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5 days ago
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Orgo-Life the new way to the future Advertising by AdpathwayPepper Steak combines tender strips of beef with colorful bell peppers and onions in a sweet and savory sauce. Marinated for extra flavor and finished in one skillet, it’s an easy weeknight meal that’s delicious served over a bowl of steamed rice.
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Holly’s Recipe Highlights: Pepper Steak
- Flavor: This pepper steak is savory and sweet with a honey soy sauce marinade, tender strips of beef, sweet bell peppers, and onions.
- Technique: Marinating the beef helps to tenderize top round while infusing it with flavor. Searing it before simmering helps to create a rich, caramelized crust with a tender, juicy inside.
- Serving Suggestions: Serve over instant pot white rice, brown rice, fried rice, cauliflower rice, or egg noodles for a complete meal.
Total Time: 2 hrs 40 mins (2 hours marinating) Servings: 4 Cooking Method: Skillet
Ingredient Notes
- Beef: Slice top round beef thinly against the grain to help keep it tender. Replace with flank steak, sirloin, or skirt steak.
- Onion: Thinly sliced yellow onion softens quickly and adds natural sweetness to the sauce, or swap it for white onion for a sharper flavor.
- Peppers: Green bell pepper gives this recipe its classic earthy flavor, while red bell pepper adds natural sweetness and vibrant color. The red bell pepper can be swapped for an orange or yellow bell pepper for a similar flavor.
- Honey or Brown Sugar: Honey adds a light, natural sweetness, while brown sugar creates a deeper, richer flavor. Both options balance the savory soy sauce and round out the sauce beautifully.
- Mirin or Dry Sherry: This optional ingredient adds a subtle sweetness and extra flavor to the sauce.
How to Make Pepper Steak
- Whisk cornstarch with the reserved marinade and bring to a boil, then add the steak, peppers, and onions back to the skillet.
Serve over rice, garnished with green onions and sesame seeds.
- For Easier Slicing: Slice the beef while it is slightly firm from the freezer for cleaner, thinner strips.
- For Tender Beef: Always cut beef against the grain so it is more tender.
- Use a Hot Skillet: Let the skillet get hot before adding the beef so it sears instead of steaming.
- For Perfect Sear: Cook the beef in batches if the skillet is crowded.
- Do Not Overcook the Peppers: Tender-crisp peppers give the dish better texture.
Save It For Later
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave until just heated through.
Easy Takeout-At-Home Dinners
Did you enjoy this Pepper Steak Recipe? Leave a comment and rating below.
Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 2 hours
Total Time 2 hours 40 minutes
- ▢ 1 pound top round beef sliced into strips against the grain
- ▢ 2 tablespoons canola oil or vegetable oil
- ▢ 1 large yellow onion thinly sliced
- ▢ 1 green bell pepper cored and sliced
- ▢ 1 red bell pepper or orange/yellow, cored and sliced
Marinade:
- ▢ ¾ cup water
- ▢ ¼ cup honey or brown sugar
- ▢ 3 tablespoons soy sauce
- ▢ 1 tablespoon mirin or dry sherry, optional
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 1 tablespoon garlic minced
- ▢ 1 tablespoon fresh ginger minced
- ▢ ¼ teaspoon red pepper flakes
- ▢ 2 tablespoons cornstarch
Garnish:
- ▢ green onions sliced
- ▢ sesame seeds
To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
To cook the beef, remove it from the marinade, reserving the marinade.
Heat a cast-iron skillet or wok over medium-high heat and add canola oil.
Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn't have to be cooked through), about 2 to 3 minutes.
Transfer the beef to the plate with the peppers.
Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.
Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.
Stir to combine all the ingredients and simmer for 1 to 2 minutes or until heated through.
Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.
- Additional vegetables can be added along with (or in place of) the peppers.
- Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through.
Calories: 193 | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 851mg | Potassium: 261mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1083IU | Vitamin C: 66mg | Calcium: 28mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American, Asian Fusion, Chinese
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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