Savory Chinese Pepper Steak

This savory Chinese pepper steak is a quick stir-fry that turns simple beef and vegetables into a flavorful and satisfying dinner. Tender strips of marinated beef are seared until caramelized, then tossed with crisp onions, bell peppers, and juicy tomatoes in a glossy sauce that clings to every bite. Perfect with steamed rice or noodles, it delivers that bold takeout taste with the comfort of home cooking.

I first made this dish to recreate a favorite from my childhood Sunday dinners. After experimenting with the marinade a few times this version brought back those nostalgic flavors my family loves.

Ingredients

• Beef top sirloin steak: provides tenderness and rich beef flavor Choose lean cuts with little fat for consistent results
• Soy sauce: adds depth and umami Use low sodium if you want more control over saltiness
• White sugar: balances the soy and helps caramelize the beef Brown sugar adds a richer note if you prefer
• Cornstarch: thickens the sauce and tenderizes the meat Always mix with liquid first to avoid clumps
• Ground ginger: gives warmth and aroma Fresh ginger adds even brighter flavor
• Vegetable oil: has a neutral taste and high smoke point Peanut oil adds a nutty accent if desired
• Red onion: brings natural sweetness and crunch Choose firm onions with tight skins for best texture
• Green bell pepper: adds freshness and color Red or yellow peppers also work beautifully
• Tomatoes: contribute acidity and brightness Roma tomatoes hold their shape best when stir-fried

Step-by-Step Instructions

Slice the Beef:

Cut the sirloin into thin half inch strips against the grain This breaks down muscle fibers for tenderness For easier cutting chill the beef in the freezer for about 20 minutes until slightly firm

Prepare the Marinade:

Whisk soy sauce sugar cornstarch and ginger until smooth The sugar should dissolve fully This mixture not only seasons the beef but also becomes the glossy sauce

Marinate the Beef:

Coat the beef strips evenly in the marinade Let rest for at least 15 minutes or up to 2 hours in the fridge This step tenderizes and infuses flavor

Sear the Beef:

Heat a wok or skillet with a spoonful of oil until shimmering Cook beef in small batches for about 3 minutes until edges caramelize but the inside stays slightly pink Set aside

Add Vegetables:

Return the wok to high heat with a bit more oil Stir fry onions for 2 minutes until softened but still crisp The smoky char adds depth

Incorporate the Bell Pepper:

Add the bell pepper and stir fry 2 minutes more to keep them crunchy and bright

Blend in the Tomatoes:

Add tomato wedges and return the beef with juices Toss gently for 1 to 2 minutes just until tomatoes release some juice but still hold shape The sauce comes together naturally

Serve and Relish:

Transfer to a serving plate Garnish with green onions if desired Serve hot with steamed rice or noodles

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My favorite part is when the glossy sauce thickens and coats every bite The first time I achieved that restaurant style finish my husband thought we had ordered takeout Now it is a regular Friday night tradition.

Make Ahead Tips

Slice beef and vegetables up to two days in advance and store separately in airtight containers Mix the marinade ahead of time so everything is ready to combine when cooking This makes weeknight prep quick and stress free

Perfect Pairing Ideas

Steamed rice is classic but cauliflower rice makes a lighter base Thin rice noodles are another fun variation Pair with steamed broccoli or a cucumber salad For a full spread add egg rolls or spring rolls

The Secret to Restaurant Quality Results

Cook over very high heat with constant stirring to achieve wok hei the smoky flavor of authentic stir fry Avoid overcrowding the pan and let it reheat between batches for best searing results

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Recipe FAQs

How do I keep the beef tender Slice thinly against the grain and marinate with soy sauce sugar cornstarch and ginger This breaks down fibers and adds flavor

Can I use another cut of beef Yes flank or skirt steak works well Slice thinly against the grain for tenderness

Can I change the vegetables Absolutely Broccoli snap peas or carrots are excellent substitutions

What pairs well with this dish Steamed jasmine or basmati rice is classic but noodles or cauliflower rice work nicely too

How can I make it spicier Add fresh chili slices red pepper flakes or chili oil for extra heat

What is the secret to restaurant flavor High heat and constant movement in the pan give the smoky wok hei and prevent steaming

Frequently Asked Questions About Recipes

→ How do I keep the beef tender?

Slicing against the grain and marinating in soy sauce, sugar, cornstarch, and ginger helps keep the beef juicy and tender.

→ Can I use another cut of beef?

Yes, flank or skirt steak work well. Just be sure to slice thinly against the grain for best results.

→ What vegetables can I substitute?

You can swap in broccoli, snap peas, or carrots to suit your taste or use what you have on hand.

→ What pairs best with this dish?

Steamed jasmine rice, noodles, or even cauliflower rice are great options that complement the flavors.

→ How can I make it spicier?

Add sliced chilies, red pepper flakes, or a drizzle of chili oil while cooking to boost the heat.

→ What’s the secret to authentic flavor?

Cooking over high heat in small batches creates the smoky 'wok hei' effect and prevents steaming.