This pepper steak recipe brings bold, savory flavors to your table with tender strips of marinated beef, crisp vegetables, and a rich, glossy sauce. Quick to prepare and endlessly versatile, it’s an ideal choice for both weeknight meals and special occasions.
Ingredients Overview
For the beef, flank steak is a lean option with great texture, while ribeye offers a more tender, marbled alternative. The marinade ensures the beef stays juicy and tender, with soy sauce and cornstarch locking in moisture. The sauce combines oyster sauce for umami depth, Shaoxing rice wine for a hint of acidity, and dark soy sauce for a rich, caramel-like color. Bell peppers and onions add crunch and sweetness, perfectly complementing the savory elements.
Step-by-Step Preparation
Start by slicing the beef across the grain into thin strips. This ensures tender bites that cook evenly. The marinade, with its combination of soy sauce, cornstarch, baking soda, and salt, not only flavors the beef but also tenderizes it. Massage the mixture thoroughly into the meat and let it rest to maximize flavor absorption.
Prepare the sauce by mixing oyster sauce, soy sauces, Shaoxing rice wine, and sesame oil. The addition of cornstarch thickens the sauce, creating a luscious coating for the beef and vegetables. The ground white pepper adds a subtle kick, while sesame oil rounds out the flavors with a fragrant nuttiness.
Heat oil in a wok over medium-high heat and sear the marinated beef in a single layer. This ensures a beautiful caramelization without overcooking. Once the beef is lightly browned, remove it from the wok, leaving behind any rendered juices.
In the same wok, sauté the onion and garlic over high heat until fragrant, allowing the garlic edges to turn golden. Add the bell peppers, tossing them quickly to maintain their vibrant color and crispness.
Return the seared beef to the wok, tossing it with the vegetables. Reduce the heat to low, pour in the prepared sauce, and toss the ingredients until evenly coated. The sauce should thicken just enough to cling to the beef and vegetables without becoming overly heavy.
Recipe Tips & Frequently Asked Questions
Use fresh, high-quality beef:
Ribeye, flank, or sirloin works best for this recipe.
For extra spice:
Add sliced chili peppers or a drizzle of chili oil to the stir-fry.
Customize with other vegetables:
Snow peas, carrots, or broccoli can be used as alternatives.
Can I use chicken or pork instead of beef?
Yes, both are excellent substitutes.
How can I make this recipe gluten-free?
Use gluten-free soy sauce and oyster sauce.
What to Serve With This Recipe
Pair this dish with steamed jasmine rice, fried rice, or egg noodles for a complete meal. Add a simple cucumber salad or stir-fried greens on the side for balance. For a more elaborate spread, serve with appetizers like spring rolls or potstickers.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or wok over medium heat to preserve the texture of the beef and vegetables. Avoid microwave reheating, as it may result in tougher beef.
Pepper steak is a go-to stir-fry dish with a bold, savory flavor profile and satisfying texture. Its versatility allows for endless customization, making it a household favorite. Try pairing it with your favorite sides or experimenting with different vegetables to keep things fresh and exciting.
Ingredients
For the Beef
1 lb beef (flank, skirt, sirloin, or ribeye steak)
1 tablespoon light soy sauce
½ tablespoon cornstarch
¼ teaspoon baking soda (bicarbonate of soda)
⅛ teaspoon salt
2 tablespoons water
½ tablespoon neutral cooking oil
For the Sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing rice wine
½ tablespoon light soy sauce
½ tablespoon dark soy sauce
1½ tablespoons cornstarch
½ teaspoon sugar
⅛ teaspoon ground white pepper
4 tablespoons water
½ teaspoon sesame oil
You Also Need
2½ tablespoons neutral cooking oil, divided
2 bell peppers, cut into strips
1 onion, sliced
3 garlic cloves, sliced
Instructions
Marinate the Beef
Slice the beef across the grain into thin strips, approximately ⅓ inch (8 mm) thick. Place the slices into a bowl. Add the light soy sauce, cornstarch, baking soda, salt, and water. Using your hands, mix and massage the liquid into the beef until fully absorbed. Add the cooking oil and stir to coat evenly. Let the beef marinate for 15 minutes.
Mix the Sauce
In a small bowl, combine the oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water. Stir thoroughly, then add the sesame oil. Set the sauce aside.
Sear the Beef
Heat 2 tablespoons of oil in a wok or skillet over medium-high heat. Add the marinated beef, spreading the strips into a single layer. Let the beef sear undisturbed until the side in contact with the pan develops a light brown crust. Stir and toss the beef for about 30 seconds until the outside is no longer visibly pink. Do not overcook. Transfer the beef to a plate, leaving any remaining oil in the wok.
Stir-Fry the Vegetables
Add the remaining ½ tablespoon of oil to the wok. Toss in the sliced onion and garlic, frying over high heat until the garlic develops golden edges. Add the bell peppers and stir-fry for about 30 seconds, ensuring they are well heated but still retain their crunch.
Combine the Dish
Return the beef to the wok, mixing it with the vegetables. Stir-fry for another 30 seconds, ensuring the beef is fully cooked with no visible pink inside.
Reduce the heat to low. Stir the prepared sauce to ensure all ingredients are well combined, then pour it over the meat and vegetables. Toss everything together until the sauce thickens and evenly coats the ingredients. Serve immediately once the dish is glossy and aromatic.
Pepper Steak Recipe
Ingredients
For the Beef
- 1 lb beef flank, skirt, sirloin, or ribeye steak
- 1 tablespoon light soy sauce
- ½ tablespoon cornstarch
- ¼ teaspoon baking soda bicarbonate of soda
- ⅛ teaspoon salt
- 2 tablespoons water
- ½ tablespoon neutral cooking oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing rice wine
- ½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1½ tablespoons cornstarch
- ½ teaspoon sugar
- ⅛ teaspoon ground white pepper
- 4 tablespoons water
- ½ teaspoon sesame oil
You Also Need
- 2½ tablespoons neutral cooking oil divided
- 2 bell peppers cut into strips
- 1 onion sliced
- 3 garlic cloves sliced
Instructions
Marinate the Beef
- Slice the beef across the grain into thin strips, approximately ⅓ inch (8 mm) thick. Place the slices into a bowl. Add the light soy sauce, cornstarch, baking soda, salt, and water. Using your hands, mix and massage the liquid into the beef until fully absorbed. Add the cooking oil and stir to coat evenly. Let the beef marinate for 15 minutes.
Mix the Sauce
- In a small bowl, combine the oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water. Stir thoroughly, then add the sesame oil. Set the sauce aside.
Sear the Beef
- Heat 2 tablespoons of oil in a wok or skillet over medium-high heat. Add the marinated beef, spreading the strips into a single layer. Let the beef sear undisturbed until the side in contact with the pan develops a light brown crust. Stir and toss the beef for about 30 seconds until the outside is no longer visibly pink. Do not overcook. Transfer the beef to a plate, leaving any remaining oil in the wok.
Stir-Fry the Vegetables
- Add the remaining ½ tablespoon of oil to the wok. Toss in the sliced onion and garlic, frying over high heat until the garlic develops golden edges. Add the bell peppers and stir-fry for about 30 seconds, ensuring they are well heated but still retain their crunch.
Combine the Dish
- Return the beef to the wok, mixing it with the vegetables. Stir-fry for another 30 seconds, ensuring the beef is fully cooked with no visible pink inside.
- Reduce the heat to low. Stir the prepared sauce to ensure all ingredients are well combined, then pour it over the meat and vegetables. Toss everything together until the sauce thickens and evenly coats the ingredients. Serve immediately once the dish is glossy and aromatic.
Notes
- If you’re using an electric stove with slower heat adjustments, remove the wok from the burner before adding the sauce.
- Be attentive as the sauce thickens rapidly once added.
