This Chinese Pepper Steak Recipe combines tender slices of sirloin with crisp-tender red and green bell peppers, onions, and mushrooms in a savory hoisin-soy sauce finished with dry red wine. Served over jasmine white rice, it's an easy stir-fry with plenty of vegetables and a slightly spicy sauce that soaks into the rice.
Table of Contents
Jump to:
- Easy Chinese-Inspired Pepper Steak with a Red Wine Twist
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Storage and Reheating
- Substitutions
- Variations
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Chinese Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- What to Serve with Chinese Pepper Steak
- From My Cooking Archives
- Have a Comment or Question?
Easy Chinese-Inspired Pepper Steak with a Red Wine Twist
Pepper steak is one of those stir-fry recipes that puts a flavorful dinner on the table without a long ingredient list or complicated cooking techniques.
My version starts with thin slices of sirloin coated in hoisin sauce and quickly browned in a hot pan. Red and green bell peppers, onions, and mushrooms are stir-fried in the same pan before everything gets coated in a savory sauce made with more hoisin, soy sauce, red pepper flakes, and one ingredient you may not expect in Chinese pepper steak: dry red wine!
I especially like Pinot Noir here. The dry, lighter-bodied wine adds another layer of flavor without competing with the sweet and savory hoisin sauce. It also deglazes the pan, picking up some of those flavorful browned bits left behind by the beef and vegetables. Serve everything over jasmine white rice, and you've got a simple, flavorful meal that reminds me why I saved this recipe in the first place.
Why You'll Love This Recipe
- Tender slices of beef: Cutting top sirloin thinly against the grain helps create tender, quick-cooking pieces of steak.
- Red wine adds another layer: Dry Pinot Noir deglazes the pan and adds depth to the hoisin-soy pepper steak sauce.
- Plenty of vegetables: Red and green bell peppers, onions, and mushrooms make the stir-fry colorful and satisfying.
- Sweet, savory, and spicy: Hoisin sauce brings sweetness and savory flavor while red pepper flakes provide the heat.
- Quick cooking: Once your ingredients are prepped, the actual stir-fry comes together quickly over medium-high heat.
Support Global Food Bloggers
Looking for authentic Chinese cuisine? I encourage you to explore recipes from Chinese cooks and food bloggers who can share the history, regional variations, ingredients, and cooking techniques behind their food, like Omnivores CookBook and Greedy Girl Gourmet.
Note From Chef Maika
This recipe originally appeared on my former cooking blog, Journey of a Foodie Fool, on June 19, 2012. Rereading my original post made me smile because one of the first things I wrote about was how happy I was that dinner was so easy and full of flavor. I also mentioned something I still teach home cooks today: prepping all your ingredients before turning on the stove makes the cooking process so much easier.
That's especially true with stir-frying. Once that pan gets hot, things move quickly. This isn't the time to suddenly realize your onion still needs to be chopped.
The original dinner was more than just the pepper steak. I served it with jasmine white rice and a Stir-Fried Asparagus in Oyster Sauce recipe from Nancy of Spicie Foodie. My pepper steak started with inspiration from a Kikkoman Chinese Pepper Steak recipe I found on Allrecipes, and I even noted that I used Kikkoman hoisin sauce when I made mine.
Experimenting
But looking at my recipe today, I can also see where I was already experimenting. I added mushrooms. I used both red and green bell peppers. I added soy sauce and red pepper flakes. And one of my favorite additions was red wine. I still love that idea.
Today, I'd specifically reach for a dry Pinot Noir and use it to deglaze the pan before building the hoisin sauce. I'd also use avocado oil instead of the vegetable oil I originally wrote into the recipe because it's a neutral oil I now like using for higher-heat cooking.
This is exactly what I enjoy about bringing recipes from Journey of a Foodie Fool into My Cooking Archives. I don't want to erase what I cooked back then. I want to show you what I started with, where I experimented, and what I would do with the same recipe today.
Recommended Reads
Ingredients with Steps
Coat thinly sliced top sirloin steak with hoisin sauce, then quickly brown it in avocado oil and remove it from the pan. Add more avocado oil, then stir-fry the green bell pepper, red bell pepper, onion, and button mushrooms until partially cooked but still crisp-tender.
Then, deglaze the hot pan with dry Pinot Noir, scraping up the browned bits, then stir in hoisin sauce, soy sauce, and red pepper flakes to make the savory pepper steak sauce. Return the beef and its juices to the pan, toss to heat through, and serve over jasmine white rice.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this post. Find More Terms: Culinary Glossary.
Ingredients
- Top Sirloin Steak: A relatively lean, flavorful cut of beef that can work well in quick-cooking dishes when sliced thinly against the grain.
- Hoisin Sauce: A thick, sweet-savory Chinese condiment commonly made with fermented soybean paste, sweeteners, spices, and other seasonings.
- Pinot Noir: A red wine grape that commonly produces dry, lighter-bodied wines with noticeable acidity and fruit characteristics.
- Soy Sauce: A fermented condiment that adds saltiness and savory umami flavor.
- Red Pepper Flakes: Dried, crushed chile peppers used to add heat. Check out Scoville Scale and Chili Peppers.
Techniques
- Slice Against the Grain: Cut across the visible direction of the meat's muscle fibers rather than parallel to them, shortening the fibers and making each bite easier to chew.
- Stir-Fry: Quickly cook relatively small pieces of food in a hot pan or wok while stirring or tossing frequently.
- Deglaze: Add liquid to a hot pan and scrape up the flavorful browned bits attached to its surface.
- Single Layer: Arrange food so the pieces aren't piled on top of one another, allowing better contact with the hot pan.
- Crisp-Tender: Vegetables cooked enough to soften slightly while retaining some firmness and bite.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Next time I make this recipe again, I will take process photos. Subscribe to get notified.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Large Skillet or Wok: A wide cooking surface gives the beef and vegetables room to cook quickly. 15 Things to Know on How to Use a Wok.
- Chef's Knife: For thinly slicing the steak and preparing the vegetables.
- Cutting Board: Use separate or properly cleaned surfaces when moving between raw beef and vegetables.
- Medium Bowl: For coating the sliced beef with hoisin sauce before cooking.
- Tongs or Spatula: For quickly moving the beef and vegetables around the hot pan.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: The wok is hands down my favorite for cooking. The size is perfect, not too big, not too small, and the flat bottom makes it super easy to use on any stovetop, especially for stir-fries and high-heat cooking. I was also impressed by the thoughtful design and the sleek packaging, which honestly makes it a great gift for anyone who loves to cook. What really stood out was the thorough set of instructions included on how to season and care for the wok, perfect for novice wok users who might feel intimidated. It’s a beautiful, functional piece that’s earned its permanent spot in my kitchen. Read my article on using a wok here.
My Review: The PAUDIN 8-inch Chef's Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me; everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain. P.S. My hubby accidentally placed it in the dishwasher. And guess what? It didn't warp. A+!
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and their microwave-safe feature makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is that I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for a range of cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, making them a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick up heavy things with their tips. So I gave it a 4 out of 5. Hence, I still keep my metal tongs.
My Review: These 304 stainless steel wok tools (e.g., the soup ladle and wok spatula) are incredibly well-made and beautifully designed. The long, heat-resistant wooden handles make them perfect for both my indoor and outdoor woks, giving me the reach I need while staying cool to the touch. They look great hanging in my kitchen and have held up well with frequent use, making them reliable tools I always reach for when stir-frying or preparing soups.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator
Allow the pepper steak to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days. If possible, store the jasmine white rice separately so it doesn't continue absorbing the pepper steak sauce during storage.
Freezer
You can freeze the cooked beef and sauce, although the bell peppers may soften after thawing. Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Stovetop
Reheat the pepper steak in a skillet over medium heat until heated through. If the hoisin sauce has thickened in the refrigerator, add a small splash of water while reheating.
Microwave
Reheat individual portions in short intervals, stirring between intervals so the beef and vegetables heat more evenly.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and maintain a more stable temperature, keeping food fresher for longer. I recommend checking out these airtight food containers on Amazon.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
This recipe is naturally dairy-free as written. But always check the labels of your hoisin and soy sauces if you're avoiding specific allergens or ingredients.
Gluten-Free
Traditional soy sauce and many hoisin sauces contain wheat. However, you can use gluten-free tamari or another gluten-free soy sauce and choose a hoisin sauce specifically labeled gluten-free.
Vegetarian
- Replace the beef with firm tofu or another plant-based protein that can withstand stir-frying.
- Brown the tofu first, remove it from the pan, and return it toward the end just as you would with the beef. Because tofu doesn't contribute the same beef flavor, taste the finished sauce and adjust the seasoning as needed. Best Tofu Press Guide: How to Prep Perfect Tofu.
Convenience
- Top sirloin steak: Flank steak, skirt steak, flat iron steak, or another tender cut suitable for quick cooking works. Slice according to the direction of the muscle fibers and adjust cooking time as needed. For a visual, go to the Culinary Glossary section.
- Avocado oil: Use another neutral oil suitable for higher-heat cooking, such as canola oil. Heart Healthy, High Smoke Point Oils for Cooking.
- Pinot Noir: Another dry red wine, such as Merlot, can work. Avoid sweet red wine.
- Red bell pepper: Use another sweet bell pepper color if you have it. How to Prep Sweet Peppers | Bell Peppers and More.
- Button mushrooms: Cremini mushrooms are an easy substitution. Tips on How to Prepare and Cook Mushrooms.
- Soy sauce: Use reduced-sodium soy sauce if you want more control over the salt level.
- Red pepper flakes: Reduce or omit them for less heat.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Once you understand the basic technique, you can make simple changes based on what you have in the refrigerator.
- Add Snap Peas: Add snap peas with the bell peppers for additional crunch and color.
- Add Water Chestnuts: Drain sliced water chestnuts and add them toward the end for a crisp texture.
- Make It Less Spicy: Reduce the ½ tablespoon of red pepper flakes or leave them out completely. Scoville Scale and Chili Pairings.
- Add More Mushrooms: Increase the button mushrooms if you want more vegetables without significantly changing the sauce's flavor. Tips on How to Prepare and Cook Mushrooms.
- Try a Different Beef Cut: Flank steak, skirt steak, or flat iron steak can replace top sirloin. Whatever cut you choose, watch the muscle fibers and slice thinly against the grain.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Prep everything before you turn on the stove: Stir-fries cook quickly. Slice the beef and vegetables and measure the sauce ingredients before heating the pan so everything is ready when you need it. 10 Chef‑Approved Ways to Save Time in the Kitchen.
- Slice the beef against the grain: Look for the direction of the muscle fibers and cut across those lines into thin strips. Shortening those fibers gives you a more tender texture and makes the cooked beef easier to chew. For a visual, go to the Culinary Glossary section.
- Give the beef room to brown: Heat the avocado oil over medium-high heat and arrange the sliced steak in a single layer. If your skillet isn't large enough, cook the beef in batches rather than overcrowding the pan and steaming it. How the Maillard Reaction Makes Food Taste Better.
- Don't skip the red wine: This is one of my favorite parts of my version. Add ⅛ to ¼ cup dry Pinot Noir to the hot pan after cooking the vegetables and use it to loosen the browned bits from the bottom. Start with ⅛ cup for a subtler flavor or use the full ¼ cup when you want the wine to be more noticeable.
- Keep the bell peppers crisp-tender: Don't completely soften the green and red bell peppers before adding the sauce. Leaving a little bite gives the finished stir-fry better texture, especially against the tender beef and mushrooms. How to Prep Sweet Peppers | Bell Peppers and More.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
I use top sirloin because it has good beef flavor and cooks quickly when thinly sliced against the grain. Flank steak, skirt steak, and flat iron steak are other options.
The grain is the direction in which the muscle fibers run through the meat. Cutting across those fibers shortens them, making the cooked beef easier to chew. Visit the Culinary Glossary section for a visual on how to cut against the grain.
It's not a traditional requirement for Chinese pepper steak, but it's part of my version. I use a small amount to deglaze the pan before adding the hoisin and soy sauce. For an authentic recipe, check out cuisine food bloggers like The Woks of Life: Pepper Steak ↗.
I recommend a dry Pinot Noir because its lighter body works well with the sweet-savory hoisin sauce without overpowering the beef and vegetables. Merlot is another option.
Yes. If you don't cook with alcohol, use a small amount of beef broth or water to deglaze the pan instead. The flavor won't be identical, but you'll still be able to loosen those browned bits before building the sauce.
Beef can become tough if you slice it with the grain, cut it too thick, overcrowd the pan, or cook it too long. Slice thinly against the grain and cook it quickly in a hot skillet. Visit the Culinary Glossary section for a visual on how to cut against the grain.
Absolutely. A large wok is ideal for quick cooking because it gives you plenty of surface area for tossing the beef and vegetables. A large skillet works well if you don't own one.
More Chinese Recipes
Looking for other Chinese-inspired recipes like this? Try these:
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Spicy Honey Jalapeno Lime Chicken with Broccolini
- Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- 2026 Fall Seasonal Produce Guide: Fruits and Vegetables to Enjoy This Season
- Indian Cooking Techniques That Changed How I Think About Food
- What Is Emulsification? A Simple Guide to Creamier Sauces and Dressings
- Homemade Baby Food: How to Prep, Freeze & Build Easy Meals
📖 Recipe
Chinese Pepper Steak with Red Wine and Hoisin Sauce
Ingredients
For Beef
- 1 tablespoon vegetable oil avocado oil preferably
- 1 pound boneless top sirloin steak thinly sliced against the grain
- 1 tablespoon hoisin sauce for the beef
For Vegetables
- 2 tablespoons vegetable oil avocado oil preferably
- 1 medium green bell pepper cut into 1-inch pieces
- 1 medium red bell pepper cut into 1-inch pieces
- 1 large onion cut into 1-inch pieces
- 1 cup button mushrooms quartered
- ⅛ to ¼ cup red wine preferably Pinot Noir
- ¾ cup hoisin sauce
- ½ tablespoon red pepper flakes
- 2 tablespoons low-sodium soy sauce
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Season the beef: In a medium bowl, toss 1 pound thinly sliced top sirloin steak with 1 tablespoon hoisin sauce until evenly coated.
- Heat the pan: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until hot.
- Cook the beef: Add the 1 pound marinated sirloin in a single layer, working in batches if necessary to avoid overcrowding. Quickly brown the beef, then transfer it to a serving plate or clean bowl and set aside.
- Cook the vegetables: Add the remaining 2 tablespoons vegetable oil to the hot pan. Add 1 green bell pepper, 1 red bell pepper, 1 large onion, and 1 cup quartered button mushrooms. Stir-fry until the vegetables are partially cooked but the bell peppers remain crisp-tender.
- Deglaze with red wine: Add ⅛ cup red wine, using up to ¼ cup, to taste. Stir while scraping up the flavorful browned bits from the bottom of the pan. Cook for about 1 minute.
- Make the pepper steak sauce: Stir in ¾ cup hoisin sauce, ½ tablespoon red pepper flakes, and 2 tablespoons soy sauce. Combine with the vegetables until evenly coated.
- Finish the beef: Return the cooked 1 pound sirloin steak and any accumulated juices to the skillet. Toss to combine and cook briefly, just until the beef is heated through and coated in the sauce.
- Serve: Remove from the heat and serve immediately over jasmine white rice.
Notes
Storage and Reheating
Store cooled Chinese Pepper Steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a large skillet over medium heat until hot, adding a small splash of water if the sauce has thickened. You can also reheat individual portions in the microwave in short intervals.Suggested Pairing
Serve over jasmine white rice to soak up the savory hoisin pepper steak sauce. When I originally made this dinner on June 19, 2012, I served the pepper steak with jasmine rice and a Stir-Fried Asparagus in Oyster Sauce recipe from Nancy of Spicie Foodie ↗. I share more about that original meal and the recipes that inspired me in the Note From Chef Maika.Nutrition
What to Serve with Chinese Pepper Steak
My first choice is still the way I served it back in 2012: over jasmine white rice. The rice gives that savory hoisin, soy, and red wine sauce somewhere to go, while keeping the rest of the meal simple. You can also serve it with brown rice or rice noodles.
For vegetables, steamed or stir-fried asparagus, broccoli, snap peas, or other simply cooked green vegetables work well because the pepper steak itself already brings plenty of sauce and flavor to the plate.
From My Cooking Archives
This Chinese Pepper Steak Recipe was originally published on Journey of a Foodie Fool on June 19, 2012. The recipe I cook today still tells the same story as the original: tender beef, colorful peppers, mushrooms, a savory hoisin sauce, plenty of heat, and that unexpected splash of red wine.
Some details have changed. I'm reaching for avocado oil instead of vegetable oil. I'm specifically recommending Pinot Noir. And I can explain a little better why slicing against the grain, prepping before cooking, and leaving space in the pan make a difference. But the red wine? That's staying! For more throwback recipes, check out My Cooking Archives.
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
Have a Comment or Question?
If you have a question or comment about this post, please post it below. You will receive a prompt response. It also helps our other readers to stay informed. Also, would you try red wine in your pepper steak? Let me know in the comments. Thanks!
Leave a Reply