Pepper Steak Recipe

Introduction

Pepper steak is a flavorful and vibrant stir-fry dish that combines tender strips of beef with colorful bell peppers and a savory, slightly sweet sauce. It’s a quick and satisfying meal perfect for weeknights or whenever you crave a hearty, home-cooked stir-fry.

Ingredients

• 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)
• 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
• Green onions (sliced, for garnish)
• Sesame seeds (for garnish)

Instructions

1. Step 1: In a medium bowl, whisk together water, honey, soy sauce, mirin (if using), Worcestershire sauce, garlic, ginger, and red pepper flakes to make the marinade.
2. Step 2: Add the beef strips to the marinade and refrigerate for at least 2 hours, up to 24 hours, stirring occasionally to coat evenly.
3. Step 3: Remove the beef from the marinade, reserving the marinade for later use.
4. Step 4: Heat a cast-iron skillet or wok over medium-high heat and add the canola oil.
5. Step 5: Once the oil is hot, add the sliced onion and green and red bell peppers. Stir-fry for about 5 minutes until tender, then transfer to a plate.
6. Step 6: Add the beef to the skillet and cook without stirring for 1 minute to get a good sear. Then stir and cook for another 2 to 3 minutes, until the beef is browned but not fully cooked through.
7. Step 7: Transfer the beef to the plate with the vegetables.
8. Step 8: Whisk the cornstarch into the reserved marinade. Pour this mixture into the skillet and cook over medium-high heat, whisking continuously until it boils. Let it boil for 2 minutes to thicken.
9. Step 9: Reduce the heat to medium and return the beef, onions, and peppers to the skillet.
10. Step 10: Stir everything together and simmer for 1 to 2 minutes until heated through and well combined.
11. Step 11: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve immediately with rice.

Tips & Variations

• For extra flavor, marinate the beef overnight to let the sauce penetrate thoroughly.
• Try adding sliced mushrooms or snap peas for additional vegetables.
• Use brown sugar instead of honey for a richer, deeper sweetness.
• Adjust red pepper flakes to your preferred spice level or omit them for a milder dish.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use flank steak, sirloin, or skirt steak. Just slice thinly against the grain for tenderness.

Is it necessary to marinate the beef?

Marinating helps tenderize the beef and infuse it with flavor, but if you’re short on time, a quick 30-minute soak will still add good taste.

Pepper Steak Recipe

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4.4 from 112 reviews

This Pepper Steak recipe is a flavorful stir-fried dish featuring tender strips of marinated top round beef cooked with colorful bell peppers and onions. The savory sauce, enriched with soy, honey, garlic, and ginger, is thickened with cornstarch for a deliciously glossy finish. Perfect served over steamed rice, this quick and easy skillet meal combines vibrant textures and bold flavors for a classic Asian-inspired entree.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Marinade

• 1 pound top round beef, sliced into strips against the grain
• 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

Vegetables and Cooking

• 1 large yellow onion, thinly sliced
• 1 green bell pepper, cored and sliced
• 1 red bell pepper (or orange/yellow), cored and sliced
• 2 tablespoons canola oil (or vegetable oil)
• 2 tablespoons cornstarch

Garnish

• Green onions, sliced
• Sesame seeds

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together water, honey, soy sauce, mirin (if using), Worcestershire sauce, minced garlic, minced ginger, and red pepper flakes to create the marinade.
2. Marinate the Beef: Add the beef strips to the marinade, coating thoroughly. Refrigerate for at least 2 hours and up to 24 hours, stirring occasionally to ensure even flavor absorption.
3. Remove Beef from Marinade: Take the beef strips out of the marinade, reserving the liquid for later use in the sauce.
4. Heat the Skillet: Warm a cast-iron skillet or wok over medium-high heat and add the canola oil, ensuring it is hot before adding ingredients.
5. Cook Vegetables: Add the sliced onion and bell peppers to the skillet and stir-fry for about 5 minutes until they become tender yet crisp. Remove the vegetables and transfer them to a plate.
6. Sear the Beef: Place the beef strips in the hot skillet and cook undisturbed for 1 minute to achieve a sear. Stir and continue cooking for another 2-3 minutes until browned but not fully cooked through. Remove beef to the plate with the vegetables.
7. Make the Sauce: Whisk the cornstarch into the reserved marinade until fully combined. Pour this mixture into the skillet and, over medium-high heat, bring it to a boil while whisking continuously. Let it boil for 2 minutes until thickened.
8. Combine All Ingredients: Reduce heat to medium, return the cooked onions, peppers, and seared beef to the skillet, stirring well to coat everything with the sauce.
9. Simmer to Heat Through: Allow the mixture to simmer together for 1-2 minutes so all flavors meld and the dish is heated thoroughly.
10. Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds as desired. Serve the Pepper Steak immediately over steamed rice for a complete meal.

Notes

• For best results, marinate the beef overnight to maximize flavor and tenderness.
• If mirin or dry sherry is not available, it is safe to omit this ingredient without impacting the overall taste drastically.
• Adjust red pepper flakes to control the heat level based on personal preference.
• Use a high smoke point oil like canola or vegetable to prevent burning during stir-frying.
• Serve hot with steamed jasmine or basmati rice to complement the rich sauce.

Keywords: Pepper Steak, Stir Fry Beef, Asian Beef Recipe, Beef and Bell Peppers, Quick Dinner