Tender and Flavorful Chinese Pepper Steak Recipe

Craving a restaurant-style stir fry that strikes the perfect balance between bold flavors, tender beef, and crisp veggies? This Tender and Flavorful Chinese Pepper Steak Recipe is pure comfort in a bowl, boasting melt-in-your-mouth strips of steak, a savory-sweet sauce, and a vibrant mix of bell peppers and onions. It’s one of those classic weeknight wonders that looks and tastes impressive but comes together in a flash, making it a frequent request at my dinner table. Let me walk you through every delicious step!

Ingredients You’ll Need

Every ingredient in the Tender and Flavorful Chinese Pepper Steak Recipe has a starring role: the beef becomes melt-in-your-mouth luscious through a quick velveting step, while a swirl of aromatics and colorful vegetables brings freshness and crunch. These pantry-friendly sauce ingredients hit all the right salty, sweet, and umami notes—be sure to have everything prepped and ready before you start!

• Flank steak (12 ounces): Choose flank steak, chuck roast, or London broil for the best balance of tenderness and beefy flavor—it cooks quickly and soaks up the sauce beautifully.
• Baking soda (1 to 1½ teaspoons): A quick toss in baking soda “velvets” the beef, making the steak incredibly tender (don’t skip this secret Chinese restaurant technique!).
• Salt and pepper (to taste): Season the beef after velveting for a balanced flavor before you add it to the wok.
• Low-sodium chicken stock (½ cup): Serves as the base for the sauce, adding a depth of flavor without being too salty.
• Cornstarch (1 tablespoon): Thickens the sauce just enough to coat each bite.
• Oyster sauce (1½ tablespoons): Brings a savory, deeply umami background note to the stir fry.
• Shaoxing wine (1 tablespoon): Adds a hint of complexity to the sauce; dry sherry is an acceptable substitute if needed.
• Light soy sauce (1 tablespoon): Creates savory depth and balances the flavors.
• Dark soy sauce (1 teaspoon): Enhances color, giving the finished dish a gorgeous, appetizing hue.
• Brown sugar (½ teaspoon): Just a touch rounds out the savory and salty notes with a subtle sweetness.
• Sesame oil (½ teaspoon): Infuses the sauce with its trademark nutty, toasty aroma.
• White pepper (⅛ teaspoon): For gentle heat and a classic Chinese finishing touch.
• Green bell pepper (1, cut into strips): Offers crunch, color, and a vegetal sweetness that pairs well with the beef.
• Red bell pepper (½, cut into strips): Adds a pop of color and bright, sweet flavor to the stir fry.
• Onion (1 medium, cut into strips): Caramelizes quickly, releasing sweetness that complements the other vegetables and the beef.
• Neutral oil (2 tablespoons): Canola, grapeseed, or vegetable oil ensures even stir-frying without imparting extra flavors.
• Ginger (½ teaspoon, minced): Adds aromatic zing and pairs perfectly with garlic for that signature Chinese style base.
• Garlic (2 cloves): A must in any good stir fry, lending warmth and depth.

How to Make Tender and Flavorful Chinese Pepper Steak Recipe

Step 1: Prep and Slice the Steak

Start by patting your steak dry with a paper towel. This ensures you get a good sear and prevents any steaming once it hits the hot wok. For the most tender result, slice the beef against the grain into strips about 3 inches long and ⅛ to ¼ inch thick—if you’re struggling, try slicing while the meat is partially frozen for beautiful, even pieces.

Step 2: Velvet the Beef

Place your beef strips into a large bowl and sprinkle the baking soda over them. Toss everything together so each piece gets lightly coated, then cover the bowl and pop it into the fridge for 30 minutes. This step is a game changer for the texture of your Tender and Flavorful Chinese Pepper Steak Recipe—the baking soda gently breaks down the beef fibers, so each bite is soft and succulent.

Step 3: Rinse, Pat Dry, and Season

Once the beef has rested, rinse off any remaining baking soda under cold running water. Drain thoroughly, then blot the strips dry again with fresh paper towels. Now season generously with salt and pepper to prepare them for their starring role in the wok.

Step 4: Mix Up the Sauce

Gather all your sauce ingredients—chicken stock, cornstarch, oyster sauce, Shaoxing wine, both soy sauces, brown sugar, sesame oil, and white pepper—in a mixing bowl and whisk them together until the cornstarch is fully dissolved. This harmonious blend is what will bring all those steakhouse flavors home in your Tender and Flavorful Chinese Pepper Steak Recipe!

Step 5: Sear the Beef

Heat your wok or a large skillet over high heat until it’s almost smoking hot. Swirl in a tablespoon of oil, making sure the surface is coated. Carefully lay the beef strips into the pan in a single layer—don’t overcrowd—and sear without stirring for 30 seconds per side, just until they turn a lovely light brown. Remove the beef to a plate so it doesn’t overcook while you make the veggies melt-in-your-mouth delicious.

Step 6: Stir-Fry the Aromatics and Veggies

Add the remaining oil to your hot wok, then toss in the onion, ginger, and garlic. Stir-fry until the onions start to caramelize and the kitchen fills with that unmistakable Chinese takeout fragrance—absolute heaven! After a minute, in go the red and green bell peppers. Stir these together for just 30 seconds so they keep their crispness.

Step 7: Bring It All Together

Add the cooked beef back to the wok, stirring everything together for another 15 to 30 seconds to combine flavors and finish cooking the steak. Turn the heat down to low, pour over your prepared sauce, and stir continuously. In a few moments, you’ll notice the sauce thickens and coats every piece with a beautiful glossy sheen. Remove from the heat—your Tender and Flavorful Chinese Pepper Steak Recipe is ready for its grand debut!

How to Serve Tender and Flavorful Chinese Pepper Steak Recipe

Garnishes

Sprinkle your finished dish with sliced scallions for a zesty pop of green and a light onion bite, or add a pinch of toasted sesame seeds for a nutty crunch. If you like some heat, a few thinly sliced red chilies or a drizzle of chili oil works wonders—these little touches take your Tender and Flavorful Chinese Pepper Steak Recipe to restaurant level in seconds.

Side Dishes

This stir fry shines brightest over a mound of steaming white jasmine rice that soaks up all that savory sauce. If you’re looking for a lighter pairing, try it atop brown rice, cauliflower rice, or even stir-fried noodles. A side of quick-blanched bok choy or snap peas adds more greens to your meal while balancing out the richness.

Creative Ways to Present

Serve your Tender and Flavorful Chinese Pepper Steak Recipe family-style on a big platter for a cozy, shared meal, or pile individual portions into lettuce cups for a crunchy, low-carb twist. Try spooning the beef and vegetables onto toasted bao buns for playful sliders—perfect as a hearty appetizer or easy party finger food!

Make Ahead and Storage

Storing Leftovers

Let any extra steak and vegetables cool to room temperature before transferring them to an airtight container. The flavors mellow and deepen overnight, so leftovers are just as tempting. Store them in the fridge for up to three days—be sure to include a bit of extra sauce to keep the beef moist.

Freezing

You can freeze portions of the Tender and Flavorful Chinese Pepper Steak Recipe by letting everything cool completely, then sealing in freezer-safe containers. For best texture, aim to eat frozen leftovers within three months. The peppers may become a bit softer upon thawing, but the flavor remains excellent.

Reheating

Gently reheat the stir fry in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Stir regularly until heated through—avoid microwaving for too long, as it can toughen the beef. If using a microwave, cover with a damp paper towel and heat in short 30-second bursts, stirring between each.

FAQs

Can I use a different cut of beef in this recipe?

Absolutely! While flank steak is my favorite for its balance of tenderness and flavor, you can also use chuck roast or London broil. Just be sure to slice the meat thinly and against the grain for the best texture.

What is the purpose of velveting the beef with baking soda?

Velveting is a classic Chinese cooking technique that transforms tougher cuts of meat into ultra-tender bites. The baking soda raises the pH on the meat’s surface, making it softer and juicier once cooked—it’s an easy trick that makes a big difference in the Tender and Flavorful Chinese Pepper Steak Recipe.

Is there a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry works very well as a substitute. You can also simply leave it out in a pinch, but it does add wonderful complexity to the sauce flavor profile.

Can I make this dish gluten-free?

Yes—swap out the soy sauces and oyster sauce for certified gluten-free versions (tamari is a great alternative to soy sauce), and double-check your chicken stock for added gluten-containing ingredients. You’ll still get all the rich, savory flavors of the original!

How do I keep the vegetables crisp instead of soggy?

Stir fry your veggies quickly over high heat and avoid overcooking them. Make sure your wok is hot before adding them, and add the sauce only at the final step so everything stays vibrant and crisp, just as in the best Tender and Flavorful Chinese Pepper Steak Recipe.

Final Thoughts

I can’t recommend this Tender and Flavorful Chinese Pepper Steak Recipe highly enough—it’s quick, satisfying, and packed with those classic Chinese takeout flavors we all crave. Give it a try the next time you want a vibrant, effortless dinner that delivers on all fronts. Your weeknight meals will never be the same!

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