Description
This Pepper Steak recipe features tender strips of steak cooked with colorful bell peppers and onions in a flavorful, slightly sweet soy-based sauce thickened with cornstarch. Served over a bed of fluffy white rice, it’s a delicious and satisfying dish perfect for a quick weeknight dinner.
Ingredients
Scale
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 1/4 pounds strip steak (or flank steak, top sirloin)
- 2 tablespoons olive oil
- 1/4 cup dry white wine (Chardonnay or Pinot Grigio)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white long grain rice
Instructions
- Prepare Sauce Mixture: Combine cornstarch and 3 tablespoons cold water in a covered container and shake well to dissolve. Set aside in a cool place. In a medium bowl, combine beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set aside.
- Prepare Steak: Place plastic wrap over the steak and use a meat tenderizer to pound it flatter on both sides to tenderize. Trim excess fat, optionally frying the fat later with peppers for flavor. Slice the steak thinly against the grain. Pat dry, sprinkle with the meat seasoning, and toss to coat evenly.
- Sear Steak: Heat olive oil in a skillet over medium-high heat. Sear the steak strips in batches for 3 to 4 minutes each, ensuring not to overcrowd the pan to avoid steaming. Remove and set aside to rest.
- Deglaze Pan: Add the white wine to the skillet over medium heat. Use a silicone spatula to scrape the fond (browned bits) from the bottom and sides of the skillet. Let the wine reduce by half, about 3 to 4 minutes.
- Sauté Vegetables: Add the sliced bell peppers and onion to the skillet. Cook for approximately 3 minutes until slightly softened.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and bring it to a boil. Let it simmer and reduce for 2 to 3 minutes. Shake the cornstarch slurry again and gradually stir it into the bubbling sauce. Continue cooking gently until the sauce thickens to desired consistency, then reduce heat to low.
- Combine and Serve: Return the cooked steak strips to the pan, stir to coat with the sauce, and heat through. Serve immediately over cooked white rice or vegetable fried rice.
Notes
- Use Chardonnay or Pinot Grigio to deglaze the pan; chicken broth is a good substitute for non-alcoholic preference.
- Optionally add 7 ounces of stir fry noodles or thin spaghetti in place of rice.
- Both chicken and beef broth add depth of flavor; you can use all beef broth if preferred.
- Use low sodium soy sauce and broth to control sodium content.
- Mushrooms can be sautéed separately and added at the end for extra flavor.
- For perfectly cooked rice, boil 2 cups of water (optionally with 2 chicken bouillon cubes), add 1 cup white long grain rice, cover and simmer on low heat for 15 minutes, then let stand 10 minutes off heat with lid on.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
