Chinese Pepper Steak

This Chinese pepper steak is a quick and flavorful stir-fry featuring tender slices of sirloin, sweet and savory sauce, and crisp-tender bell peppers. I love how this dish comes together fast but delivers that takeout-style flavor I crave—all from the comfort of my kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s bold, satisfying, and ready in under 30 minutes. The marinated beef stays juicy and tender, while the sauce hits that perfect balance between salty, slightly sweet, and savory with a hint of ginger. I pair it with rice or noodles for a full meal that always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound beef top sirloin steak, thinly sliced

• ¼ cup soy sauce

• 2 tablespoons white sugar

• 2 tablespoons cornstarch

• ½ teaspoon ground ginger

• 2 tablespoons vegetable oil

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 small onion, sliced

• 2 cloves garlic, minced

• ¼ cup beef broth or water (optional, for thinning sauce)

• Cooked white rice, for serving

Directions

1. Marinate the beef: In a bowl, I combine soy sauce, sugar, cornstarch, and ground ginger. I add the sliced sirloin and toss to coat evenly. I let it sit for at least 10–15 minutes while I prep the vegetables.

2. Cook the beef: I heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. I add the beef in batches and sear until browned and just cooked through—about 1–2 minutes per side. I remove the beef and set it aside.

3. Stir-fry the veggies: In the same pan, I add the remaining oil and sauté the onion, bell peppers, and garlic for 3–4 minutes, until slightly tender but still crisp.

4. Bring it all together: I return the cooked beef to the skillet and toss everything together. If the sauce seems too thick, I add a splash of beef broth or water. I cook for another 1–2 minutes, stirring constantly until everything is glossy and coated.

5. I serve hot over rice.

Servings and timing

This recipe serves about 4. It takes me 10–15 minutes to prep and 15 minutes to cook, so I have it ready in under 30 minutes.

Variations

• I add mushrooms or snap peas for more veggie variety.

• I swap sirloin for flank steak, skirt steak, or even chicken.

• I add a drizzle of sesame oil or a sprinkle of red pepper flakes for extra flavor.

• I serve it with noodles instead of rice when I want a change.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it in 30-second bursts, adding a splash of water if needed to loosen the sauce.

FAQs

Can I make this ahead of time?

Yes, I marinate the beef up to a day ahead and prep the vegetables, then cook everything fresh for best texture.

What’s the best cut of beef for pepper steak?

I like sirloin for tenderness and flavor, but flank or flat iron steak also works well when sliced thin.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce or tamari and double-check that my other ingredients are gluten-free.

Do I have to use both red and green peppers?

No, I use whichever I have—though the mix adds color and a slight sweetness.

How do I keep the beef tender?

I slice it thin against the grain and don’t overcook it. The cornstarch marinade helps keep it juicy too.

Conclusion

Chinese pepper steak is one of those easy stir-fries I keep coming back to. It’s fast, flavorful, and endlessly flexible depending on what I have on hand. With tender beef, crisp peppers, and that glossy sauce, it’s a homemade takeout favorite I never get tired of.