2 minutes, allowing the tomatoes to soften but not lose their shape. The sauce will thicken and coat everything beautifully.
- Spoon the Chinese Pepper Steak over steamed white rice, brown rice, or even noodles. Sprinkle with a little extra green onion if you like. Dinner is served!