Classic Pepper Steak
Tender Beef Stir-Fried with Bell Peppers in a Savory Sauce
Pepper Steak is a beloved stir-fry dish featuring thin slices of beef cooked quickly over high heat with crisp bell peppers and a rich, savory sauce. Popular in Chinese-American cooking, this dish is known for its balance of tender meat, fresh vegetables, and bold umami flavor.
The key to perfect pepper steak is properly slicing the beef, brief marinating, and fast cooking at high temperature. When done correctly, the beef stays juicy and tender while the peppers remain bright and slightly crisp.
Ingredients (Serves 4)
For the Beef Marinade
-
450 g (1 lb) flank steak or sirloin
-
2 tbsp soy sauce
-
1 tbsp cornstarch
-
1 tsp sugar
-
1 tbsp vegetable oil
For the Stir-Fry
-
2 tbsp vegetable oil
-
1 medium onion, sliced
-
2 large bell peppers (red and green), sliced into strips
-
2 cloves garlic, minced
-
1 tsp fresh ginger, minced (optional)
For the Sauce
-
½ cup beef broth
-
2 tbsp soy sauce
-
1 tbsp oyster sauce (optional but recommended)
-
1 tsp cornstarch
-
½ tsp black pepper (freshly ground)
Equipment Needed
-
Wok or large skillet
-
Mixing bowls
-
Sharp knife
-
Stove
Step-by-Step Instructions
1. Prepare the Beef (10 minutes)
Slice the beef against the grain into thin strips, about ¼ inch (6 mm) thick. This step is crucial for tenderness.
In a bowl, combine the soy sauce, cornstarch, sugar, and oil. Add the sliced beef and toss to coat. Let marinate for 15–20 minutes at room temperature.
2. Prepare the Sauce (2 minutes)
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, cornstarch, and black pepper. Set aside.
3. Heat the Pan (3 minutes)
Heat a wok or large skillet over high heat (200–230°C / 400–450°F surface temperature) until very hot. Add 1 tablespoon of oil and swirl to coat.
4. Sear the Beef (3–4 minutes)
Add the marinated beef in a single layer. Cook for 1½–2 minutes per side, stirring minimally, until just browned but not fully cooked through. Remove the beef from the pan and set aside.
5. Cook the Vegetables (4–5 minutes)
Add the remaining oil to the pan. Add the onion and cook for 2 minutes. Add the bell peppers and cook for 2–3 minutes, stirring frequently, until slightly softened but still crisp.
Add the garlic and ginger and cook for 30 seconds until fragrant.
6. Combine and Finish (3–4 minutes)
Return the beef to the pan. Stir the sauce mixture again and pour it into the pan.
Cook over medium-high heat (180–190°C / 355–375°F), stirring constantly, until the sauce thickens and coats the beef and peppers, about 2–3 minutes.
Remove from heat immediately to avoid overcooking.
Serving Suggestions
Serve pepper steak hot, over:
-
Steamed white or jasmine rice
-
Brown rice
-
Noodles
Garnish with sliced green onions or sesame seeds if desired.
Tips for Perfect Pepper Steak
-
Always slice beef against the grain
-
Use high heat for quick searing
-
Do not overcrowd the pan
-
Freshly ground black pepper gives the best flavor
Storage and Reheating
-
Store leftovers in an airtight container for up to 3 days
-
Reheat gently in a skillet over medium heat for 5–7 minutes
-
Avoid microwaving if possible to maintain texture
Final Thoughts
Pepper Steak is a fast, satisfying dish that delivers big flavor with minimal ingredients. With proper preparation and quick cooking, you can create a restaurant-quality meal at home that’s tender, savory, and perfectly balanced.