Chinese Pepper Steak Onions Peppers

This Chinese pepper steak is a vibrant stir fry that is all about tender beef, colorful bell peppers, and that glossy savory sauce. It comes together shockingly fast, making it a regular request in my house whenever we crave something bold and satisfying but have little time to spare. The little trick for beef marinade guarantees every bite is silky and flavorful, just like your favorite takeout but better.

I first tried making pepper steak at home after realizing restaurant versions were never as beefy or fresh as I hoped. This homemade version is now my go-to for a quick dinner that always impresses guests and family alike.

Ingredients

• Skirt steak or flank steak or sirloin steak: Sliced thin for quick cooking and tender texture. Look for fresh bright red meat with a little marbling.
• Coconut aminos or soy sauce: For a salty savory backbone. Coconut aminos makes it gluten free and adds a mellow sweetness.
• Fish sauce: Gives another layer of umami and depth. Choose a high quality clear-colored fish sauce for best flavor.
• Toasted sesame oil: Provides nuttiness and a signature aroma. Toasted type brings extra fragrance.
• Black pepper: Adds just the right snap of heat.
• Baking soda: A secret for tenderizing the beef. Only a pinch is needed.
• Tapioca starch or arrowroot starch: Ensures silky beef coating and helps sauce thicken nicely. Go for tapioca if you want extra glossy finish.
• Onion or shallot: Gives gentle sweetness and depth. Pick onions that feel firm and heavy.
• Green bell pepper and red bell pepper: Bring crunch and bright color. Look for glossy skin and no soft spots.
• Cilantro, chopped: For fresh herbal lift at the end. Freshest bunches have vibrant leaves and perky stems.
• Olive oil: As a base for the sauce brings body and savoriness.
• Garlic and ginger, grated: For sharpness and warmth. Young fresh ginger works best peeled just before use.
• Sea salt and ground black pepper: For seasoning.
• Avocado oil: Stands up to high heat stir-frying. Light golden color oil works best for flavor and crisping.

Instructions

Slice the Beef

Thinly slice the beef against the grain using a sharp knife. This helps every bite turn out tender and easy to chew.

Marinate the Beef

Place sliced beef in a bowl. Add the coconut aminos or soy sauce, fish sauce, toasted sesame oil, black pepper, baking soda, and starch. Stir very well to evenly coat each piece then refrigerate for fifteen to twenty minutes. Marinating not only flavors the meat but also breaks down protein fibers for tenderness.

Prepare Vegetables and Aromatics

Thinly slice the onions or shallot plus green and red bell peppers into strips. Finely chop the cilantro and keep it in a separate small bowl so it stays fresh for garnishing later.

Make the Sauce

Combine olive oil, coconut aminos or soy sauce, grated garlic, grated ginger, tapioca or arrowroot starch, salt, and ground pepper in a bowl. Whisk together until smooth and set aside. This sauce will quickly thicken when added to the hot pan.

Sear the Beef

Heat a large skillet or cast iron pan over medium-high until just smoking. Add a tablespoon of avocado oil swirling to coat. Lay in the beef in one even layer without crowding for the best browning. Do not touch for about two minutes until the underside develops a golden brown crust then use a firm spatula to flip pieces. Let cook another thirty seconds then transfer beef and juices to a bowl off the heat.

Stir Fry Vegetables

If the skillet looks dry add a little more avocado oil and warm over medium-high. Add bell peppers and onions tossing with a small sprinkle of salt. Stir fry for about two minutes until tender-crisp and the colors are vivid but not wilted.

Combine Everything

Return beef and all juices to the pan with the vegetables. Stir the prepared sauce again then pour over the top. Toss everything together swiftly for about one minute so the sauce coats everything and thickens to make the dish glossy and aromatic.

Finish and Serve

Remove from heat. Immediately sprinkle over chopped cilantro letting the residual heat bloom its flavor. Serve hot or warm with steamed rice or your favorite noodles for the ultimate comfort meal.

Save it

My favorite part of this recipe is that trick with the baking soda which makes even lean steak come out so juicy. The smell of sizzling peppers and garlic in the pan always reminds me of Friday evenings when everyone would wander into the kitchen saying what smells so good in here.

Storage Tips

Let leftovers cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to five days. For longer storage portion into single servings and freeze tightly wrapped for one month. Reheat gently in a skillet or microwave in short bursts to preserve the texture and keep the beef tender.

Ingredient Substitutions

Swap in chicken thigh or pork tenderloin slices if you do not have steak handy. You can use any mix of bell peppers or try a few long green peppers for a little heat. If you want a soy free option stick to coconut aminos and extra sea salt. Potato starch or cornstarch works just as well as tapioca or arrowroot.

Serving Suggestions

Serve over steaming jasmine rice for classic comfort or spoon over rice noodles for something different. Spoon extra sauce over quick sautéed broccoli or bok choy for a bonus veggie side. This is also great tucked into lettuce cups with more cilantro and crunchy peanuts for a party platter.

Cultural and Historical Context

Pepper steak is a classic of Chinese American takeout pioneered in the mid twentieth century with roots in Cantonese stir fry techniques. It uses familiar vegetables like peppers and onions to create a dish that feels both adventurous yet totally at home. While the sauce is a bit richer than traditional Asian stir fries it has become a cozy favorite across generations.

Save it

Making this pepper steak regularly has taught me the importance of prepping ingredients before you start cooking. Quick stir fries like this mean every step goes fast so everything stays crisp and tender and dinner feels extra special even on the busiest nights.

FAQ sur la recette

→ What cut of beef is best for pepper steak?

Skirt, flank, or sirloin steak are recommended—these cuts stay juicy and tender when thinly sliced and quickly seared.

→ How do you make the beef tender?

Marinate the beef with soy sauce, fish sauce, and baking soda, then stir in starch for softness and silkiness in every bite.

→ Can I use other vegetables?

Bell peppers and onions are classic, but you can add cowhorn peppers for heat or swap in shallots or extra greens to taste.

→ What sauce goes with pepper steak?

The sauce blends coconut aminos or soy with garlic, ginger, and a hint of starch, creating depth and balanced flavor.

→ How should leftovers be stored?

Cool leftovers completely and store in an airtight container in the fridge for up to 4-5 days for best freshness.

→ What can I serve on the side?

Serve with steamed rice, noodles, or even cauliflower rice for a lighter, low-carb alternative.