Description
This Pepper Steak recipe features tender strips of steak seared to perfection and tossed with colorful bell peppers and onions in a savory, slightly sweet, and spicy sauce. Served over fluffy cooked rice, it's a satisfying main course perfect for a quick weeknight dinner or entertaining guests.
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 (such as Chardonnay or Pinot Grigio)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked rice for serving
Instructions
- Prep Work: Combine cornstarch and 3 tablespoons cold water in a covered container and shake well to form a slurry. Set aside in a cool place. In a medium bowl, mix the remaining sauce ingredients (beef broth, chicken broth, soy sauce, honey, garlic, hot sauce, ground ginger) and set aside. Measure out all other ingredients before starting to cook.
- Prepare the Steak: Cover the steak with plastic wrap and gently pound it flatter on both sides using a meat tenderizer to ensure tenderness. Trim off any large fat areas and set aside. Slice the steak into thin strips against the grain for tenderness. Pat the strips dry, then sprinkle evenly with the meat seasoning and toss to coat.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the steak strips in batches without overcrowding the pan for about 3 to 4 minutes until browned. Remove the meat from the pan and set aside to rest.
- Make the Stir Fry Sauce and Vegetables: Add the white wine to the same skillet over medium heat. Use a silicone spatula to scrape any browned bits off the bottom and sides of the pan. Let the wine simmer until reduced by half, approximately 3 to 4 minutes. Add the sliced bell peppers and onion, sautéing for about 3 minutes until slightly softened.
- Add the Sauce and Thicken: Pour the prepared sauce mixture into the skillet and bring it to a boil. Let it simmer for 2 to 3 minutes. Shake the cornstarch slurry and slowly stir it into the bubbling sauce. Continue to cook gently until the sauce thickens to your desired consistency. Reduce the heat to low.
- Finish the Dish: Return the cooked steak strips to the skillet and stir well to coat in the sauce. Heat through for a few minutes. Serve hot over cooked white rice or your choice of fried rice or noodles.
Notes
- For white wine, Chardonnay or Pinot Grigio work well for deglazing the pan. If you avoid alcohol, substitute equal parts chicken broth.
- You can add 7 ounces of stir fry noodles or thin spaghetti to the sauce at the end instead of serving over rice.
- Using both chicken and beef broth adds depth of flavor, but all beef broth can be used if preferred.
- Use low sodium soy sauce and broths to control sodium levels.
- Mushrooms are a great addition; sauté separately and add at the end or cook with the onions and peppers.
- For perfectly cooked rice: bring 2 cups water to a boil (optionally add 2 chicken bouillon cubes), add 1 cup long grain white rice, cover and simmer gently for 15 minutes, then let stand off heat for 10 minutes covered.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
