Classic Chinese-American Black Pepper Steak Quick, Savory, and Smoky

Chinese Pepper Steak

Chinese Pepper Steak is a beloved Chinese-American classic that pairs tender strips of steak with crisp bell peppers and onions, all coated in a rich, savory black pepper sauce. It’s a quick, flavorful dish that balances umami, sweetness, and a hint of smokiness—perfect for weeknights or casual dinners.

Classic Chinese-American Black Pepper Steak Quick, Savory, and Smoky

Why This Recipe Works

The key to authentic-tasting Chinese pepper steak lies in high-heat stir-frying. Using a charcoal grill with a wok insert infuses the dish with wok hei (the smoky, charred flavor from a well-heated wok), but the stovetop method works just as well when you cook in batches. This ensures the wok stays hot enough to sear the meat and vegetables, preventing them from steaming and keeping them crisp-tender. Marinating the steak briefly in soy sauce and wine tenderizes it and adds depth, while a cornstarch slurry thickens the sauce to a glossy finish.

Recipe Overview

Prep Time: 5 minutesCook Time: 15 minutesActive Time: 10 minutesMarinating Time: 20 minutes (up to 3 hours)Total Time: 40 minutesServes: 4

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

Grilling Method (With Wok Insert)

Marinate the beef: Combine the steak strips with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine in a bowl. Toss to coat evenly, then let marinate at room temperature for at least 20 minutes (or up to 3 hours).

Prepare the sauce and veggies: In a small bowl, mix the remaining soy sauce with cornstarch to form a smooth slurry. Add the remaining Shaoxing wine, chicken stock, sesame oil, sugar, and black pepper; stir well and set aside. In a separate bowl, combine the green and red bell peppers with the onion. In another bowl, mix the garlic, ginger, and scallion whites.

Heat the grill: Light one chimney full of charcoal. Once the coals are hot and covered with gray ash, pour them into a pile in the center of the grill. Place the wok insert on the grill and heat 4 tablespoons of oil until smoking.

Cook the beef: Add the marinated beef to the wok and cook, stirring and tossing constantly, until lightly charred but still pink in spots (about 1 minute). Push the beef to the sides of the wok to clear a space in the center.

Cook the veggies: Add the pepper and onion mixture to the center of the wok. Cook, stirring, until lightly charred (about 30 seconds). Toss the veggies with the beef and push everything to the sides.

Add aromatics: Add the garlic-ginger-scallion mixture to the center of the wok. Immediately push all ingredients back to the center, tossing and stirring until the beef is cooked through and the veggies are just tender (about 30 seconds).

Finish with sauce: Stir the reserved sauce and pour it into the wok (it should boil immediately). Toss everything to coat evenly, then cook until the sauce thickens slightly (about 30 seconds). Transfer to a serving platter and serve hot.

Stovetop Method

Marinate the beef: Follow step 1 from the grilling method.

Prepare the sauce and veggies: Follow step 2 from the grilling method.

Cook the beef in batches: Heat 1 tablespoon of oil in a wok over high heat until smoking. Add half the beef and cook without moving for 1 minute to sear. Stir and toss until lightly cooked but still pink (about 1 minute), then transfer to a large bowl. Repeat with another 1 tablespoon of oil and the remaining beef, adding it to the bowl.

Cook the veggies in batches: Wipe the wok clean. Heat 1 tablespoon of oil, add half the pepper and onion mixture, and cook until charred (about 30 seconds). Transfer to the bowl with the beef. Repeat with the remaining oil and veggies.

Combine and finish: Return the wok to high heat until smoking. Add the beef and veggie mixture, followed by the garlic-ginger-scallion mixture. Cook, tossing, until fragrant (about 30 seconds). Stir the sauce and pour it into the wok. Toss everything to coat, cook until the sauce thickens (about 45 seconds), then serve.