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Chinese Pepper Steak Recipe

Featured in Simple and Satisfying Dinners.

Chinese Pepper Steak transforms simple ingredients into an impressive homemade takeout dish. The secret lies in properly tenderizing the beef using a quick baking soda treatment, which gives it that perfect restaurant-style texture. Colorful bell peppers and onions add crunch and sweetness, while a carefully balanced sauce brings everything together with classic Chinese flavors from soy sauce, oyster sauce, and Shaoxing wine. The whole dish comes together in a hot wok, where quick cooking preserves the crispness of the vegetables and keeps the beef juicy. Served over rice, it's a complete meal that feels like takeout but tastes even better.
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Updated on Fri, 07 Feb 2025 16:50:22 GMT
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Tender and Flavorful Chinese Pepper Steak | tastygusto.com

Ultimate Chinese Pepper Steak is a classic stir-fry that combines tender, velvety beef with vibrant bell peppers and a savory umami-rich sauce. This dish is all about bold flavors and perfectly balanced textures, making it a quick and satisfying meal for any night of the week.

Growing up, my favorite takeout meal was always pepper steak. Determined to recreate that rich, silky sauce and perfectly tender beef at home, I tested countless techniques. The secret? The velveting process—this small step makes all the difference in achieving restaurant-quality results.

Master Your Ingredients

  • Flank steak: Look for USDA Choice or Prime for the best balance of tenderness and flavor. Slice it thinly against the grain to maximize juiciness.
  • Bell peppers: Use a mix of green, red, and yellow for vibrant color and a balance of bitterness, sweetness, and mild fruitiness. Choose firm, glossy peppers for the best texture.
  • Soy sauces: Combine light soy sauce for saltiness and dark soy sauce for a richer, slightly sweet depth with a caramelized color. Opt for naturally brewed varieties.
  • Oyster sauce: A thick, umami-rich sauce made from oyster extracts, soy sauce, and sugar, adding a deep savory flavor with a hint of sweetness.
  • Shaoxing wine: An essential Chinese cooking wine with a mild, nutty aroma and slight sweetness. It tenderizes the meat and balances the savory flavors. Dry sherry is a substitute, but Shaoxing wine offers the most authenticity.

Bringing It All Together

Velveting the Beef:
Coat the beef in a mixture of baking soda, soy sauce, cornstarch, and Shaoxing wine. Let marinate for 30 minutes, then rinse and pat dry.
Prepping the Sauce:
Whisk together oyster sauce, dark soy sauce, light soy sauce, brown sugar, and white pepper in a small bowl.
Stir-Frying the Vegetables:
Heat peanut oil in a wok over high heat. Sauté garlic, ginger, and onions until fragrant. Add bell peppers and stir-fry for 2 minutes.
Cooking the Beef:
Remove vegetables and add more oil if needed. Stir-fry beef in batches until browned and just cooked through.
Final Assembly:
Return the vegetables to the wok, pour in the sauce, and toss everything together.
Thickening the Sauce:
Stir in a cornstarch slurry and cook for another minute until the sauce thickens and coats the beef.
Final Garnish:
Drizzle with toasted sesame oil and serve immediately over steamed rice or noodles.
Tasty Tender and Flavorful Chinese Pepper Steak Pin it
Tasty Tender and Flavorful Chinese Pepper Steak | tastygusto.com

The first time I nailed this recipe, I couldn’t believe how tender the beef turned out. Ever since, velveting has become my go-to trick for making perfect stir-fry dishes at home.

Recipe Variations

Try using chicken or shrimp instead of beef. For a spicier version, add red chili flakes or Szechuan peppercorns. Swap oyster sauce for hoisin if you prefer a sweeter profile.

Perfect Pairings

Pair with steamed jasmine rice or lo mein noodles. Serve alongside a crisp Asian cucumber salad or classic egg drop soup for a complete meal.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or broth to revive the sauce. Avoid microwaving to prevent the beef from overcooking.

Close-up Tender and Flavorful Chinese Pepper Steak Recipe Pin it
Close-up Tender and Flavorful Chinese Pepper Steak Recipe | tastygusto.com

After years of tweaking, I finally found the perfect balance of flavors and textures in this dish. Now, every bite takes me back to my favorite childhood takeout order—only better.

Frequently Asked Questions

→ What cut of beef works best for pepper steak?
Flank steak is ideal, but chuck roast or London broil also work well. The key is slicing the meat thinly against the grain and using the baking soda treatment for tenderness.
→ Why use baking soda on the meat?
Baking soda tenderizes the meat by breaking down protein fibers, giving you that soft, restaurant-style texture. Just remember to rinse it off completely after 30 minutes.
→ Can I make this ahead of time?
While best fresh, you can prep all ingredients ahead and store separately. The actual cooking takes only 15 minutes once everything is ready.
→ What can I substitute for Shaoxing wine?
Dry sherry makes the best substitute. If you need non-alcoholic, use chicken broth with a splash of rice vinegar instead.
→ How do I get the peppers crisp-tender?
The key is high heat and quick cooking. Stir-fry the peppers for just 30 seconds - they'll continue cooking slightly when you add the sauce.

Tender Chinese Pepper Steak

This Chinese Pepper Steak features tender strips of beef and colorful bell peppers in a rich savory sauce, perfect for a homemade takeout night.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes

Category: Dinner Ideas

Difficulty: Intermediate

Cuisine: Chinese

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ For the Beef

01 12 ounces flank steak (chuck roast or London broil work too), sliced into thin strips
02 1 to 1½ teaspoons baking soda for tenderizing
03 A good pinch each of salt and black pepper

→ For the Sauce

04 ½ cup low-sodium chicken stock
05 1 tablespoon cornstarch to thicken things up
06 1½ tablespoons oyster sauce for that rich umami
07 1 tablespoon each of Shaoxing wine and light soy sauce
08 1 teaspoon dark soy sauce
09 ½ teaspoon each of brown sugar and toasted sesame oil
10 ⅛ teaspoon white pepper, or more to taste

→ Fresh Vegetables & Aromatics

11 1 green bell pepper, cut into nice thin strips
12 ½ red bell pepper, cut into thin strips
13 1 medium onion, sliced into thin strips
14 2 tablespoons neutral cooking oil (canola, grapeseed, or vegetable work great)
15 ½ teaspoon fresh ginger, finely minced
16 2 plump cloves of garlic, minced

Instructions

Step 01

Start by patting your steak dry with paper towels. Then slice it against the grain into thin strips about 3 inches long and ⅛ to ¼ inch thick. Pro tip: if the meat's a bit frozen, it's actually easier to get nice, thin slices!

Step 02

Pop those beef strips in a bowl and sprinkle with baking soda. Give everything a good toss to coat evenly, then let it hang out in the fridge for 30 minutes. This is the secret to super tender meat!

Step 03

After the 30-minute rest, rinse the beef under cold water to get rid of the baking soda. Pat it dry again (really dry!), then season with salt and pepper.

Step 04

While the beef is doing its thing, whisk together all your sauce ingredients in a bowl until that cornstarch is completely dissolved. Set this aside - it'll be your flavor bomb later!

Step 05

Get your wok screaming hot until it's just starting to smoke. Add a tablespoon of oil, swirl it around, then lay in your beef strips. Give them about 30 seconds on each side until they're light brown and just barely pink. Move them to a plate for now.

Step 06

Add your remaining oil to the wok, then toss in those onions, ginger, and garlic. Let them get all fragrant and start to caramelize. This is where the magic starts happening!

Step 07

Throw in your bell pepper strips and stir-fry everything together for about 30 seconds. You want them crisp-tender, not mushy.

Step 08

Add your beef back to the party and give everything a good stir for about 30 seconds. Lower the heat, pour in your sauce, and keep stirring until everything's coated and the sauce thickens up nicely. Once it's all glossy and perfect, you're ready to serve!

Notes

  1. The baking soda trick (called velveting) is what Chinese restaurants use to get super tender meat
  2. Don't skip the dark soy sauce - it gives the dish that beautiful deep color
  3. Having all your ingredients prepped before you start cooking is crucial - this dish moves fast!

Tools You'll Need

  • Wok or large skillet
  • Sharp knife for slicing meat and vegetables
  • Cutting board
  • Mixing bowls
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (soy sauce, oyster sauce)
  • May contain wheat (soy sauce)