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This pepper steak stir fry is a weeknight hero that never fails to impress with its juicy strips of beef, bursts of crisp bell pepper, and deep savory sauce all ready in the time it takes to make rice. It brings the magic of Chinese-American takeout right to your kitchen and delivers bold flavor and fresh texture without a fuss.
I first tried this as a last-minute dinner and could not believe how a handful of simple ingredients transformed into something that tasted better than takeout. Now it is a regular part of our meal rotation because it is just so satisfying and reliable.
Ingredients
- Stir-fry beef: choose tender cuts like sirloin or flank and slice thinly for fast cooking and juicy texture
- Oyster sauce: creates a glossy savory glaze and sweet complexity choose high-quality for best results
- Brown sugar: balances the salty sauces and enriches the sauce use soft packed if possible
- Soy sauce: adds depth and umami choose naturally brewed for a richer result
- Cornstarch: ensures the beef browns quickly and helps thicken the sauce whisk in well to avoid lumps
- Shaoxing wine: infuses a signature restaurant aroma dry sherry is a good substitute
- Sesame oil: provides a nutty rich finish choose toasted and fragrant oil
- Minced garlic: layers in depth and warmth fresh cloves create a stronger flavor
- Crushed peppercorns: give the classic vital pepper bite black peppercorns or a mixed variety work
- Bell peppers: add sweetness and crunch choose peppers that are firm and heavy for best flavor
- Onion: brings natural mellow sweetness and texture use yellow or white and cut into squares
- Vegetable oil: allows high heat cooking without burning stick to neutral oils like canola or grapeseed
Step-by-Step Instructions
- Marinate the Beef:
- Combine oyster sauce soy sauce shaoxing wine sesame oil brown sugar and crushed peppercorns with sliced beef in a bowl. Toss in the cornstarch until every piece is well coated. Let it sit while prepping vegetables so the beef soaks up flavor and stays tender.
- Get the Pan Hot:
- Heat vegetable oil in a large skillet or wok over medium high heat until shimmering. The pan should be very hot so the beef sears immediately on contact which locks in juices.
- Sear the Beef:
- Arrange the beef in a single layer in the hot pan and cook about one minute per side. Let it sear undisturbed so deep browning develops that signature texture and taste.
- Add Vegetables and Sauce:
- Add bell peppers onion and any marinade left in the bowl. Stir fry just until the vegetables begin to soften but remain crisp and bright. The sauce will bubble and thicken adding shine and body to everything.
- Finish and Serve:
- Give everything a final toss so it is evenly coated in sauce. Serve right away over hot steamed rice or noodles for maximum flavor and comfort.
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Crushed peppercorns are the key ingredient that elevates this meal for adults. My favorite part is scattering them in and seeing everyone’s faces light up at that little tingle of spice. When my kids first noticed the difference it brought even more excitement to our table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. They reheat beautifully on the stove just add a splash of water or broth to loosen up the sauce and bring everything back to life. Leftovers are just as tasty for lunch the next day.
Ingredient Substitutions
If you are out of beef try chicken thigh strips or cubed tofu for a lighter version. No shaoxing wine on hand works with dry sherry or even a little apple juice for a touch of sweetness and acidity. You can use any color bell pepper to suit your taste and what is in the fridge.
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Serving Suggestions
This dish is best heaped over fluffy jasmine rice to soak up the sauce. For a heartier option ladle over lo mein or ramen noodles. Add a sprinkle of toasted sesame seeds or sliced scallions on top for freshness and a little crunch.
Cultural Context
Pepper steak rose to fame in the mid twentieth century thanks to Chinese American restaurants. It draws from Cantonese stir fry techniques but is tailored to local tastes with extra black pepper and a richer glossy sauce. Making it at home is a delicious way to connect with that heritage while enjoying a modern family favorite.
Recipe FAQs
- → What cut of beef works best?
Thinly sliced sirloin or flank steak is ideal for quick cooking and tender results.
- → How to keep the beef tender?
Coating the beef in cornstarch and cooking it quickly over high heat seals in moisture and maintains tenderness.
- → Can I use different peppers?
Yes, any color bell peppers work well, and you may add spicy peppers for extra heat if desired.
- → What is shaoxing wine’s role?
It adds a subtle depth and aromatic quality; dry sherry or a splash of broth can be used instead.
- → How should this dish be served?
Traditionally served over steamed rice or noodles to soak up the rich, glossy sauce.