Here’s a proper Chinese-style pepper steak stir-fry — tender beef, crisp peppers, and a glossy, savoury sauce. It’s quick, easy, and much better than takeaway.
Chinese-Style Pepper Steak Stir-Fry
Serves: 2–3
Time: 20 minutes, plus 15–20 minutes marinating
Ingredients
For the beef
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300 g flank steak, sirloin, or ribeye, thinly sliced against the grain
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1 tablespoon soy sauce
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1 teaspoon Shaoxing wine or dry sherry
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1 teaspoon cornflour
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½ teaspoon baking soda
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1 teaspoon neutral oil
For the stir-fry
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1 large green bell pepper, cut into bite-sized pieces
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1 small red bell pepper, cut into bite-sized pieces
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1 small onion, cut into wedges
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2 cloves garlic, minced
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1 teaspoon fresh ginger, minced
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2 tablespoons neutral oil, divided
For the sauce
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3 tablespoons soy sauce
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2 tablespoons oyster sauce
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1 teaspoon dark soy sauce, optional, for colour
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1 teaspoon sugar
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1 teaspoon cornflour
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4 tablespoons water or beef stock
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¼ teaspoon black pepper, or more to taste
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1 teaspoon sesame oil
Method
1. Prepare the beef
Slice the beef thinly against the grain.
In a bowl, mix it with:
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soy sauce
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Shaoxing wine
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cornflour
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baking soda
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oil
Massage well and let it sit for 15–20 minutes at room temperature, or up to 1 hour in the fridge.
The baking soda tenderises the beef and gives it that soft takeaway texture.
2. Mix the sauce
In a small bowl, combine:
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soy sauce
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oyster sauce
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dark soy sauce, if using
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sugar
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cornflour
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water or stock
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black pepper
Stir well and set aside.
3. Sear the beef
Heat a wok or large frying pan over high heat until very hot.
Add 1 tablespoon oil.
Spread the beef in a single layer and let it sear for 30–45 seconds without moving.
Stir-fry for another 30–60 seconds until mostly browned.
Remove the beef from the pan and set aside. It will finish cooking later.
4. Stir-fry the vegetables
Add the remaining 1 tablespoon oil to the hot pan.
Add the onion and stir-fry for 1 minute.
Add the green and red peppers and stir-fry for 1–2 minutes.
You want the peppers to stay crisp-tender, not soft.
Add the garlic and ginger and stir-fry for 20–30 seconds until fragrant.
5. Combine everything
Return the beef to the pan.
Stir the sauce once more, then pour it in around the edges of the pan.
Toss everything together over high heat.
Cook for 1–2 minutes until the sauce thickens and coats the beef and peppers.
6. Finish and serve
Turn off the heat.
Drizzle with sesame oil and toss once.
Serve immediately over steamed white rice or noodles.
Tips for the Best Pepper Steak
Cut against the grain
This shortens the muscle fibres and makes the beef much more tender.
Use high heat
A proper stir-fry needs a very hot pan so the beef sears quickly without steaming.
Don’t overcook the peppers
They should be bright and slightly crunchy, not soft and dull.
Want more sauce?
Double the sauce ingredients if you like extra gravy for rice.
Make it spicy
Add:
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A sliced fresh chilli
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1 teaspoon chilli oil
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Or a pinch of crushed chilli flakes
Variations
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Add sliced mushrooms, baby corn, or snow peas.
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Use chicken or pork instead of beef.
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Add a splash of black vinegar or rice vinegar for a slightly tangy finish.
Bottom line
The secrets to great pepper steak are thin beef, a hot pan, and a glossy savoury sauce. Once you make it at home, it’s hard to go back to the takeaway version.