Enjoy a mouthwatering Chinese-style pepper steak that’s both simple to make and packed with bold flavors. Tender strips of beef are marinated in a savory blend of soy sauce, ginger, and a touch of sweetness, then stir-fried with crisp red onions, vibrant green bell peppers, and juicy tomato wedges. Served hot over steamed rice, this dish offers a perfect harmony of textures and tastes—a wholesome meal that’s fresh, satisfying, and sure to please.
Why You’ll Love This Pepper Steak
- Ready in under 30 minutes—ideal for busy weeknights
- Uses common ingredients you probably have on hand
- Balanced sweet and savory flavors with a hint of warmth
- Simple enough for beginners yet impressive enough for guests
- A healthier, more affordable alternative to takeout
This recipe holds a special place in my heart—it’s inspired by my grandmother’s pepper steak, perfected over several tries to capture those nostalgic flavors from family dinners long ago.
Ingredients You’ll Need
- Beef top sirloin steak: Tender, flavorful, and perfect for quick stir-frying; choose lean cuts for best results
- Soy sauce: The savory backbone—use low sodium if you prefer less salt
- White or brown sugar: Adds sweetness and helps with caramelization
- Cornstarch: Thickens the sauce and tenderizes the beef—mix with liquids before adding
- Ground ginger: Adds warm, authentic Asian flavor; fresh ginger works even better if you have it
- Vegetable or peanut oil: High smoke point oils ideal for stir-frying
- Red onion: Sweet and crunchy, it softens just enough under high heat
- Green bell pepper: Adds color and crispness; red or yellow peppers work well too
- Roma tomatoes: Hold their shape during cooking and bring bright acidity
Step-by-Step Instructions
1. Slice the Beef
Cut the sirloin into thin strips, about half an inch thick, slicing against the grain to keep the meat tender. For easier slicing, chill the beef in the freezer for 20 minutes until slightly firm.
2. Prepare the Marinade
In a bowl, whisk together soy sauce, sugar, cornstarch, and ground ginger until smooth with no lumps. This mixture will flavor the beef and create a glossy sauce.
3. Marinate the Beef
Toss the beef strips in the marinade, making sure each piece is coated. Let it rest for at least 15 minutes at room temperature or up to 2 hours in the fridge for deeper flavor and tenderness.
4. Sear the Beef
Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Cook the beef in small batches to avoid overcrowding—about 3 minutes per batch—until browned on the outside but still slightly pink inside. Remove and set aside to prevent overcooking.
5. Cook the Vegetables
Add remaining oil to the hot pan. Stir-fry the red onions for about 2 minutes until just tender with a slight char for smoky flavor.
6. Add the Bell Peppers
Toss in the green bell peppers and cook for another 2 minutes, keeping them vibrant and crunchy.
7. Finish with Tomatoes and Beef
Add tomato wedges and return the beef along with any juices to the pan. Stir gently for 1–2 minutes, just until tomatoes start to soften but still hold their shape. The tomato juices will mingle with the marinade, creating a rich, flavorful sauce.
Serving Suggestions
Transfer to a serving platter and garnish with sliced green onions if you like. Serve immediately with steamed rice or noodles to soak up every bit of the delicious sauce.
Tips for the Best Pepper Steak
- Always slice beef against the grain for tenderness.
- Don’t skip marinating—it enhances flavor and texture.
- Cook beef in batches to get that perfect sear without steaming.
- Keep vegetables crisp by stir-frying briefly over high heat.
- Adjust sweetness or ginger according to your taste.
This pepper steak recipe brings the fresh, vibrant flavors of Chinese cuisine right to your home kitchen, without the need for takeout. It’s a quick, nutritious meal that will become a regular favorite.
