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This Chinese Pepper Steak recipe is a quick and easy stir fry dish that’s packed with flavor! I’ve taken thin strips of tender beef and cooked them with onion and bell peppers, then coated them in a savory sauce made with soy sauce, ginger, garlic, and more. I serve it up in a bowl of rice with green onions and sesame seeds.
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Pin ItEasy Pepper Steak Recipe
I love how simple and satisfying this pepper steak recipe is. I slice up thin strips of steak and cook them in a savory sauce with sweet onions and colorful bell peppers—it’s such a classic combo and always hits the spot. It’s called pepper steak for a reason—just a few main ingredients, but packed with bold flavor and so easy to throw together, especially on busy nights.
This Chinese pepper steak is super adaptable to any protein. Try making yours with chicken, shrimp, tofu, or mushrooms. Add some chili flakes for a spicier version, pineapple chunks for a pop of sweetness, or coconut milk for a creamy dish!
Pepper Steak Recipe
Ingredients
For the Sauce
- ⅓ cup low-sodium beef broth vegetable or chicken will also work
- ¼ cup low-sodium soy sauce for gluten free, use tamari or coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1 tsp grated fresh garlic
- 1 tsp grated fresh ginger
For the Stir Fry
- 1 lb. flank steak sirloin, ribeye, New York strip, or round steak also work
- 2 tbsp olive oil divided, or any neutral oil
- 1 sweet onion thinly sliced
- 1 green bell pepper thinly sliced, any color will work
- 1 red bell pepper thinly sliced
- 3 cups cooked white rice for serving
- sesame seeds and sliced green onion optional, for garnish
Instructions
For the Sauce
- Whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use.⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp cornstarch, 1 tsp grated fresh garlic, 1 tsp grated fresh ginger
For the Stir Fry
- Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can— about ⅛ inch. Season the steak lightly with salt and pepper.1 lb. flank steak
- Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil. Add as much steak as will fit to the pan—you don’t want to overcrowd it!2 tbsp olive oil
- Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the steak to a plate and continue searing the steak in batches until it has all been cooked.
- Add the remaining tablespoon of olive oil to the pan. When it is warm, add the onion. Sauté for 2-3 minutes, or until just beginning to soften.1 sweet onion
- Add the red and green bell peppers. Cook for an additional 3-4 minutes, or until the peppers are tender.1 green bell pepper, 1 red bell pepper
- Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
- Serve over rice garnished with sesame seeds and sliced green onion.3 cups cooked white rice, sesame seeds and sliced green onion
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pepper Steak Step by Step
Gather your ingredients.
Make the sauce: In a small bowl, whisk together ⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp cornstarch, 1 tsp grated fresh garlic, and 1 tsp grated fresh ginger. Set aside until ready to use.
Cut the steak: Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can, about ⅛ inch. Season the steak lightly with salt and pepper.
Cook the steak: Heat a large skillet over medium-high heat. Add 1 tbsp of olive oil. Add as much steak as will fit to the pan—you don’t want to overcrowd it. Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the cooked steak to a plate and continue searing in batches until it has all been cooked.
Cook the onion: Add the remaining tbsp of olive oil to the pan. When it is warm, add 1 onion. Sauté for 2-3 minutes, or until just beginning to soften.
Add the peppers: Add 1 red and 1 green bell pepper. Cook for an additional 3-4 minutes, or until the peppers are tender.
Return steak to the pan: Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
Serve, garnish, and enjoy: Serve over rice garnished with sesame seeds and sliced green onion.
How to Store
Store leftover pepper steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through.
Freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy pepper steak recipe is great served with cooked white rice and topped with sesame seeds and sliced green onion. You can also serve it with a hearty ham fried rice—savory, filling, and packed with flavorful bites of ham. A vegetable lo mein is another great option, with tender noodles tossed in a rich soy-based sauce and loaded with stir-fried veggies. Or keep things light and refreshing with an Asian cucumber salad.
Start your meal off with a warm bowl of egg drop soup and egg rolls for a true takeout experience.
