Authentic Chinese Pepper Steak Recipe: Step by Step Guide
Savor the perfect blend of tender steak, crisp bell peppers, and aromatic onions in this mouthwatering Chinese Pepper Steak. This classic Chinese-American dish boasts a rich, savory black pepper sauce that will tantalize your taste buds and transport you straight to your favorite takeout joint – only better!
Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to impress. The secret lies in the perfect balance of flavors and the quick cooking method that ensures your steak stays juicy and your vegetables maintain that perfect crunch.
Ingredients
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1/4 cup soy sauce (divided)
- 1/3 cup Shaoxing wine or dry sherry (divided)
- 2 tablespoons cornstarch
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon freshly ground black pepper
- 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
- 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
- 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions, whites only, finely minced
- 4 tablespoons vegetable, peanut, or canola oil
- Kosher salt to taste
Directions
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Marinate the Beef
In a bowl, combine the beef strips with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine. Toss well to coat evenly. Let the meat marinate for at least 20 minutes at room temperature, or up to 3 hours for deeper flavor penetration.
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Prepare the Sauce
While the beef marinates, whisk together the remaining soy sauce and cornstarch in a separate bowl until smooth. Add the remaining Shaoxing wine, chicken stock, sesame oil, sugar, and freshly ground black pepper. Stir well and set aside.
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Prep the Vegetables
In one bowl, combine the green and red bell peppers with the onion strips. In another small bowl, mix the minced garlic, ginger, and scallions. Having these ingredients ready will ensure quick and efficient cooking.
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Cooking Method 1: Outdoor Grill with Wok Insert
If you’re lucky enough to have an outdoor grill with a wok insert, this method will give your dish an irresistible smoky flavor:
- Light a full chimney of charcoal. Once the coals are covered with gray ash, arrange them in the center of the grill.
- Place the wok insert over the hot coals and add the oil. Heat until it’s smoking.
- Add the marinated beef and stir-fry until it’s lightly charred but still pink in spots, about 1 minute.
- Push the beef to the sides and add the peppers and onions to the center. Stir-fry for about 30 seconds until lightly charred.
- Mix the vegetables with the beef and push everything to the sides. Add the garlic, ginger, and scallion mixture to the center.
- Quickly push all ingredients to the center, tossing and stirring until the beef is cooked through and the vegetables are just tender, about 30 seconds more.
- Pour in the prepared sauce, which will start to boil immediately. Toss everything to coat and cook until the sauce is lightly thickened, about 30 seconds.
- Carefully transfer to a serving platter and serve hot.
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Cooking Method 2: Stovetop
Don’t worry if you don’t have an outdoor grill setup. This stovetop method will still yield delicious results:
- Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking.
- Add half of the marinated beef and cook without moving for about 1 minute to sear. Then stir-fry for another minute until lightly cooked but still pink in spots. Transfer to a bowl.
- Repeat with another tablespoon of oil and the remaining beef. Add to the bowl with the first batch.
- Wipe the wok clean and repeat the process with the peppers and onions, cooking in two batches with 1 tablespoon of oil each time. Add the vegetables to the bowl with the beef.
- Return the wok to high heat until smoking. Add all the cooked ingredients back to the wok along with the garlic, ginger, and scallion mixture.
- Stir-fry for about 30 seconds until fragrant.
- Pour in the sauce and cook, tossing and stirring constantly, until lightly thickened, about 45 seconds.
- Transfer to a serving platter and enjoy your homemade Chinese Pepper Steak!
Serving Suggestions
This flavorful Chinese Pepper Steak is perfect served over a bed of steamed white rice or noodles. For a lower-carb option, try it with cauliflower rice or zucchini noodles. A side of steamed broccoli or bok choy can add extra nutrition and complement the flavors beautifully.
Storage and Leftovers
If you happen to have leftovers (which is rare with this delicious dish!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if needed to loosen the sauce.
Nutritional Facts
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 466 |
% Daily Value* | |
Total Fat 27g | 35% |
Saturated Fat 5g | 27% |
Cholesterol 90mg | 30% |
Sodium 1068mg | 46% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 8g | |
Protein 35g | |
Vitamin C 73mg | 367% |
Calcium 65mg | 5% |
Iron 3mg | 17% |
Potassium 702mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tips
- For the most tender beef, slice it against the grain.
- Don’t overcook the vegetables – they should remain crisp-tender for the best texture.
- Adjust the amount of black pepper to suit your taste preferences.
- If you can’t find Shaoxing wine, dry sherry makes an excellent substitute.
Variations
While this classic Chinese Pepper Steak recipe is delicious as is, feel free to experiment with these variations:
- Spicy Twist: Add a teaspoon of chili oil or crushed red pepper flakes for some heat.
- Veggie Boost: Include sliced mushrooms or bamboo shoots for extra texture and nutrients.
- Protein Swap: Try this recipe with chicken, pork, or tofu instead of beef.