Pepper steak is a popular Chinese-American dish that consists of sliced beef steak cooked with onions, bell peppers, and a stir-fry sauce. The most common type of meat used to make authentic pepper steak is beef top round steak or beef sirloin steak. These cuts of beef work well for stir-frying because they are flavorful and tenderize nicely when sliced thin and cooked quickly at high heat.
Cut of Beef Used for Pepper Steak
When choosing a cut of beef for pepper steak, it’s important to select a lean, tender, and flavorful cut that will cook up nicely in a stir-fry. The most common cuts used are:
- Top round steak
- Sirloin steak
- Flank steak
- Strip steak
- Ribeye steak
Cuts like the top round or sirloin are ideal because they have good marbling which keeps them moist through quick cooking but they are still lean enough to slice thinly. Fattier cuts like ribeye would not be optimal because the higher fat content would result in a greasy pepper steak dish. Cheaper cuts like chuck steak generally have more connective tissue and would end up tough and chewy unless pre-tenderized.
Top Round Steak
Top round steak comes from the round primal cut which runs along the back leg of the steer. This is a lean, moderately tender cut of beef that has nice beefy flavor. When sliced across the grain into thin strips, top round cooks up tender and juicy in a pepper steak stir-fry. It has enough marbling to keep it moist but remains lean enough to not get greasy.
Sirloin Steak
Sirloin steak comes from the sirloin primal cut which sits between the round and the short loin primal cuts. Sirloin offers great value for a tender and flavorful steak that performs nicely in a stir-fry. It has a bit more marbling than top round which keeps it juicy and moist through the quick cooking process. Both top sirloin and bottom sirloin work well for pepper steak.
Why These Cuts Work Best
Here’s a summary of why top round, sirloin, and similar cuts of beef are most commonly used for pepper steak:
- Tender – These cuts come from active muscles which develop less connective tissue, so they cook up tender instead of tough and chewy.
- Lean – Having some marbling provides moisture and flavor, but too much fat results in greasy pepper steak.
- Uniform texture – The grain in these cuts runs evenly so slices cook at the same rate.
- Affordable – Round and sirloin cuts are budget-friendly compared to premium steaks.
- Flavor – Moderate marbling provides beefy flavor that pairs nicely with the sauce.
- Sliceable – Clean, fine grain means these cuts can be sliced very thin.
When sliced across the grain into thin strips and stir-fried on high heat for just a few minutes, these cuts deliver perfect pepper steak with tender, juicy, and flavorful beef in every bite.
Other Cuts of Beef for Pepper Steak
While top round, sirloin, and flank are the most common cuts, other cuts of beef can also be used to make pepper steak as long as they are sliced thinly against the grain.
Strip Steak
Strip steak, also known as New York strip, comes from the short loin primal. It is tender and flavorful with a bit more marbling than sirloin or top round. If using a strip steak, be sure to trim any excess fat and slice the steak thin across the grain.
Ribeye Steak
Ribeye steak contains the most marbling of the cuts mentioned. It will provide very flavorful, juicy pepper steak but may splatter more if the fat content is high. Choose a leaner ribeye and slice thinly against the grain if using.
Flank Steak
Flank steak comes from the belly muscles of the cow and has a distinct grain that must be sliced against. It has rich beef flavor but can toughen up if overcooked. Cut flank steak into thin slices for the best pepper steak texture.
Skirt or Hanger Steak
These thin steaks have lots of flavor but also a very coarse grain. Slicing very thinly against the grain is a must for using these cuts. Trimming any thick connective tissue will also help avoid chewy pepper steak.
Filet Mignon
Filet mignon is an extremely tender cut, but it lacks the rich beefy flavor of sirloin or ribeye. The tenderness allows very thin slicing suitable for stir-fry, but the mild flavor may get lost.
Doneness Temperature for Pepper Steak
Pepper steak is best cooked to medium doneness, with an internal temperature of 140-145°F. Here is why this doneness is ideal:
- Maximizes tenderness – cooked to no more than medium doneness.
- Retains juiciness – allows moisture to remain inside.
- Avoids toughness – prevents proteins from toughening up.
- No raw flavor – eliminates any uncooked beef flavor.
- Prevents overcooking – quick cooking makes it easy to go past medium.
Cooking the sliced steak any less than medium may result in chewy, raw tasting beef. Cooking beyond medium to medium well or well done will make the beef tough, dry, and rubbery.
How to Prepare Beef for Pepper Steak
Properly preparing the beef is key to achieving tender, juicy, and flavorful pepper steak. Follow these steps:
- Select a top round, sirloin, flank or similar cut and purchase 1 pound for every 2-3 servings.
- Trim any thick connective tissue or large pieces of fat which may not cook through.
- Slice the beef steak across the grain into thin strips, about 1/4 inch thick.
- In a bowl, combine 2 tablespoons oil, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper. Toss beef strips to coat evenly and let marinate 15 minutes.
- Stir fry marinated beef in batches without overcrowding on high heat, 45-60 seconds per batch. Remove beef to a clean bowl once cooked through.
- Combine cooked beef with stir fried vegetables and sauce. Cook briefly to allow flavors to blend.
Properly slicing across the grain and velveting the beef in cornstarch allows it to cook up tender and helps retain moisture. Stir frying in batches prevents steaming and ensures the meat browns properly to develop flavor.
Typical Ingredients in Pepper Steak
While the thinly sliced beef is the star player, pepper steak combines various ingredients for a well-rounded flavor. Common ingredients include:
| Ingredient | Role |
|---|---|
| Onions | Provide aromatics |
| Bell peppers | Add crisp texture |
| Garlic | Extra flavor |
| Ginger | Warm spice flavor |
| Soy sauce | Umami seasoning |
| Stock | Moisture for sauce |
Onions and bell peppers provide texture contrast and flavor balance to the steak. Aromatics like garlic and ginger add layers of flavor. Soy sauce and stock build an umami-rich sauce that perfectly complements and unifies the dish.
Traditional Pepper Steak Sauce Ingredients
The sauce is what brings pepper steak together, lending flavor to the beef and vegetables. An authentic pepper steak sauce contains:
- Soy sauce – for salty umami flavor
- Rice wine – adds sweetness and acidity
- Beef or chicken stock – provides moisture and savoriness
- Cornstarch – thickens the sauce
- Sesame oil – contributes nutty aroma
- White pepper – gives a hint of spiciness
- Sugar – balances out soy sauce saltiness
This classic sauce combination perfectly coats the beef and vegetables for a well-balanced pepper steak full of complex flavors and tender, juicy beef in every bite.
Conclusion
With its thin slices of beef steak stir-fried with colorful vegetables in a rich umami sauce, pepper steak is a beef lover’s delight. Opt for flavorful, moderately tender cuts like top round, sirloin, or flank steak. Slice the steak thinly across the grain for tenderness. Cook the beef in batches over high heat just until medium doneness to retain moisture and prevent toughening. Combine with aromatics, vegetables, and a soy sauce-based sauce to create a better-than-takeout pepper steak.