
This Chinese Pepper Steak Stir Fry brings authentic restaurant flavors right to your home kitchen with minimal effort. The tender strips of beef and colorful vegetables create a meal that's both visually stunning and incredibly satisfying without hours of cooking.
I first made this recipe when trying to recreate my grandmother's classic pepper steak that she learned while living in Shanghai. After years of tweaking, this version has become our family's go-to weeknight dinner when we crave something quick but impressive.
- Beef top sirloin steak: choose well marbled cuts for the best flavor and tenderness
- Soy sauce: creates the foundation of authentic Chinese flavor opt for low sodium if watching salt intake
- White sugar: balances the savory elements with just enough sweetness
- Cornstarch: the secret to creating that silky sauce texture and helping it cling to each piece
- Ground ginger: adds warmth without overpowering use fresh grated for even more flavor
- Vegetable oil: neutral flavor with high smoke point perfect for stir frying
- Red onion: adds a slightly sweet bite that mellows beautifully when cooked
- Green bell pepper: provides the classic pepper steak texture and fresh flavor
- Tomatoes: add brightness and a juicy element that balances the dish
How To Make Chinese Pepper Steak Stir Fry
- Prepare the beef:
- Slice sirloin against the grain into thin strips about half an inch thick. Cutting against the grain ensures maximum tenderness by shortening the muscle fibers. Take your time with this step as proper cutting technique makes all the difference in the final texture.
- Create the marinade:
- Whisk together soy sauce, sugar, cornstarch and ginger until completely smooth with no lumps. The cornstarch not only helps thicken the sauce later but also creates a protective coating on the beef that keeps it tender during cooking. Make sure the sugar fully dissolves for the best flavor distribution.
- Marinate the beef:
- Thoroughly coat each piece of beef in the marinade, using your hands if necessary to ensure every strip is evenly covered. Let it sit for at least 10 minutes while you prepare the vegetables, though marinating for up to 30 minutes will enhance the flavor even more.
- Sear the beef:
- Heat your wok or large skillet until it is very hot before adding oil. This prevents sticking and promotes that beautiful caramelization. Cook beef in small batches rather than overcrowding the pan, which would cause it to steam instead of sear. Each batch should take only about 3 minutes to maintain tenderness.
- Cook the vegetables:
- Add another tablespoon of oil to the same pan, maintaining all those flavorful bits from the beef. Start with onions since they take longer to soften, then add bell peppers. Keep everything moving constantly with a wooden spoon or spatula to prevent burning.
- Combine and finish:
- Return the beef to the wok with all its accumulated juices. Add tomato wedges last as they need minimal cooking to maintain their shape. Toss everything together quickly but gently, allowing the flavors to meld and the sauce to thicken from the cornstarch in the marinade. The entire cooking process from start to finish should take less than 15 minutes.
My favorite part of this dish is how the bell peppers maintain their slight crunch while still absorbing all the savory flavors of the sauce. My husband always asks for extra sauce to spoon over his rice, claiming it's the best part of the meal. I have to agree with him there!
Perfect Pairing Ideas
While this pepper steak is delicious on its own, serving it over steamed jasmine rice creates the perfect vehicle for soaking up the delicious sauce. For a lower carb option, cauliflower rice works wonderfully too. If you want to make it even more substantial, add a side of simple stir fried bok choy or Chinese broccoli with garlic.
Storage and Leftovers
This pepper steak stir fry actually tastes even better the next day after the flavors have had time to develop further. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a tablespoon of water to restore moisture and heat gently in a skillet rather than the microwave for best results. The beef will remain tender if not overheated.

Smart Substitutions
Dont have sirloin? Flank steak or flat iron steak work beautifully as substitutes. Even thinly sliced chicken breast or thigh meat can be used with the same marinade for a different twist. For a vegetarian version, extra firm tofu that has been pressed and sliced provides a similar texture when properly prepared.
Bell peppers are traditional, but feel free to add snow peas, mushrooms, or water chestnuts for variety and texture. The beauty of stir fry is its adaptability to whatever you have on hand. Just remember that different vegetables have different cooking times, so add firmer vegetables first and more delicate ones toward the end.

Recipe FAQs
- → What cut of beef works best for this stir fry?
Beef top sirloin is ideal because it's tender yet flavorful. Other excellent options include flank steak, ribeye, or beef tenderloin. The key is slicing the beef thinly across the grain to ensure tenderness regardless of which cut you choose.
- → Can I make this dish ahead of time?
While best enjoyed fresh, you can prepare components ahead of time. Slice the beef and vegetables and store separately in the refrigerator. Mix the marinade and store separately. When ready to cook, combine and stir-fry quickly for best results. Fully cooked leftovers will keep for 2-3 days refrigerated.
- → How do I prevent the beef from becoming tough?
Three key techniques prevent tough beef: slice thinly across the grain, marinate with cornstarch (which tenderizes and protects the meat), and cook quickly at high heat. Avoid overcrowding the wok, which lowers the temperature and causes the meat to steam rather than sear.
- → What vegetables can I substitute in this stir fry?
This dish is versatile! Try yellow or red bell peppers for color variation, snow peas, broccoli florets, sliced carrots, mushrooms, or baby corn. Adjust cooking times accordingly—harder vegetables need more time, while tender ones should be added later.
- → How can I make this dish spicy?
Add heat by incorporating sliced fresh chilies, dried red pepper flakes, or a tablespoon of chili garlic sauce to the stir fry. For a milder approach, add a teaspoon of sriracha or a dash of white pepper to the marinade. Adjust quantities based on your spice preference.
- → What can I serve with Chinese pepper steak?
Traditional accompaniments include steamed white rice or fried rice. For lower-carb options, try cauliflower rice or serve with lettuce cups. Side dishes that complement the flavors include steamed dumplings, egg drop soup, cucumber salad, or simple stir-fried greens with garlic.