Servings
Font
Back
Easy Pepper Steak
5 from 313 votes

Easy Pepper Steak

Easy Pepper Steak is a quick stir-fry featuring thin slices of top round beef marinated in a sweet and savory mixture containing soy sauce, honey, and spices. Cooked alongside sliced onions and colorful bell peppers, the beef develops a seared exterior yet remains tender inside. The dish finishes with a thickened sauce made by cooking the marinade with cornstarch, garnished with green onions and sesame seeds for added texture and flavor.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 4 servings
Calories: 398 kcal
Course: Main Course, Dinner
Cuisine: Chinese, American, Asian-American Fusion

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

    Cup of Yum
  1. To make the marinade, in a medium bowl, combine water, honey, soy sauce, Worcestershire, garlic, ginger, and red pepper flakes and whisk.
  2. Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
  3. To cook the beef, remove it from the marinade, reserving the marinade.
  4. Heat a cast iron skillet or wok over medium-high heat and add oil.
  5. 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.
  6. 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.
  7. Transfer the beef to the plate with the peppers.
  8. 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.
  9. Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.
  10. Stir to combine all the ingredients and simmer 1-2 minutes or until heated through
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 398

% 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.