The Simple Joy of this Authentic Pepper Steak
There’s something magical about the sizzle of beef hitting a screaming-hot wok, the way those thin strips of flank steak curl and brown in seconds while garlic and ginger perfume the air.
I find myself mesmerized by this dance every single time. The beauty lies in its simplicity—tender beef, crisp peppers, and a glossy sauce that clings to every piece.
No fancy techniques or exotic ingredients needed. Just good timing, high heat, and the confidence to let that wok work its magic.
It’s comfort food that feels both familiar and special.
Ingredients
You’ll be amazed at how few ingredients it takes to create this restaurant-quality pepper steak at home. The ingredient list is invigoratingly short, but each component plays a vital role in building those complex, savory flavors that make this dish so irresistible.
- 3/4 lb flank steak, thinly sliced across the grain
- 2 tablespoons oyster sauce
- 3 teaspoons cornstarch (2 for marinade, 1 for sauce)
- 1/2 teaspoon ground black pepper, divided
- 1/4 teaspoon baking powder
- 1/3 cup low sodium beef broth
- 2 tablespoons Chinese rice wine
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons cooking oil, divided
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 bell pepper, seeded and julienned
- 2 tablespoons water (plus 2 teaspoons for cornstarch slurry)
- 1/2 fresh jalapeño, sliced
The key to success lies in the quality of your flank steak—ask your butcher to slice it thin if you’re not confident with a knife, because those paper-thin slices against the grain make all the difference between tender bites and chewy disappointment. Don’t skip the baking powder in the marinade, as weird as it sounds; it’s the secret weapon that keeps your beef incredibly tender. If you can’t find Chinese rice wine, dry sherry works in a pinch, though the flavor won’t be quite as authentic.
How to Make this Authentic Pepper Steak
The magic happens in the prep work, so let’s start by creating that tender beef marinade that makes this dish sing. In a medium bowl, whisk together 2 tablespoons oyster sauce, 2 teaspoons cornstarch, 1/4 teaspoon ground black pepper, and 1/4 teaspoon baking powder until smooth. Toss in your 3/4 pound of thinly sliced flank steak and massage the marinade into every piece—don’t be shy about getting your hands dirty here. Let this sit for at least 10 minutes while you prep everything else, though honestly, if you’ve got time to spare, 30 minutes won’t hurt.
While the beef is doing its thing, mix up your sauce by combining 1/3 cup low sodium beef broth, 2 tablespoons Chinese rice wine, 2 tablespoons dark soy sauce, 1 teaspoon sugar, and the remaining 1/4 teaspoon black pepper in a small bowl. Set this aside because once the stir-frying starts, there’s no time for mixing.
Now comes the fun part, the high-heat dance that transforms these simple ingredients into something spectacular. Heat your wok over high heat until it’s screaming hot—we’re talking about that moment when a drop of water sizzles and evaporates instantly. Add 1 1/2 tablespoons cooking oil, swirling it around to coat the sides, then toss in 1 teaspoon minced garlic and 1/2 teaspoon minced ginger. Let them sizzle for just a few seconds until fragrant, then add your marinated beef and stir-fry like your life depends on it for about 1 1/2 to 2 minutes, just until it’s no longer pink.
Don’t overthink this step, trust me. Remove the beef from the wok and add the remaining 1/2 tablespoon oil, followed by your julienned bell pepper and 2 tablespoons water. Stir-fry the peppers for about 3-4 minutes total until they’re tender-crisp—you want them to still have some bite.
The grand finale brings everything together in a glossy, savory embrace that’ll make your kitchen smell like the best Chinese restaurant in town. Return that beautiful beef to the wok, pour in your prepared sauce, and watch it bubble up to a rolling boil. This is when you add your cornstarch slurry—1 teaspoon cornstarch dissolved in 2 teaspoons water—stirring constantly until the sauce thickens and coats everything in a gorgeous, glossy sheen. For those who prefer one-pot meals beyond stir-fries, Dutch oven cookware delivers exceptional versatility for braising, roasting, and slow-cooking dishes that develop similarly deep, complex flavors.
The whole thing should come together in less than a minute, so don’t wander off to check your phone. Garnish with those sliced jalapeños for a little heat and color, then serve immediately over steamed rice while everything’s still sizzling hot.
Substitutions and Variations
While this recipe is pretty fantastic as written, I totally get that we don’t all have the same ingredients sitting around in our kitchens, and honestly, half the fun of cooking is making a dish your own.
No flank steak? Sirloin works beautifully.
Can’t find Chinese rice wine? Dry sherry’s your friend.
Missing dark soy sauce? Regular soy sauce plus a pinch of brown sugar does the trick.
Want more heat? Double those jalapeños.
Prefer milder flavors? Skip them entirely.
You can even swap bell peppers for snap peas or broccoli.
The marinade and technique stay the same.
Additional Things to Serve With Authentic Pepper Steak
Since this pepper steak tastes incredible on its own, I think it deserves some equally delicious companions to make it a complete meal.
Obviously, steamed jasmine rice is the classic choice—it soaks up that gorgeous sauce beautifully.
But let’s get creative. I love serving it over crispy chow mein noodles for extra texture, or alongside garlic bok choy for those essential greens.
Want something different? Try it with coconut rice or even cauliflower rice if you’re watching carbs.
A simple cucumber salad adds invigorating crunch that cuts through the rich, savory flavors perfectly.
Final Thoughts
After making this authentic pepper steak countless times in my head (because let’s be honest, I dream about good food), I can confidently say this recipe delivers everything you want in a weeknight dinner.
The tender beef, crisp peppers, and that glossy sauce somehow manage to taste like takeout but better. Plus, it’s ready in under thirty minutes, which means less time sweating over the stove and more time actually enjoying dinner.
Trust me, your family will think you’ve suddenly become a master chef. Sometimes the simplest recipes are the most satisfying.
