Name: Irresistible Chinese Pepper Steak in Just 30 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced; 2 bell peppers, sliced (any color); 3 cloves garlic, minced; 1 tbsp ginger, grated; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1/2 cup beef broth; 1 tsp black pepper

Jump to Recipe

There’s something magical about the sizzle of beef hitting a hot wok—the smell of garlic and ginger blooming in the oil, the vibrant colors of bell peppers tumbling in. That’s Chinese pepper steak in a nutshell: quick, bold, and utterly irresistible. I still remember the first time I nailed this dish at home, after years of takeout cravings. The secret? High heat, thin slices of flank steak, and a sauce that clings to every bite. In under 30 minutes, you’ve got a dinner that tastes like it came from your favorite restaurant. Trust me, once you master this stir-fry, it’ll become a weeknight hero.

Why You’ll Love This Chinese Pepper Steak

This isn’t just another stir-fry—it’s the kind of dish that’ll make you do a little happy dance when you take that first bite. Here’s why:

Faster than takeout: Done in under 30 minutes, even with prep time. (Yes, really!)

Flavor bomb: That salty-sweet sauce clinging to crisp-tender peppers? Absolute magic.
No fancy ingredients: Just pantry staples and fresh veggies—no hunting for obscure sauces.
Crowd-pleaser: Even my picky nephew devours this. (And he once ate nothing but plain noodles for a week.)

Ingredients for Chinese Pepper Steak

Grab these simple ingredients—most are probably already in your kitchen! The magic happens when they all come together:

1 lb flank steak, sliced paper-thin against the grain (freeze for 20 minutes first to make slicing easier)
2 bell peppers, any color, cut into 1-inch strips (I love using one red and one green for color)

3 cloves garlic, minced (don’t skimp—this is flavor central!)
1 tbsp fresh ginger, grated (peel it first with a spoon—game changer)
3 tbsp soy sauce (regular or low-sodium both work)
1 tbsp oyster sauce – that secret umami booster
1 tsp sugar to balance the saltiness
1 tbsp cornstarch for that glossy, clingy sauce
2 tbsp vegetable oil (peanut or canola work too)
1/2 cup beef broth (or sub water in a pinch)
1 tsp black pepper – freshly cracked is best

Chinese Pepper Steak - detail 1

Ingredient Notes & Substitutions

No oyster sauce? Use 1 extra tbsp soy sauce + 1/2 tsp brown sugar. Vegetarian? Swap steak for portobello mushrooms (slice them thin!). Out of fresh ginger? 1/4 tsp ground ginger works, but fresh is way better. For extra kick, add sliced jalapeños with the bell peppers. And if you’re watching sodium, use low-sodium soy sauce and broth—the flavor still rocks!

Equipment You’ll Need

You don’t need fancy gadgets to make killer Chinese pepper steak—just these basics:

A wok or large skillet (that baby needs to get smoking hot!)
Sharp chef’s knife for slicing that flank steak whisper-thin
Mixing bowl for whipping up the sauce (I use my trusty Pyrex)

Wooden spoon or spatula for stirring—metal can scratch your pan

That’s it! No special tools—just good old-fashioned high-heat cooking magic.

How to Make Chinese Pepper Steak

Alright, let’s get cooking! I promise this Chinese pepper steak comes together faster than you can say “takeout.” Just follow these simple steps, and you’ll have a sizzling, restaurant-worthy dish in no time.

Step 1: Prep the Steak

First things first: that flank steak needs to be sliced thin—like, “see-through” thin. Pop it in the freezer for 20 minutes to firm up, then slice against the grain (those little muscle lines) at a slight angle. This trick makes every bite melt-in-your-mouth tender. Trust me, it’s the difference between chewy and heavenly.

Step 2: Make the Sauce

While your wok heats up, whisk together the soy sauce, oyster sauce, sugar, cornstarch, and beef broth in a bowl. No lumps! The cornstarch is key—it’ll thicken into that glossy, velvety sauce we all love. Set it aside, but keep it close. You’ll need it in a flash when the stir-frying frenzy begins.

Step 3: Stir-Fry the Chinese Pepper Steak

Here’s where the magic happens. Crank that burner to high and let your wok or skillet get smoking hot—I’m talking “water droplets dance and disappear” hot. Add oil, then the steak in a single layer (don’t crowd it!). Let it sear for 1 minute untouched—you want a nice caramelized crust. Stir-fry another minute until just browned, then scoop it out. Now toss in garlic and ginger—inhale that aroma!—followed by bell peppers. Stir-fry for 2 minutes until they’re crisp-tender with a bit of char. The high heat keeps everything vibrant and crunchy.

Chinese Pepper Steak - detail 2

Step 4: Combine and Finish

Return the beef to the pan, then pour in your sauce. It’ll bubble and thicken almost instantly—keep everything moving so nothing sticks. A final crack of black pepper (the “pepper” in pepper steak!), and boom—you’re done. Taste and adjust with a splash more soy sauce if needed. Serve it piping hot, straight from the wok. That first bite of tender beef, sweet peppers, and that sticky, savory sauce? Pure bliss.

Tips for Perfect Chinese Pepper Steak

Want your Chinese pepper steak to taste just like your favorite takeout spot? These little tricks make all the difference:

Freeze before slicing: 20 minutes in the freezer firms up flank steak for paper-thin cuts—your knife will glide right through.

Prep everything first: Stir-fries move fast! Have all ingredients chopped, sauces mixed, and tools ready before turning on the heat.
Don’t skimp on heat: Your wok should be smoking hot for that perfect sear. If veggies start steaming instead of sizzling, crank it up higher.
Work in batches: Overcrowding drops the pan temp. Cook steak in two rounds if needed—it’s worth the extra minute.

Slice peppers evenly: Uniform pieces mean everything cooks at the same rate—no mushy or crunchy surprises.

Oh, and that sauce clinging to your spatula? That’s liquid gold—scrape every last drop onto your plate!

Serving Suggestions

This Chinese pepper steak demands something to soak up that glorious sauce—steamed jasmine rice is my go-to. For fun nights, swap in lo mein noodles or even cauliflower rice if you’re keeping it light. A quick cucumber salad on the side cuts the richness perfectly. Dinner? Solved.

Storing and Reheating

Got leftovers? Lucky you! Store cooled Chinese pepper steak in an airtight container—it’ll keep for 3-4 days in the fridge. Freeze for up to 2 months, but the peppers may soften slightly. To reheat, splash in a teaspoon of water and warm gently in a skillet over medium. Microwaving works too—just stir halfway through to revive that glossy sauce. Pro tip: The flavors actually deepen overnight—I sometimes make extra just for next-day lunches!

Chinese Pepper Steak FAQs

Got questions about this fiery favorite? I’ve got answers! Here’s what readers ask most:

Can I use chicken instead of beef?
Absolutely! Swap in thinly sliced chicken breast or thighs (boneless, skinless). Cook just until no pink remains—about the same time as the beef. The sauce clings beautifully to poultry too.

How spicy is this dish?
As written? Not at all—just black pepper for warmth. Want heat? Add 1/2 tsp red pepper flakes with the garlic or toss in sliced jalapeños with the bell peppers. My husband drizzles sriracha on his!

What if I don’t have oyster sauce?
No sweat! Use 1 extra tbsp soy sauce + 1/2 tsp brown sugar. It won’t have quite the same depth, but still tastes fantastic. (P.S. Oyster sauce keeps forever in the fridge—worth grabbing next grocery run!)

Can I prep this ahead?
Yes! Slice steak and veggies up to 24 hours ahead—store separately in the fridge. Mix the sauce ingredients (minus cornstarch), then stir in cornstarch right before cooking. Dinner in 10 minutes flat!

Nutritional Information

One serving of this Chinese pepper steak (about 1/4 of the recipe) clocks in around 280 calories. Remember, these are estimates—your exact values will vary based on ingredient brands and tweaks. Always consult a nutritionist for precise dietary needs!

Did you love this Chinese pepper steak as much as we do? Leave a star rating below—your feedback makes my day! Want to tweak something? Tell me in the comments and make it your own. For more delicious recipes, check out my Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Chinese Pepper Steak