Here at Healthy Seasonal Recipes, we love creating dishes that are family-friendly, packed with seasonal veggies, and easy to whip up any day of the week. And this Pepper Steak Stir Fry combines all of these points and more. So, if you’re a busy mom like me and want to feed your family a delicious home-cooked meal, our Chinese Pepper Steak Stir Fry is the recipe for you! It takes 20 minutes, is bursting with fresh veggies and savory sauce, and the whole family will love it.

close up overhead photo of pepper steak stir fry with rice on circular white plate

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Why We Love Pepper Steak

Along with my Mom’s raw kale salad with bacon and eggs, Choucroute Garnie and Black bean soup, her Chinese pepper steak was an all-time childhood favorite meal. As a kid, I had no idea my mom hadn’t invented it! Haha. It turns out Pepper Steak is a Chinese American classic– that is widely known and loved! And for good reason! There is something so delicious about that savory peppery stir-fry sauce with ginger and black peppercorns. And the hearty beef and tender peppers always satisfies.

Pepper Steak Stir Fry Ingredients

This version of the recipe is one I came up with using simple pantry staples you probably already have in your kitchen. Simply pick up beef, ginger root, green onions and colorful bell peppers and the rest is probably already in your kitchen!

the ingredients on a white surface with text labels
  • Steak: I like New York strip because it is easy to trim the fat cap off then slice. Alternatively try sirloin or round for a more budget-friendly option.
  • Bell Peppers: Use any mix of colors. Keep in mind that green bell peppers have a more bitter taste whereas red, orange, and yellow provide a sweeter flavor.
  • Whole Black Peppercorns: Pepper steak gets its spice from whole black peppercorns which are crushed by hand into large rustic pieces. You’ll need 1 teaspoon.
  • Ginger and Garlic: To season the stirfry you’ll need to chop up some fresh ginger root and a large garlic clove.
  • Green Onions: Feel free to use sliced sweet onion or red onion.
  • Cornstarch: Used to thicken the sauce.
  • Pantry Staples: To sear the beef you’ll need a high heat cooking oil like canola oil, peanut oil or avocado oil. For the sauce you will need beef broth, Worcestershire sauce and soy sauce are used to make a rich, umami-flavored sauce.
  • Parsley: I add this for color at the end. Skip it if you don’t have it handy.

How to Make Chinese Pepper Steak

Step 1a: Crush the Peppercorns

Seal the peppercorns in a small re-sealable bag. Crush with a small skillet or the smooth side of a meat mallet. Alternatively, crush peppercorns in a mortar and pestle until cracked but not finely milled.

Step 1b: Sprinkle Steak with Crush Peppercorns

Sprinkle the pepper and salt mixture all over the sliced steak pieces.

Step 2: Cook the Steak

In a large skillet over high heat, add 1 tablespoon of oil. To the pan, add a single layer of steak and sear until brown. Stir fry until no longer pink then transfer to a plate and cover with foil.

Step 3: Cook the Peppers

Reduce heat to medium-high. Add remaining oil. Add peppers, scallions, ginger, and garlic. Cook, stirring often until the garlic and ginger are fragrant but not burnt.

Step 4: Make the Sauce

To a measuring cup, stir broth, soy sauce, Worcestershire sauce, and cornstarch.

Step 5: Add Sauce to Skillet and Cook

In the skillet, pour the broth mixture over the veggies. Stir well, cover, and cook until the peppers are soft.

Step 6: Return Steak to Skillet and Serve

Add the steak back to the skillet and simmer, stirring constantly. Remove from the heat and serve hot. Sprinkle with parsley if desired and enjoy!

overhead photo of pepper steak stir fry in cast iron skillet
Can I use flank steak?

Flank is also another option, but you’ll only need 1 pound and most flanks are much larger than that. Don’t be tempted to use more than a pound of beef or the skillet will be overcrowded and you won’t get a good sear on the meat. It is also important to cut the beef against the grain into bite-size strips. This can be tricky with raw flank steak so I do not recommend it.

Can I add sugar to the sauce?

If you like the sauce to be a little bit sweeter add 1 teaspoon white sugar or brown sugar to the sauce. Stir well to help it dissolve into the sauce.

What to Serve with Steak and Pepper Stir Fry

My mom always served Pepper Steak over buttered white rice, which is how I serve it, but it is also great on brown rice, with noodles or I even have some low-carb serving suggestions below! There’s plenty of sauce!

Make Ahead, Leftovers and Reheating

  • Make Ahead: Meal prepping this recipe can be super helpful and it will be done in 10 minutes flat! Chop the peppers and place in a resealable bag or air tight container. Mix the sauce and place in a jar. Slice the beef one day ahead. Keep everything refrigerated.
  • Leftovers: Store any leftover Chinese pepper steak stir fry in an airtight container in the fridge for up to 3 days.
  • Reheating: When ready to enjoy, microwave any leftovers until just warmed through, approximately 2 minutes or until steaming hot.

Substitutions and Variations to Try

  • You can add 1 small sliced onion instead of the scallions.
  • Try with pork or chicken. We also love turkey tenderloin with bell peppers. Just make sure to cook through in step 6 if using poultry.
  • Add broccoli florets, green beans or another green veggie when you add in the peppers. Mushrooms are also great! Cut them into quarters and sear them with the peppers and green onions.
  • Add a small spoonful of fermented black bean paste to the sauce if you have it in your fridge! It makes the sauce so savory. My mom always added that to her stir-fry recipes! A little goes a long way.
  • Add a couple dashes of a vinegar based hot sauce (like Frank’s) to the sauce. It is already pretty peppery- but the tangy sauce is a nice boost.
  • If you have bamboo shoots in your pantry, drain the can and add in once the sauce comes to a simmer. You can also stir in 1 cup of Mung bean sprouts in the last minute of cooking.
chinese pepper steak on circular white plates

Additional Beef and Steak Recipes

unstuffed peppers skillet with melted yellow cheese on top close up with a scoopful about be be removed

One Pot Unstuffed Peppers
beef stroganoff served over pasta in circular white dish

Healthy Beef Stroganoff
Steak fajita filling (peppers, onions and steak) in a skillet

Steak Fajitas

Beef & Broccoli Stir Fry
blue bowl of stirfry

Clean Eating Beef Stir-Fry
Healthy Steak Recipes

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pepper steak in circular white dish over a bed of rice
5 from 2 votes
Print

20 Minute Pepper Steak Stir Fry

Pepper Steak is a classic for a reason! There is something so delicious about that savory peppery stir-fry sauce with ginger and black peppercorns. And the hearty beef and tender peppers always satisfies. This 20 minute version of the recipe is one uses simple pantry staples you probably already have in your kitchen.

Course Main Course
Cuisine Chinese
Keyword beef and pepper stir fry, chinese pepper steak, pepper steak, pepper steak stir fry, steak and pepper stir fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 330 kcal
Author Katie Webster

Ingredients

  • 2 tbsp neutral oil avocado or organic canola oil
  • 1 tsp black or mixed peppercorns
  • ½ tsp coarse kosher salt
  • 1 lb steak cut into bite-sized strips
  • 3 bell peppers any color, cored and sliced
  • 1 bunch green onions or scallions sliced
  • 1 tbsp finely chopped ginger root or 2 tsp grated
  • 1 large clove of garlic chopped
  • 1 c beef broth
  • 1 tbsp reduced sodium soy sauce
  • 2 tsp Worcestershire sauce
  • 1 tbsp cornstarch
  • Chopped fresh parsley for garnish if desired

Instructions

  1. Crush peppercorns in a mortar and pestle until cracked but not finely milled. Alternatively, seal peppercorns in a small re-sealable bag. Crush with a small skillet or the smooth side of a meat mallet. Spread the steak on plate. Sprinkle the pepper and salt mixture evenly over all of the steak.

  2. Heat 1 tablespoon oil in a large skillet over high heat. Add steak in a single layer and sear to brown on the bottom, 1 minute. Stir fry until no-longer pink, about 1 minute longer. Transfer to a plate and cover with foil.

  3. Return the skillet to medium-high heat. Add the remaining 1 tablespoon oil. Add peppers, scallions, ginger and garlic and cook, stirring often until the garlic and ginger are fragrant but not burning, 1 to 2 minutes.

  4. Stir broth, soy sauce, Worcestershire sauce and cornstarch in a measuring cup.

  5. Pour the broth mixture into the skillet, stir well, cover and cook until the peppers are soft, about 2 minutes.

  6. Add steak to the skillet and bring to a simmer, stirring constantly. Remove from the heat and serve hot sprinkled with parsley if desired.

Recipe Notes

Make Ahead: Meal prepping this recipe can be super helpful and it will be done in 10 minutes flat! Chop the peppers and place in a resealable bag or air tight container. Mix the sauce and place in a jar. Slice the beef one day ahead. Keep everything refrigerated.

Leftovers: Store any leftover Chinese pepper steak stir fry in an airtight container in the fridge for up to 3 days.

Reheating: When ready to enjoy, microwave any leftovers until just warmed through, approximately 2 minutes or until steaming hot.

Nutrition Facts
20 Minute Pepper Steak Stir Fry
Amount Per Serving (1.5 cups)
Calories 330 Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 6g7%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.