Pepper Steak

If you’re craving a quick stir fry that brings together tender slices of beef, colorful bell peppers, and a flavorful savory sauce, then this Pepper Steak recipe is for you. It’s a go-to dish when you want something satisfying with just the right mix of sweet, savory, and umami flavors. I like making this on busy weeknights when I want something hot and fresh with rice and fast.

What is Pepper Steak?

Pepper Steak is a Chinese-American style stir fry made with thin slices of beef, bell peppers, and onions cooked quickly over high heat in a savory sauce. The sauce typically includes soy sauce, oyster sauce, and cornstarch to help thicken and coat the meat and vegetables. It is known for its bold umami flavor and vibrant color. Pepper Steak is often served with steamed white rice, making it a popular choice for quick and satisfying meals at home or in takeout menus.

Ingredients for Pepper Steak

• Sirloin – This is the star of the dish. Choose a tender cut of beef and slice it thin so it cooks quickly.
• Green bell pepper – Adds crunch and a mild bitterness that balances the sauce.
• Red bell pepper – Sweet and vibrant, it brings color and flavor.
• Yellow onion – Helps round out the stir fry with sweetness once sautéed.
• Cooking oil – Used for sautéing the ingredients.
• White pepper powder – Adds subtle heat and aroma to finish the dish.

Marinade Ingredients

• Water – Helps the marinade coat the beef evenly.
• Cornstarch – Tenderizes the beef and helps thicken the sauce slightly as it cooks.
• Oyster sauce – Delivers a rich, savory umami flavor.
• Shaoxing wine – Adds subtle complexity and balances the beef’s richness.
• Baking soda – Softens the beef for a silky texture.

Sauce Ingredients

• Chicken broth – Forms the base of the sauce, adding body and savory flavor.
• Cornstarch – Thickens the sauce to help it coat the beef and vegetables.
• Oyster sauce – Enhances the overall umami profile.
• Shaoxing wine – Gives the sauce depth and a mild sweetness.
• Soy sauce – Adds saltiness and rich color.
• White sugar – Balances the salty notes.
• Sesame oil – Finishes the dish with a nutty aroma.

How to Cook Pepper Steak

1. Marinate the beef In a large bowl – combine the sliced beef sirloin with all the marinade ingredients. Mix well until everything is fully coated. Cover the bowl and refrigerate for at least 3 hours to let the flavors soak in and tenderize the meat.
2. Prepare the sauceIn another bowl – combine all the sauce ingredients. Stir until fully blended. Set aside.
3. Stir fry the vegetables – Heat 1 tablespoon of cooking oil in a wok over high heat. Add the minced garlic and sauté for about 10 seconds. Add the onion and bell peppers. Keep stir frying until the onion layers separate. This usually takes around 1 minute. Remove everything from the wok and set aside.
4. Cook the beef – Using the same wok, heat the remaining cooking oil. Add the marinated beef slices one by one to avoid overcrowding. Cook each piece for 20 to 35 seconds per side or until nicely seared.
5. Combine and finish – Put the cooked vegetables back into the wok with the beef. Stir fry for another 20 seconds. Pour in the sauce mixture and continue stir frying on high heat. Keep stirring until the sauce thickens and coats the meat and veggies.
6. Serve – Season with white pepper powder to your liking. Serve hot with a bowl of steamed rice.

Best Ways to Enjoy Pepper Steak

The best way to enjoy Pepper Steak is with a warm cup of steamed white rice. The sauce coats the rice beautifully and adds a nice contrast to its subtle flavor. If you’re feeling adventurous, try pairing it with garlic fried rice or plain noodles.

How This Pepper Steak Stands Out

This recipe stands out because of the marinating technique and the balance in the sauce. The use of both oyster sauce and Shaoxing wine in the marinade and the sauce gives the dish a restaurant quality flavor using ingredients that are easy to find. The result is tender beef with a glossy, flavorful coating that pairs perfectly with rice.

Suggested Recipes

• Garlic Fried Rice – A flavorful rice dish infused with garlic. It complements the savory pepper steak sauce and adds a comforting bite to each spoonful.
• Lumpiang Shanghai – These crispy pork spring rolls are perfect for contrast. Their crunch balances out the tender texture of the beef.
• Chopsuey – This stir-fried vegetable dish brings a pop of color and freshness, balancing the richness of the steak.
• Pancit Canton – Loaded with stir-fried noodles, meat, and vegetables, this makes a hearty side or a second main dish.

Frequently Asked Questions

• Can I use a different cut of beef? Yes. You can use flank steak or top round. Just make sure to slice it thinly across the grain for best results.
• Is it okay to skip the Shaoxing wine? You can substitute with dry sherry or rice vinegar. The flavor will change slightly but it still works.
• Can I use frozen bell peppers? Fresh is best for texture but frozen peppers can be used. Just thaw and pat them dry before cooking.
• How long can I store leftovers? Pepper Steak can be stored in the fridge for up to 3 days. Reheat in a pan or microwave until warm.
• Can I make this spicy? Yes. Add crushed red pepper flakes or sliced chili while stir frying for extra heat.

What to Have with Pepper Steak

Egg Drop Soup

Bok Choy in Garlic Sauce

Lumpia Recipe

Egg Fried Rice

Pepper Steak is one of those dishes that delivers big flavor with very little fuss. Whether you’re cooking for your family or just want something satisfying after a long day, this recipe gets it done. With the right balance of tenderness, color, and savory sauce, it’s a reliable stir fry you’ll want to make again and again. Give it a try and let me know how it goes. Cooking at home doesn’t have to be complicated to be delicious.

Watch How to Cook Pepper Steak

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Pepper Steak

Tender beef stir fried with bell peppers and onion in a savory sauce. Best served with steamed rice.

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

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Ingredients

• ▢ 1 lb. sirloin thinly sliced
• ▢ 1 green bell pepper sliced
• ▢ 1 red bell pepper sliced
• ▢ 1 yellow onion sliced
• ▢ 3 tablespoons cooking oil
• ▢ White pepper powder to taste

Marinade ingredients:

• ▢ 2 tablespoons water
• ▢ 1 1/4 tablespoons cornstarch
• ▢ 2 tablespoon oyster sauce
• ▢ 1 tablespoon Shaoxing wine
• ▢ 1/4 teaspoon baking soda

Sauce ingredients:

• ▢ 3/4 cup chicken broth
• ▢ 3 teaspoons cornstarch
• ▢ 1 1/2 tablespoons oyster sauce
• ▢ 1 tablespoon Shaoxing wine
• ▢ 2 tablespoons soy sauce
• ▢ 1/2 teaspoon white sugar
• ▢ 1/4 teaspoon sesame oil

Instructions

• In a large bowl, combine the sliced beef sirloin along with all the marinade ingredients. Mix well. Cover the bowl and refrigerate for at least 3 hours.
  1 lb. sirloin, 2 tablespoons water, 1 1/4 tablespoons cornstarch, 1 tablespoon Shaoxing wine, 1/4 teaspoon baking soda
• Combine all the sauce ingredients in a bowl. Stir until well blended. Set aside.
  2 tablespoon oyster sauce, 3/4 cup chicken broth, 1 1/2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 1/2 teaspoon white sugar, 1/4 teaspoon sesame oil, 3 teaspoons cornstarch
• Heat 1 tablespoon of cooking oil in a wok. Add the garlic. Sauté for 10 seconds
  3 tablespoons cooking oil
• Add the onion and bell peppers. Continue to sauté until the layers from the onion separates (around 1 minute). Remove all the ingredients from the wok and set aside.
  1 green bell pepper, 1 yellow onion, 1 red bell pepper
• Heat the remaining cooking oil in the same wok. Add the marinated beef one piece at a time. Cook each side for around 20 to 35 seconds.
• Add the stir-fried vegetables back into the wok. Stir-fry for 20 seconds.
• Pour the sauce mixture. Continue cooking using high heat while stirring until the sauce thickens.
• Season with white pepper powder. Serve hot with rice.
• Share and enjoy!

Nutrition Information

Serving: 5g Calories: 253kcal (13%) Carbohydrates: 10g (3%) Protein: 22g (44%) Fat: 13g (20%) Saturated Fat: 2g (10%) Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 0.03g Cholesterol: 56mg (19%) Sodium: 987mg (41%) Potassium: 464mg (13%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 834IU (17%) Vitamin C: 51mg (62%) Calcium: 42mg (4%) Iron: 2mg (11%)

© copyright: Vanjo Merano