What's the best cut of beef for pepper steak?

Flank steak is traditional and excellent for this dish, but sirloin, flat iron, or ribeye work beautifully too. The key is slicing thinly against the grain to ensure tenderness. If budget is a concern, chuck steak can work well if sliced extra thin and not overcooked.

Can I make this dish less spicy?

Absolutely! The black pepper provides that signature flavor, but you can reduce it by half for a milder version. The dish will still have plenty of flavor from the soy sauce, oyster sauce, and aromatics. You could also use regular ground black pepper instead of coarsely ground for a more evenly distributed, less intense pepper flavor.

What can I substitute for oyster sauce?

If you don't have oyster sauce, try using additional soy sauce mixed with a teaspoon of brown sugar to simulate oyster sauce's sweet-savory profile. Hoisin sauce also makes a good substitute, though it will add a slightly different flavor profile. For vegetarians, mushroom-based "vegetarian oyster sauce" works perfectly.

My sauce didn't thicken properly - what happened?

The most common reason for thin sauce is that the cornstarch wasn't fully dissolved in the liquid ingredients. Always make sure to whisk the sauce mixture thoroughly before adding it to the pan. If your sauce is still too thin after simmering, mix a teaspoon of cornstarch with a tablespoon of cold water and stir this mixture into the simmering sauce until it thickens.

Chinese Pepper Steak with Onions Recipe

Name: Chinese Pepper Steak with Onions Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 tablespoon low-sodium soy sauce; 1 tablespoon mirin; 1 tablespoon cornstarch; 1 pound steak, excess fat trimmed & thinly sliced into 1/2 to 1/4-inch strips (see notes); 1/2 cup low-sodium beef broth (or chicken broth or 1/2 bouillon cube dissolved in water); 3 tablespoons low-sodium soy sauce; 3 tablespoons honey; 2 tablespoons oyster sauce; 2 tablespoons Chinese cooking wine or mirin (or dry sherry); 1 tablespoon cornstarch; 1 1/4 teaspoons coarsely-ground black pepper; 1/4 teaspoon kosher salt; 3 tablespoons peanut oil, divided (or neutral oil, such as canola); 1 medium white onion, peeled & medium diced; 2 small bell peppers, seeded & medium diced; 2 cloves garlic, minced; 1 1/2 teaspoons grated ginger; Sliced scallions; Toasted sesame seeds; Steamed rice, cauliflower rice, or cooked noodles

Description

Chinese Pepper Steak with Onions is a quick and flavorful stir-fry dish featuring tender strips of marinated beef, bell peppers, and onions tossed in a rich, peppery sauce. Balanced with a touch of sweetness and umami, this classic takeout favorite is served best over steamed rice or noodles and ready in just 30 minutes – perfect for a healthy and satisfying weeknight meal.

Ingredients

Units Scale

For the Steak Marinade:

1 tablespoon low-sodium soy sauce
1 tablespoon mirin
1 tablespoon cornstarch
1 pound steak, excess fat trimmed & thinly sliced into 1/2 to 1/4-inch strips (see notes)

Pepper Sauce:

1/2 cup low-sodium beef broth (or chicken broth or 1/2 bouillon cube dissolved in water)
3 tablespoons low-sodium soy sauce
3 tablespoons honey
2 tablespoons oyster sauce
2 tablespoons Chinese cooking wine or mirin (or dry sherry)
1 tablespoon cornstarch
1 1/4 teaspoons coarsely-ground black pepper
1/4 teaspoon kosher salt

For the Stir-Fry:

3 tablespoons peanut oil, divided (or neutral oil, such as canola)
1 medium white onion, peeled & medium diced
2 small bell peppers, seeded & medium diced
2 cloves garlic, minced
1 1/2 teaspoons grated ginger

Optional Garnishes:

Sliced scallions
Toasted sesame seeds

Serving Suggestions:

Steamed rice, cauliflower rice, or cooked noodles

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Instructions

Marinate the steak: In a medium bowl, combine soy sauce, mirin, and cornstarch. Pat the steak dry with paper towels, add to the bowl, and stir gently to coat all pieces with marinade. Set aside for 10-15 minutes while you prepare the rest of the ingredients.
Mix the pepper sauce: In a separate bowl or glass measuring cup, combine beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine or mirin, cornstarch, black pepper, and salt. Whisk well until everything is dissolved and combined. Set aside.
Cook the steak: Heat 1 1/2 tablespoons of oil in a wok or large skillet over high heat. When shimmering, add the steak in a single layer without crowding. Cook undisturbed for 30–45 seconds until lightly browned, then flip and stir-fry for another 30 seconds, or until almost cooked through. Remove steak from pan and set aside. (Cook in batches, adding more oil if needed to avoid steaming.)
Cook the vegetables and aromatics: Return the pan to medium heat and add the remaining 1 1/2 tablespoons oil. Once hot, add diced onion and bell peppers with a pinch of salt and pepper. Stir-fry for 3-4 minutes until starting to soften. Add minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
Add the sauce: Re-whisk the pepper sauce, then pour it into the pan. Stir immediately, reduce heat to maintain a simmer, and cook for about 1 minute until the sauce thickens to a syrupy consistency and coats the back of a spoon.
Finish the stir-fry: Add the cooked steak and any juices back into the pan, tossing for 30 seconds to coat the beef with sauce. Immediately remove from heat.
Serve: Transfer to a serving dish and garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or noodles. Enjoy!

Notes

For best results, use flank steak, sirloin, or skirt steak sliced against the grain for tenderness.
Do not overcook the beef during the first stir-fry; it will finish cooking when returned to the pan with the sauce.
You can adjust the amount of black pepper to your desired spice level.
Oyster sauce adds depth of flavor, but can be substituted with more soy sauce or mushroom sauce for a vegetarian-friendly version.
Serve immediately for best texture and flavor.

Nutrition

Serving Size: 1/4 recipe
Calories: 330
Sugar: 16g
Sodium: 920mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 28g
Cholesterol: 60mg