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.