Chinese Pepper Steak


by: A New York Foodie

Chinese Pepper Steak when made with lean Flank steak is a perfect low fat option. This is a quick cooking recipe because the beef is sliced thin and cooked in a wok at a high temperature. When using Flank steak make sure to cut it against the grain and on the bias because if you don't, your meat will be tough and stringy. Since Flank steak is such a lean cut of beef, it has to be marinated for a few hours to make it tender. If you can't get Flank steak where you live, you can use Skirt steak or even Hanger steak


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serves: 6

1 3/4 lbs flank steak, skirt steak or hanger steak, cut on the bias and against the grain

6-8 tbsp lite soy sauce

2 tbsp rice wine vinegar

2-3 tbsp garlic powder (I never measure garlic powder as I just pour it in, so these are approx amounts)

2 tbsp cornstarch

2-3 tbsp peanut oil (you can use canola or vegetable oil, but peanut oil has a higher smoke point)

2 large onions, sliced thinly

2 large bell peppers, sliced thinly, any color

Nutrition Facts
Chinese Pepper Steak

Servings Per Recipe: 6

Amount per Serving

Calories: 295

  • Total Fat: 12 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.1 mg
  • Sodium: 1085 mg
  • Total Carbs: 13.5 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 4.7 g
  • Protein: 32.1 g

how is this calculated?

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1.  Slice the steak into thin slices against the grain as pictured above. In a medium bowl add 3 tbsp. of the soy sauce, rice wine vinegar, about 1 tbsp. garlic powder and 1 tbsp of the cornstarch. Add the sliced steak to the bowl and mix well so each piece of steak is coated with the marinade. Place in the refrigerator and marinate at least 2 hours. The longer you marinate it, the better it will be.

2.  In a small glass bowl, mix 3 tbsp soy sauce, 1 tbsp water and about 1 tbsp. of the cornstarch. Set it aside.

3.  In a wok or large frying pan, add in 2 tbsp oil and add the beef spreading evenly in the wok. Cook for 20 seconds without touching and letting the beef brown. Cook meat, turning and making sure to brown for another 2-3 minutes. You will have to add the meat in batches as it won't all fit. Don't crowd it because if you do, you will be steaming the meat and you don't want to do that. After each batch is done, set aside on a plate.

4.  Add the remaining oil to wok, add peppers and onions and cook until onions and peppers are soft, about 7 minutes..Add the beef back into the work and then add the rest of the sauce. Stir everything together and let cook another 2 minutes until everything is all incorporated. Transfer to a serving platter. I served mine over white rice and steamed sesame broccoli.

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Kathy M


This dish was easy to prepare and absolutely delicious!!!



The steak was very tender will definitely make it again!