Pepper steak with beef strips

I still remember the first time I made pepper steak at home—it was a Saturday evening when my neighbor stopped by with stories about a little Chinese restaurant downtown. Watching the wok sizzle with those vibrant strips of beef and peppers transported me right there, and I realized I could recreate that magic in my own kitchen. The aroma alone had everyone gathered at the stove, and from that moment, pepper steak became the dish I turn to whenever I want to feel like a confident cook.

I made this for my partner after they'd had a long week, and watching their face light up as they took that first bite reminded me why home cooking matters so much. The black pepper sauce glossed everything in that gorgeous mahogany shine, and suddenly a simple stir-fry became an act of care.

Ingredients

• Flank steak or sirloin (500 g / 1.1 lb), thinly sliced against the grain: Slicing against the grain is the secret that transforms tough cuts into melt-in-your-mouth tenderness—it breaks the muscle fibers. I learned this the hard way with my first rubbery batch.
• Red bell pepper, sliced into strips: The sweetness here balances the pepper sauce beautifully. I always go for the brightest red ones because they signal ripeness and flavor.
• Green bell pepper, sliced into strips: This adds a subtle, herbaceous note that green peppers are known for. Don't skip it thinking red is enough.
• Medium yellow onion, sliced: Yellow onions caramelize slightly and mellow out during the quick cooking, adding body to the sauce.
• Garlic cloves (2), minced: Mince it finely—the smaller pieces distribute flavor evenly and bloom beautifully in the hot oil.
• Spring onions, sliced (for garnish): These add a fresh, bright finish that cuts through the richness. Always add them at the end for maximum flavor impact.
• Soy sauce (2 tbsp): This is your umami foundation. Use good quality—it makes a noticeable difference in depth.
• Oyster sauce (1 tbsp): Don't let the name intimidate you. It's actually sweet and savory, giving the sauce complexity you can't get from soy alone.
• Shaoxing wine or dry sherry (1 tbsp): This adds a subtle warmth and authenticity. It's worth keeping a bottle on hand for Asian cooking.
• Freshly ground black pepper (2 tsp): This is the star. Fresh grinding releases aromatic oils that pre-ground simply cannot match. Taste as you go.
• Cornstarch (1 tsp): Just enough to thicken the sauce without making it gloopy. This is precision seasoning.
• Sugar (1 tsp): A tiny counterbalance to the salt and pepper, rounding out the flavors.
• Water (2 tbsp): This stretches the sauce so it coats everything evenly without pooling.
• Sesame oil (1 tsp): A whisper of this goes a long way. Add it just before serving to preserve its fragrant, toasted notes.
• Vegetable oil (2 tbsp): Use an oil with a high smoke point—peanut or vegetable work beautifully.

Instructions

Build your sauce first:

In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, black pepper, cornstarch, sugar, and water. This is your mise en place moment—everything ready, everything waiting. Setting this aside now means you won't scramble while the wok is screaming hot.

Sear the beef until it catches color:

Heat 1 tablespoon of oil in your wok or large skillet over high heat until it shimmers and moves like liquid silk. You'll know it's ready when you can feel the heat radiating. Add the sliced steak and don't touch it for a full minute—let it build that golden crust. Then stir-fry for 2–3 minutes total until the outside is browned but the inside still feels tender to the touch. Remove it to a waiting plate; it will finish cooking when it comes back.

Bloom the aromatics:

Add the remaining tablespoon of oil to the same pan. The moment the garlic and onion hit the heat, you'll smell that characteristic fragrance that says everything is about to come alive. Stir constantly for just 1 minute—you want them softened but still expressing their individual flavors.

Add the peppers and let them listen to the heat:

Slide in your bell pepper strips. Continue stir-frying for 2–3 minutes, moving them around the pan so they kiss the hot surface but remain crisp. This is where patience matters—you want them softened at the edges but still with some resistance, still alive.

Bring everything back together:

Return the beef to the pan. This moment always feels like a reunion. Pour in that prepared sauce and stir constantly for 1–2 minutes, watching as the cornstarch thickens everything into a glossy, mahogany coat that clings to every piece of meat and vegetable.

Finish with brightness:

Remove from heat immediately. The residual heat will keep cooking, and you want to stop before anything becomes overdone. Scatter the sliced spring onions over the top—their freshness is the final note.

Save

There's a moment in every successful pepper steak that feels almost ceremonial—when you pour that sauce over the beef and peppers, and everything comes together in a glossy, fragrant cloud of steam. That's the moment I know the dish has worked, and all the careful prep has paid off.

The Philosophy of High Heat Cooking

High-heat stir-frying isn't aggressive—it's responsive. The whole technique hinges on speed and attention. Your ingredients should move constantly in the pan, speaking to the heat and responding immediately. This is why home cooks sometimes struggle with stir-fries: we're often taught to cook low and slow, but here, temperature is your closest ally. When the wok is properly heated, food cooks faster than it browns, staying tender while developing flavor. It's about trust and rhythm, about learning to read your pan the way a musician reads a score.

Variations That Keep It Interesting

I've made this recipe with chicken breast, and it works beautifully—just reduce the cooking time slightly since chicken cooks faster than beef. I've also experimented with tofu for vegetarian friends, pressing it firmly and giving it extra time in the pan to develop a slight crust. Once, I added a handful of cashews at the end for crunch, and that became a personal favorite. The sauce is flexible; the core technique remains the same. This is the beauty of stir-fry: master the method, and you can improvise endlessly with what you have on hand.

Serving and Pairing Thoughts

Pepper steak deserves a neutral canvas. Steamed jasmine rice is traditional and for good reason—its delicate fragrance doesn't compete with the dish. Brown rice adds earthiness if you prefer something heartier. I've also served it over cauliflower rice for lighter meals, and the sauce clings just as beautifully. Sometimes I'll set out a small dish of extra sesame oil and white pepper for people to adjust their own seasoning—it's a small gesture that acknowledges how personal flavor preferences can be.

• Always serve immediately while the peppers still have structural integrity and the sauce is glossy
• Have your rice or grain ready before you start cooking—stir-fries wait for no one
• Leftover pepper steak transforms wonderfully into fried rice the next day

Save

Pepper steak is comfort wrapped in speed—it proves that simple ingredients and technique can create something deeply satisfying. Make this once and it becomes a trusted friend in your kitchen repertoire.

Recipe Questions & Answers

→ What cut of beef works best?

Flank steak or sirloin sliced thinly against the grain ensures tender, flavorful meat that cooks quickly.

→ How do I keep the bell peppers crisp?

Stir-fry peppers for a short time over high heat to maintain their vibrant color and slight crunch.

→ Can I adjust the spiciness level?

Yes, adding sliced chili or increasing black pepper will boost heat to your preference.

→ What sides complement this dish?

Steamed jasmine or brown rice pairs perfectly to balance the rich sauce and tender beef.

→ Are there suitable protein alternatives?

Chicken or tofu can be used instead of beef for a different but equally delicious variation.