Restaurant Inspired
Origin and Cultural Significance
Pepper Steak is a Chinese-American dish that became popular in the mid-20th century as part of the first wave of Americanized Chinese cuisine. Traditionally inspired by Cantonese stir-fries, the dish highlights tender slices of beef and colorful peppers, making it both hearty and visually appealing. P.F. Chang’s elevated this classic takeout favorite by using premium cuts of beef, fresh vegetables, and a glossy soy-garlic sauce. It’s a dish that represents the fusion of Chinese cooking techniques with American comfort food preferences. Today, Pepper Steak is cherished worldwide as a flavorful, quick stir-fry that blends tradition with modern dining.
Unique Ingredients and Flavors
The dish features thin slices of flank steak stir-fried with vibrant bell peppers and onions. Its sauce combines soy sauce, oyster sauce, garlic, and ginger, with brown sugar adding a touch of sweetness. Black pepper is the star, giving the dish a bold, slightly spicy flavor that pairs beautifully with rice or noodles. Sesame oil enhances the umami richness while balancing the sweetness of the sauce. The result is tender beef, crisp vegetables, and a perfectly seasoned glaze.
P.F. Chang’s Pepper Steak (Copycat Recipe) – Tender Beef Stir-Fry with Bell Peppers & Savory Garlic Soy Sauce
This Pepper Steak copycat recipe recreates the P.F. Chang’s classic with tender slices of beef stir-fried with bell peppers and onions in a savory soy-garlic sauce. The beef is marinated for tenderness, seared over high heat, and tossed with a glossy sauce that clings to every bite. Easy to prepare in under 30 minutes, this dish delivers restaurant-quality flavor at home. Perfect as a weeknight dinner or special meal, it’s best served with steamed rice or noodles. Once you try it, you’ll see why Pepper Steak remains a takeout classic.
Ingredients
Instructions
1. Marinate the Beef
- Toss sliced beef with cornstarch and 1 tbsp soy sauce. Let sit for 10–15 minutes for tenderness.
2. Prepare the Sauce
- In a small bowl, whisk together remaining soy sauce, oyster sauce, hoisin sauce, vinegar, brown sugar, black pepper, and sesame oil. Set aside.
3. Cook the Beef
- Heat vegetable oil in a wok or skillet over medium-high heat. Sear beef slices for 2–3 minutes until browned but not overcooked. Remove and set aside.
4. Stir-Fry Vegetables
- Add bell peppers, onion, garlic, and ginger to the wok. Stir-fry for 3–4 minutes until crisp-tender.
5. Combine and Finish
- Return beef to the wok, pour in the sauce, and toss until everything is coated and heated through.
6. Serve
- Serve hot over steamed rice or noodles, garnished with extra black pepper or sesame seeds if desired.
Note
Hot Oil Warning: Stir-frying at high heat can cause splattering—be cautious.
Allergy Warning: Contains soy and gluten (soy sauce, hoisin). Use tamari for gluten-free substitution.
For authentic texture, slice beef thinly against the grain and don’t overcrowd the wok.
