Name: Chinese Pepper Steak with Onions & Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 1/4 cup low-sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1/2 teaspoon black pepper; 1/2 teaspoon sugar; 1/4 cup water; 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry); Cooked rice, for serving; Sliced green onions and sesame seeds, for garnish (optional)

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Chinese Pepper Steak with Onions & Peppers a tender strips of beef stir-fried with crisp bell peppers and onions in a savory soy-garlic sauce—this Chinese takeout classic is easy to make at home and packed with flavor. I love how the flavors come together so quickly, and it’s one of my go-to dishes when I want something satisfying without a long cook time.

Chinese Pepper Steak with Onions & Peppers

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

3 cloves garlic, minced

1 tablespoon ginger, grated

¼ cup low-sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

½ teaspoon black pepper

½ teaspoon sugar

¼ cup water

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Cooked rice, for serving

Sliced green onions and sesame seeds, for garnish (optional)

Directions

I start by combining the sliced flank steak with soy sauce and cornstarch, tossing everything together and letting it marinate for about 15–20 minutes.

While the beef marinates, I heat some oil in a large skillet or wok over medium-high heat. I sear the beef in a single layer—working in batches if needed—until it’s nicely browned on both sides. Then I remove it from the pan and set it aside.

In the same pan, I add a bit more oil and toss in the bell peppers and onion. I stir-fry them for about 3–4 minutes, just until they start to soften but still keep their crisp bite. Then I add the garlic and ginger, sautéing briefly until fragrant.

I return the beef to the pan.

I mix up a quick sauce using soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, sugar, and water. I pour this over the beef and vegetables, giving everything a good stir to coat.

After letting the mixture simmer for a couple of minutes, I add the cornstarch slurry and stir it through. The sauce thickens beautifully in about a minute.

I serve it hot over rice and sprinkle with green onions and sesame seeds if I have them on hand.

Servings and timing

This recipe serves 4 people.

Prep time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Calories: approximately 320 kcal per serving

Variations

Low-carb version: I often serve this over cauliflower rice for a lighter option.

Spicy kick: Sometimes I add a sliced chili or a dash of chili garlic sauce for heat.

Extra veggies: Snow peas, mushrooms, or baby corn make great additions if I want to bulk it up.

Different protein: This works well with chicken or tofu too—great if I don’t have beef on hand.

Gluten-free: I swap out regular soy sauce for tamari or a certified gluten-free soy sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat to keep the texture of the beef and veggies intact, but the microwave works just fine if I’m in a hurry. I sometimes add a splash of water or soy sauce to refresh the sauce while reheating.

FAQs

How do I make sure the beef stays tender?

I always slice the flank steak thinly against the grain and marinate it with soy sauce and cornstarch. Cooking it quickly over high heat also helps prevent it from getting tough.

Can I make this ahead of time?

Yes, I often prep the sauce and slice the vegetables and beef ahead of time. I keep everything stored separately in the fridge, so all I have to do at dinnertime is cook it all together.

What’s the best cut of beef for pepper steak?

I like using flank steak because it cooks quickly and stays tender. Skirt steak or sirloin also work well.

Can I freeze Chinese pepper steak?

I don’t recommend freezing after it’s cooked, as the vegetables can get mushy. However, I can freeze the raw, marinated beef and pre-sliced veggies in a freezer-safe bag for a quick meal later.

What can I use instead of hoisin sauce?

If I’m out of hoisin, I mix a little extra soy sauce with a teaspoon of brown sugar and a small splash of rice vinegar. It’s not exact, but it works in a pinch.

Conclusion

Chinese Pepper Steak with Onions & Peppers is one of those meals I come back to again and again. It’s fast, flavorful, and endlessly customizable. Whether I’m making a weeknight dinner or prepping lunches for the week, this recipe always hits the spot. The savory sauce, tender beef, and crisp veggies make it a true comfort food favorite that I never get tired of.

Recipe:

Chinese Pepper Steak with Onions & Peppers

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

Chinese Pepper Steak with Onions & Peppers is a quick and flavorful stir-fry made with tender beef strips, crisp bell peppers, and onions tossed in a savory soy-garlic sauce. It's a classic takeout favorite that’s easy to make at home in under 40 minutes.

Instructions

Combine sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss well and marinate for 15–20 minutes.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear the beef in a single layer, working in batches if necessary, until browned on both sides. Remove and set aside.
Add the remaining tablespoon of oil to the pan. Add bell peppers and onion and stir-fry for 3–4 minutes until slightly softened but still crisp.
Add garlic and ginger, sautéing for about 30 seconds until fragrant.
Return the beef to the pan.
In a small bowl, mix ¼ cup soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, sugar, and water. Pour this sauce into the pan and stir well to coat the meat and vegetables.
Let the mixture simmer for 2–3 minutes.
Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
Serve hot over rice and garnish with green onions and sesame seeds, if desired.