This Chinese-inspired pepper steak delivers tender, flavorful beef stir-fried with crisp vegetables and a glossy, savory sauce. The combination of soy sauce, ginger, sweet onions, bell peppers, and juicy tomato wedges creates a balanced and vibrant dish perfect for a quick homemade meal.
Why You’ll Love This Recipe
Ready in under 30 minutes
Uses simple pantry ingredients
Perfect balance of savory, sweet, and fresh flavors
Beginner-friendly and restaurant-quality
Ideal for weeknights or entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound beef top sirloin steak, thinly sliced across the grain
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
Directions
Slice the beef into thin 1/2-inch strips across the grain to ensure tenderness.
In a bowl, whisk soy sauce, white sugar, cornstarch, and ground ginger until smooth and the sugar is dissolved.
Add the beef strips to the marinade, coating them thoroughly. Let them rest for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Sear the beef in batches for about 3 minutes, stirring often until browned. Remove and set aside.
Add 1 tablespoon of oil to the wok. Stir-fry the red onion for 2 minutes until slightly softened.
Add the green bell pepper and cook for another 2 minutes until vibrant yet crisp.
Return the beef to the wok, add the tomatoes, and stir for 1–2 minutes until the tomatoes begin to release their juices.
Use fresh ginger instead of ground for a brighter, spicier flavor.
Swap green bell pepper with red or yellow for added sweetness.
Add broccoli, snap peas, or carrots for more vegetables.
For a low-carb version, serve over cauliflower rice or in lettuce cups.
Add chili flakes or sliced fresh chili for a hotter dish.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet over medium heat. Add a splash of water to loosen the sauce, as it thickens when cold.
Not recommended for freezing due to texture changes in the vegetables.
FAQs
How do I keep the beef tender?
Slice it thinly against the grain and marinate it with soy sauce, sugar, cornstarch, and ginger, which helps soften the fibers.
Can I use a different cut of beef?
Yes, flank steak or skirt steak works well as long as it’s sliced thinly across the grain.
Can I change the vegetables?
You can substitute or add vegetables like carrots, broccoli, or snap peas.
Should I use a wok or skillet?
A wok provides the best heat distribution, but a large skillet works perfectly too.
How do I prevent the beef from steaming?
Cook in small batches so the pan stays hot enough for proper searing.
Can I make this dish spicier?
Add chili oil, chili pepper slices, or red pepper flakes for extra heat.
What do I serve it with?
Steamed rice, noodles, or cauliflower rice all pair wonderfully.
Can I prepare parts of the recipe ahead?
You can slice the beef and vegetables up to two days in advance and mix the marinade ahead as well.
Why did my sauce get too thick?
The cornstarch naturally thickens the sauce; add a splash of water while cooking or reheating to adjust consistency.
Can I double the recipe?
Yes, but cook the beef in several batches to maintain high heat and proper searing.
Conclusion
Chinese Pepper Steak is a quick, flavorful stir-fry that brings together tender beef, crisp vegetables, and a deliciously glossy sauce. It’s easy enough for busy weeknights yet impressive enough for guests, making it a versatile recipe you’ll find yourself returning to again and again. Enjoy it fresh from the wok for the best texture and flavor.
This quick and flavorful Chinese-inspired pepper steak stir-fry features tender beef, crisp bell peppers, sweet onions, and juicy tomatoes in a savory soy-based sauce. Perfect for weeknight meals or casual entertaining.
Author:Sophia
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-Fry
Cuisine:Chinese
Diet:Halal
Ingredients
1 pound beef top sirloin steak, thinly sliced across the grain
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
Instructions
Slice beef into thin 1/2-inch strips across the grain for tenderness.
In a bowl, whisk together soy sauce, sugar, cornstarch, and ground ginger until smooth and dissolved.
Add beef to the marinade, coating thoroughly. Let marinate for at least 15 minutes.
Heat 1 tablespoon oil in a wok or large skillet over high heat. Sear beef in batches for about 3 minutes, stirring often. Remove and set aside.
Add 1 tablespoon oil to the wok and stir-fry red onion for 2 minutes until slightly softened.
Add green bell pepper and cook for another 2 minutes until crisp-tender.
Return beef to the wok, add tomato wedges, and stir-fry for 1–2 minutes until tomatoes begin to soften and release juices.
Serve hot over steamed rice.
Notes
Slice beef thinly and across the grain for maximum tenderness.
Use fresh ginger instead of ground for a bolder flavor.
Don’t overcrowd the pan when searing beef to avoid steaming.
Add water while reheating if the sauce thickens too much.
