This Chinese Pepper Steak recipe is a quick and easy stir fry dish that’s packed with flavor! Thin strips of tender beef are cooked with onion and bell peppers, then coated in a savory sauce made with soy sauce, ginger, garlic, and more. Serve up your pepper steak in a bowl of rice with green onions, sesame seeds, or your favorite garnishes.
What’s in this Pepper Steak Recipe?
Thin strips of steak are cooked in a savory sauce with bell peppers and sweet onions!
- Beef Broth: Helps add a rich meaty flavor to our sauce. Vegetable or chicken broth would also work but they don’t have as much rich, beefy flavor.
- Soy Sauce: Adds a salty umami flavor to the sauce.
- Rice Vinegar: Adds acidity to help balance out the richness and saltiness of the sauce.
- Sesame Oil: Adds a rich nutty flavor to the sauce.
- Cornstarch: Helps thicken the sauce so it turns into a glaze.
- Ginger and Garlic: Classic aromatics that add great flavor to the steak.
- Steak: I’m using flank steak but you can use a ribeye or New York strip if you prefer.
- Olive Oil: Used to sauté the steak and vegetables–feel free to use your favorite neutral cooking oil.
- Onion: Adds an earthy bite to the stir fry.
- Peppers: I’m using red and green bell peppers but any color will work!
Pro Tip: For a gluten-free version, swap out the soy sauce for tamari or coconut aminos.
Variations on Beef Pepper Steak and Onions
This Chinese pepper steak is super adaptable to any protein. Try making yours with chicken, shrimp, tofu, or mushrooms. Add some chili flakes for a spicier version, pineapple chunks for a pop of sweetness, or coconut milk for a creamy dish!
This dish was named for it’s two main ingredients: bell peppers and steak!
This flavorful steak dish can be made with flank steak, sirloin, ribeye, New York strip, or round steak.
Yes, the cuts of steak used in this dish are lean!
This dish originated in China in the Fujian province.
The sauce is made from a flavorful combination of beef broth, soy sauce, rice vinegar, sesame oil, cornstarch, ginger, and garlic.
Often, steak turns out tough if the meat is low quality, so make sure to choose a high-quality cut of steak!
This dish is high in protein, potassium, vitamin A, vitamin C, and iron. However, it is also high in saturated fats, cholesterol, and sodium. Enjoy this dish in moderation as part of a balanced diet.
How to Store and Reheat
Store leftover pepper steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze this stir fry in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy pepper steak recipe is great served with cooked white rice and topped with sesame seeds and sliced green onion. You can also serve it with ham fried rice, vegetable lo mein, or an Asian cucumber salad.
Start your meal off with a warm bowl of egg drop soup and some crab rangoon or egg rolls for a true takeout experience.
Pepper Steak Recipe
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Serves4 bowls
This pepper steak is the perfect easy weeknight meal! Tender flank steak is cooked with bell peppers and onions and tossed in a flavorful homemade teriyaki sauce. Pepper steak is also perfect for meal prep–make it once and enjoy it all week long!
Ingredients
For the Sauce
For the Stir Fry
Instructions
For the Sauce
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Whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use.
⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons cornstarch, 1 teaspoon grated fresh garlic, 1 teaspoon grated fresh ginger
For the Stir Fry
-
Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can– about ⅛ inch. Season the steak lightly with salt and pepper.
1 pound flank steak
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Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil. Add as much steak as will fit to the pan– you don’t want to overcrowd it!
2 tablespoons olive oil
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Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the steak to a plate and continue searing the steak in batches until it has all been cooked.
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Add the remaining tablespoon of olive oil to the pan. When it is warm, add the onion. Sauté for 2-3 minutes, or until just beginning to soften.
1 sweet onion
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Add the red and green bell peppers. Cook for an additional 3-4 minutes, or until the peppers are tender.
1 green bell pepper, 1 red bell pepper
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Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
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Serve over rice garnished with sesame seeds and sliced green onion.
3 cups cooked white rice, Sesame seeds and sliced green onion
Becky’s tips
- For a gluten-free recipe, swap out the soy sauce for tamari or coconut aminos.
- Nutritional information does not include optional ingredients.
Storage: Store pepper steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1bowl Calories: 465kcal (23%) Carbohydrates: 46g (15%) Protein: 31g (62%) Fat: 17g (26%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Cholesterol: 68mg (23%) Sodium: 682mg (30%) Potassium: 786mg (22%) Fiber: 3g (13%) Sugar: 7g (8%) Vitamin A: 1436IU (29%) Vitamin C: 90mg (109%) Calcium: 66mg (7%) Iron: 3mg (17%)
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