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This Chinese pepper steak is a classic beef stir-fry: thin strips of flank steak, red and green bell peppers and sliced onion in a glossy soy and oyster sauce, served over rice. It takes about 30 minutes, uses one skillet or wok, and makes 4 servings. The printable recipe card is at the top of the page; the full ingredient list and steps are below too.

What You Need for Chinese Pepper Steak

Ingredients:

1 lb flank steak, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon ground black pepper
1/2 cup beef broth
2 green onions, sliced (for garnish)
Cooked rice (for serving)

Ingredient Notes

Flank steak: lean and full of flavor, and it stays tender when sliced thinly against the grain. Sirloin or ribeye also work.
Soy sauce and oyster sauce: the soy brings salt and umami; the oyster sauce adds a slightly sweet, rounded depth.
Cornstarch: mixed into the sauce, it turns the broth into a light glaze that clings to the beef and vegetables.
Vegetable oil: a neutral oil handles the high heat needed for a good sear.
Peppers and onion: using one red and one green pepper gives you both sweetness and a little bitterness, plus plenty of color.

How to Make Chinese Pepper Steak with Onions

Directions:

In a small bowl, combine the soy sauce, oyster sauce, cornstarch, sugar, ground black pepper, and beef broth. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red and green bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the steak to the skillet and pour the sauce mixture over the steak and vegetables. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce has thickened and the steak is heated through.
Garnish with sliced green onions and serve hot over cooked rice.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 300 kcal per serving | Servings: 4 servings

Tips for Success

Always slice the flank steak against the grain for maximum tenderness. Partly freezing the steak for 20–30 minutes makes thin slicing much easier.
Don’t overcrowd the skillet; cook the beef in batches if necessary to achieve a good sear.
Keep your pan hot so the beef browns instead of steaming.
Prep all ingredients before you start cooking. The stir-fry moves quickly once the pan is hot.
Stir the sauce again just before adding it, because the cornstarch settles to the bottom of the bowl.
Pull the vegetables while they still have some crunch; they keep softening once the sauce goes in.
For extra-tender beef, you can toss the slices with a little soy sauce and cornstarch and let them sit for about 15 minutes before searing.

Equipment Needed

Large skillet or wok: essential for stir-frying; a non-stick pan works too.
Sharp knife and cutting board: for slicing the steak and vegetables thinly.
Small bowl: for mixing the sauce.
Spatula or tongs: to flip and stir the ingredients.

Variations

Ginger: add a tablespoon of minced fresh ginger with the garlic for warmth.
Spicy kick: add red pepper flakes or sliced jalapeños to the stir-fry.
A little tang: a splash of rice vinegar in the sauce balances the richness.
Sweet and savory: a spoonful of hoisin sauce adds a touch of sweetness.
Vegetable medley: add broccoli, snap peas or carrots for extra color and nutrition.
Gluten-free option: use tamari instead of soy sauce and a gluten-free oyster sauce.
Other proteins: swap the flank steak for chicken, shrimp, tofu or seitan.
Low-carb version: serve over cauliflower rice instead of white rice.

Serving Suggestions

Base: steamed jasmine rice soaks up the sauce best; fried rice or noodles also work.
Sides: steamed broccoli or a simple cucumber salad for a fresh contrast.
Drinks: a chilled lager or a light white wine.
Garnish: sliced green onions and a sprinkle of sesame seeds.

Storage and Reheating

Let leftover Chinese pepper steak cool, then refrigerate it in an airtight container within two hours of cooking. It keeps for 3–4 days in the fridge, in line with USDA guidance on leftovers. Reheat in a skillet over medium heat or in the microwave until hot all the way through, adding a splash of beef broth or water if the sauce has thickened too much.

FAQs

Can I use a different cut of beef for Chinese pepper steak?
Yes. Flank steak is ideal, but sirloin or ribeye also work. Slice it thinly against the grain for the best texture.

Is Chinese pepper steak spicy?
No, it is savory rather than hot. Add red pepper flakes or jalapeños if you want heat.

Can I make Chinese pepper steak with onions ahead of time?
You can slice the beef and vegetables and mix the sauce in advance, store everything in the fridge, and stir-fry when you are ready to eat. It is best served fresh.

What can I serve with Chinese pepper steak?
Steamed rice is the classic choice, but noodles, fried rice or a side of stir-fried vegetables all work well.

More Beef Stir-Fry Recipes

If you like this one, try our Mongolian Ground Beef, the Slow Cooker Mongolian Beef or the Weeknight Pepper Beef Rice Bowl.

Chinese Pepper Steak with Onions