Authentic Chinese Pepper Steak
15M
25M
- Makes 4 servings
- 1 lb flank steak, thinly sliced against the grain
- 2 green bell peppers, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1-inch fresh ginger, minced
- 2 tbsp vegetable oil, divided
- For marinade: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cornstarch, 1 tsp sesame oil
- For sauce: 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp sugar, 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- In a bowl, combine sliced beef with marinade ingredients (1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cornstarch, 1 tsp sesame oil). Mix well and let marinate for 15 minutes.
- Prepare sauce by whisking together 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and cornstarch slurry. Set aside.
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer; stir-fry for 1-2 minutes until just browned. Remove beef and set aside.
- Add remaining 1 tbsp oil to wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add bell peppers and onion; stir-fry for 2-3 minutes until crisp-tender.
- Return beef to wok. Pour in sauce and toss everything together for 1 minute until sauce thickens and coats ingredients.
- Serve immediately over steamed rice.
History
Authentic Chinese Pepper Steak, known as Qingjiao Niurou (青椒牛肉) in Mandarin, traces its roots to the stir-fry traditions of Cantonese cuisine in southern China. This dish emerged in the mid-20th century as bell peppers—introduced to China via trade routes from the Americas—became widely available. Home cooks in Guangdong province popularized it as a quick, affordable way to combine tender beef with vibrant vegetables. While it gained fame in Chinese-American communities during the 1950s immigrant wave, adapting to local ingredients, the core technique of high-heat wok stir-frying remains true to ancient Chinese cooking methods dating back over 2,000 years to the Han Dynasty. Today, Authentic Chinese Pepper Steak stands as a bridge between traditional Chinese home cooking and global fusion favorites, perfect for busy modern kitchens.
Taste Profile
Authentic Chinese Pepper Steak delivers a bold, harmonious explosion of flavors that define umami-driven Chinese cuisine. The tender flank steak offers a juicy, melt-in-your-mouth texture, seared to lock in savory juices. Crisp bell peppers provide a fresh, slightly sweet crunch with mild heat, while onions add a subtle sharpness and caramelized depth. The signature soy-oyster sauce ties it all together with salty, briny richness, hints of garlic, and ginger’s warm spice—creating a glossy, addictive glaze. Expect a perfect balance: savory and sweet, tender and crunchy, making it an irresistible weeknight staple that’s far superior to takeout versions.
Cultural Significance
In Chinese cuisine, Authentic Chinese Pepper Steak embodies the philosophy of wok hei—the “breath of the wok”—symbolizing efficient, flavorful cooking that nourishes the family without excess. It’s a staple in everyday Cantonese home meals, reflecting values of balance (yin-yang) through the contrast of soft beef and crisp peppers, mirroring life’s harmony. For the Chinese diaspora, especially in the U.S., it represents cultural adaptation and comfort food, appearing on countless restaurant menus since the mid-20th century. This simple stir-fry highlights resourcefulness, using affordable ingredients to create restaurant-quality results, and continues to unite generations around the dinner table in homes worldwide.
