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Chinese Pepper Steak

Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill.
4 Servings - 30 min -
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Servings:4  | Calories:299 | Total Fat:12g  | Chol:74mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 4g
20 %
Total Carb 18g
6 %
Fiber 3g
12 %
Sugars 7g
Cholesterol 74mg
25 %
Sodium 1519mg
63 %
Protein 27g
54 %
58% Flank steak
25% Others combined
10% Sesame oil
5% Corn starch
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4 inch thick strips
1/4 cup soy sauce (divided)
1/3 cup shaoxing wine or dry sherry (divided)
2 tablespoons corn starch
1/3 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoons sugar
1 tablespoon freshly ground black pepper
2 green bell peppers, cored and cut into 1 inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1 inch squares (about 1 cup)
1 medium onion, cut into 1 inch strips from pole to pole (about 1 1/2 cups)
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste

Directions : View recipe directions on
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