Pepper Steak

Why You’ll Love This Recipe

I love how this dish comes together so quickly—just 30 minutes from start to finish. The beef turns out juicy and flavorful thanks to a quick sear and a simple marinade, while the vegetables keep their crisp bite for a great contrast. The sauce clings to every bite without being too heavy, and the peppery kick keeps it exciting. I can serve it over rice or noodles, or even enjoy it on its own for a low-carb option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1¼ lbs top sirloin steak

• 1/3 cup low-sodium chicken broth

• 1/4 cup Shaoxing wine

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon granulated sugar

• 2 teaspoons cracked black pepper

• 2 teaspoons dark sesame oil

• 1 tablespoon cornstarch

• 6 teaspoons vegetable oil, divided

• Salt, to taste

• 1 red bell pepper, chopped into bite-sized pieces

• 1 green bell pepper, chopped into bite-sized pieces

• 6 green onions (white parts sliced, green parts cut into 2-inch pieces)

• 1 tablespoon minced garlic

• 1 tablespoon fresh ginger, peeled and minced

Directions

1. Tenderize the steak: I place the steaks on a cutting board, cover them with plastic wrap, and pound slightly with a meat mallet to tenderize. Then I slice them into 1/3-inch thick strips about 2 inches long. I pat them dry with paper towels and separate any pieces sticking together.

2. Make the sauce: In a bowl, I whisk together the chicken broth, Shaoxing wine, soy sauce, rice vinegar, sugar, black pepper, sesame oil, and cornstarch until smooth.

3. Sear the steak: I preheat a 12-inch nonstick skillet over moderately high heat. I drizzle in 2 teaspoons of vegetable oil, then quickly add half the steak in a single layer, seasoning lightly with salt. I let it sear for about 45–60 seconds per side, then transfer to a plate. I repeat with 2 more teaspoons of oil and the remaining steak.

4. Cook the vegetables: In the same skillet, I add the last 2 teaspoons of oil and sauté the bell peppers for 3–4 minutes, tossing only occasionally so they get a bit of color and stay crisp. I then add the green onions, garlic, and ginger and sauté for another minute.

5. Finish the dish: I whisk the sauce again and pour it into the skillet. I let it cook until thickened, then toss in the cooked steak and stir everything together to coat. I serve it hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people and is ready in about 30 minutes—20 minutes of prep and 10 minutes of cooking. It’s fast, easy, and tastes like it came from a restaurant.

Variations

• Use flank steak: If I don’t have sirloin, flank steak works great—just slice it thinly across the grain.

• Add heat: A pinch of red chili flakes or a drizzle of chili oil gives it a spicy kick.

• Use different vegetables: I mix in snow peas, mushrooms, or thin-sliced carrots when I want more variety.

• Make it gluten-free: I swap the soy sauce with tamari and double-check that my Shaoxing wine is gluten-free.

• Low-sodium version: I use low-sodium broth and soy sauce to control the salt.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it in a skillet over medium heat or microwave it in short bursts, stirring in between. If the sauce thickens too much, I loosen it with a splash of water or broth.

FAQs

Can I make this ahead of time?

I like to prep the ingredients ahead—slice the steak, mix the sauce, and chop the veggies—then cook everything fresh. The dish only takes a few minutes to stir-fry.

What is Shaoxing wine, and can I substitute it?

Shaoxing wine is a traditional Chinese rice wine that adds depth and flavor. If I don’t have it, I use dry sherry or mirin as a substitute.

How do I keep the steak tender?

I make sure to slice it thinly against the grain and cook it quickly over high heat—just enough to brown it without overcooking.

Can I use a different cut of beef?

Yes, flank, ribeye, or even skirt steak work well. I just avoid cuts that are too tough or lean.

Is this dish spicy?

Not by default, but the cracked black pepper gives it a bold flavor. I can always add chili flakes or hot sauce for extra heat.

Conclusion

This Pepper Steak is a fast and flavorful stir-fry that’s just as good as your favorite takeout—but made fresh in your own kitchen. With juicy beef, crisp peppers, and a glossy, peppery sauce, it’s a dinner I love to throw together any night of the week. Simple ingredients, big flavor, and easy cleanup—what more could I ask for?

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