Tender Pepper Steak
Pepper steak recipe with tender flank steak, crisp bell peppers, and a savory soy-ginger sauce. A classic Chinese pepper steak stir-fry ready in 30 minutes.
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Pepper Steak is the stir-fry I make when I want takeout-style dinner without the 30-minute wait for delivery. Thin strips of steak and crisp bell peppers get tossed in a glossy soy-ginger sauce, and the whole thing comes together faster than it takes rice to cook.
The difference between chewy stir-fry beef and the tender strips you get at a Chinese restaurant usually comes down to velveting. A short soak in cornstarch, a splash of water, and a pinch of baking soda coats the meat and breaks down its surface just enough that it stays tender through the high heat of the pan, instead of seizing up into something tough.
I slice the steak while it’s still a little frozen, which makes those thin, even strips way easier to cut than trying to slice a fully thawed piece of meat. Fifteen minutes in the freezer before you pull out the knife is worth it.
Why You’ll Love This Recipe
- Restaurant-style at home. The soy-ginger sauce and glossy finish taste like the takeout container without the wait.
- Actually tender beef. A quick velveting soak keeps the steak from turning tough in the hot pan.
- Ready in 30 minutes. Faster than most delivery, start to finish.
- Crisp-tender peppers. Cooking them separately first keeps them from turning soft and watery.
Pepper Steak Ingredients
Slice the steak against the grain, not with it. Cutting across those long muscle fibers is what keeps each strip tender; slicing with the grain gives you the same chewy bite no matter how well you velvet it.
- 1 1/2 lbs flank steak, thinly sliced against the grain
- 1 tbsp cornstarch, for the steak
- 2 tbsp water
- 1/4 tsp baking soda
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1/3 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 1/2 cup beef broth
- 1 tbsp cornstarch, for the sauce
- Cooked rice, for serving
Recipe Variations
- Swap the flank steak for sirloin or skirt steak, just make sure to slice thin and against the grain.
- Add sliced mushrooms or snap peas along with the bell peppers for more vegetables.
- No oyster sauce on hand? Hoisin sauce works as a substitute, though the flavor will lean a little sweeter.
How to Make Pepper Steak
- Velvet the steak: In a medium bowl, toss the sliced steak with 1 tablespoon cornstarch, the water, and the baking soda. Let it sit for at least 15 minutes, or up to 30, while you prep the vegetables.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, beef broth, and the remaining 1 tablespoon cornstarch. Set aside.
- Cook the peppers and onion: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat. Add the bell peppers and onion and stir-fry for 3-4 minutes until crisp-tender. Remove to a plate.
- Sear the steak: Add the remaining 1 tablespoon oil to the same pan. Add the steak in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes until mostly browned.
- Add aromatics: Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the sauce: Give the sauce a quick stir, the cornstarch settles, then pour it into the pan. Cook, stirring, for 1-2 minutes until it thickens and turns glossy.
- Combine: Return the peppers and onion to the pan and toss to coat, cooking for another minute until the steak is warmed through and reaches at least 130-135°F for a tender, medium bite (145°F if you prefer it cooked through).
- Serve: Serve hot over rice.
Recipe FAQs
Do I Really Need to Velvet the Steak?
It’s the step that makes the biggest difference in texture. Skipping it still gives you a decent stir-fry, but the beef won’t be as tender, especially with a leaner cut like flank steak.
What Temperature Should the Steak Reach?
Flank steak strips are safe and best around 130-135°F for a tender, still-juicy bite. Cook closer to 145°F if you prefer it more well-done, though it toughens up the leaner you cook it past medium.
Why Is My Sauce Too Thin or Too Thick?
Too thin usually means it needs another minute of simmering to activate the cornstarch. Too thick means it went a little too far, just stir in a splash of broth or water to loosen it back up.
Is This the Same as Mongolian Beef?
No, they’re different sauces. Pepper steak is soy and ginger based with bell peppers, while Mongolian beef leans on hoisin and brown sugar with green onions and usually skips the peppers.
Can I Double This, and What Goes Well with It?
Yes, cook the steak in batches so it sears instead of steams if you double it. Steamed white rice is the classic side, and a quick cucumber salad is a nice, cool contrast.
Cooking Tips
- Slice the steak while it’s still slightly frozen. About 15 minutes in the freezer firms it up just enough to get thin, even strips.
- Don’t skip the sear step. Letting the steak sit undisturbed in the hot pan for that first minute is what gives it color instead of turning it gray and steamed.
- Cook the peppers and onion separately from the beef first. Adding everything to the pan at once means the vegetables overcook by the time the beef is done.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Freeze in a freezer bag for up to 2 months, though the peppers will soften more once thawed. Thaw overnight in the fridge before reheating.
To reheat: Reheat in a hot skillet for a couple minutes to keep the peppers from turning mushy, or microwave in 1-minute bursts if you’re short on time.
How to Serve Pepper Steak
Pepper Steak is classic over steamed white rice, though it’s just as good over rice noodles or cauliflower rice for a lighter option. A side of egg rolls or a simple cucumber salad rounds it out if you’re feeding a bigger crowd.
Loved This Recipe?
Pepper Steak is the stir-fry that makes me skip the takeout menu, tender beef, crisp peppers, and a sauce that clings to every bite.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Pepper Steak
Ingredients
- 1 1/2 lbs flank steak thinly sliced against the grain
- 1 tbsp cornstarch for the steak
- 2 tbsp water
- 1/4 tsp baking soda
- 2 tbsp vegetable oil divided
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1 tbsp minced fresh ginger
- 1/3 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 1/2 cup beef broth
- 1 tbsp cornstarch for the sauce
- cooked rice for serving
Instructions
- Velvet the steak: In a medium bowl, toss the sliced steak with 1 tablespoon cornstarch, the water, and the baking soda. Let it sit for at least 15 minutes, or up to 30, while you prep the vegetables.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, beef broth, and the remaining 1 tablespoon cornstarch. Set aside.
- Cook the peppers and onion: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat. Add the bell peppers and onion and stir-fry for 3-4 minutes until crisp-tender. Remove to a plate.
- Sear the steak: Add the remaining 1 tablespoon oil to the same pan. Add the steak in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes until mostly browned.
- Add aromatics: Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the sauce: Give the sauce a quick stir, the cornstarch settles, then pour it into the pan. Cook, stirring, for 1-2 minutes until it thickens and turns glossy.
- Combine: Return the peppers and onion to the pan and toss to coat, cooking for another minute until the steak is warmed through and reaches at least 130-135°F for a tender, medium bite (145°F if you prefer it cooked through).
- Serve: Serve hot over rice.
