Description
Pepper Steak is a flavorful stir-fry dish made with tender strips of steak, colorful bell peppers, and onions cooked in a savory sauce thickened with cornstarch. Served over perfectly cooked white rice, this dish combines tender meat, crisp vegetables, and a rich, tangy sauce for a satisfying meal that’s quick and easy to prepare.
Ingredients
Scale
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 1/4 pounds strip steak, flank steak, or top sirloin
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white rice
Instructions
- Prep Work: Combine the cornstarch and 3 tablespoons cold water in a covered container and shake well to mix. Set aside in a cool place. In a medium bowl, combine beef broth, chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger and set aside. Measure out all the remaining ingredients so you’re ready to cook.
- Prepare the Steak: Place plastic wrap over the steak and use a meat tenderizer to pound it flatter on both sides to tenderize. Trim away any large areas of fat; consider frying the fat later with the peppers to add flavor, then discard. Slice the meat into thin strips against the grain. Pat the strips dry and sprinkle all over with the meat seasoning mixture, tossing to coat evenly.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Add the steak strips in batches, avoiding overcrowding, and sear each batch for 3-4 minutes until browned. Remove the steak from the pan and set aside to rest.
- Deglaze the Pan: Add the white wine to the hot skillet and use a silicone spatula to scrape the browned bits from the bottom and sides of the pan. Let the liquid simmer until it reduces by half, about 3-4 minutes.
- Sauté Vegetables and Add Sauce: Add the sliced bell peppers and onion to the skillet and sauté for about 3 minutes until slightly softened. Pour the prepared sauce mixture into the skillet, bringing it to a boil. Let it simmer for 2-3 minutes to blend flavors.
- Thicken the Sauce: Shake the cornstarch mixture again, then slowly pour it into the simmering sauce while stirring continuously. Allow the sauce to bubble gently until it thickens to your desired consistency. Reduce the heat to low to keep warm.
- Finish the Stir Fry: Return the cooked steak strips to the skillet with the sauce and vegetables. Stir gently to coat and heat through for a couple of minutes.
- Serve: Serve the pepper steak hot over freshly cooked white rice or vegetable fried rice for a complete meal.
Notes
- White Wine: Chardonnay or Pinot Grigio are excellent choices for deglazing. If you prefer not to use wine, substitute with an equal amount of chicken broth.
- You can add about 7 oz. of stir fry noodles or thin spaghetti to the sauce at the end instead of serving with rice.
- The combination of chicken and beef broth adds depth of flavor, but you may use all beef broth if preferred.
- To reduce sodium, use low sodium soy sauce and broths.
- Mushrooms can be sautéed separately and stirred in at the end or added with the peppers and onions for extra flavor.
- For perfectly cooked rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup white long grain rice, bring back to a boil, cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
