Our family goes crazy over stir fry, we have it for dinner more often than not. Over the years I’ve shared several stir fry recipes including Kung Pao Chicken, Moo Goo Gai Pan and Peppered Pork Stir Fry, so it’s only appropriate to share my favorite Chinese Pepper Steak recipe with you all!
Chinese Pepper Steak
The only change I made to this Chinese Pepper Steak recipe was to ADD tomatoes. I love tomatoes cooked in Pepper Steak. You typically don’t find tomatoes in stir fry recipes. However, when I was in high school we used to order take out from a restaurant called Don the Cantonese Chef. Like all other Chinese restaurants, his menu was filled with all sorts of dishes but I couldn’t tell you what any of them tasted like. I only ever ordered his pepper steak, which was made up of tender beef, green peppers, onions, and tomatoes. It was one of my favorite dishes and continues to be that today.
Ingredients You’ll Need:
- 1/2 lb beef, sliced thin
- 1 green pepper, chopped
- 1 medium onion, wedged
- 1 medium tomato, wedged
- 1/4 cup beef broth
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
PRINT THE RECIPE AT THE END OF THIS POST
If you are going to use rice as an accompaniment, start the rice before adding anything to the wok. You want the rice to be done before or at the same time as everything else. I use Minute Rice and start it before I pull out the wok.
If you decide to use ground ginger instead of fresh, you will want to substitute 1/2 teaspoon of ground ginger for every 1 tablespoon of fresh grated ginger. Be sure to use the freshest produce available for your pepper steak. I generally shop for the produce the day before.
This recipe feeds three, so it may be a safe bet to double it if you have household full of hungry mouths.
In my opinion, the best beef cut to use for stir fry is flank steak. Freeze it partially, then cut it thin, across the grain. You can also use sirloin tip, london broil and even top round steak.
Helpful Kitchen Tools:
Fresh vegetables combined with lean protein make for a mouth-watering meal. Throw in some homemade chicken fried rice to spice it up even more!
More Stir Fry Recipes
Chinese Pepper Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ¼ cup beef broth
- 1 tsp sugar
- 1 tsp cornstarch
Stir Fry
- 1.5 tbsp canola oil or vegetable oil, divided
- 1 tbsp fresh ginger minced
- 1 tbsp garlic minced
- ½ lb beef flank steak or sirloin steak, sliced thin
- 1 green pepper chopped
- 1 medium onion wedged
- 1 medium tomato wedged
Instructions
- NOTE: If you are going to make rice to accompany this, start the rice before adding anything to the wok. You want the rice to be done before or at the same time as everything else. Letting the stir fry sit can cause the veggies to wilt, the beef to toughen and the sauce to thin (if covered). I use Minute Rice and start it before I pull out the wok.
- Combine oyster sauce, soy sauce, beef broth, sugar and cornstarch and set aside.
- Heat 1 tbsp oil in wok on high heat. Add ginger and stir fry 10 seconds, add garlic and stir fry another ten seconds. Add the beef and stir fry quickly, until no longer pink, hopefully no longer than 4-5 minutes. Remove beef and keep warm.
- Add 1/2 tablespoon of oil and heat on high. Add green pepper and onion and stir fry for 2-3 minutes. Add tomatoes and stir fry for 1-2 minutes. Move vegetables to one side of the wok and add the beef on the other side of the wok. Pour the reserved sauce into the center and stir a little, allowing it to thicken a bit, 2-3 minutes.
- Combine beef, vegetables and sauce and toss to coat. Serve over rice.
The original recipe comes from Cooking with Kai.
This post was originally published here on March 6, 2009.
Amanda Davis
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Mary says
Your recipe is a keeper, tasted great. Curious, however, when you say you serve this dish with Minute Rice! Why would you go to the trouble of using fresh ginger & fresh garlic and not cook traditional white rice? No judgement here, just a bit perplexed. Thanks for posting this awesome recipe!
Amanda Davis says
This recipe is actually from a long time ago. Rice can be tricky to tackle, and it was for me back then! However, now I cook traditional rice and don’t use instant rice anymore.
Tracy says
My Dad was stationed in Thailand when I was little. The only thing he ever cooked was a Thai stir fry e-x-a-c-t-l-y like yours…but added beaten eggs at the very end. I abhor eggs, but until now, I never thought of making this dish without them! Hot stir fried tomatoes are amazing. You always have the very best recipes…Thank you!
Sergio Carrasquillo says
My mother inlaw loves this recipe, when ever I visit her she harasses me so that I could make this for her, and is my pleasure to make it using this reciepe.
Amanda says
How nice! We love it too! :)
Amanda says
So glad you liked it Jennifer! I often substitute chicken/beef broth for each other, and the more peppers the better I always say :-D
Jenniferfr says
Hey I added some subtle changes to your recipe. I added more peppers and mixed with red and green to get sweetness. Then I added a bit more soy. I didn't have any beef broth so I used chicken broth and some dry white wine with thai peppers as a marinade for the beef. Man it was GOOD.
Amanda says
How wonderful, thanks for letting me know! I know it's a definite favorite in this house, will have to try the five-spice too :)
Anonymous says
I had made chinese pepper steak previously.. and outta luck it was delicious! Then suddenly my bf requested it again.. panicked, I found your recipe.. Let me tell you that it is amazing!! I also add five-spice for that extra punch.. THANKS!!
Sweet and Savory says
I made pepper steak tonight and the recipe was similar. I see you chunked the green pepper and it looks nicer than sliced. Thanks for the tip.
Donna-FFW says
This dish looks awesome. Iam sooo craving chinese food right now thanks to you!! GREAT photo!
Bunny says
This looks wonderful Amanda, I’m bookmarking it!
Dawn says
I’m a huge stir fry lover too! Love this!
Marie says
Looking good Amanda! I love pepper steak and like you, I always put tomatoes in mine as well! It just adds a special flavour that I love!
Carrie says
Yummy!! Love peppers in stir-fry (barely cooked).
Love how the green onions adds more color.
Oh, I am hungry again…
MaryBeth says
We love stir fry also..I must say I am however not a big fan of peppers so I would most likely substitute another veggie, but your dish does look very pretty and appetizing.