By Becky Hardin
Updated Jun 26, 2025
This Chinese Pepper Steak recipe is a quick and easy stir fry dish that’s packed with flavor! I’ve taken thin strips of tender beef and cooked them with onion and bell peppers, then coated them in a savory sauce made with soy sauce, ginger, garlic, and more. I serve it up in a bowl of rice with green onions and sesame seeds.
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Easy Pepper Steak Recipe
I love how simple and satisfying this pepper steak recipe is. I slice up thin strips of steak and cook them in a savory sauce with sweet onions and colorful bell peppers—it’s such a classic combo and always hits the spot. It’s called pepper steak for a reason—just a few main ingredients, but packed with bold flavor and so easy to throw together, especially on busy nights.
This Chinese pepper steak is super adaptable to any protein. Try making yours with chicken, shrimp, tofu, or mushrooms. Add some chili flakes for a spicier version, pineapple chunks for a pop of sweetness, or coconut milk for a creamy dish!
Ingredients1x2x3x
For the Sauce
- ▢ ⅓ cup low-sodium beef broth vegetable or chicken will also work
- ▢ ¼ cup low-sodium soy sauce for gluten free, use tamari or coconut aminos
- ▢ 2 tbsp rice vinegar
- ▢ 1 tbsp sesame oil
- ▢ 2 tsp cornstarch
- ▢ 1 tsp grated fresh garlic
- ▢ 1 tsp grated fresh ginger
For the Stir Fry
- ▢ 1 lb. flank steak sirloin, ribeye, New York strip, or round steak also work
- ▢ 2 tbsp olive oil divided, or any neutral oil
- ▢ 1 sweet onion thinly sliced
- ▢ 1 green bell pepper thinly sliced, any color will work
- ▢ 1 red bell pepper thinly sliced
- ▢ 3 cups cooked white rice for serving
- ▢ sesame seeds and sliced green onion optional, for garnish
Instructions
For the Sauce
- Whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use. ⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp cornstarch, 1 tsp grated fresh garlic, 1 tsp grated fresh ginger
For the Stir Fry
- Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can— about ⅛ inch. Season the steak lightly with salt and pepper. 1 lb. flank steak
- Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil. Add as much steak as will fit to the pan—you don’t want to overcrowd it! 2 tbsp olive oil
- Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the steak to a plate and continue searing the steak in batches until it has all been cooked.
- Add the remaining tablespoon of olive oil to the pan. When it is warm, add the onion. Sauté for 2-3 minutes, or until just beginning to soften. 1 sweet onion
- Add the red and green bell peppers. Cook for an additional 3-4 minutes, or until the peppers are tender. 1 green bell pepper, 1 red bell pepper
- Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
- Serve over rice garnished with sesame seeds and sliced green onion. 3 cups cooked white rice, sesame seeds and sliced green onion
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pepper Steak Step by Step
Gather your ingredients.
Make the sauce: In a small bowl, whisk together ⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp cornstarch, 1 tsp grated fresh garlic, and 1 tsp grated fresh ginger. Set aside until ready to use.
Cut the steak : Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can, about ⅛ inch. Season the steak lightly with salt and pepper.
Cook the steak : Heat a large skillet over medium-high heat. Add 1 tbsp of olive oil. Add as much steak as will fit to the pan—you don’t want to overcrowd it. Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the cooked steak to a plate and continue searing in batches until it has all been cooked.
Cook the onion : Add the remaining tbsp of olive oil to the pan. When it is warm, add 1 onion. Sauté for 2-3 minutes, or until just beginning to soften.
Add the peppers : Add 1 red and 1 green bell pepper. Cook for an additional 3-4 minutes, or until the peppers are tender.
Return steak to the pan: Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
Serve, garnish, and enjoy: Serve over rice garnished with sesame seeds and sliced green onion.
How to Store
Store leftover pepper steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through.
Freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy pepper steak recipe is great served with cooked white rice and topped with sesame seeds and sliced green onion. You can also serve it with a hearty ham fried rice —savory, filling, and packed with flavorful bites of ham. A vegetable lo mein is another great option, with tender noodles tossed in a rich soy-based sauce and loaded with stir-fried veggies. Or keep things light and refreshing with an Asian cucumber salad .
Start your meal off with a warm bowl of egg drop soup and egg rolls for a true takeout experience.
More Beef Stir Fry Recipes We Love
How to Make Beef Stir Fry
Mongolian Beef and Broccoli
Beef Lo Mein Recipe
Easy Beef and Broccoli
Pepper Steak Recipe
Ingredients
For the Sauce
- ⅓ cup low-sodium beef broth vegetable or chicken will also work
- ¼ cup low-sodium soy sauce for gluten free, use tamari or coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1 tsp grated fresh garlic
- 1 tsp grated fresh ginger
For the Stir Fry
- 1 lb. flank steak sirloin, ribeye, New York strip, or round steak also work
- 2 tbsp olive oil divided, or any neutral oil
- 1 sweet onion thinly sliced
- 1 green bell pepper thinly sliced, any color will work
- 1 red bell pepper thinly sliced
- 3 cups cooked white rice for serving
- sesame seeds and sliced green onion optional, for garnish
Instructions
For the Sauce
- Whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use. ⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp cornstarch, 1 tsp grated fresh garlic, 1 tsp grated fresh ginger
For the Stir Fry
- Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can— about ⅛ inch. Season the steak lightly with salt and pepper. 1 lb. flank steak
- Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil. Add as much steak as will fit to the pan—you don’t want to overcrowd it! 2 tbsp olive oil
- Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the steak to a plate and continue searing the steak in batches until it has all been cooked.
- Add the remaining tablespoon of olive oil to the pan. When it is warm, add the onion. Sauté for 2-3 minutes, or until just beginning to soften. 1 sweet onion
- Add the red and green bell peppers. Cook for an additional 3-4 minutes, or until the peppers are tender. 1 green bell pepper, 1 red bell pepper
- Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
- Serve over rice garnished with sesame seeds and sliced green onion. 3 cups cooked white rice, sesame seeds and sliced green onion
Notes
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
