Chinese Pepper Steak is a flavorful dish that combines tender strips of beef with vibrant bell peppers, onions, and a savory sauce.
Typically featuring a blend of soy sauce, garlic, and black pepper, this dish offers a satisfying mix of spicy, salty, and slightly sweet flavors.
Often served with steamed rice, it’s a popular choice in Chinese-American cuisine, balancing both taste and texture in each bite.
Ingredients:
1 lb flank steak, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon ground black pepper
1/2 cup beef broth
2 green onions, sliced (for garnish)
Cooked rice (for serving)
Directions:
In a small bowl, combine the soy sauce, oyster sauce, cornstarch, sugar, ground black pepper, and beef broth.
Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced steak and cook until browned, about 2-3 minutes per side.
Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the sliced red and green bell peppers, onion, and minced garlic.
Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the steak to the skillet and pour the sauce mixture over the steak and vegetables.
Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce has thickened and the steak is heated through.
Garnish with sliced green onions and serve hot over cooked rice.
To store Chinese Pepper Steak, allow it to cool to room temperature before placing it in an airtight container.
Refrigerate for up to 3-4 days or freeze for up to 2-3 months if you need to keep it longer
When reheating, use a skillet over medium heat for best results, or microwave it, stirring occasionally to ensure even heating.
For variations, you can add different vegetables like broccoli, snap peas, or mushrooms to the Chinese Pepper Steak.
Swap the beef for chicken or tofu for a different protein option.
For extra flavor, marinate the meat longer or add a splash of sesame oil.
To keep the steak tender, cook it quickly over high heat, and avoid overcooking.
To store Chinese Pepper Steak, let it cool completely before transferring it to an airtight container.
It can be refrigerated for up to 3-4 days.
If you want to store it longer, you can freeze it for up to 3 months.
To reheat, thaw in the refrigerator overnight (if frozen) and then warm it up in a skillet over medium heat or in the microwave until heated through.
The nutritional information for Chinese Pepper Steak
can vary depending on the ingredients and portion size, but here’s a general estimate per serving (assuming a typical recipe with beef, bell peppers, onions, and a soy sauce-based sauce):
Calories: 250-350 kcal
Protein: 20-25 g
Carbohydrates: 10-15 g
Fat: 15-20 g
Sodium: 600-800 mg
Fiber: 2-3 g
These values can change based on the amount of oil used, the cut of beef, and any additional ingredients like sugar or cornstarch in the sauce.
Adjusting the recipe to be lower in sodium or fat can help make the dish healthier.