31 Exquisite Chinese Pepper Steak Flavor Variants

Are you tired of the same old dinner routine? Chinese pepper steak is that magical comfort food that transforms simple ingredients into something extraordinary in minutes. We’ve gathered 31 mouthwatering variations that will reignite your love for this classic dish—from spicy Szechuan kicks to sweet teriyaki twists. Get ready to discover your new favorite weeknight hero that’s sure to become a regular in your dinner rotation!

Classic Chinese Pepper Steak with Bell Peppers

Brimming with savory flavors and colorful vegetables, this classic Chinese pepper steak brings restaurant-quality taste right to your kitchen. By following these methodical steps, you’ll master the technique of tenderizing beef and achieving that perfect glossy sauce. Let’s transform simple ingredients into a stir-fry masterpiece that will become your new weeknight favorite.

Ingredients

• 1 pound flank steak, sliced against the grain – this cutting direction ensures maximum tenderness
• 2 tablespoons soy sauce – I prefer low-sodium to control saltiness
• 1 tablespoon cornstarch – this creates that beautiful velveting effect on the beef
• 2 bell peppers (1 red, 1 green), sliced – the color contrast makes the dish visually stunning
• 1 medium onion, sliced – yellow onions work best for their sweet-savory balance
• 2 cloves garlic, minced – fresh is always superior to jarred here
• 1 tablespoon vegetable oil – use a high-smoke point oil for proper stir-frying
• 1 teaspoon black pepper – freshly cracked adds wonderful aroma
• 1/2 cup beef broth – homemade if you have it, but store-bought works fine

Instructions

1. Combine sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a medium bowl, mixing until each piece is evenly coated.
2. Let the beef marinate at room temperature for exactly 15 minutes – this velveting technique prevents toughness.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until it shimmers, about 2 minutes.
4. Add the marinated beef in a single layer and cook undisturbed for 90 seconds to develop a golden-brown sear.
5. Flip each piece and cook for another 60 seconds until the beef is no longer pink but still slightly undercooked in the center.
6. Transfer the beef to a clean plate using a slotted spoon, leaving any oil behind in the pan.
7. Add sliced bell peppers and onion to the hot wok and stir-fry for 3 minutes until they begin to soften but remain crisp.
8. Push vegetables to the sides of the wok and add minced garlic to the center, cooking for 30 seconds until fragrant.
9. Return the partially cooked beef to the wok along with any accumulated juices.
10. Pour in 1/2 cup beef broth and remaining 1 tablespoon soy sauce, stirring to combine all ingredients.
11. Sprinkle 1 teaspoon black pepper evenly over the mixture and continue cooking for 2 minutes until the sauce thickens slightly.
12. Remove from heat when the sauce coats the back of a spoon and the beef reaches 145°F internal temperature.

This dish delivers wonderfully tender beef with crisp-tender vegetables in a savory, glossy sauce that clings perfectly to every bite. The black pepper provides a gentle warmth that complements the sweet bell peppers without overwhelming the palate. Try serving it over jasmine rice to soak up every drop of the flavorful sauce, or wrap it in lettuce cups for a low-carb alternative that highlights the textures.

Spicy Sichuan Pepper Steak Delight

Now, let’s dive into creating a truly memorable Spicy Sichuan Pepper Steak Delight. This dish brings together tender beef with the signature numbing heat of Sichuan peppercorns in a way that’s surprisingly approachable, even for weeknight dinners.

Ingredients

– 1.5 lbs flank steak, sliced against the grain into ¼-inch strips (this cut stays wonderfully tender when sliced properly)
– 2 tablespoons Sichuan peppercorns, lightly toasted (the toasting really wakes up their citrusy aroma)
– 3 tablespoons vegetable oil, divided (I find this neutral oil lets the peppercorn flavor shine)
– 4 garlic cloves, minced (freshly minced makes all the difference here)
– 1 tablespoon fresh ginger, grated (keep your ginger in the freezer for easy grating)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– ½ teaspoon red pepper flakes (adjust based on your heat preference)
– 4 green onions, sliced diagonally into 1-inch pieces
– 1 red bell pepper, cut into thin strips

Instructions

1. Place Sichuan peppercorns in a dry skillet over medium heat and toast for 2-3 minutes until fragrant, shaking the pan frequently to prevent burning.
2. Transfer toasted peppercorns to a spice grinder and pulse until coarsely ground, about 10-15 seconds.
3. Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering, about 2 minutes.
4. Add steak strips in a single layer and cook undisturbed for 90 seconds to develop a good sear.
5. Flip steak strips and cook for another 60 seconds until browned but still pink inside.
6. Transfer steak to a clean plate using tongs, leaving any drippings in the pan.
7. Reduce heat to medium and add remaining 1 tablespoon oil to the same pan.
8. Add garlic and ginger, stirring constantly for 45 seconds until golden and fragrant.
9. Add bell pepper strips and cook for 3 minutes until slightly softened but still crisp.
10. Sprinkle in ground Sichuan peppercorns and red pepper flakes, stirring for 30 seconds to toast the spices.
11. Return cooked steak to the pan along with any accumulated juices.
12. Pour in soy sauce, rice vinegar, and sugar, tossing everything together for 2 minutes until well combined.
13. Add green onions and cook for 1 final minute until just wilted.
14. Remove from heat and let rest for 2 minutes before serving.

Let this dish rest briefly before diving in—the flavors continue to develop as it sits. The steak should be wonderfully tender with that signature Sichuan peppercorn tingle, while the bell peppers add a fresh crunch. Try serving it over jasmine rice to soak up every bit of the spicy, aromatic sauce, or wrap it in lettuce leaves for a lighter, hands-on meal that really lets the textures shine.

Ginger-Infused Pepper Steak Stir Fry

Often, the most satisfying meals come together quickly with just a few quality ingredients. Ginger-Infused Pepper Steak Stir Fry is one of those weeknight heroes—tender beef, crisp peppers, and a savory-sweet sauce that coats every bite. Let’s walk through this step-by-step so you can recreate this restaurant favorite at home.

Ingredients

• 1 lb flank steak, sliced thin against the grain—this cut stays wonderfully tender when sliced correctly
• 2 bell peppers (I like one red and one yellow for color), cut into 1-inch strips
• 1 tbsp fresh ginger, minced—don’t skip the fresh stuff here, it makes all the difference
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• 1 tsp sesame oil—I always add this at the end for maximum aroma

Instructions

1. Slice 1 lb flank steak against the grain into 1/4-inch thick strips.
2. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/2 cup beef broth in a small bowl until smooth.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
4. Add steak strips in a single layer and cook undisturbed for 90 seconds to develop a sear.
5. Flip steak and cook for another 60 seconds until browned but not fully cooked through.
6. Transfer steak to a clean plate using tongs, leaving any juices in the pan.
7. Add remaining 1 tbsp vegetable oil to the same skillet over medium-high heat.
8. Sauté 1 tbsp minced ginger and 2 cloves minced garlic for 30 seconds until fragrant but not browned.
9. Add 2 sliced bell peppers and stir-fry for 3-4 minutes until slightly softened but still crisp.
10. Return cooked steak and any accumulated juices to the skillet.
11. Pour prepared sauce over the steak and peppers, stirring constantly.
12. Cook for 2-3 minutes until sauce thickens and coats everything evenly.
13. Remove from heat and stir in 1 tsp sesame oil.

Now you have a vibrant stir-fry with tender beef, crisp-tender peppers, and a glossy sauce that clings perfectly. The ginger really shines through, giving it that warm, aromatic kick that makes this dish special. Try serving it over jasmine rice or stuffing it into warm tortillas for a fun fusion twist—either way, it’s guaranteed to disappear fast.

Garlic and Black Pepper Beef Strips

After a long day, nothing beats a quick, flavorful dinner that comes together in minutes. Garlic and black pepper beef strips deliver that perfect balance of savory satisfaction and effortless preparation, making them ideal for busy weeknights when you want something delicious without the fuss.

Ingredients

• 1 pound beef sirloin, sliced into thin strips against the grain—this ensures maximum tenderness
• 3 tablespoons soy sauce, my go-to for that deep umami base
• 2 tablespoons vegetable oil, which has a high smoke point perfect for searing
• 4 cloves garlic, minced—fresh is best here for that aromatic punch
• 1 tablespoon freshly cracked black pepper, I prefer coarse for bold texture
• 1 teaspoon cornstarch, to help create a light coating on the beef
• ½ teaspoon granulated sugar, just a pinch to balance the saltiness

Instructions

1. Pat the beef strips completely dry with paper towels—this step is crucial for achieving a proper sear rather than steaming the meat.
2. In a medium bowl, combine the soy sauce, cornstarch, and sugar, whisking until the cornstarch fully dissolves with no visible lumps.
3. Add the beef strips to the marinade, tossing thoroughly to coat every piece evenly, then let rest at room temperature for exactly 15 minutes.
4. While the beef marinates, mince your garlic cloves and measure out the black pepper, keeping them ready by the stove.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers visibly, about 2 minutes.
6. Add the marinated beef strips in a single layer, working in batches if needed to avoid overcrowding the pan.
7. Sear the beef for 2 minutes without moving it, allowing a golden-brown crust to form on one side.
8. Flip each strip and cook for another 90 seconds—the beef should be browned outside but still slightly pink inside for optimal tenderness.
9. Reduce heat to medium and add the minced garlic and black pepper, stirring constantly for exactly 45 seconds until fragrant but not burned.
10. Remove from heat immediately and transfer the beef to a serving plate.

Just out of the pan, these beef strips boast a caramelized exterior that gives way to juicy, pepper-flecked tenderness. The garlic infuses every bite without overwhelming, while the black pepper provides a warm, aromatic heat that lingers pleasantly. Serve them over steamed jasmine rice to soak up the savory sauce, or tuck into lettuce cups for a fresh, low-carb alternative that highlights the dish’s robust flavors.

Sweet and Tangy Orange Pepper Steak

Whether you’re new to cooking or just looking for a reliable weeknight dinner, this sweet and tangy orange pepper steak delivers restaurant-quality flavors with straightforward techniques anyone can master. We’ll walk through each preparation step methodically to ensure perfect results every time.

Ingredients

– 1.5 lbs flank steak, sliced against the grain (this makes it wonderfully tender)
– 2 large bell peppers, any color you like – I often mix red and yellow for visual appeal
– 3 cloves garlic, minced (fresh makes all the difference here)
– 1/2 cup fresh orange juice, squeezed from about 2 medium oranges
– 3 tbsp soy sauce, I prefer reduced-sodium to control saltiness
– 2 tbsp brown sugar, packed for that caramelized sweetness
– 1 tbsp cornstarch, which creates the perfect glossy sauce
– 2 tbsp vegetable oil, divided for cooking in stages
– 1/2 cup beef broth, using low-sodium lets the orange flavor shine

Instructions

1. Slice 1.5 lbs flank steak against the grain into 1/4-inch thick strips.
2. Whisk together 1/2 cup orange juice, 3 tbsp soy sauce, 2 tbsp brown sugar, and 1 tbsp cornstarch in a medium bowl until completely smooth.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add sliced steak in a single layer, working in batches if needed to avoid crowding.
5. Cook steak for 2 minutes per side until browned but not cooked through, then transfer to a clean plate.
6. Add remaining 1 tbsp vegetable oil to the same skillet.
7. Slice 2 bell peppers into 1/4-inch strips and add to the hot skillet.
8. Cook peppers for 4-5 minutes until slightly softened but still crisp, stirring occasionally.
9. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
10. Pour in the orange juice mixture and 1/2 cup beef broth, scraping up any browned bits from the pan bottom.
11. Bring sauce to a boil, then reduce heat to medium and simmer for 3 minutes until thickened.
12. Return cooked steak and any accumulated juices to the skillet.
13. Stir everything together and cook for 1 minute just to heat the steak through.
14. Remove from heat and let rest for 2 minutes before serving.

Zesty orange notes balance beautifully with the savory soy and tender beef, creating a sauce that clings perfectly to each slice. The peppers maintain a satisfying crunch that contrasts with the melt-in-your-mouth steak. Try serving this over jasmine rice to soak up every drop of the glossy sauce, or wrap it in warm tortillas for a quick Asian-inspired taco night.

Five-Spice Pepper Steak Fusion

Fusing traditional Chinese five-spice with classic American pepper steak creates a dish that bridges culinary worlds beautifully. Follow these methodical steps to achieve perfectly balanced flavors and tender beef that will become a weeknight favorite in your kitchen.

Ingredients

– 1.5 lbs flank steak, sliced against the grain (I find thinner slices cook more evenly)
– 2 tbsp five-spice powder, freshly ground if possible for maximum aroma
– 1 tbsp freshly cracked black pepper, coarse grind adds wonderful texture
– 3 tbsp soy sauce, I prefer low-sodium to control saltiness
– 2 tbsp olive oil, extra virgin gives a nice fruity note
– 1 large yellow onion, thinly sliced (sweet varieties work particularly well)
– 2 bell peppers, mixed colors for visual appeal
– 3 garlic cloves, minced (fresh garlic makes all the difference)
– 1 cup beef broth, quality stock elevates the entire dish

Instructions

1. Pat the flank steak slices completely dry with paper towels to ensure proper browning.
2. In a medium bowl, combine the five-spice powder, black pepper, and soy sauce until a thick paste forms.
3. Coat each steak slice thoroughly with the spice mixture and let marinate at room temperature for exactly 15 minutes.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange steak slices in a single layer without crowding and sear for 90 seconds per side until deeply browned.
6. Transfer the seared steak to a clean plate, being careful to reserve all pan drippings.
7. Add the remaining olive oil to the same skillet and reduce heat to medium.
8. Sauté the sliced onion for 4-5 minutes until translucent and slightly softened.
9. Add the bell peppers and continue cooking for another 3 minutes until they begin to soften.
10. Stir in the minced garlic and cook for exactly 30 seconds until fragrant but not browned.
11. Pour in the beef broth, scraping the bottom of the pan to incorporate all the flavorful browned bits.
12. Return the seared steak and any accumulated juices to the skillet, stirring to combine.
13. Simmer the mixture uncovered for 5-7 minutes until the sauce reduces by about one-third.
14. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld. Here the steak develops an incredible crust that gives way to tender, spice-infused meat. Serve over fluffy jasmine rice to soak up the rich sauce, or slice thinly for flavorful steak sandwiches that will disappear quickly.

Honey Soy Pepper Steak Medley

Preparing this honey soy pepper steak medley is simpler than you might think, even if you’re new to cooking steak dishes. Picture tender strips of beef coated in a glossy, savory-sweet sauce with colorful vegetables that still have a satisfying crunch. Let me walk you through each step methodically so you can create this restaurant-quality meal in your own kitchen.

Ingredients

• 1.5 lbs flank steak, sliced against the grain – this cut stays wonderfully tender when sliced properly
• 1/3 cup soy sauce – I always use reduced-sodium to better control saltiness
• 1/4 cup honey – local wildflower honey adds lovely floral notes
• 2 tbsp rice vinegar – the mild acidity balances the sweetness perfectly
• 4 cloves garlic, minced – fresh garlic makes all the difference here
• 1 tbsp freshly grated ginger – I keep ginger root frozen for easy grating
• 2 tsp black pepper, freshly ground – don’t skip fresh grinding for maximum flavor
• 2 tbsp vegetable oil – divided, for both marinating and cooking
• 1 large red bell pepper, sliced – I love the sweet crunch it maintains
• 1 large yellow onion, sliced – sweet onions work beautifully here
• 2 tsp cornstarch – this creates that glossy restaurant-style sauce
• 2 tbsp cold water – for mixing with cornstarch
• 2 green onions, sliced – for that fresh finish at the end

Instructions

1. Combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, black pepper, and 1 tablespoon vegetable oil in a medium bowl.
2. Place sliced flank steak in a large resealable bag and pour in the marinade, ensuring all steak pieces are coated.
3. Press out excess air, seal the bag, and refrigerate for exactly 30 minutes – no longer, as the acid can start to toughen the meat.
4. Remove steak from refrigerator and let sit at room temperature for 10 minutes while you prepare vegetables.
5. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Using tongs, remove steak from marinade, letting excess drip off, and reserve the marinade in the bowl.
7. Cook steak in a single layer for 3 minutes without moving to develop a good sear.
8. Flip steak pieces and cook for another 2 minutes until browned but still slightly pink inside.
9. Transfer cooked steak to a clean plate using tongs, leaving any drippings in the skillet.
10. Add sliced bell pepper and onion to the hot skillet and cook for 4 minutes, stirring occasionally, until slightly softened but still crisp.
11. Whisk cornstarch with 2 tablespoons cold water in a small bowl until completely smooth.
12. Pour reserved marinade into the skillet with vegetables and bring to a boil over medium heat.
13. Stir in cornstarch mixture and cook for exactly 1 minute, stirring constantly, until sauce thickens and becomes glossy.
14. Return cooked steak and any accumulated juices to the skillet, tossing to coat with sauce.
15. Remove from heat and stir in sliced green onions.

Serve this immediately over steamed rice to soak up every drop of the glossy sauce. The steak remains remarkably tender while the vegetables provide a satisfying crisp-tender contrast. Something about the way the sweet honey caramelizes against the black pepper creates this wonderful warmth that builds with each bite.

Sesame Ginger Pepper Steak Skillet

Cooking a restaurant-quality meal at home doesn’t require fancy techniques—just a trusty skillet and a few key ingredients. Creating this Sesame Ginger Pepper Steak Skillet is all about building layers of flavor methodically, ensuring each component shines while coming together in perfect harmony. Follow these steps carefully, and you’ll have a vibrant, satisfying dinner ready in under 30 minutes.

Ingredients

• 1 lb sirloin steak, sliced thin against the grain—this ensures tenderness in every bite
• 2 tbsp soy sauce, my go-to for that deep, savory base
• 1 tbsp sesame oil, which adds a nutty aroma you just can’t skip
• 1 tbsp fresh ginger, grated—I always keep a knob in the freezer for easy grating
• 2 cloves garlic, minced finely to distribute flavor evenly
• 1 bell pepper, thinly sliced; I prefer red for its sweetness
• 1 tbsp vegetable oil, perfect for high-heat searing
• 1 tsp cornstarch, to give the sauce a glossy, clingy texture
• 2 green onions, sliced—save the green tops for a fresh garnish
• 1 tsp sesame seeds, for that final crunchy finish

Instructions

1. Pat the sliced steak completely dry with paper towels—this is crucial for achieving a good sear instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the steak slices in a single layer, working in batches if needed to avoid overcrowding, and sear for 1 minute per side until browned but not cooked through.
4. Transfer the seared steak to a clean plate using tongs to reserve any juices.
5. Reduce the heat to medium and add the bell pepper to the same skillet, sautéing for 3 minutes until slightly softened but still crisp.
6. Push the peppers to one side and add the minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant—this prevents burning and maximizes flavor.
7. In a small bowl, whisk together the soy sauce, sesame oil, and cornstarch until no lumps remain.
8. Pour the sauce mixture into the skillet, stirring constantly as it thickens and bubbles, about 1 minute.
9. Return the steak and any accumulated juices to the skillet, tossing to coat evenly and heat through for 1 more minute.
10. Remove from heat and stir in the white parts of the sliced green onions.
11. Sprinkle with sesame seeds and the green onion tops before serving.

The tender steak slices soak up the glossy, savory sauce while the peppers add a crisp contrast that keeps each bite interesting. Try serving it over fluffy jasmine rice to catch every drop of that ginger-infused goodness, or wrap it in warm tortillas for a quick Asian-inspired twist on taco night.

Kung Pao Pepper Steak Extravaganza

Mastering this classic stir-fry dish requires careful preparation and timing, but the reward is a spectacular meal that balances spicy, sweet, and savory flavors perfectly. Let’s walk through each step together to create a restaurant-quality Kung Pao Pepper Steak right in your own kitchen.

Ingredients

• 1 lb flank steak, sliced thin against the grain – this cut stays wonderfully tender when sliced properly
• 2 tbsp soy sauce – I always use low-sodium to better control the salt level
• 1 tbsp cornstarch – this creates that perfect velveting coating on the beef
• 2 tbsp vegetable oil – a high smoke point oil works best for stir-frying
• 1 red bell pepper, cut into 1-inch squares – the vibrant color makes the dish pop
• 1 green bell pepper, cut into 1-inch squares – I love the contrast between the two pepper colors
• 2 cloves garlic, minced – fresh garlic makes all the difference here
• 1 tsp ginger, grated – keep your ginger frozen for easy grating
• 1 tbsp rice vinegar – this adds the perfect tangy note
• 1 tbsp brown sugar – just enough sweetness to balance the heat
• 1 tsp red pepper flakes – adjust this based on your heat preference
• ¼ cup roasted peanuts – the crunch they add is essential
• 2 green onions, sliced – save the green parts for garnish

Instructions

1. Combine the sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a medium bowl, tossing until each piece is evenly coated.
2. Let the coated steak rest at room temperature for 15 minutes – this velveting technique ensures tender meat.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
4. Add the marinated steak in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
5. Flip the steak pieces and cook for another 1 minute until browned but not cooked through, then transfer to a clean plate.
6. Add the remaining 1 tablespoon oil to the same skillet and heat for 30 seconds.
7. Add the red and green bell peppers and stir-fry for 3 minutes until they begin to soften but still have some crunch.
8. Push the peppers to the sides of the skillet and add the minced garlic and grated ginger to the center, cooking for 30 seconds until fragrant.
9. Return the cooked steak to the skillet along with any accumulated juices.
10. Add the remaining 1 tablespoon soy sauce, rice vinegar, brown sugar, and red pepper flakes, stirring to combine all ingredients evenly.
11. Cook the mixture for 2 minutes, stirring constantly, until the sauce thickens and coats everything nicely.
12. Stir in the roasted peanuts and cook for 1 final minute to warm them through.
13. Remove from heat and garnish with sliced green onions.

Enjoy the wonderful contrast of tender beef against crisp peppers, with the spicy sauce clinging to every component. The peanuts provide satisfying crunch in each bite, making this dish perfect served over steamed rice or alongside some quick-cooked broccoli for a complete meal that will have everyone asking for seconds.

Crispy Coconut Pepper Steak Bites

Cooking up these Crispy Coconut Pepper Steak Bites feels like bringing a tropical vacation right to your dinner table—they’re surprisingly simple to master and deliver restaurant-quality results with minimal fuss. Let’s walk through each step together to ensure your bites turn out perfectly crispy and flavorful every single time.

Ingredients

– 1 lb sirloin steak, cut into 1-inch cubes (I find sirloin gives the best balance of tenderness and flavor)
– 1/2 cup shredded unsweetened coconut (toasted coconut adds amazing depth)
– 2 tbsp black peppercorns, freshly cracked (fresh cracking makes all the difference)
– 1/4 cup all-purpose flour
– 2 large eggs, beaten (room temperature eggs coat more evenly)
– 3 tbsp coconut oil for frying (this is my secret for authentic coconut flavor)
– 1 tsp sea salt

Instructions

1. Pat the steak cubes completely dry with paper towels—this ensures maximum crispiness.
2. Crack the black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
3. Combine the flour, cracked pepper, and sea salt in a shallow bowl.
4. Place the beaten eggs in a separate shallow bowl.
5. Spread the shredded coconut in a third shallow bowl.
6. Dredge each steak cube first in the flour mixture, shaking off any excess.
7. Dip the floured steak into the beaten eggs, letting excess drip back into the bowl.
8. Press the steak cubes firmly into the shredded coconut, ensuring full coverage on all sides.
9. Heat coconut oil in a large skillet over medium-high heat until it shimmers, about 350°F.
10. Arrange steak bites in a single layer without crowding—work in batches if needed.
11. Cook for 2-3 minutes per side until the coconut coating turns golden brown and crispy.
12. Use tongs to flip each piece carefully to maintain the coconut crust.
13. Transfer cooked bites to a wire rack set over a baking sheet to keep them crispy.
14. Repeat with remaining steak bites, adding more coconut oil if necessary.

Buttery coconut flakes create an irresistible crunch against the juicy steak interior, while the bold pepper adds just enough heat to keep things interesting. Serve these straight from the skillet with a squeeze of lime, or tuck them into lettuce wraps for a low-carb meal that feels anything but ordinary.

Teriyaki Pepper Steak with Pineapple Twist

A perfectly seared steak glazed with sweet-savory teriyaki and bright pineapple makes this dish a weeknight winner that feels restaurant-special. Let’s walk through each step together so you can recreate this juicy, flavorful meal with confidence.

Ingredients

– 1.5 lbs flank steak, sliced thin against the grain (this ensures tenderness)
– 1 cup pineapple juice, preferably fresh for the brightest flavor
– 1/2 cup low-sodium soy sauce, my go-to for better control over saltiness
– 3 tbsp brown sugar, packed for that caramelized glaze
– 2 tbsp rice vinegar, which balances the sweetness beautifully
– 2 tsp minced garlic, about 2 cloves minced fine
– 1 tsp grated ginger, fresh if you have it for a zesty kick
– 1 tbsp cornstarch, to thicken the sauce just right
– 2 tbsp vegetable oil, for high-heat searing without smoking
– 1 red bell pepper, sliced into strips for color and crunch
– 1 cup pineapple chunks, fresh or canned (drained) for a tropical twist

Instructions

1. In a medium bowl, whisk together 1 cup pineapple juice, 1/2 cup soy sauce, 3 tbsp brown sugar, 2 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger until the sugar dissolves completely.
2. Place 1.5 lbs sliced flank steak in a shallow dish and pour half of the teriyaki mixture over it, reserving the other half in the bowl; let the steak marinate at room temperature for 15 minutes (tip: room temp meat sears more evenly).
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the marinated steak slices in a single layer, working in batches if needed, and sear for 2 minutes per side until browned but not cooked through.
5. Remove the steak to a plate and reduce heat to medium; add 1 sliced red bell pepper to the skillet and sauté for 3 minutes until slightly softened.
6. Stir 1 tbsp cornstarch into the reserved teriyaki mixture until no lumps remain, then pour it into the skillet with the peppers.
7. Cook the sauce, stirring constantly, for 2–3 minutes until it thickens and bubbles (tip: a simmering sauce indicates it’s ready).
8. Add the seared steak and 1 cup pineapple chunks back to the skillet, tossing to coat everything in the glaze, and cook for 1 more minute until heated through (tip: avoid overcooking to keep the steak tender). The steak emerges juicy with a caramelized crust, while the pineapple adds a bright, tangy contrast that cuts through the rich teriyaki. Serve it over steamed rice to soak up every drop of sauce, or pile it into warm tortillas for a fun fusion twist.

Hoison Glazed Pepper Steak and Vegetables

Getting dinner on the table doesn’t have to be complicated, especially when you have a flavorful sauce like hoisin to do the heavy lifting. This pepper steak and vegetable stir-fry comes together quickly with a methodical approach that ensures perfectly cooked meat and crisp-tender vegetables every single time.

Ingredients

– 1.5 lbs flank steak, sliced thin against the grain (this makes all the difference for tenderness)
– 3 tbsp hoisin sauce, my favorite brand has just the right balance of sweet and salty
– 2 tbsp soy sauce, I always use low-sodium to control the salt level
– 1 tbsp rice vinegar, which adds a subtle tang that brightens the dish
– 2 tsp cornstarch, the secret to getting that glossy, restaurant-quality glaze
– 1 tbsp vegetable oil, my go-to for high-heat cooking
– 1 large red bell pepper, cut into strips (I love the vibrant color against the dark sauce)
– 1 large green bell pepper, also cut into strips
– 1 medium yellow onion, sliced thin
– 3 cloves garlic, minced (fresh is always better than jarred in my opinion)
– 1 tsp freshly grated ginger, which adds a warm, aromatic note

Instructions

1. Place the sliced flank steak in a medium bowl.
2. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and cornstarch until completely smooth.
3. Pour half of the sauce mixture over the steak and toss to coat every piece evenly.
4. Let the steak marinate at room temperature for exactly 15 minutes while you prep the vegetables.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Add the marinated steak in a single layer, working in batches if necessary to avoid crowding the pan.
7. Cook the steak for 2-3 minutes per side until browned but still slightly pink inside.
8. Transfer the cooked steak to a clean plate using tongs.
9. Add the bell peppers and onion to the same skillet, scraping up any browned bits from the bottom.
10. Stir-fry the vegetables for 4-5 minutes until they begin to soften but still have some crunch.
11. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
12. Return the cooked steak to the skillet with the vegetables.
13. Pour the remaining sauce over everything and stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
14. Remove from heat immediately once the sauce reaches a glossy, thickened consistency.

Beyond the beautiful glossy finish, this dish delivers incredible texture contrasts between the tender steak and crisp vegetables. The hoisin glaze caramelizes beautifully against the sweet peppers, creating layers of flavor that make this feel restaurant-worthy. I love serving it over jasmine rice to soak up every bit of that delicious sauce, or wrapping it in warm flour tortillas for an easy handheld meal.

Pepper Steak with Broccoli and Scallions

Brimming with savory flavors and vibrant colors, this pepper steak with broccoli and scallions brings restaurant-quality stir-fry to your home kitchen. Let me walk you through each step methodically, ensuring even beginners achieve perfectly tender beef and crisp-tender vegetables. We’ll focus on proper technique for slicing, marinating, and high-heat cooking that makes all the difference.

Ingredients

– 1.5 lbs flank steak, sliced against the grain (this ensures maximum tenderness)
– 3 tbsp soy sauce, my preferred brand for balanced saltiness
– 2 tbsp cornstarch, which creates that lovely velveting effect on the beef
– 1 tbsp vegetable oil with high smoke point (I always use avocado oil for stir-frying)
– 4 cups broccoli florets, cut into bite-sized pieces for even cooking
– 1 large red bell pepper, sliced into thin strips
– 4 scallions, cut into 1-inch pieces (save the green tops for garnish)
– 2 cloves garlic, minced (fresh is always better than jarred here)
– 1 tsp grated ginger, my secret flavor booster

Instructions

1. Place the sliced flank steak in a medium bowl and sprinkle with cornstarch.
2. Pour soy sauce over the beef and toss until every piece is evenly coated.
3. Let the beef marinate at room temperature for 15 minutes while you prepare vegetables.
4. Heat vegetable oil in a large skillet or wok over high heat until it shimmers, about 2 minutes.
5. Add the marinated beef in a single layer and cook undisturbed for 90 seconds to develop a sear.
6. Flip the beef pieces and cook for another 60 seconds until browned but not fully cooked through.
7. Transfer the beef to a clean plate using tongs, leaving any drippings in the pan.
8. Add broccoli florets to the hot pan and stir-fry for 3 minutes until bright green.
9. Incorporate red bell pepper strips and continue cooking for 2 more minutes.
10. Push vegetables to one side and add minced garlic and grated ginger to the empty space.
11. Cook the aromatics for 30 seconds until fragrant but not browned.
12. Return the beef and any accumulated juices to the pan with the vegetables.
13. Add scallion pieces and toss everything together for 1 minute until heated through.
14. Remove from heat immediately when the scallions just begin to wilt.
Just beyond the initial savory impact, you’ll notice how the velvety beef contrasts beautifully with the crisp-tender broccoli and the slight sweetness of bell peppers. For a complete meal, serve this over jasmine rice to soak up the delicious pan juices, or wrap it in warm tortillas for an unexpected fusion twist that my family adores.

Mongolian Pepper Steak Savory Mix

Savor the rich, savory flavors of this Mongolian Pepper Steak Savory Mix, a dish that transforms simple ingredients into a restaurant-quality meal right in your own kitchen. Follow these methodical steps to create perfectly tender steak with vibrant peppers in a glossy, umami-packed sauce that will become your new weeknight favorite.

Ingredients

– 1.5 lbs flank steak, sliced thin against the grain (I find this cut gives the best texture)
– 2 tbsp cornstarch (this creates that wonderful velveting effect)
– 3 tbsp vegetable oil, divided (I prefer using a neutral oil for high-heat cooking)
– 1 large green bell pepper, cut into 1-inch squares
– 1 large red bell pepper, cut into 1-inch squares
– 4 cloves garlic, minced (fresh garlic makes all the difference here)
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar, packed
– 2 tbsp rice vinegar
– 1 tsp grated fresh ginger (I keep mine frozen for easy grating)
– 1/2 tsp red pepper flakes
– 1/2 cup beef broth
– 2 green onions, sliced diagonally

Instructions

1. Place the sliced flank steak in a medium bowl and sprinkle with cornstarch.
2. Toss the steak with cornstarch until every piece is lightly coated.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add the coated steak to the hot skillet in a single layer, working in batches if necessary.
5. Cook the steak for 2 minutes without moving it to develop a golden-brown crust.
6. Flip each piece of steak and cook for another 90 seconds until browned on both sides.
7. Transfer the cooked steak to a clean plate using tongs.
8. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Add the green and red bell peppers to the skillet and cook for 4 minutes, stirring occasionally.
10. Push the peppers to the sides of the skillet and add the minced garlic to the center.
11. Cook the garlic for 30 seconds until fragrant but not browned.
12. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, grated ginger, and red pepper flakes.
13. Pour the sauce mixture into the skillet with the peppers and garlic.
14. Add the beef broth to the skillet and bring the liquid to a simmer.
15. Return the cooked steak and any accumulated juices to the skillet.
16. Stir everything together gently and cook for 2 minutes until the sauce thickens slightly.
17. Remove the skillet from heat and stir in the sliced green onions.
Zesty and vibrant, this Mongolian Pepper Steak delivers tender, velvety beef with crisp-tender peppers swimming in a glossy, balanced sauce that’s neither too sweet nor too salty. The contrasting textures make each bite interesting, while the garlic and ginger provide subtle warmth that builds with each mouthful. Serve it over jasmine rice to soak up every drop of that incredible sauce, or wrap it in lettuce cups for a lighter, crunchier experience that highlights the fresh peppers.

Lemongrass and Chili Pepper Beef

Getting dinner on the table doesn’t have to be complicated, especially when you can create something as vibrant as this lemongrass and chili pepper beef. Ground beef becomes the perfect canvas for these bold Southeast Asian flavors, transforming an ordinary weeknight into something special with just a few simple techniques.

Ingredients

– 1 lb ground beef (I like 85/15 for the perfect balance of flavor and leanness)
– 2 stalks fresh lemongrass (look for firm, pale yellow bases at your grocery store)
– 2 red chili peppers (Fresno peppers work beautifully here)
– 3 cloves garlic (freshly minced makes all the difference)
– 1 small yellow onion (diced small for even cooking)
– 2 tbsp vegetable oil (a neutral oil that won’t compete with the aromatics)
– 1 tbsp fish sauce (this is your secret umami weapon)
– 1 tsp granulated sugar (just enough to balance the heat)
– ½ tsp black pepper (freshly cracked if you have it)

Instructions

1. Prepare your lemongrass by trimming off the tough top portion and removing the outer layer.
2. Finely mince the tender lower 4 inches of each lemongrass stalk until it resembles coarse sand.
3. Slice the red chili peppers lengthwise and remove the seeds if you prefer milder heat.
4. Finely chop the deseeded chili peppers into small pieces.
5. Mince 3 cloves of garlic until they form a fine paste.
6. Dice 1 small yellow onion into ¼-inch pieces.
7. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
8. Add the minced lemongrass and cook for 1 minute until fragrant.
9. Stir in the chopped chili peppers and cook for another 30 seconds.
10. Add the minced garlic and cook for exactly 30 seconds until golden but not browned.
11. Incorporate the diced onion and cook for 3 minutes until translucent.
12. Add 1 lb ground beef to the skillet, breaking it up with a wooden spoon.
13. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally.
14. Pour in 1 tablespoon of fish sauce and stir to combine.
15. Sprinkle 1 teaspoon of granulated sugar and ½ teaspoon black pepper over the mixture.
16. Continue cooking for 2 more minutes to allow the flavors to meld together.

Making this dish yields tender, aromatic beef with just the right amount of heat that tingles without overwhelming. The lemongrass provides a bright, citrusy backbone while the chili peppers add dimension rather than pure fire. Serve it over jasmine rice to soak up every bit of the flavorful juices, or stuff it into lettuce cups for a refreshing, low-carb option that lets the spices really shine.

Beef and Pepper Steak with Cashew Crunch

Getting a perfectly seared steak with vibrant peppers and that satisfying cashew crunch is easier than you might think—let me walk you through each simple step. Gather your ingredients and follow along carefully for restaurant-quality results right in your own kitchen.

Ingredients

– 1.5 lbs beef sirloin steak, sliced thin against the grain—this makes all the difference for tenderness
– 2 bell peppers (I like one red, one yellow for color), sliced into strips
– 1/2 cup raw cashews, my favorite for their buttery crunch
– 3 tbsp soy sauce, use reduced-sodium if you’re watching salt
– 2 tbsp olive oil, extra virgin is my go-to for searing
– 1 tbsp cornstarch, to help create that lovely sauce coating
– 2 cloves garlic, minced fresh—bottled just doesn’t compare
– 1 tsp brown sugar, for just a hint of sweetness to balance the soy
– 1/2 cup beef broth, I keep homemade frozen in ice cube trays for recipes like this

Instructions

1. Pat your sliced steak completely dry with paper towels—this ensures a proper sear instead of steaming.
2. In a medium bowl, whisk together soy sauce, cornstarch, and brown sugar until smooth.
3. Add the sliced steak to the bowl and toss thoroughly to coat every piece.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the steak in a single layer, working in batches if needed to avoid crowding.
6. Sear steak for 2 minutes per side until a rich brown crust forms, then transfer to a clean plate.
7. Add remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium.
8. Sauté bell pepper strips for 4-5 minutes until slightly softened but still crisp.
9. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
10. Pour in beef broth, scraping up all those delicious browned bits from the pan bottom.
11. Return the seared steak and any accumulated juices to the skillet.
12. Simmer everything together for 3 minutes until the sauce thickens and coats the steak.
13. While the steak simmers, toast cashews in a dry small skillet over medium heat for 3-4 minutes, shaking frequently until golden and aromatic.
14. Remove the beef and pepper skillet from heat and stir in the toasted cashews. Making this beef and pepper steak delivers incredible texture contrasts—tender meat, crisp-tender peppers, and that wonderful cashew crunch. The savory sauce clings beautifully to every component, creating layers of flavor in each bite. Try serving it over cauliflower rice for a low-carb option that soaks up the delicious sauce perfectly.

Conclusion

Embark on a flavorful journey through these 31 Chinese pepper steak variations that bring restaurant-quality meals to your kitchen. We hope these recipes inspire your next family dinner—give them a try and let us know which one becomes your favorite in the comments below! Don’t forget to share your cooking adventures by pinning this article on Pinterest.