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Chinese Pepper Steak
Make restaurant-quality Chinese Pepper Steak Stir Fry at home with this easy recipe! From the super tender beef, to the incredibly flavorful black pepper sauce, to the crisp bell peppers and onions, this is a recipe you'll want to make over and over again.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 359 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Beef Tenderizer Marinade
- 2 tablespoons mirin *see notes below
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pound flank steak sliced into 1 inch strips
Pepper Steak Sauce
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- ½ tablespoon mirin
- 1 teaspoon black pepper
Vegetables
- 2 tablespoons canola oil
- 1 red bell pepper sliced into 1 inch cubes
- 1 green bell pepper sliced into 1 inch cubes
- 1 cup onion sliced into 1 inch cubes
- 2 teaspoons minced garlic
Instructions
Tenderize the beef.
- Add the mirin, soy sauce, cornstarch and baking soda to a large plastic zipper bag. Add the sliced flank steak and toss to make sure it’s well coated. Place in the refrigerator for 30-60 minutes. You do not want to velvet the steak for more than 60 minutes or the texture will go from tender to mushy.
Cup of Yum
Prepare the sauce.
- Whisk all of the ingredients together in a small bowl. Set aside.
Cook the vegetables and steak.
- Add 1 tablespoon canola oil to a large skillet, or wok, on the stove over medium-high heat.
- Add the bell peppers and onions, cook for 4-5 minutes. Remove from the pan and set them aside on a clean plate or cutting board.
- Increase the heat on the stove to high. Add the remaining tablespoon of canola oil. Use tongs to remove the steak from the marinade and add it to the wok. Discard any remaining marinade in the bag, but do not rinse the steak before adding it to the wok. Cook for 4-5 minutes.
- Add the minced garlic to the skillet, and add the peppers and onions back to the skillet. Cook for 30 seconds.
- Pour in the prepared sauce and toss everything together. Cook for 1-2 minutes, or until the sauce thickens and becomes a glaze over the steak and peppers.
- Optional: Serve with prepared white or brown rice, or noodles. Top with sesame seeds and diced green onions.
Notes
- Mirin is a Japanese cooking rice wine and is found in the Asian section of most major grocery stores. If you can’t find mirin, rice vinegar, sake, or white wine can be used in it’s place.
- Flank steak is my preferred cut of steak for making this Chinese pepper steak, but you could also use skirt steak or top sirloin steak.
Nutrition Information
Calories
359kcal
(18%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Cholesterol
68mg
(23%)
Sodium
2630mg
(110%)
Potassium
649mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1045mg
(21%)
Vitamin C
65mg
(72%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 68mg | 23% |
| Sodium | 2630mg | 110% |
| Potassium | 649mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1045mg | 21% |
| Vitamin C | 65mg | 72% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.