Easy Chinese Pepper Steak: A Delicious 30-Minute Meal
Chinese Pepper Steak is a great weeknight dinner, bringing restaurant-quality flavour into your home kitchen. Beef stir fry is a classic dish that will delight kids and adults. Tender slices of beef are paired with colorful bell peppers in a savory sauce. What’s more, it’s on your table in 30 minutes flat!
What Is Chinese Pepper Steak?
Chinese Pepper Steak, also known as qīngjiāo ròusī in traditional Chinese cuisine, is a popular stir-fry from the Fujian Province of China. Its humble ingredients and delicious flavor have made it a beloved mainstay in Chinese-American cooking.
It consists of thinly sliced beef steak sautéed with crunchy bell peppers and onions in soy sauce. What’s unique about this meal is how the tender, savory beef contrasts with the slight crunch of vegetables. The sauce melds everything with a deep, spicy flavor that tastes great over rice.
Pepper steak is also incredibly versatile. Add your favorite vegetables or more seasoning to make it spicier or sweeter. Some cooks add tomatoes for a hit of acidity, others mushrooms for added body and flavor.
Chinese Pepper Steak Main Ingredients And Suggestions
When it comes to perfect pepper steak, the secret is in the beef. You desire meat that will be tenderized when rushed through high-temperature heat. Here are the best options:
- Top sirloin steak This cut is (arguably) the most common recommendation for pepper steak. It has a decent flavor and is tender when sliced and cooked correctly.
- Flank Steak: This lean cut is intensely beefy and picks up marinades well. It is a bit less expensive than sirloin but has to be sliced against the grain to prevent toughness.
- Tenderloin: If you’re ready to splurge, tenderloin (alternatively known as filet mignon) provides the most tenderness for pepper steak.
- Chuck Steak or Roast: This is the most economical choice. While it’s more challenging than the other cuts by design, sliced thin against the grain and tenderized correctly, it works beautifully in this dish.
Whatever cut you choose, slicing it correctly is the secret to tender beef in your pepper steak. Always slice your steak thinly (about ¼-inch thick) against the grain. This cuts against the muscle fibers, making each bite easier to chew.
How To Tenderize Beef For Pepper Steak
You don’t want harsh, chewy meat in your stir-fry. Here’s how to make your beef restaurant-tender in just a few easy steps:
Slice Against the Grain: Pay attention to your piece of beef and observe how the muscle fibers run (the “grain”). You should cut perpendicular to these lines, not parallel. This curls up the fibers, which makes every bite more tender.
Try the Velveting Technique: This Chinese cooking method produces super tender meat. Here’s how:
- Pat your steak dry with paper towels.
- Cut it against the grain and thin.
- Sprinkle with a bit of baking soda (about ½ teaspoon per pound)
- Gently toss to coat and refrigerate for 30 minutes
- Wash off the baking soda with cold water and dry.
Marinate Your Meat: At minimum, a 30-minute marinade of soy sauce helps break down the beef and imbue it with flavor. Soy sauce is salty, and salt breaks down proteins in the meat, making it more tender.
Cook Hot and Fast: In stir-frying, you cook at high heat for a brief time. This browns the outside of the beef while leaving the inside tender. If it’s overcooked, any cut of meat will turn tough and dry.
Easy Chinese Pepper Steak Recipe
This pepper steak recipe is quick and easy, ready in 30 minutes. It is perfect for busy weeknights when you want a homemade meal without hours in the kitchen.
Ingredients:
- 1 pound beef top sirloin steak, thinly sliced across the grain
- 3 tablespoons soy sauce (split)
- 1 tablespoon cornstarch
- ½ cup beef broth
- 2 tablespoons vegetable or canola oil (divided).
- 1 garlic clove, minced
- ½ teaspoon fresh minced ginger
- 1 green bell pepper, chopped into 1-inch squares
- 1 red bell pepper, cut in 1-inch squares
- 1 medium onion, chopped in 1-inch squares
- 2 medium tomatoes, cut into wedges (optional)
- 4 green onions, sliced
- Hot cooked rice for serving
Instructions:
- Mix 2 tablespoons of soy sauce and about a pinch of black pepper in a bowl. Add the sliced beef and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
- Once the beef has marinated, whisk together the remaining soy sauce, cornstarch, and beef broth in a small bowl until smooth. Set aside.
- Heat 1 tablespoon oil over high heat in a large skillet or wok. Stir-fry for 30 seconds until fragrant.
- Add the marinated beef (discard the extra marinade) and stir-fry until no longer pink, 3-4 minutes. Transfer the meat back to the pan and cover.
- Add the remaining oil to the same pan. Add the bell pepper and onion; stir-fry 2 to 3 minutes, or until the vegetables are crisp-tender.
- Add the sauce mixture and boil, stirring constantly as it thickens.
- Add beef back to the pan with tomatoes (if using) and green onions—prep: Heat oil in a wok or large frying pan over medium-high heat. Swirl around to coat the wok/pan, then add eggs and stir-fry for 1-2 minutes until almost cooked.
- Serve hot over rice.
Tips for Making The Best Pepper Steak
Ensure that your pepper steak is a hit every time. Here are some helpful tips:
- Prep Everything First: Stir-frying is fast, so chop and prep all your ingredients before you turn on the heat. Chinese chefs call this “mise en place” (everything in its place).
- Keep Vegetables Crisp-Tender: When serving the dish, you want the lightly crunchy bell peppers. Overcooked vegetables become mushy and may be unappetizing.
- Make It Your Own: You can customize this recipe however you want. For example, you could add mushrooms for earthiness, a pinch of red pepper flakes for heat, or a teaspoon of brown sugar for sweetness.
- Serve Immediately: A pepper steak is best served immediately, while the beef is still tender and the vegetables have retained some firmness.
How To Store And Reheat Leftover Pepper Steak
If you end up with leftovers (which, with this dish, is unusual!), pepper steak should be stored in an airtight container in the fridge. It will keep for about 3-4 days. To reheat it, warm it gently in a skillet over medium heat until just heated through.
Reheating in the microwave also works, though it might render the beef a bit firmer. You can freeze pepper steak for 3 months. However, the vegetables will not be as crisp after freezing and thawing.
Chinese Pepper Steak is a tasty way to have a balanced meal with protein, vegetables, and grains. With its tender beef, vibrant vegetables, and rich sauce, it’s easy to see why this dish has become a beloved staple in homes across America. Make this simple recipe tonight for a fast, filling dinner the whole family will enjoy!