Easy Pepper Steak
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese, American, Asian-American Fusion
Easy Pepper Steak
Description
The recipe starts with slicing beef top round into strips against the grain, which helps keep the meat tender. The beef is marinated in a combination of water, honey, soy sauce, Worcestershire sauce, mirin, garlic, ginger, and red pepper flakes for at least 2 hours. The marinade infuses the beef with balanced umami, subtle sweetness, and mild heat.
Cooking involves stir-frying onions and bell peppers until tender, then searing the marinated beef quickly to develop a caramelized crust. The reserved marinade is thickened with cornstarch in the skillet to create a glossy sauce coating the beef and vegetables. Garnishes of green onions and sesame seeds add freshness and a nutty crunch.
This Pepper Steak offers a well-rounded texture with seared beef, crisp-tender vegetables, and a thick flavorful sauce. It pairs well with steamed rice, making it a convenient one-pan meal suitable for weekday dinners.
Additional vegetables can be included, and leftovers store up to 4 days refrigerated. Reheat gently to keep the beef tender.
Ingredients
- 1 pound top round beef sliced into strips against the grain
- 2 tablespoons canola oil or vegetable oil
- 1 large 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 ginger fresh, minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons cornstarch
Garnish:
- green onions sliced
- sesame seeds
Instructions
- To make the marinade, in a medium bowl, combine water, honey, soy sauce, 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 oil.
- Once the oil is hot, add the sliced onion and 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 2-3 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 1-2 minutes or until heated through
- Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.
Notes
- Additional vegetables can be added or substituted with the bell peppers according to preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat pepper steak on the stovetop or microwave until heated through to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398 | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 88mg | 29% |
| Sodium | 878mg | 37% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 65.1mg | 72% |
| Calcium | 27mg | 3% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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