Chinese Pepper Steak Recipe -
Chinese Pepper Steak Recipe
60 Photos
Chinese Pepper Steak
Beef and vegetable stir fry with sweet and savory ginger-soy sauce. See more
  • READY IN 30 mins

Chinese Pepper Steak

Recipe by  

"A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Slice the steak into 1/2-inch thick slices across the grain.
  2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  4. Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2011

Made it without marinading...just threw everything together after browning the steak strips in the oil. I doubled all the other ingredients and completely forgot to add the tomatoes. (the main reason I chose this recipe) Still Delicious! Oh, I did use fresh ginger that I was trying to use up instead of ground.

Most Helpful Critical Review
Nov 21, 2013

With everything that is wrong with this dish by including tomatoes, it did work, and got my Okey dokey as being "Just OK".

May 07, 2010

This recipe immediately went into my recipe box! Will definitely make it again. My dinner plans changed so the meat marinated for 24+ hours and was very delicious - I would recommend marinating at least a few hours or overnight. I only used red & yellow bell pepper and green onions because I had no fresh tomato. Added garlic and crushed red pepper for extra kick.

Mar 18, 2012

This was the best pepper steak recipe I've tried! I gave 4 stars though because I added garlic and didn't use tomatoes, but that's just a personal preference for me.

Dec 27, 2014

This is great the way it is. I wish people would review the recipe not add there own sweet and sour version of it. Add a new recipe with your sweet and sour version. I think it inappropriate to add in the comments. Thanks for your original recipe Mrs Wilson.

Apr 30, 2011

This is a great base recipe. I had 1 1/2# of beef so I doubles the sauce, and I was glad I did to have plenty. I omitted tomatoes (didn't have any). Used fresh ginger.. the balance is pretty could in this recipe but at the end it needed a tweak. I added garlic.. 2 cloves... 2 tbls. of oyster sauce.. yumm.. would definitely use recipe again with these modifications.. thanks

Feb 05, 2010

If my picky eater hubby loves this and swears by it, it's super tastey and super flavorlisious!!! (sp?? LOL) This will be dinner again, very soon, and quite often. Easy to make, simple ingredients, and loved by every bit!!

Jan 15, 2015

Looking over the recipe I noticed I was to add a lot more sugar (sweetness) than I knew I’d like, so I reduced it significantly, probably by more than half. Also, I sliced the meat considerably thinner than the 1/2” the recipe directed. (Freezing the meat briefly, 20-30 minutes, makes this much easier. As for the preparation, I did that a little differently. I cooked the meat first, set it aside, and then cooked the onions and red, yellow and green peppers, combining it all at the end. I certainly didn’t want to take a chance of overcooking the meat. We did enjoy this, but I think it would benefit by the addition of garlic and, in my opinion, by the omission of the tomatoes. What I particularly liked about this dish was its flexibility (add or use any meat and stir-fry appropriate vegetables you like), the fact that we generally have the ingredients readily at hand to prepare it, and that it’s nutritionally sound.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 972 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chinese Pepper Steak

Beef and vegetable stir fry with sweet and savory ginger-soy sauce.

Slow Cooker Pepper Steak

See how to make 5-star pepper steak in the slow cooker.

Chinese Chicken Fried Rice I

A quick chicken stir-fry with loads of crisp, colorful vegetables.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States