Chinese Pepper Steak (Gluten-Free, Dairy-Free)

Chinese Beef Stir Fry – Better than Takeout!

With tender beef strips and bell peppers tossed in a deliciously savory brown sauce, this easy Chinese pepper steak recipe is our homemade version of this favorite American-Chinese dish!

Everything comes together in one pan, so make it whenever you’re craving takeout on weeknights, and enjoy it from the comfort of your own home!

Why You’ll Love this Recipe:

• Amazing Texture & Flavor: With thin strips of beef seasoned and then cooked until juicy and tender, along with sautéed bell peppers, then tossed in a tasty sauce that coats everything with umami flavor, everyone will be asking for seconds!
• Simple Ingredients: The main ingredients needed for this Chinese pepper steak stir fry are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: With minimal cleanup, this one-pan Chinese pepper beef comes together in a little over 30 minutes. Perfect for busy weeknights and whenever you need something delicious in a jiffy!
• Totally Gluten-Free & Dairy-Free: The best part is that this Chinese beef stir fry dinner is 100% gluten-free and dairy-free, which means that even those with Celiac disease or those with gluten or lactose intolerances can enjoy this Chinese-American dish without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Chinese pepper steak recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Beef: For best results, use a tender cut of beef such as flank steak, sirloin steak or ribeye steak if you prefer.
• Black Pepper: Black pepper is a key ingredient in this Chinese pepper steak recipe, so make sure you add it in. If you like a stronger pepper flavor, feel free to add more.
• Cornstarch: Tossing the beef slices in cornstarch before stir-frying the beef helps to lock in the juices and locks in the moisture by preventing the beef from drying out. So definitely make sure to add it in. Using cornstarch for the gravy also helps to thicken the gravy.
• Olive Oil: I used olive oil, but you can also use sunflower oil, or other types of vegetable oil if you prefer.
• Bell Peppers: I like a mix of colorful bell peppers, so I’ve used yellow, green and red bell peppers to add color to an otherwise brown dish.
• Garlic & Ginger: Fresh garlic and ginger add depth of flavor, and their characteristically Asian flavors really make this dish shine, so definitely make sure to add them in.
• Sugar: I used brown sugar for a bit of sweetness. Feel free to reduce the amount of sugar if you prefer.
• Rice Vinegar: I used rice vinegar for a bit of acidity to balance the sweetness of the sugar and the saltiness of the soy sauce. Alternatively, you may also use white vinegar or apple cider vinegar if that’s what you have.
• Soy Sauce: I used gluten-free soy-sauce (tamari sauce) to keep this recipe gluten-free. However, if you do not have Celiac disease or are not gluten-intolerant, feel free to use regular soy sauce instead. Alternatively, if you are allergic to soy, you can use coconut aminos instead.
• Sesame Seeds: I like garnishing this dish with white sesame seeds for a pop of color contrast agains the brown sauce.
• Green Onions: Green onions also add a beautiful color contrast to the brown color of the dish.

How to Make Chinese Pepper Steak:

Slice Beef Strips: Cut the beef into thin strips (make sure to cut it against the grain) and place them in a bowl.

Season Beef Strips: Season the thin slices of beef with salt and paper, add the cornstarch and toss until the beef is evenly coated.

Dish by Dish Tips:

• Slicing the Beef: For the best tender texture, slice the beef thinly against the grain (which means to slice perpendicular to the long muscle fibers). Also, make sure to cut the beef into uniformly-sized strips as uniform strips will cook more evenly in the skillet.
• Velveting the Meat: Using corn starch to coat the beef slices creates a protective coating around the meat that seals in the natural juices and prevents the beef from drying out (which is how you get the tender texture in . So definitely don’t skip this step.
• Don’t Overcrowd the Skillet: If necessary, you can brown the cornstarch-coated beef strips in a few batches to ensure there is enough space to encourage browning.
• Don’t Overcook the Veggies: The bell peppers should be cooked but still have a slight crisp and color to them.

Other Gluten-Free Beef Recipes You’ll Love:

• Beef and Broccoli (Gluten-Free, Dairy-Free)
• Beef Stroganoff (Gluten-Free, Dairy-Free)
• Mongolian Beef (Gluten-Free, Dairy-Free)
• Beef Stew (Gluten-Free, Dairy-Free)

Gluten-Free Asian Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Chinese Pepper Steak (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free

Print Recipe

Pin Recipe

Description

This delicious Chinese pepper steak is an easy, flavorful stir-fry made with tender strips of beef, colorful bell peppers, and a savory homemade sauce. Everything comes together in one pan, making it a delicious option for busy weeknights when you’re craving Chinese takeout at home. Gluten-free and dairy-free too!

---

Ingredients

Units USM Scale 1x2x3x

• 1 pound beef steak (flank, sirloin, ribeye)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon cornstarch
• 2 tablespoons olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• For the Sauce:
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated ginger
• 2 tablespoons brown sugar
• 1/4 cup rice vinegar
• 1/2 cup gluten-free soy sauce (tamari sauce)
• 2 tablespoons cornstarch
• 1/2 cup water
• For Serving:
• 1 teaspoon white sesame seeds
• 1/4 cup sliced green onions

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice Beef Strips: Cut the beef into thin strips and place them in a bowl.
2. Season Beef Strips: Season with salt and paper, add the cornstarch and toss until the beef is evenly coated.
3. Brown Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on the outside, turning as needed. Remove the beef from the skillet and set aside.
4. Sauté Bell Peppers: Add the remaining tablespoon of olive oil to the same skillet. Add the sliced red, green and yellow bell peppers. Cook for a few minutes, stirring occasionally until they begin to soften but still retain some crunch. Remove the peppers and set them aside with the beef.
5. Add Garlic & Ginger: In the same skillet add minced garlic and grated ginger, cook for about 1 minute, stirring constantly. Scrape up any browned bits from the bottom of the pan to add more flavor to the sauce.
6. Add Soy Sauce, Rice Vinegar & Sugar: Add the gluten-fee soy sauce (tamari sauce), rice vinegar and brown sugar. Stir well to combine. Dissolve the 2 tablespoons of cornstarch in the 1/2 cup of water to get the cornstarch slurry.
7. Stir to Thicken: Pour the cornstarch-water mixture into the skillet and stir continuously until the sauce starts to thicken and becomes glossy.
8. Toss Beef & Veggies in Sauce: Return the browned beef and sautéed bell peppers to the skillet and toss to coat them in the sauce. Simmer for 2-3 minutes until heated through.
9. Garnish & Serve: Garnish with sesame seeds or freshly sliced green onions and serve warm over rice or mashed potatoes.

Notes

Beef: For best results, use a tender cut of beef (such as flank steak, sirloin steak or ribeye).

Black Pepper: Black pepper is a key ingredient in this Chinese pepper steak recipe, so make sure you add it in. If you like a stronger pepper flavor, feel free to add more.

Cornstarch: Tossing the beef slices in cornstarch before stir-frying the beef helps to lock in the juices and locks in the moisture by preventing the beef from drying out. So definitely make sure to add it in. Using cornstarch for the gravy also helps to thicken the gravy.

Olive Oil: I used olive oil, but you can also use sunflower oil, or other types of vegetable oil if you prefer.

Bell Peppers: I like a mix of colorful bell peppers, so I’ve used yellow, green and red bell peppers to add color to an otherwise brown dish.

Garlic & Ginger: Fresh garlic and ginger add depth of flavor, and their characteristically Asian flavors really make this dish shine, so definitely make sure to add them in.

Sugar: I used brown sugar for a bit of sweetness. Feel free to reduce the amount of sugar if you prefer.

Rice Vinegar: I used rice vinegar for a bit of acidity to balance the sweetness of the sugar and the saltiness of the soy sauce. Alternatively, you may also use white vinegar or apple cider vinegar if that’s what you have.

Soy Sauce: I used gluten-free soy-sauce (tamari sauce) to keep this recipe gluten-free. However, if you do not have Celiac disease or are not gluten-intolerant, feel free to use regular soy sauce instead.

Sesame Seeds: I like garnishing this dish with white sesame seeds for a pop of color contrast agains the brown sauce.

Green Onions: Green onions also add a beautiful color contrast to the brown color of the dish.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Dishes
• Method: Sautéing
• Cuisine: Asian