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Juicy strips of beef coated in a glossy peppered sauce with crisp bell peppers and onions—this pepper steak is all about quick preparation and bold flavor. It comes together in less than fifteen minutes making it perfect for speedy weeknight dinners or whenever you crave Chinese-American takeout at home.
I remember the first time I whipped up this dish after a long day—I was shocked how fast real flavor came together and now it appears on our table monthly at my family’s request.
Ingredients
- Stir-fry beef: choose tender cuts like sirloin or flank and slice thinly so it cooks fast and stays juicy
- Oyster sauce: delivers that sweet savory glaze central to the recipe choose a good quality bottle for best flavor
- Brown sugar: balances the salty sauces and deepens richness use soft packed brown sugar if available
- Soy sauce: adds saltiness and umami opt for a naturally brewed version for depth
- Cornstarch: helps the beef brown quickly and thickens the sauce always whisk it in thoroughly to prevent lumps
- Shaoxing wine: a splash of this Chinese rice wine brings restaurant-style aroma dry sherry is a close substitute
- Sesame oil: gives a nutty finishing touch be sure it is toasted and fragrant
- Minced garlic: brings warmth and depth fresh cloves are best for an aromatic base
- Crushed peppercorns: give the signature zip black peppercorns or a mixture for layered spice
- Bell peppers: stick with red or green and pick ones that feel firm and heavy for the brightest taste
- Onion: cut into chunky squares for sweet savoriness yellow or white both work
- Vegetable oil: has a high smoke point so everything sears without burning
Instructions
- Marinate the Beef:
- Combine oyster sauce soy sauce shaoxing wine sesame oil brown sugar and crushed peppercorns with the sliced beef in a medium bowl then toss in the cornstarch until every piece is glossy and coated letting it sit while you prep vegetables builds flavor and gets the meat super tender
- Get the Pan Hot:
- Heat the vegetable oil in a large skillet or wok over medium high until shimmering a hot pan helps you achieve that classic sizzle and browning from the start
- Sear the Beef:
- Working quickly spread the beef into a single layer and let it cook about one minute on each side until rich brown edges form resist the urge to move it around too early so you get that signature color and flavor
- Add Vegetables and Sauce:
- Drop in your bell peppers and onion plus any remaining marinade cook just until they start to soften but still hold a little snap this keeps everything vibrant and fresh tasting the extra marinade thickens to a glossy sauce right in the pan
- Finish and Serve:
- Give everything a final toss then pile it over fluffy rice or noodles while it is piping hot for maximum enjoyment
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The crushed peppercorns are my secret ingredient for a grownup kick—I still remember my kids’ delighted surprise at how good it tasted with just the right amount of tingling spice.
Storage Tips
If you have leftovers refrigerate them promptly in a sealed container. This dish reheats well in a skillet over medium heat—just splash in a bit of water or broth to loosen the sauce.
Ingredient Substitutions
You can swap out beef with chicken thigh strips or tofu for a lighter version. If you do not have shaoxing wine use dry sherry or even a splash of apple juice for a hint of sweetness.
Serving Suggestions
Serve this pepper steak over jasmine rice for a classic option or spoon it onto noodles for something heartier. Top with a sprinkle of toasted sesame seeds or sliced scallions for extra freshness.
Cultural Context
Pepper steak was popularized in Chinese American restaurants in the mid twentieth century. It is inspired by Cantonese stir fry techniques but tailored with robust sauces and plenty of black pepper for American tastes.
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Pepper steak really does offer comfort and excitement in every bite. Try it once and you will come back to it any time you crave bold flavor in a flash.
Frequently Asked Questions
- → What cut of beef is best for pepper steak?
Thin-sliced stir-fry beef, such as flank or sirloin, works best for tender and flavorful results.
- → How do I keep the beef tender?
Coating the beef with cornstarch and flash-cooking over high heat keeps it juicy and tender.
- → Can different peppers be used?
Yes, use any color of bell pepper for visual appeal and sweetness, or add spicy peppers for heat.
- → What is shaoxing wine and can I substitute it?
Shaoxing wine adds depth; dry sherry or a splash of broth also works in its place.
- → How do I serve pepper steak stir fry?
It's commonly served over steamed white rice or noodles to soak up the savory sauce.