Easy Chinese Pepper Steak will quickly become a family stir-fry favorite. This quick take-out fake-out dinner is ready in just 15 minutes!
This American rendition of the classic Chinese Pepper Steak is super tasty and comes together in just 15 minutes. It’s a simple stir-fry style dish of onions, peppers, and steak cooked in a wok with a yummy garlic ginger sauce. Cooking with a wok is fun and allows you to cook faster, at high heats. This dish is a life saver on a busy night and a crown pleaser all the while!
Can I use coconut oil in a stir fry?
Yes, but keep in mind that unrefined coconut oil smokes at high temperatures. Vegetable oil and refined coconut oil have a higher smoke point. It is still okay to cook with unrefined coconut oil, just expect some smoke with recipes like this one where the food is cooked on a higher heat.
Can I use a different cut of meat?
Yes. A flank steak or skirt steak also works well with this recipe. Be sure to cut your meat against the grain as doing so will ensure that the meat is more tender.
What can I use instead of a wok?
You can definitely make this dish in a frying pan. Woks are a great tool in the kitchen for stir fry style dishes and for cooking mixed vegetables. If you don’t have one, don’t skip the meal, but consider trying a wok some time—you will probably love it!
PRO TIP: Woks need to be seasoned just like a cast iron pan needs seasoning. It should come with a set of instructions on how to do so. It should go something like first, boil water in the wok. Rinse it off and coat it in oil then heat it up. Repeat the oil and heat several times. You also don’t wash it with soap. Let salt and heat do all the germ killing.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments or in a skillet over medium-low heat until warmed through.
If you like this recipe, you may also be interested in these other quick and easy takeout style recipes:
- Spicy Szechuan Shrimp and Broccoli
- 15 Minute Mongolian Beef
- Easy Kung Pao Chicken
- Chinese Takeout Orange Chicken
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The sauce was really good . I made the sauce first and cut up the meat and added it to the sauce to marinate while I cut up veggies and sauteed them . I removed the veggies from the pan and then cooked the meat then returned the vegetables to the pan.
Family enjoyed this. The next time I prepare this I will increase the garlic, ginger and soy sauce I did add 1 T toasted sesame oil. It was a quick and easy midweek meal.
This was not only easy it was wonderful! We used venison and followed the rest exactly. Thank you! It’s a keeper!
I made this recipe with white rice as a side. I purchased thin slice sirloin beef. Next time, I will reduce the sesame oil. I found it a little overpowering in smell and taste. I micro planed and diced fresh ginger. I also used a skillet instead of a wok. It was tasty would make again.
Easy and delicious eventhough, I skiped the sugar. Highly recommended
Love the taste of recipe. Minus a star because of the cook. Every time I make Chinese Pepper Steak the meat ends up tough and chewy. I usually use sirloin and cut it just as recipe
instructs. Should I by another cut of beef?
Love it
We tried this recipe as the sauce was more complex than several other recipes we saw. We adapted it a bit, in cooking times, to use up leftover steak (so it went in after the veggies for a very short time). Flavor was excellent! Served over rice.
Loved it. I have been trying to find a recipe that tastes like the restaurant’s. This is it. I used pepper as I usually would per other reviews. if you decide to double the sauce as I did, DO NOT double the cornstarch. It ended up looking muddy and the texture of the sauce was to thick. Next time I will double everything but the cornstarch. The taste was on point and it was very easy to make
5 star rating. Made today, 2-21-21. Tastes great! However, it did take more than 15 minutes to gather all the ingredients, cut up the onion & peppers, as well as mince the ginger, and crush the garlic. I would make it again. Plus, its healthy.