Chinese Pepper Steak
Chinese pepper steak is a beloved Chinese-American classic that pairs tender, juicy steak strips with crisp bell peppers and sweet onions, all glazed in a rich, peppery sauce. It’s a quick, flavorful dish that balances savory, sweet, and smoky notes, making it a go-to for busy weeknights or casual family dinners.
Why This Recipe Works
Stir-frying on a charcoal grill with a wok-compatible grate infuses the dish with wok hei—the signature smoky, charred flavor that elevates authentic stir-fries. For stovetop cooking, batch-processing the meat and vegetables ensures the wok stays searing-hot, preventing sogginess and allowing both the steak and veggies to develop a perfect caramelized crust. This method keeps the ingredients vibrant and tender, not mushy.
Recipe Details
Prep Time: 5 minutes
Cook Time: 15 minutes
Active Time: 10 minutes
Marinating Time: 20 minutes (up to 3 hours)
Total Time: 40 minutes
Serves: 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 chicken stock (homemade or store-bought)
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 (about 1 1/2 cups)
2 medium garlic cloves, 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
Marinate the Beef
Combine the steak strips with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine in a bowl, tossing to coat evenly. Let marinate at room temperature for at least 20 minutes (or up to 3 hours for deeper flavor).
Prepare the Sauce and Veggies
While the beef marinates, mix the remaining soy sauce with cornstarch to form a smooth slurry. Stir in the remaining Shaoxing wine, chicken stock, sesame oil, sugar, and black pepper—set this sauce aside. Combine the bell peppers and onion in a separate bowl, and mix the garlic, ginger, and scallion whites in another bowl.
Grilling With a Wok Insert
Light a chimney full of charcoal. Once the coals are lit and covered in gray ash, pour them into a pile in the center of the grill’s cooking grate. Place the grate on the grill and set the wok in the center.
Add oil to the wok and heat until smoking. Add the marinated beef, stirring and tossing until lightly charred but still pink in spots (about 1 minute). Push the beef to the sides to clear the center.
Add the bell peppers and onion to the center of the wok, stirring until lightly charred (about 30 seconds). Toss with the beef and push back to the sides.
Add the garlic-ginger-scallion mixture to the center, then immediately combine all ingredients. Toss until the beef is cooked through and vegetables are just tender (about 30 seconds).
Stir the reserved sauce and pour it into the wok (it should boil immediately). Toss everything to coat, cooking until the sauce thickens slightly (about 30 seconds). Transfer to a serving platter and serve.
Cooking on a Stovetop
Heat 1 tablespoon of oil in a wok over high heat until smoking. Add half of the beef and cook without moving until well seared (about 1 minute). Continue stirring and tossing until lightly cooked but still pink (about 1 minute). Transfer to a large bowl. Repeat with another 1 tablespoon of oil and the remaining beef, adding it to the same bowl.
Wipe out the wok. Heat another 1 tablespoon of oil and add half of the peppers and onion. Cook until lightly charred (about 1 minute), then transfer to the bowl with the beef. Repeat with the remaining oil and vegetables.
Return the wok to high heat until smoking. Add all the beef and vegetables back to the wok, then stir in the garlic-ginger-scallion mixture. Cook until fragrant (about 30 seconds).
Stir the reserved sauce and pour it into the wok. Toss everything to coat, cooking until the sauce thickens (about 45 seconds). Transfer to a serving platter and serve.
Special Equipment
Wok
Charcoal grill with wok insert (optional)
Nutrition Facts
Nutrient
Amount per Serving
% Daily Value*
Calories
466
—
Total Fat
27g
35%
Saturated Fat
5g
27%
Cholesterol
90mg
30%
Sodium
1068mg
46%
Total Carbohydrate
19g
7%
Dietary Fiber
2g
9%
Total Sugars
8g
—
Protein
35g
—
Vitamin C
73mg
367%
Calcium
65mg
5%
Iron
3mg
17%
Potassium
702mg
15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
