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Homemade Pepper Steak photo

Pepper Steak

This Pepper Steak is a weeknight winner! Tender beef strips with vibrant peppers and a savory sauce make for a quick and delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pepper Steak:
  • 1 pound top round steak trimmed of excess fat and thinly sliced
  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon packed light brown sugar
  • 3 medium garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 cup beef broth
  • 2 tablespoons cornstarch dissolved in cold water
  • 1 medium yellow onion halved and thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 1 medium red bell pepper thinly sliced
  • 2 whole green onions thinly sliced for garnish
  • 1 teaspoon sesame seeds for garnish

Equipment

  • Sharp knife
  • Cutting board
  • Large skillet or wok
  • Measuring spoons
  • Mixing bowl

Method
 

Method:
  1. Begin by slicing the top round steak into thin strips, ensuring you trim any excess fat. Next, slice the yellow onion, green bell pepper, and red bell pepper into thin strips. Mince the garlic cloves and grate the fresh ginger to maximize their flavors.
  2. In a bowl, combine the sliced steak, rice vinegar, soy sauce, light brown sugar, minced garlic, and grated ginger. Allow it to marinate for at least 15 minutes.
  3. Heat 2 tablespoons of peanut or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry for about 3-4 minutes or until it is browned. Remove the steak from the skillet and set aside.
  4. In the same skillet, add another tablespoon of oil if needed. Toss in the sliced onions and bell peppers, stirring frequently. Cook for about 5 minutes until the vegetables are tender yet crisp.
  5. Return the cooked steak to the skillet with the vegetables. Pour in the reserved marinade along with the beef broth. Stir well to combine and allow to simmer for a few minutes.
  6. Stir the cornstarch slurry into the skillet, mixing until the sauce thickens to your desired consistency. Season with salt and freshly ground black pepper to taste.
  7. Remove the skillet from heat and transfer the Pepper Steak to a serving dish. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over cooked rice if desired.

Notes

  • For the best flavor, let the steak marinate for at least 30 minutes, or even overnight if time allows.
  • Ensure your skillet is hot before adding the steak to get a nice sear.
  • Don’t overcrowd the skillet; cook in batches if necessary to maintain high heat.