Pepper Steak is an easy stir fry dinner recipe with marinated steak, bell peppers and a delicious sauce.
The concept of pepper steak has been around for an awfully long time. My Mom used to make it in her regular dinner rotation (along with tacos and beef burgundy) when I was little! I remember not being too opposed to it. That’s a nice way of saying that it wasn’t my favorite when I was a kid. Nowadays, I love it. I make it for my own family, and they like it too! I guess my recipe must be a better recipe than the one Mom used to use (ha ha).
How to make Pepper Steak:
Combine the marinade ingredients, and add sliced top round steak and marinade to a plastic bag. Zip it up, place it on a plate (in case of leakage) and refrigerate for at least 20 minutes. Refrigerate for as much as 4 hours if you need to.
Brown the steak, and then add in onion and bell peppers. Add garlic and sauce ingredients. Cook until the sauce thickens a bit.
Take the pan off the heat and sprinkle on chopped green onion and sesame seeds. It’s ready to serve!
I like this recipe best with hot, cooked rice. Use Jasmine rice, brown rice or whatever rice you like best.
Serve the pepper steak stir fry alongside the rice (or spoon on top). There should be enough juices to spoon some of that on top too. Enjoy!
Here are a few more steak recipes you might like to try:
- Philly Cheese Steak Sandwiches
- Grilled Flank Steak
- Cheesy Steak Pinwheels
- Blackened Steak Salad
- Marinated Flank Steak with Cilantro Parsley Vinaigrette
Pepper Steak
Ingredients
MARINATED STEAK:
- 1¼ pounds 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
STIR FRY:
- ¼ cup beef broth
- 2 tablespoons cornstarch (dissolved in 2 tablespoons cold water to form a slurry)
- 2 tablespoons soy sauce
- 2 tablespoons peanut or vegetable oil
- 1 medium yellow onion, halved and thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 medium garlic cloves, minced
- 1 tablespoon packed light brown sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 whole green onions, thinly sliced
- 1 teaspoon sesame seeds
FOR SERVING:
- cooked rice (optional)
Instructions
MARINATE THE STEAK:
- Add all ingredients to a gallon-sized zip-top plastic bag. Seal the bag and massage the mixture to coat the meat. Place the bag on a plate and refrigerate for at least 20 minutes or up to 4 hours.
STIR FRY:
- In a small bowl, whisk to combine the beef broth, cornstarch slurry, and soy sauce. Set aside.
- Heat a wok or large skillet over high heat. Once hot, add the oil. Add the steak (with juices), and spread it out in an even layer. Cook until the meat is browned, about 4 to 5 minutes, tossing occasionally.
- Once the meat is browned, make a well in the center and add the onion, green bell pepper, and red bell pepper. Cook until the vegetables are just starting to soften, about 2 minutes, tossing occasionally.
- Stir in the garlic, brown sugar, salt, black pepper, and beef broth mixture. Toss it around and cook until the sauce is thickened. Once the sauce is boiling, it takes about 30 seconds to 1 minute to thicken.
- Remove from the heat. Stir in the green onion and sesame seeds, reserving some for garnish if desired. Serve with cooked rice if desired.
Notes
- Nutritional information does not include rice.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of soy sauce and beef broth that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious, and very simple to make. Good on a night when you don’t have a lot of time for cooking. Thanks for a greeat recipe!