Pepper Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
629 kcal
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Course
Main Course
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Cuisine
American
Pepper Steak
Description
Pepper Steak focuses on thinly sliced strip steak tenderized by pounding and seasoned with a blend of garlic salt, celery salt, onion powder, black pepper, and salt. After stir-frying the beef in olive oil, a sauce made from beef and chicken broths, low sodium soy sauce, honey, garlic, hot sauce, and ground ginger, thickened with cornstarch slurry, binds the dish together. The addition of julienned green and red bell peppers and sliced yellow onion adds sweetness and texture.
The preparation involves searing the steak in batches on medium-high heat to develop a flavorful crust, avoiding overcrowding that would cause steaming. Deglazing with white wine adds flavor depth, but chicken broth can substitute. This dish is finished by combining the meat, vegetables, and sauce to a glossy finish.
Serve the Pepper Steak over white rice, which soaks up the sauce well, balancing the meat and pepper flavors. The recipe produces four servings and can be accompanied by stir-fry noodles if preferred. The steak's tenderness benefits from pounding flattened, and optional mushroom additions can be made by sautéing separately and stirring in at the end.
For best results, use low sodium soy sauce and broths to manage saltiness. Store leftovers in an airtight container for up to three days refrigerated or freeze for up to three months.
Ingredients
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 Tablespoons cornstarch + 3 tbsp. cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce low sodium
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- ¼ tsp ground ginger
Stir Fry
- 1 ¼ lb. strip steak or flank steak or top sirloin
- 2 tablespoons olive oil
- ¼ cup white wine see notes, dry
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow onion sliced
- 3 cups rice for serving. See notes, cooked
Instructions
Prep Work
- Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
- Combine remaining sauce ingredients in a medium bowl and set aside.
- Measure out remaining ingredients prior to beginning.
Prepare the steak:
- Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the peppers for even more flavor, then you can use kitchen tongs to remove and discard.
- Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they've been cut.) Pat completely dry, sprinkle with meat seasoning, and toss to coat
- Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.
Make the Stir Fry:
- Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until reduced by half, 3-4 minutes.
- Add the bell peppers and onions and sauté for about 3 minutes. Add the sauce mixture and bring it to a boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the bubbling sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
- Add the cooked steak back to the sauce and allow it to heat through. Serve with rice. See notes for instructions on how I cook rice.
Notes
- Pound the steak thinly to enhance tenderness before slicing against the grain for best texture.
- White wine such as Chardonnay or Pinot Grigio is recommended for deglazing; chicken broth is a suitable substitute if avoiding alcohol.
- Perfectly cooked rice accompanies this dish, prepared by simmering long grain rice with chicken bouillon, then resting to release any stuck grains.
- Mushrooms can be included by sautéing separately and stirring into the finished dish to retain their texture and flavor.
- Use low sodium soy sauce and broths to control the overall saltiness of the recipe.
- Store leftovers airtight in the refrigerator for up to three days or freeze for up to three months; frozen leftovers thaw and reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 1394mg | 58% |
| Potassium | 740mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 66mg | 73% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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