Chinese Pepper Steak

Chinese Pepper Steak is a flavorful stir-fry dish featuring tender beef, crisp bell peppers, sweet onions, and juicy tomatoes all tossed in a savory-sweet soy-based sauce. I love how quick and satisfying it is, making it one of my favorite go-to meals when I’m craving takeout-style comfort at home.

Why I’ll Love This Recipe

I love this recipe because it packs bold flavor with simple ingredients I usually already have in my kitchen. The combination of savory soy sauce, a hint of sweetness, and a touch of ginger gives it that classic Chinese-American flair. Plus, it cooks in one pan, comes together in less than 30 minutes, and always tastes better than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound beef top sirloin steak
• ¼ cup soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch
• ½ teaspoon ground ginger
• 3 tablespoons vegetable oil, divided
• 1 red onion, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 2 tomatoes, cut into wedges

Directions

Step 1: Slice and Marinate the Beef
I start by slicing the sirloin steak thinly against the grain for tenderness. In a bowl, I mix the soy sauce, sugar, cornstarch, and ground ginger until smooth, then I add the beef slices and toss to coat. I let it marinate for at least 15 minutes while I prep the veggies.

Step 2: Stir-Fry the Veggies
In a large skillet or wok, I heat 1 tablespoon of vegetable oil over medium-high heat. I add the onions and bell peppers and stir-fry them for about 3–4 minutes until they start to soften but still have a nice crunch. Then I remove them from the pan and set them aside.

Step 3: Cook the Beef
I add the remaining oil to the pan and cook the marinated beef in batches, making sure not to overcrowd the pan. I stir-fry the beef until it’s just cooked through and slightly caramelized—about 3–4 minutes.

Step 4: Combine and Simmer
Once all the beef is cooked, I return the peppers and onions to the pan, along with the tomato wedges. I stir everything together and cook for another 2–3 minutes, just until the tomatoes soften slightly and the sauce thickens and coats everything.

Step 5: Serve
I serve it hot over steamed white rice or noodles for a complete meal.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Spicy Version: I add crushed red pepper flakes or a splash of chili oil for some heat.
• Add Garlic: A couple of cloves of minced garlic add extra depth.
• Different Veggies: Sometimes I swap in yellow bell peppers, snow peas, or mushrooms depending on what I have on hand.
• Low-Sodium: I use a low-sodium soy sauce to keep the saltiness in check.
• Beef Alternatives: This works great with flank steak or even thinly sliced chicken or tofu for a twist.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish freezes surprisingly well. I freeze it in a single layer or portioned container for up to 2 months.
Reheating: I reheat it in a skillet over medium heat, adding a splash of water or soy sauce to loosen up the sauce.

FAQs

Can I use a different cut of beef?

Yes, I can use flank steak or skirt steak as great alternatives to sirloin. I just make sure to slice thinly across the grain for tenderness.

Do I need a wok to make this?

Not at all. I use a large skillet or sauté pan and it works just fine. A wok is great for even heat, but not required.

Can I make this ahead of time?

Yes, I often marinate the beef and chop the vegetables ahead of time. When I’m ready to cook, everything comes together quickly.

What can I serve with Chinese Pepper Steak?

I usually serve it over steamed jasmine rice, but it’s also great with fried rice, lo mein noodles, or even cauliflower rice for a low-carb option.

How do I make the sauce thicker?

If I want the sauce thicker, I mix an extra teaspoon of cornstarch with a tablespoon of water and stir it in during the final simmer.

Conclusion

Chinese Pepper Steak is one of those dishes I keep coming back to because it’s so easy, flavorful, and satisfying. With its tender beef, crisp vegetables, and savory-sweet sauce, it brings takeout flavor to my kitchen in under 30 minutes. Whether I’m serving it for a busy weeknight or a casual dinner with friends, this recipe always delivers.

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