Description
There’s something undeniably comforting about a homemade Chinese-inspired meal, and this Easy Chinese Pepper Steak is no exception. With its savory sauce, tender strips of beef, and crisp bell peppers, this dish brings the flavors of your favorite takeout straight to your kitchen.
This recipe is perfect for busy weeknights when you want something quick yet satisfying. It’s a one-pan meal that comes together in under 30 minutes, making it a go-to option for those hectic evenings when time is short but the craving for something delicious is strong.
Whether you grew up enjoying Chinese-American takeout or you’re new to making stir-fry at home, this recipe is incredibly simple and packed with bold, rich flavors. Serve it over a bed of steamed rice, and you have a comforting, restaurant-quality meal without ever leaving your house.
Ingredients
For the Beef:
- 1 ½ pounds flank steak, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- ½ cup beef broth
For the Stir-Fry:
- 2 tablespoons sesame oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
Start by slicing the flank steak into thin strips. The key to getting tender beef is to cut against the grain. This breaks up the muscle fibers and ensures each bite is melt-in-your-mouth delicious.
Once the beef is sliced, toss it in a bowl with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of sesame oil. This helps tenderize the meat and gives it that classic stir-fry texture. Let it marinate while you prepare the sauce and vegetables.
In a small bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, and ½ cup of beef broth. This sauce is what gives the dish its deep, rich, slightly sweet, and savory flavor. Set it aside.
Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook for about 2 minutes, just until they start to soften. Then, toss in the green and red bell peppers and stir-fry for another 3-4 minutes until they are crisp-tender.
Next, add the minced garlic and ginger, stirring quickly to prevent burning. The aroma of garlic and ginger sizzling in the pan is absolutely mouthwatering!
Push the vegetables to the side of the pan and add the marinated beef. Let it cook undisturbed for 1-2 minutes to get a nice sear, then stir-fry until the beef is browned and cooked through.
Once the beef is fully cooked, pour in the prepared sauce and stir well, making sure everything is coated evenly. Let the sauce simmer for 2-3 minutes until it thickens and beautifully coats the meat and vegetables.
Remove from heat and sprinkle with freshly ground black pepper and a pinch of red pepper flakes for a bit of heat. Serve immediately over steamed white or brown rice, or even cauliflower rice for a low-carb option.
Notes
- If you don’t have flank steak, you can substitute with sirloin or skirt steak.
- For extra veggies, add mushrooms, snap peas, or baby corn.
- Want it spicier? Increase the red pepper flakes or add a drizzle of chili oil before serving.