Chinese Pepper Steak with Mushroom Gravy Stir-Fry Recipe

Name: Chinese Pepper Steak
Prep time: PT-486656H14M45S
Cook time: PT-486657H44M45S
Total time: PT-486657H44M45S
Cuisine: Chinese
Ingredients: – 12 ounces flank steak tender protein base with great flavor; – 1 1/2 tablespoons water helps velvet the beef for juicy tenderness; – 2 teaspoons cornstarch thickens the marinade and sauce; – 2 teaspoons neutral oil used for marinating and stir-frying; – 2 teaspoons oyster sauce enriches savory depth; – 2 teaspoons Shaoxing wine introduces subtle flavor complexity; – 1/4 teaspoon baking soda tenderizes beef during marination; – 1/2 cup low sodium chicken stock sauce base for richness; – 1 tablespoon cornstarch thickens the mushroom gravy-style sauce; – 1 1/2 tablespoons oyster sauce boosts umami in the sauce; – 1 tablespoon Shaoxing wine flavor enhancer; – 1 tablespoon light soy sauce seasoning and color; – 1 teaspoon dark soy sauce deepens sauce color and adds richness; – 1/2 teaspoon sugar balances savory notes; – 1/8 teaspoon white pepper signature spicy kick; – 1 green bell pepper fresh crunch and nutrition; – 1/2 red bell pepper adds sweetness and color; – 1 medium onion aromatic and flavor base; – 2 tablespoons neutral oil divided for searing beef and stir-frying veggies; – 1/2 teaspoon minced ginger adds fresh warmth; – 2 cloves garlic aromatic depth; – Fresh cilantro garnish for brightness and freshness

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Why You’ll Love This Chinese Pepper Steak

Ease of preparation: This Chinese pepper steak recipe is straightforward, with quick cooking times and simple steps suited for busy weeknights. The minimal prep and fast stir-frying process mean you can enjoy a flavorful, homemade meal in under an hour.
Health benefits: Loaded with lean beef and nutrient-rich bell peppers and onions, this dish provides a high-protein, vitamin-packed meal. It’s low in saturated fat and includes antioxidants from fresh vegetables, making it a balanced choice for health-conscious eaters.
Versatility: The recipe accommodates various dietary preferences easily. For gluten-free diets, soy sauce substitutes like tamari are available, while vegan versions can use seitan or tofu. It’s also adaptable for low-carb or other nutritional needs without compromising taste.
Distinctive flavor: The bold punch of freshly ground black pepper combined with savory oyster and soy sauces creates a rich and memorable umami flavor. The tender steak, coupled with crisp vegetables and a glossy, thickened sauce, sets this Chinese pepper steak apart from typical stir-fries.

Essential Ingredients for Chinese Pepper Steak

12 ounces (340 grams) flank steak (or London broil, chuck roast, skirt steak, sirloin, rump, or round steak) – tender protein base with great flavor.
1 1/2 tablespoons water – helps velvet the beef for juicy tenderness.
2 teaspoons cornstarch (or tapioca/arrowroot starch) – thickens the marinade and sauce.
2 teaspoons neutral oil (avocado or vegetable oil) – used for marinating and stir-frying.
2 teaspoons oyster sauce (gluten-free options available) – enriches savory depth.
2 teaspoons Shaoxing wine or dry cooking sherry (optional) – introduces subtle flavor complexity.
1/4 teaspoon baking soda – tenderizes beef during marination.
1/2 cup (120 ml) low sodium chicken stock (beef stock as substitute) – sauce base for richness.
1 tablespoon cornstarch – thickens the mushroom gravy-style sauce.
1 1/2 tablespoons oyster sauce – boosts umami in the sauce.
1 tablespoon Shaoxing wine (or mirin alternative) – flavor enhancer.
1 tablespoon light soy sauce (or coconut aminos for low sodium, sweeter taste) – seasoning and color.
1 teaspoon dark soy sauce – deepens sauce color and adds richness.
1/2 teaspoon sugar or alternative sweetener (optional) – balances savory notes.
1/8 teaspoon white pepper (or black pepper) – signature spicy kick.
1 green bell pepper, cut into 1-inch pieces or thin strips – fresh crunch and nutrition.
1/2 red bell pepper, cut into 1-inch pieces or thin strips – adds sweetness and color.
1 medium onion, sliced to match peppers – aromatic and flavor base.
2 tablespoons neutral oil, divided – for searing beef and stir-frying veggies.
1/2 teaspoon minced ginger (optional) – adds fresh warmth.
2 cloves garlic, chopped or grated (about 1 ounce/28 grams) – aromatic depth.
Fresh cilantro (optional) – garnish for brightness and freshness.

Special Dietary Options:

Vegan: Use plant-based seitan or firm tofu as protein substitutes.
Gluten-free: Replace soy sauce with tamari and verify oyster sauce is gluten-free.
Low-calorie: Opt for leaner cuts of beef or substitute with chicken, limit oil use, and reduce sugar in sauce.

How to Prepare the Perfect Chinese Pepper Steak: Step-by-Step Guide

First Step: Prep Ingredients and Slice Beef

Slice the flank steak into thin strips approximately 3 inches long and 1/8 to 1/4 inch thick. Slice against the grain for tenderness partially freezing beef will ease slicing. Cut green and red bell peppers and onion into uniform 1-inch pieces or thin strips. Mince garlic and ginger finely if using.

Second Step: Velvet the Beef

In a bowl, combine water (1 1/2 tbsp), cornstarch (2 tsp), neutral oil (2 tsp), oyster sauce (2 tsp), Shaoxing wine (2 tsp), and baking soda (1/4 tsp). Add the sliced beef and coat well. Allow to marinate at least 30 minutes; overnight for tougher cuts like London broil or chuck roast is recommended to improve tenderness.

Third Step: Prepare the Sauce

In a separate bowl, whisk together chicken stock (1/2 cup), cornstarch (1 tbsp), oyster sauce (1 1/2 tbsp), Shaoxing wine (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tsp), sugar (1/2 tsp), and white pepper (1/8 tsp). Stir until smooth and set aside.

Fourth Step: Sear the Beef

Heat 1 tablespoon of neutral oil in a wok or heavy skillet over high heat until smoking hot. Quickly sear the beef strips for about 30 seconds per side until roughly 80% cooked. Stir to prevent burning, then transfer beef and any juices back to the marinade bowl and set aside.

Fifth Step: Stir-Fry Vegetables

Lower heat to medium-high and add remaining 1 tablespoon oil to the pan. If using, add minced ginger and cook briefly (about 10 seconds) until fragrant. Add garlic, bell peppers, and onions, and stir-fry for 1 to 2 minutes until vegetables are crisp-tender but vibrant.

Sixth Step: Combine Beef and Vegetables

Return the beef and any marinade juices to the pan. Stir-fry together for about 15 seconds to combine flavors evenly.

Seventh Step: Add Sauce and Thicken

Increase heat to high. Stir the prepared sauce to redistribute cornstarch, then pour into the skillet. Stir-fry quickly to coat ingredients and thicken the sauce. Adjust thickness by adding small amounts of water or stock if sauce is too thick, or simmer a bit longer if too thin.

Final Step: Garnish and Serve

Once the sauce is glossy and thick, transfer Chinese pepper steak to a serving plate. Garnish with fresh cilantro if desired. Serve immediately with steamed rice, noodles, or your favorite side dishes for a hearty stir-fry dinner.

Tip: Use a hot wok for proper searing to avoid steaming the beef, keeping it tender and flavorful.

Dietary Substitutions to Customize Your Chinese Pepper Steak

Protein and Main Component Alternatives

Replace flank steak with firm tofu or seitan for a vegan-friendly version that absorbs flavors well.
Use chicken breast or turkey strips for a leaner protein option while maintaining quick cooks.
Try skirt steak, rump, or sirloin depending on availability and desired texture.

Vegetable, Sauce, and Seasoning Modifications

Swap bell peppers for snap peas, broccoli florets, or baby corn for variation.
Use tamari instead of soy sauce for gluten-free needs and verify oyster sauce label.
Increase spice level by adding chili flakes, green chilies, or Szechuan peppercorns.
Flavor the stir-fry with fresh herbs such as Thai basil or cilantro for enhanced freshness.

Mastering Chinese Pepper Steak: Advanced Tips and Variations

Pro cooking techniques: Marinate beef using the velveting method (including baking soda and starch) for tender, juicy strips. Ensure the wok is preheated to smoking point before adding ingredients for a flawless sear.
Flavor variations: Experiment with adding a splash of hoisin sauce or Chinese black vinegar for sweetness and tang. Try incorporating fresh sliced mushrooms or water chestnuts for added texture.
Presentation tips: Slice beef thinly against the grain and arrange ingredients attractively on a platter. Garnish with chopped green onions, cilantro, or sesame seeds for vibrant contrast.
Make-ahead options: Marinate beef overnight and prepare sauce ingredients in advance to speed up weeknight cooking. Stir-fry vegetables fresh and combine just before serving for optimal texture and flavor.

How to Store Chinese Pepper Steak: Best Practices

Storage Method	Instructions	Tips
Refrigeration	Store leftover Chinese pepper steak in an airtight container. Consume within 3-4 days to maintain optimal flavor and texture.	Separate rice or noodles from stir-fry to avoid sogginess.
Freezing	Divide portions and freeze in freezer-safe containers or bags for up to 2 months.	Thaw overnight in refrigerator and reheat gently to preserve tenderness.
Reheating	Reheat in a hot skillet over medium heat or microwave in short bursts, stirring to heat evenly.	Avoid overcooking to maintain juicy beef and crisp vegetables.
Meal prep	Store beef and vegetables separately for longer freshness and combine before reheating.	Pre-cut ingredients improve cooking speed on busy days.

FAQs: Frequently Asked Questions About Chinese Pepper Steak

What cut of beef is best for making Chinese pepper steak?

Flank steak is often recommended for Chinese pepper steak due to its balance of tenderness and flavor when sliced thinly against the grain. Other good choices include sirloin, top sirloin, or skirt steak, which tenderize quickly and hold up well to high-heat stir-frying. Using a cut with some marbling ensures juiciness, while lean cuts may require brief marinating to maintain tenderness during cooking.

How do I keep the beef tender in pepper steak recipes?

To maintain tenderness, marinate the beef before cooking with ingredients like soy sauce, cornstarch, a small amount of oil, and sometimes baking soda or Shaoxing wine. This process, known as velveting, helps protect the meat from drying out during stir-frying and results in a juicy, tender texture. Also, avoid overcooking the beef by cooking it quickly over high heat.

What ingredients make up the sauce for Chinese pepper steak?

The sauce usually combines soy sauce, beef or chicken broth, garlic, ginger, ground black pepper, a touch of rice vinegar or Shaoxing wine, cornstarch for thickening, and a small amount of sugar or brown sugar for balance. This blend creates a savory, slightly sweet, and peppery sauce that complements the beef and vegetables.

How is Chinese pepper steak different from Mongolian beef?

While both dishes use thinly sliced beef and quick stir-fry methods, Chinese pepper steak typically features bell peppers and onions with a savory black pepper sauce that is mildly sweet. Mongolian beef tends to be less saucy, spicier, and includes fresh ginger, garlic, scallions, and dried or fresh chili peppers for a more pungent flavor and heat.

Can I add vegetables other than peppers to Chinese pepper steak?

Yes, you can customize the dish by including vegetables like onions, snap peas, mushrooms, or broccoli. These vegetables cook quickly and complement the beef and pepper flavors well. Stir-frying vegetables along with the beef ensures a balanced meal with contrasting textures and added nutrients while keeping the cooking time short.

Chinese Pepper Steak with Savory Mushroom Gravy – A Hearty Stir-Fry Dinner Recipe