Fast Chinese Pepper Steak
Craving bold Asian flavors in record time? This Fast Chinese Pepper Steak recipe delivers a savory stir-fry packed with tender beef, vibrant bell peppers, and a glossy, umami-rich sauce that'll make your taste buds sing. Marinated beef sirloin or flank steak is seared to perfection before being paired with red and green bell peppers for a crisp, colorful bite. A combination of soy sauce, oyster sauce, dark soy sauce, and a touch of sesame oil creates a deeply flavorful sauce that's thickened to perfection. Ready in just 30 minutes, this quick and easy Chinese pepper steak is ideal for weeknight dinners. Serve it over fluffy steamed white rice for a restaurant-quality meal that’s as satisfying as it is simple. Perfect for fans of Chinese takeout, this dish promises big flavor with minimal effort!
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Recipe Information
Ingredients
- 1 lb Beef sirloin or flank steak
- 3 tbsp Soy sauce
- 2 tbsp Cornstarch
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tsp Sugar
- 1 tsp Sesame oil
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 2 tbsp Vegetable oil
- 1 cup Water
- 2 Scallions, chopped
- 1 tsp White or black pepper
- 4 cups Cooked white rice (optional, for serving)
Instructions
Slice the beef into thin strips, about 2 inches long. In a bowl, mix the beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for 10 minutes.
In a small bowl, prepare the sauce by combining 2 tablespoons soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and 1/2 cup of water. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side until browned. Work in batches if necessary. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring until fragrant, about 30 seconds.
Add the red and green bell peppers to the skillet. Stir-fry for 3-4 minutes until they start to soften but remain crisp.
Return the beef to the skillet. Stir in the prepared sauce and the remaining 1/2 cup of water. Sprinkle with white or black pepper to taste.
Let the mixture simmer for 2-3 minutes until the sauce thickens and coats the beef and vegetables. Add the remaining 1 tablespoon of cornstarch mixed with 1 tablespoon of water if the sauce needs more thickening.
Remove from heat and stir in the chopped scallions.
Serve hot over steamed white rice, if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.4 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
