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- 1 lb flank steak - Soy sauce and cornstarch for marinade - Vegetables: Bell pepper and onion The main star of our dish is flank steak. It is tender and flavorful. Slice it thin against the grain for the best texture. For the marinade, mix soy sauce and cornstarch. This will help the steak soak up the flavor and create a nice crust when cooked. Next, we need vegetables. I love using bell peppers and onions. They add color and crunch. You can pick red bell peppers for a sweeter taste or green for a sharper flavor. Slice them thin to match the steak. - Sesame oil - Garlic and ginger Now let’s add some flavor enhancers. Sesame oil gives a rich, nutty taste. Use it to cook the steak and veggies. Garlic and ginger bring a warm, aromatic quality. Mince them finely to spread their flavor throughout the dish. - Oyster sauce - Freshly ground black pepper - Chopped green onions For seasoning, oyster sauce is a must. It adds depth and umami. Sprinkle freshly ground black pepper for a little heat. Finally, garnish with chopped green onions. They add freshness and a pop of color to your dish. {{ingredient_image_2}} To start, take your flank steak. Slice it thinly against the grain. This helps make it tender. Next, put the steak in a bowl. Add two tablespoons of soy sauce and one tablespoon of cornstarch. Mix them well. Make sure the steak is covered. Let it marinate for 15-20 minutes. This step makes the meat flavorful and juicy. Now, heat one tablespoon of sesame oil in a large skillet. Turn the heat to medium-high. Wait until the oil shimmers. This shows it’s hot enough. Add the marinated steak to the skillet. Spread it out in a single layer. Let it sear for 2-3 minutes. Don't move it around yet. This helps create a nice brown crust. Once it's browned, transfer the steak to a plate. Set it aside for later. It's time for the veggies! In the same skillet, add two tablespoons of vegetable oil. Heat it up. Once hot, add the sliced onions and bell pepper. Sauté them for about 2-3 minutes. You want them tender. Next, add three cloves of minced garlic and one teaspoon of minced ginger. Cook for an additional 2 minutes. The aroma will be amazing! Now, it’s time to bring everything together. Return the seared steak to the skillet. Mix it well with the sautéed vegetables. Pour in one tablespoon of oyster sauce. Sprinkle one teaspoon of freshly ground black pepper on top. Stir-fry everything for another 2 minutes. This ensures the steak is fully cooked. The sauce should coat all the ingredients evenly. Now, you’re ready to serve! Slicing flank steak against the grain is key. It helps the meat stay tender. If you slice with the grain, you get tough bites. I recommend cutting the steak into thin strips about 1/4 inch thick. For marinating time, aim for 15 to 20 minutes. This lets the steak soak in the flavors without becoming too salty. If you need more flavor, you can marinate for up to an hour. Just don’t go too long! The best bell peppers to use are red and green. Red peppers add sweetness, while green peppers provide a nice peppery bite. You can mix them for a colorful dish. To enhance the flavor, try adding a splash of rice vinegar or a pinch of sugar. These simple tweaks can elevate the dish even more. For presentation, serve the pepper steak on a large platter. The bright colors of the peppers and green onions make it look so appealing. Pair it with steamed rice or noodles. They soak up the tasty sauce perfectly. You can also add a side of stir-fried greens for a complete meal. Pro Tips Marination Matters: Allowing the flank steak to marinate for at least 15-20 minutes helps enhance the flavors, making it more tender and flavorful. High Heat for Searing: Ensure your pan is hot enough before adding the steak. This will give you a nice sear and lock in the juices, resulting in a more succulent dish. Fresh Ingredients: Using fresh garlic and ginger instead of powdered forms will elevate the flavors in your dish, making it more aromatic and vibrant. Garnish Generously: Don’t skip the green onions! They not only add a pop of color but also provide a fresh crunch that complements the dish beautifully. {{image_4}} You can switch out flank steak for other proteins. Sirloin or ribeye steak works great. Chicken or pork also makes a tasty swap. For a vegetarian option, try tofu or tempeh. These alternatives soak up flavors well and give a nice texture. If you like heat, add chili peppers. You can use sliced jalapeños or crushed red pepper flakes. Start with a little, then taste as you go. For milder dishes, skip the peppers or reduce the black pepper. Use sweet bell peppers for a gentler flavor. Feel free to add more veggies! Carrots, snap peas, or broccoli can boost nutrition. You can also switch sauces. Try hoisin or soy sauce for new flavors. Each choice adds a unique twist to your dish. To keep your Chinese pepper steak fresh, allow it to cool first. Then, place the leftovers in an airtight container. This helps prevent moisture loss. Store it in the fridge. It will stay good for about three to four days. When you want to eat it again, just reheat in a skillet over medium-low heat. This keeps the flavors intact. If you want to save some for later, you can freeze this dish. First, let the pepper steak cool completely. Then, transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible. This will help avoid freezer burn. It can last up to three months in the freezer. To reheat frozen pepper steak, thaw it in the fridge overnight. Heat it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until it's warmed through. For the best taste and quality, consume your pepper steak within four days if refrigerated. If frozen, aim to eat it within three months. This way, you’ll enjoy the best flavors and textures. Always check for signs of spoilage before eating. Look for any off smells or changes in color. You can enjoy Chinese Pepper Steak with several tasty sides. Here are my top picks: - Steamed white rice - Fried rice for extra flavor - Lo mein or chow mein noodles - Stir-fried vegetables for crunch - A simple salad with sesame dressing These sides add balance and enhance the meal's flavor. Yes, you can prep Chinese Pepper Steak in advance. Here are some tips: - Marinate the flank steak up to a day ahead. - Chop veggies like onions and peppers a few hours early. - Cook the dish but keep it warm until serving. - Store leftovers in the fridge for up to three days. Making this dish ahead helps save time on busy nights. The spice level in Chinese Pepper Steak is mild. The black pepper adds warmth, but it won’t overpower your taste buds. If you prefer more heat, try these: - Add sliced jalapeños or chili peppers. - Use a spicier sauce or seasoning. - Serve with hot sauce on the side. This way, everyone can enjoy their perfect spice level. To check if the steak is cooked just right, use these internal temperatures: - Medium-rare: 130°F to 135°F - Medium: 140°F to 145°F - Medium-well: 150°F to 155°F - Well done: 160°F and above Use a meat thermometer for accuracy. Perfectly cooked steak will be juicy and tender. This blog post covered how to make a tasty Chinese Pepper Steak. We discussed the main ingredients, like flank steak, soy sauce, and fresh veggies. I shared tips to enhance flavors with garlic, ginger, and oyster sauce. You learned step-by-step instructions and got useful tips for perfecting your dish. Remember, you can adjust the recipe to suit your taste. Enjoy your cooking and share this delightful meal with friends!

Sizzling Chinese Pepper Steak

A flavorful stir-fry featuring tender flank steak, colorful bell peppers, and aromatic spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 bell pepper sliced thinly
  • 1 large onion, sliced thinly
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Chopped green onions, for garnish

Instructions
 

  • In a mixing bowl, combine the thinly sliced flank steak with the soy sauce and cornstarch. Make sure the steak is evenly coated. Allow it to marinate for 15-20 minutes to absorb the flavors.
  • Heat sesame oil in a large skillet or wok over medium-high heat until it shimmers, indicating it's hot enough for cooking.
  • Add the marinated flank steak to the hot skillet, spreading it out into a single layer. Sear for about 2-3 minutes without moving it, allowing it to brown nicely. Once browned, transfer the steak to a plate and set it aside.
  • In the same skillet, add the vegetable oil. Once heated, sauté the sliced onions and bell pepper for approximately 2-3 minutes. Then, add the minced garlic and ginger, cooking for an additional 2 minutes until the vegetables are tender and fragrant.
  • Return the seared steak to the skillet, mixing it thoroughly with the sautéed vegetables. Pour in the oyster sauce and sprinkle with black pepper. Stir-fry everything together for another 2 minutes, ensuring the steak is cooked through and the sauce evenly coats all the ingredients.
  • Remove the skillet from heat. Garnish the dish with freshly chopped green onions before serving.

Notes

Serve with steamed rice or noodles to soak up the delicious sauce.
Keyword Chinese cuisine, pepper, steak, stir-fry