The first time I tasted Chinese Pepper Steak, I was visiting a small, family-run restaurant tucked away on a bustling street corner. The moment the sizzling plate arrived, my nose was met with the bold aroma of freshly cracked black pepper and sweet bell peppers. What surprised me most was the harmony of flavors—the tender beef, vibrant peppers, and that distinctive kick from the peppercorns creating a dance on my taste buds. It wasn’t overly spicy or heavy, just perfectly balanced comfort with a bit of a spark.
This Chinese Pepper Steak quickly became a favorite because it felt like a cozy, satisfying hug after a long day—a dish that was simple enough for busy nights but special enough for sharing with loved ones. It perfectly reflects my approach at Carmen Wausa Blog: comforting recipes that welcome everyone to the table without fuss or frustration. Creating this recipe was my way of inviting that warm, comforting feeling into your home kitchen.
I’m genuinely excited to share this Chinese Pepper Steak recipe with you because it’s one I’ve tweaked with care until it was just right. Whether you’re craving a classic Chinese pepper beef recipe or want to try a fun twist on beef stir-fry with peppers, you’ll find all the tips you need here. Together, we’ll make a dish that impresses your family, delights your friends, and brings joyful moments to your table.
For a deeper look into the flavors of beef with peppers, you might also enjoy Marion’s Kitchen’s Super Tender Chinese Pepper Beef Stir-fry. It gives a wonderful sense of that tender, flavorful beef we all crave.
Ingredients
This Chinese Pepper Steak ingredient list is surprisingly simple but delivers incredible comfort!
- 1 lb flank steak, thinly sliced – The secret to amazing Chinese Pepper Steak is using flank steak instead of a tougher cut. It stays tender when stir-fried quickly.
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips – I love these colorful peppers for their sweetness and crunch.
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly cracked black pepper – This is the star of your Chinese Pepper Steak, giving it that spicy, fragrant kick.
- 2 tablespoons soy sauce – Provides the savory, salty base.
- 1 tablespoon oyster sauce – Adds depth and richness, making your Chinese pepper beef recipe taste luxurious.
- 1 teaspoon cornstarch mixed with 2 tablespoons water – For thickening your Chinese pepper black pepper sauce.
- 2 tablespoons vegetable oil – For stir-frying.
- 1 teaspoon sugar – Balances out the pepper’s sharpness.
You’ll find the best ingredients for this Chinese Pepper Steak at your local fresh market or Asian grocery store. Freshly cracked peppercorns are a quality upgrade if you want to splurge on one ingredient—it makes all the difference! For a slightly lighter version, you can substitute soy sauce with tamari or coconut aminos. Don’t worry if you prefer milder spice; you can adjust the amount of black pepper or use green peppercorns for a gentler flavor. If fresh peppers feel out of reach, frozen sliced bell peppers work fine and still deliver great results.
To keep things efficient in the kitchen, slice your beef and peppers ahead, storing them in airtight containers in the fridge. This prepped setup makes your Chinese Pepper Steak cook time a breeze.
For a comforting twist that pairs well, check out Stuffed Bell Pepper Rice Boats, which complement the flavors in this dish beautifully.
Let’s Make This!
1. Prep Your Ingredients – Have everything sliced and ready before your wok or skillet heats up. Chinese Pepper Steak cooks quickly, so speed is key.
2. Marinate the Beef – Toss your sliced flank steak with 1 tablespoon soy sauce and half the cracked black pepper. Let it sit for 10 minutes. This step tenderizes your beef while infusing peppercorn flavor.
3. Heat Your Pan – Add 1 tablespoon vegetable oil to a wok or large skillet over medium-high heat. Wait until it’s shimmering before adding anything—this keeps your beef from sticking and helps sear it perfectly.
4. Cook the Beef – Spread the beef in a single layer, letting it brown for about 2 minutes before stirring. Cook until it’s just shy of done, about 3-4 minutes total. Remove from pan.
5. Sauté Vegetables – In the same pan, add remaining oil and toss in garlic, onions, and bell peppers. Stir-fry for 3-4 minutes until peppers start to soften but maintain a nice crunch.
6. Make the Sauce – Mix soy sauce, oyster sauce, sugar, cornstarch slurry, and remaining cracked black pepper in a bowl. Pour it over the vegetables and stir.
7. Combine and Finish – Return the beef to the pan and toss everything gently for another 2 minutes. The sauce should thicken and coat every piece beautifully. Your Chinese Pepper Steak should smell peppery, look glossy, and taste perfectly balanced.
Don’t worry—your Chinese Pepper Steak is going to turn out beautifully with these steps! If the sauce feels too thick, splash in a little water. If the pepper flavor seems faint, add a pinch more freshly cracked pepper before serving.
This is where your Chinese Pepper Steak transforms into something truly special—the sizzling, aromatic stir-fry that brings your whole kitchen to life!
For an exciting take on beef stir-fry with peppers, check this handy guide on How to Make the Best Beef-Stir Fry with Bell Peppers.
Serving & Presentation
People always smile when I serve this Chinese Pepper Steak at family dinners or casual gatherings. The bright colors of the peppers against the rich beef invite hungry eyes and happy sighs.
Serve your Chinese Pepper Steak hot over steamed jasmine rice or fluffy cauliflower rice for a lighter option. Garnishing with thinly sliced green onions or fresh cilantro adds a fresh pop of color and flavor.
This dish shines at weeknight dinners but also holds its own for special occasions. It pairs beautifully with simple sides like stir-fried greens or even the comforting Stuffed Pepper Soup for a fuller meal.
For plating, keep it simple and approachable: heap the Chinese Pepper Steak in the middle of shallow bowls or platters. The sizzling presentation when plated directly from the wok adds a lovely sensory touch.
I’ve seen the warmest reactions with this Chinese stir-fried pepper steak, especially when served family-style so everyone can dive in together. Leftovers reheat well and are excellent in wraps or over noodles.
If you want to try a seasonal twist, experimenting with different colored peppers or adding mushrooms creates a fresh new take. I’ve enjoyed versions with smoky chipotle peppers for a little kick.
If your family loves delicious main dishes featuring beef and shrimp, the lightly spiced flavors of my Steak and Shrimp Delicious Main Dishes complement this Chinese Pepper Steak wonderfully.
FAQs
Can I make this Chinese Pepper Steak ahead of time?
Absolutely. If you prep your beef and vegetables in advance, you can quickly stir-fry everything when ready. The sauce holds up nicely reheated, making this a great make-ahead meal.
What if I don’t have oyster sauce for my Chinese Pepper Steak?
Soy sauce alone works fine, but adding a splash of hoisin sauce or even a tiny bit of Worcestershire can mimic the richness oyster sauce brings.
How do I know when my Chinese Pepper Steak is perfectly done?
The beef should be browned outside but still tender and juicy inside, with vibrant, crisp-tender peppers. The sauce will be glossy and thickened just enough to coat.
Can I use a different cut of beef?
Flank steak is best, but sirloin or ribeye thinly sliced also work well if you want to swap. Just watch cooking time to avoid overcooking.
How spicy is this Szechuan pepper steak?
It depends on your black pepper choice. Using freshly cracked peppercorns or Szechuan pepper adds a bold, aromatic heat. Adjust pepper quantity for milder versions.
Can I make this gluten-free?
Yes! Use tamari instead of soy sauce, and check oyster sauce labels for gluten-free versions.
Why do my vegetables turn mushy?
Make sure to stir-fry on medium-high heat and avoid overcooking. Peppers should stay crisp with a slight bite.
What do I pair with Chinese Pepper Steak to create a satisfying meal?
Steamed rice or simple noodles are classic. For extra comfort, try these Stuffed Bell Pepper Rice Boats alongside.
For more community insights and tips, check out this helpful post on Szechuan beef with peppers and onions recipe shared in the Blackstone Recipes and Videos Facebook Group.
Why This Chinese Pepper Steak Will Become Your New Favorite
This Chinese Pepper Steak is everything I stand for—approachable, comforting, and truly satisfying food you can make without stress. It’s a dish that brings warmth and connection, uncomplicated but bursting with bold flavors, perfect for busy, love-filled kitchens.
My Chinese Pepper Steak Success Tips:
- Always slice beef thin and against the grain for tenderness.
- Use freshly cracked black pepper for that signature spicy aroma.
- Don’t overcrowd your pan—it keeps the sear perfect and sauce glossy.
I’ve tried variations like adding mushrooms, swapping in Szechuan pepper steak seasoning for a different zing, and even a low-carb version with zucchini noodles. The fan favorite remains the classic Chinese pepper beef recipe with vibrant bell peppers and that rich, peppery sauce.
I encourage you to make this Chinese Pepper Steak part of your meal rotation. It’s reliable, delicious, and made for sharing smiles. You’ll feel proud serving it and excited to invite your family around this comforting dish.
Please share your tasty results—I love hearing how these recipes create new food memories!
For other flavorful meals that bring comfort to the table, check out my Steak and Shrimp Delicious Main Dishes collection for even more inspiration!
Chinese Pepper Steak
Chinese Pepper Steak is a savory stir-fry featuring tender strips of beef, crisp bell peppers, and a flavorful soy-based sauce, perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Chinese
Ingredients
- 1 lb flank steak, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1/4 cup beef broth
- 2 tbsp vegetable oil
- 1 tsp black pepper
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- In a bowl, mix soy sauce, oyster sauce, cornstarch, beef broth, sugar, salt, and black pepper to create the sauce.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Add the sliced flank steak and stir-fry until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, add garlic and onion; stir-fry until fragrant and slightly softened.
- Add the bell peppers and continue to stir-fry for 2-3 minutes until crisp-tender.
- Return the beef to the skillet and pour in the sauce mixture.
- Cook everything together, stirring frequently, until the sauce thickens and coats the beef and vegetables evenly, about 2 minutes.
- Serve hot with steamed rice or noodles.
Notes
For extra depth, marinate the steak in soy sauce and a pinch of baking soda for 15 minutes before cooking to tenderize the meat.