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Pepper Steak Recipe
This pepper steak recipe serves up tender beef slices and crisp peppers tossed in a savory black pepper stir fry sauce—perfect for an easy, homemade family dinner.
Full Recipe Introduction
Pepper steak is a Chinese cuisine–inspired dish that pairs juicy strips of lean beef with bright peppers, creating a comfort food hit that’s as colorful as it is delicious. What makes this Pepper Steak Recipe unique? It relies on a simple soy sauce marinade and fresh ground black pepper to build layers of savory flavor, without any complicated steps or long simmer times. I first started making this at home when my twins were little—back then, dining in meant grabbing takeout, but now I can whip up a restaurant-style stir fry that’s lighter on oil and free of added MSG. If you like a good family dinner that feels special yet is utterly doable, you’re in the right place. According to USDA data, a four-ounce serving provides around 24 grams of protein and just 2 grams of sugar, so it’s equally mindful and mouthwatering.
Why You’ll Love This Recipe
• No oven, no fancy gadgets—just your trusty wok or skillet.
• Tender beef slices in under 15 minutes—weeknight magic.
• Fresh bell peppers add color, crunch, and vitamin C.
• Homemade sauce means you control the salt and sodium.
• A savory meal that tastes like takeout, without leaving home.
• Perfect for a family dinner—feeds four hungry appetites.
• Easy cooking steps even beginners can nail.
• Keeps well for tasty leftovers—dining in never felt so good.
Ingredients
• 1 lb (450 g) flank steak, very thinly sliced across the grain (sub sirloin or flat iron)
• 2 tbsp low-sodium soy sauce (Kikkoman or San-J tamari for gluten-free)
• 1 tsp cornstarch (helps thicken the stir fry sauce)
• 2 tbsp oyster sauce (or hoisin sauce for sweeter flavor)
• 1 tsp freshly ground black pepper (adjust up for more heat)
• 2 tbsp vegetable oil (avocado or peanut oil work well)
• 1 medium onion, thinly sliced (Vidalia recommended)
• 2 bell peppers (one red, one green), seeded and sliced into strips
• 2 cloves garlic, minced (about 1 tsp)
• 1 in fresh ginger, peeled and grated (about 1 tsp)
• ¼ cup low-sodium beef broth (or chicken broth)
• 1 tsp toasted sesame oil (optional, for finishing)
• 2 green onions, chopped (for garnish)
Tips: Look for well-marbled flank steak at your local butcher. Fresh ginger adds zing; in a pinch, use ½ tsp dried ginger powder.
Directions
- Marinate the beef. In a bowl, whisk soy sauce, cornstarch, and ½ tsp black pepper until smooth—this soy sauce marinade builds our base. Add steak slices, toss gently, and let rest 10 minutes. (Pro tip: tenderizing and flavor happen here.)
- Prep your wok. Heat 1 tbsp oil over medium-high. If it shimmers, you’re ready.
- Stir-fry aromatics. Add garlic and ginger; cook 30 seconds until fragrant—don’t let them burn.
- Cook the veg. Toss in onions and bell peppers; stir constantly for 2–3 minutes, until peppers are bright and just tender. Transfer veggies to a plate.
- Sear the beef. Add remaining oil, then lay steak slices in a single layer. Let them sear 1 minute undisturbed, then stir-fry another minute until edges brown.
- Bring it together. Return veggies to the wok. Pour in broth, oyster sauce, and remaining ½ tsp black pepper. Stir fry 1–2 minutes until sauce thickens and clings to beef slices, creating that glossy finish.
- Finish and serve. Drizzle sesame oil, toss once more, then transfer to a serving dish. Sprinkle green onions on top for freshness—and dig in!
Servings & Timing
Makes 4 servings—a hearty family dinner.
Prep Time: 15 minutes (includes 10 minutes marinating)
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
• Chicken Pepper Stir Fry: Swap beef slices for thinly sliced chicken breast.
• Mushroom Medley: Add sliced shiitake or cremini for earthy depth.
• Spicy Szechuan Style: Stir in 1 tsp crushed red pepper flakes or Szechuan peppercorns.
• Veggie Boost: Toss in sugar snap peas or julienned carrots for extra crunch.
• Gluten-Free Twist: Use tamari or coconut aminos instead of soy sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days—you can even portion it into meal-prep boxes for lunches. To reheat, warm gently in a skillet over medium heat with a splash of broth to revive the sauce; microwave on medium power if you’re tight on time. You can freeze the beef (without peppers) for up to 2 months—thaw overnight in the fridge before reheating.
Notes
If your wok isn’t carbon steel, a cast iron or nonstick pan works—just keep the heat high for a proper sear. Cutting beef very thin and against the grain is key; I use a freezer trick (pop steak in the freezer 10 minutes) so it’s firmer and easier to slice. If the sauce seems too thin, whisk in a little extra cornstarch dissolved in water. Feel free to tweak the black pepper level—that’s exactly why homemade beats takeout.
FAQs
Q: Can I use a different cut of beef?
A: Yes—sirloin or flat iron steaks are great alternatives; just slice thinly.
Q: Why is my sauce runny?
A: It likely needs more cornstarch slurry; mix 1 tsp cornstarch with 1 tbsp water and stir in during step 6.
Q: How do I make this gluten-free?
A: Swap soy sauce for tamari or coconut aminos, and ensure your oyster sauce is certified gluten-free.
Q: Can I prep ingredients ahead of time?
A: Absolutely—slice beef and peppers, then store separately in zip-top bags in the fridge up to 24 hours.
Q: What if my beef turns out tough?
A: Always cut against the grain and try the freezer trick before slicing for this pepper steak recipe.
Q: Is this dish very spicy?
A: The black pepper adds warmth, not intense heat—add chili flakes if you prefer more kick.
Q: Can I double the recipe?
A: Yes—cook in batches so the wok stays hot and the beef sears properly.
Conclusion
This Pepper Steak Recipe turns simple ingredients into a restaurant-quality stir fry that’s perfect for cozy weeknight dining in or serving up at your next family gathering. Packed with savory flavor, tender beef slices, and vibrant peppers, it’s a comfort food classic you’ll make again and again. Give it a try, leave a comment below, and explore my other stir fry and homemade Chinese cuisine recipes for more delicious flavor!
Pepper Steak
Ingredients
- 1 lb flank steak very thinly sliced across the grain (sub sirloin or flat iron)
- 2 tbsp low-sodium soy sauce (Kikkoman or San-J tamari for gluten-free)
- 1 tsp cornstarch (helps thicken the stir fry sauce)
- 2 tbsp oyster sauce (or hoisin sauce for sweeter flavor)
- 1 tsp freshly ground black pepper (adjust up for more heat)
- 2 tbsp vegetable oil (avocado or peanut oil work well)
- 1 medium onion thinly sliced (Vidalia recommended)
- 2 bell peppers bell peppers (one red, one green) seeded and sliced into strips
- 2 cloves garlic minced (about 1 tsp)
- 1 in fresh ginger peeled and grated (about 1 tsp)
- 1/4 cup low-sodium beef broth (or chicken broth)
- 1 tsp toasted sesame oil (optional, for finishing)
- 2 green onions chopped (for garnish)
Instructions
- In a bowl, whisk soy sauce, cornstarch, and ½ tsp black pepper until smooth. Add steak slices, toss gently, and let rest 10 minutes.
- Heat 1 tbsp oil over medium-high. If it shimmers, you’re ready.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Toss in onions and bell peppers; stir constantly for 2–3 minutes until peppers are bright and just tender.
- Add remaining oil, then lay steak slices in a single layer. Let them sear 1 minute undisturbed, then stir-fry another minute until edges brown.
- Return veggies to the wok. Pour in broth, oyster sauce, and remaining ½ tsp black pepper. Stir fry 1–2 minutes until sauce thickens and clings to beef slices.
- Drizzle sesame oil, toss once more, transfer to a serving dish. Sprinkle green onions on top and enjoy!
