Pepper Steak
User Reviews
4.8
Pepper Steak
Description
The Pepper Steak recipe centers on thin slices of top round beef which are marinated briefly in soy sauce, rice wine, cornstarch, and black pepper to tenderize and flavor the meat. Cooking in a hot wok involves browning the beef for a brief 20 seconds to develop seared edges without stewing it, preserving the meat's texture. The onion and bell pepper are stir-fried separately until they soften and slightly caramelize, then combined with the beef and a thicker sauce made from soy sauce, water, and cornstarch to coat everything evenly.
The dish offers a combination of tender beef and softened vegetables with seasoning that balances saltiness from the soy sauce and mild heat from black and optional red pepper flakes. The quick stir-fry technique ensures a slightly smoky and fresh taste without overcooking the ingredients, making it suitable as a main dish served with staple sides like rice or noodles.
Leftover Pepper Steak can be refrigerated for up to four days or frozen for as long as three months, allowing for convenient meal prep and easy reheating while maintaining its flavor.
Ingredients
- 12 oz top round beef (trimmed)
- 4 teaspoons soy sauce liquid aminos for paleo or whole30, 3 tablespoons
- 1 tbsp rice wine
- 3 tsp cornstarch (or arrowroot for paleo or whole30)
- 1 tbsp vegetable oil
- 1 onion sliced into thin strips, large
- 1 bell pepper (sliced into thin strips)
- 1/2 tsp black pepper
- red pepper flakes optional, crushed
Instructions
- Slice beef into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
- In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
- Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
Notes
- Use gluten-free tamari instead of soy sauce to make this dish gluten-free.
- Store leftovers in the refrigerator for up to 3 to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1/4th of recipe | |
| Calories | 187kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Cholesterol | 54mg | 18% |
| Sodium | 668mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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