Making pepper steak at home has always felt a little aspirational to me. It’s one of those classic takeout dishes where the flavors are bold, the beef is tender, and everything comes together fast over high heat. That signature restaurant-style sear and smoky depth was something I always wanted to recreate at home.

While you can make this dish using a standard kitchen setup, cooking over high heat completely changes the experience. The beef cooks quickly, staying juicy and flavorful, while the peppers soften just enough to keep their bite. It’s fast, satisfying, and deeply comforting. Exactly the kind of meal that reminds you why takeout classics are classics for a reason.

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Pepper Steak (Chinese Restaurant–Style Stir Fry)

Maggie Wu
2
A classic Chinese-style stir fry made with tender beef and crisp peppers cooked over high heat. It’s quick, bold, and full of flavor!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes

Ingredients
 

  • 4 tbsp oil
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1/2 yellow onion, sliced
  • 2 long hot peppers, sliced
  • Pinch of salt, to taste

Beef Marinade:

  • 12 oz flank steak, sliced thinly
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/4 tsp baking soda
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp oil

Instructions
 

  1. Marinate the flank steak with the beef marinade ingredients for 30 minutes.
  2. Heat the wok until it starts to smoke, then add 3 tbsp oil.
  3. Add the beef and stir-fry until about 80% cooked, with some pink still visible. Remove and set aside.
  4. Add the remaining 1 tbsp oil to the wok, then stir in the ginger, garlic, onion, and hot peppers with a pinch of salt. Stir-fry for 30 seconds to release the flavors.
  5. Return the beef to the wok and stir to combine with the vegetables. Season with more soy sauce if needed.
  6. Serve with rice and enjoy!

Notes

Skillet alternative (no wok needed)

If you don’t have a wok, use a large cast-iron or stainless-steel skillet. Preheat it until very hot, work in batches to avoid crowding, and follow the same steps. You won’t get full wok hei, but the flavors will still be excellent.
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