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Sizzling 30-Minute Chinese Pepper Steak with Flank Steak

A close-up of a serving of chinese pepper steak featuring tender beef strips, green and red bell peppers, and onions in a rich brown sauce.
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Welcome to My Kitchen! Skip the takeout and make this easy, takeout-style Chinese Pepper Steak stir-fry tonight. You get tender flank steak, crisp bell peppers, and onions coated in a savory sauce, ready in 30 minutes.

Ingredients

Scale
  • 1 pound flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (for slurry)

Instructions

  1. In a bowl, toss the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let it marinate for at least 10 minutes. This step helps you get that silky, tender steak texture.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer and cook quickly, about 1-2 minutes per side, until browned. Remove the beef and set it aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onions. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  4. Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together the beef broth, 2 tablespoons of soy sauce, oyster sauce, brown sugar, and 1 teaspoon of cornstarch to create the sauce slurry.
  6. Pour the sauce mixture over the vegetables in the skillet. Bring the sauce to a simmer, stirring constantly until it thickens slightly, about 1 minute.
  7. Return the cooked beef to the skillet. Toss everything together to coat the beef and vegetables evenly with the savory sauce. Cook for 1 more minute until heated through.
  8. Remove from the heat and stir in the sesame oil. Serve your homemade Chinese Pepper Steak immediately over steamed rice for a perfect weeknight dinner.

Notes

  • For the best results when slicing flank steak, partially freeze the meat for 30 minutes before cutting. This makes thin slicing much easier.
  • If you like a spicier dish, add 1/2 teaspoon of red pepper flakes when you add the garlic and ginger.
  • This recipe is a great alternative to takeout; use fresh ingredients for the best flavor.

Nutrition

Find it online: https://carlacooking.com/chinese-pepper-steak-recipe-easy-stir-fry/