Savory Chinese Pepper Steak

Enjoy a delicious and easy-to-make Chinese-inspired pepper steak dish! Succulent beef strips are marinated in soy sauce, ginger, and a touch of sweetness, ensuring every bite is flavorful and tender. Stir-fried with crunchy red onion, vibrant green bell peppers, and juicy tomato wedges, this stir-fry offers a perfect balance of texture and taste. Serve it hot with steamed rice for a satisfying and wholesome meal bursting with freshness and bold flavors.

Why You’ll Love This Recipe

• Ready in under 30 minutes for a quick weeknight dinner
• Uses simple ingredients you likely already have
• Perfectly balanced sweet and savory flavors
• Impressive enough for guests but easy enough for beginners
• Healthier and more affordable than restaurant versions

I first made this pepper steak when trying to recreate my grandmother’s recipe from memory. After several attempts tweaking the marinade, this version finally captured those childhood flavors that transported me back to Sunday family dinners.

• Beef top sirloin steak: The perfect cut for stir fry with excellent flavor and tenderness. Look for steaks with minimal fat for best results
• Soy sauce: Provides the foundation of umami flavor. Use low sodium if watching salt intake
• White sugar: Balances the saltiness and helps create caramelization. Brown sugar works too for deeper flavor
• Cornstarch: Creates the silky texture in the sauce and helps tenderize the meat. Always mix with liquid before adding
• Ground ginger: Adds warmth and authentic Asian flavor. Fresh ginger provides even more punch if available
• Vegetable oil: Neutral flavor with high smoke point ideal for stir frying. Peanut oil is an excellent alternative
• Red onion: Provides sweetness and texture. Choose firm onions with tight skins
• Green bell pepper: Adds color contrast and fresh crunch. Red or yellow peppers work beautifully too
• Tomatoes: Brings brightness and acidity. Roma tomatoes hold their shape best during cooking

Slice the Beef:Cut the beef into thin strips approximately half-inch thick against the grain. This cutting technique breaks up the muscle fibers making each bite more tender. For easier slicing, place the beef in the freezer for about 20 minutes first until slightly firm.Prepare the Marinade:Whisk together soy sauce, sugar, cornstarch and ground ginger in a medium bowl until completely smooth with no lumps. The sugar should fully dissolve to ensure even sweetness throughout the dish. This mixture will both flavor the meat and create the glossy sauce that coats everything.Marinate the Beef:Place beef strips into the marinade, stirring to ensure every piece is completely coated. Let sit for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for more flavor penetration. The cornstarch in this mixture helps tenderize the meat while the flavors infuse.Sear the Beef:Heat 1 tablespoon oil in a wok or large skillet until shimmering hot. Add beef in small batches to avoid overcrowding which causes steaming instead of searing. Cook each batch for about 3 minutes until caramelized on the outside but still slightly pink inside. Remove and set aside to prevent overcooking.Add Vegetables:Return wok to high heat with remaining oil. Add red onion and stir continuously for about 2 minutes until slightly softened but still crisp. The high heat will create a slight char on the edges which adds smoky depth to the dish while maintaining texture.Incorporate the Bell Pepper:Add green bell pepper to the onions and continue stir frying for 2 minutes. The peppers should remain vibrant green and maintain some crunch. This brief cooking preserves their fresh flavor and prevents them from becoming mushy.Blend in the Tomatoes:Add tomato wedges and return beef to the pan with any accumulated juices. Gently toss everything together for 1 to 2 minutes just until tomatoes begin to release their juices but still hold their shape. The tomato juice will mix with the marinade creating a rich sauce.Serve and Relish:Transfer to a serving platter and garnish with optional green onions if desired. Serve immediately for the best texture and flavor experience. Pair with steamed rice or noodles to complete the meal.

You Must Know

• Perfect for meal prep and stays delicious for up to 3 days in the refrigerator
• High in protein with approximately 25g per serving
• The sauce thickens upon standing so add a splash of water when reheating
• Can be served in lettuce cups for a low carb option

My favorite part of this recipe is the magical transformation of the marinade into that glossy, flavorful sauce. The first time I nailed this technique, my husband couldn’t believe we weren’t eating takeout. Now it’s our Friday night tradition instead of ordering in.

Make Ahead Tips

This pepper steak recipe works beautifully for meal planning. You can slice the beef and vegetables up to two days in advance and store them separately in airtight containers in the refrigerator. The marinade can also be prepared ahead and stored separately. When ready to cook, simply combine the beef with the marinade while you heat your wok. Having everything prepped makes this an incredibly fast dinner option during busy weeknights.

Perfect Pairing Ideas

While white rice is the traditional accompaniment, Chinese pepper steak shines with various side dishes. Try serving it with cauliflower rice for a low-carb option or over thin rice noodles for something different. For a complete meal, pair with steamed broccoli or a simple cucumber salad dressed with rice vinegar. A side of homemade egg rolls or spring rolls makes this an impressive spread for entertaining.

The Secret to Restaurant-Quality Results

The key to achieving authentic restaurant flavor at home lies in the cooking technique. Use the highest heat your stove can provide and keep the ingredients moving constantly. This creates the “wok hei” or breath of the wok—that distinctive smoky flavor found in professional Chinese cooking. If your stove cannot reach extreme temperatures, cook in very small batches to maintain heat and prevent steaming. Let your pan reheat completely between batches for the best results.

Pro Tips

• Slice meat when partially frozen for the thinnest most even pieces
• Use a carbon steel wok for authentic flavor if available
• Let your pan get screaming hot before adding ingredients for proper searing