Chinese Pepper Steak! (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
Chinese Pepper Steak is a classic Chinese restaurant dish but now you can make it at home – delicious pieces of tender beef (thanks to the velveting technique!) are coated in a sweet and tangy sauce that is so good over rice!
Watch the Chinese Pepper Steak Recipe Video!
A Note from CJ
Chinese Pepper Steak is so good!
Ginger Beef originated from Canada but it was always part of my family’s rotation when we went out to our favorite Chinese restaurants! I love how the beef is so soft and tender (the secret is baking soda and cornstarch in the marinade!) – other “Chinese American” dishes Beijing Beef, Orange Beef, Mongolian Beef, Black Pepper Beef, Beef and Broccoli, and Beef Lo Mein all use the same trick!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- steak (you can use flank steak, strip steak or ribeye) – cut into 1/4″ strips; Make sure you are slicing the flank steak against the grain – this is an easy way to ensure your meat will be tender.
- baking soda and cornstarch – both ingredients are used frequently in Chinese cooking to tenderize beef – I’ve tested recipes without them and the difference in the tenderness of the beef is huge!
- chicken stock – if you don’t have chicken stock, you can substitute with water
- distilled white vinegar – I used distilled white vinegar as it is more readily available, but if you have Chinese red vinegar you can use this as well. The original inventor of Ginger beef used this vinegar to create a sweet and tangy sauce ginger-garlic-chili sauce, emulating fries and ketchup.
How to Make Chinese Pepper Steak
Marinate the Beef and Make the Sauce – In a bowl, add the sliced steak along with soy sauce, white pepper, baking soda, neutral oil, egg white, and cornstarch. Mix well until a batter forms and let the beef marinate for 15 minutes in the refrigerator. In a small bowl, mix together the sauce ingredients and whisk until combined.
Fry the Beef – Line a plate with paper towels. Add the oil to a wok and heat to 375F. Add half of the beef and fry for 2-3 minutes until crispy. Strain the beef from the oil and place on the plate. Repeat this process with the other half of the beef.
Add the Remaining Ingredients and Stir-Fry to Combine – Strain the oil leaving 2 tablespoons in the wok. Heat over medium high heat and add the garlic, ginger, and red pepper flakes. Stir fry for 45 seconds then add the sauce. Mix and cook over high heat for 1 minute until the sauce thickens slightly and add the beef and scallions. Mix and toss for 1 minute until the beef and combined and serve with white rice.
PRO TIPS
CJ’s Storage Tips
Store any leftover Chinese Pepper Steak in an airtight container in the refrigerator for up to 3-4 days. Sprinkle a few drops of water (about a 1/2 tablespoon) onto the steak and vegetables, then reheat in the microwave for 2-3 minutes or until warmed through. The water will help add moisture to the dish to prevent it from drying out when reheated.
If you tried this Chinese Pepper Steak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Pepper Steak
Video
Equipment
Ingredients
- 1 lb flank steak, sliced to ¼” thick strips
- ¼ tsp baking soda
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Vegetables
- 1 red bell pepper, cut to 2” pieces
- 1 green bell pepper, cut to 2” pieces
- 1 white onion, cut to 2” pieces
- 4 cloves garlic, minced
- 1 inch ginger, peel and minced
Sauce
- ½ cup beef or chicken stock
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ½ tbsp dark soy sauce
- 1 tsp sugar
- ½ tsp white pepper
- ½ tsp black pepper
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp neutral oil, divided
Instructions
- Thinly slice the beef against the grain at a 45° angle to create ¼” thick strips that are 3 inches wide. Add the beef to a bowl and marinate with baking soda, oyster sauce, Shaoxing wine, soy sauce, and cornstarch for 15 minutes.
- Cut the bell peppers and onion into 2” pieces. Finely mince garlic and ginger and set aside.
- Mix sauce by combining beef stock, oyster sauce, soy sauce, Shaoxing wine, dark soy sauce, sugar, white pepper, black pepper, sesame oil and cornstarch.
- Heat a wok or skillet on high with 2 tbsp of neutral oil. Sear beef for 2-3 minutes or until 80% cooked through and remove.
- Heat 1 tbsp of neutral oil over medium high heat, sauté the garlic and ginger for 30 seconds followed by the onions and bell peppers. Cook for 1-2 minutes.
- Add back the steak followed by the sauce and cook until the sauce has reduced and is thickened and glossy, about 2 minutes. Serve with white rice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
