Easy Chinese Pepper Steak Better Than Takeout at Home
Okay, let me spill a little secret—I used to think takeout pepper steak was unbeatable. But after a few tries in my own kitchen, I discovered that homemade pepper steak not only tastes fresher but also packs a punch of vibrant colors and flavors you just don’t get from a delivery box. Imagine thinly sliced beef sizzling with bright green bell peppers and a glossy, savory sauce that clings to every bite. The smell alone will have you drooling before the first forkful! Plus, it’s surprisingly quick and easy, so you can whip it up any night of the week without breaking a sweat. Trust me, once you try this, your takeout app will start gathering dust.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 large green bell pepper, sliced into strips
- 1 medium onion, sliced into wedges
- 2 tbsp vegetable oil (divided)
- 2 cloves garlic, minced
- 1 tsp freshly ground black pepper (yes, lots of it!)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sugar
- 1/4 cup beef broth or water
How I Make It
Step 1:
Prep your beef by slicing it thin against the grain—this keeps it tender and easy to chew. Toss the slices with a pinch of salt and a generous teaspoon of freshly ground black pepper. Set aside while chopping your veggies.
Step 2:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Quickly sear the beef in batches so it browns nicely without steaming—about 1-2 minutes per side. Remove and set aside to rest; this step keeps your beef juicy.
Step 3:
Add the remaining tablespoon of oil to the pan. Sauté the onions and green peppers until just tender but still crisp, about 3-4 minutes. Toss in the garlic and cook for another 30 seconds until fragrant. Your kitchen should smell amazing by now!
Step 4:
Return the beef to the pan. Pour in the soy sauce, oyster sauce, hoisin sauce, sugar, and beef broth. Stir to combine everything, coating the beef and veggies in the rich sauce.
Step 5:
Give your cornstarch slurry a quick stir and drizzle it into the pan. Keep stirring until the sauce thickens and becomes glossy, about 1-2 minutes. The sauce should cling perfectly to each piece of steak and pepper.
Step 6:
Taste and adjust seasoning with more black pepper if you like it spicy, more soy sauce for saltiness, or a pinch of sugar for sweetness. Serve hot over steamed rice, and dig in!
Variations & Tips
- Swap green bell peppers for red or yellow for a sweeter, colorful twist.
- If you love heat, toss in a sliced chili or a dash of chili garlic sauce with the garlic.
- Use sirloin or tenderloin for an even more tender result, but flank steak works best for flavor and price.
- Marinate the beef in a bit of soy sauce and cornstarch for 10 minutes beforehand to seal in juices.
- Don’t overcrowd your pan when searing meat—work in batches for a better crust.
- Add sliced mushrooms or snap peas for extra veggies and texture.
How I Like to Serve It
This pepper steak shines when served over a fluffy bed of jasmine rice or even some buttery fried rice leftover from last night. For a casual weeknight meal, pair it with steamed bok choy or a quick cucumber salad to keep things light and fresh. It’s also a crowd-pleaser for casual dinner parties—easy to make but impressive enough to show off your skills!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid toughening the beef.
- If you don’t have oyster sauce on hand, substitute with an extra tablespoon of soy sauce and a splash of fish sauce.
Closing: Seriously, this pepper steak hits all the right notes every time, making it a fast, flavorful winner that beats takeout with ease!