Description
This Pepper Steak recipe features tender thinly sliced steak stir-fried with colorful bell peppers and onions in a flavorful, slightly sweet soy-based sauce. Served over fluffy white rice, it's a perfect weeknight dinner that's easy to prepare and packed with savory, tangy, and mildly spicy flavors. The marinade and sauce blend beef broth, chicken broth, honey, garlic, and a hint of ginger for depth, while the wine adds a subtle brightness. It's a delicious, satisfying dish inspired by classic stir-fry techniques.
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, flank steak, or top sirloin
- 2 tablespoons olive oil
- 1/4 cup dry white wine (Chardonnay or Pinot Grigio recommended)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white long grain rice (see notes for cooking method)
Instructions
- Prepare Cornstarch Mixture: In a covered container, combine 3 tablespoons cornstarch with 3 tablespoons cold water and shake well to mix. Set this aside in a cool place until needed.
- Mix Sauce Ingredients: In a medium bowl, combine beef broth, chicken broth, low sodium soy sauce, honey, minced garlic, hot sauce, and ground ginger. Stir and set aside.
- Prepare the Steak: Place the steak between two sheets of plastic wrap. Using a meat tenderizer, gently pound the steak on both sides to flatten and tenderize it. Trim off any large fat pockets and optionally set the fat aside for frying with peppers. Slice the steak thinly against the grain into strips, pat dry with paper towels, then sprinkle evenly with the meat seasoning mixture. Toss to coat thoroughly.
- Sear the Steak: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the steak strips for 3 to 4 minutes until browned but not fully cooked through. Remove the steak from the skillet and set aside to rest.
- Deglaze the Pan: Add the dry white wine to the skillet over medium heat. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan. Let the wine simmer until reduced by half, about 3 to 4 minutes.
- Sauté Vegetables: Add the sliced green and red bell peppers and yellow onion to the skillet. Cook and stir for about 3 minutes until the vegetables are just tender but still crisp.
- Add Sauce and Thicken: Pour the prepared sauce mixture into the skillet and bring to a boil. Let it simmer and reduce for 2 to 3 minutes. Shake the cornstarch slurry one more time, then slowly stir it into the bubbling sauce. Continue cooking on gentle heat until the sauce thickens to your desired consistency. Reduce heat to low.
- Finish the Dish: Return the cooked steak strips to the skillet and stir to coat with the sauce. Heat through for about 1 to 2 minutes. Serve the pepper steak immediately over warm cooked white rice.
Notes
- For deglazing, Chardonnay and Pinot Grigio are excellent choices; use an equal amount of chicken broth if avoiding alcohol.
- You can substitute 7 ounces of stir-fry noodles or thin spaghetti for the rice at the end if preferred.
- Using both chicken and beef broth adds more depth; you may use all beef broth if desired.
- Reduce sodium by choosing low sodium soy sauce and broth options.
- Mushrooms complement the dish well and can be sautéed separately and added at the end, or cooked with the peppers and onions.
- To cook rice perfectly: Bring 2 cups water with 2 chicken bouillon cubes to a boil, add 1 cup white long grain rice, cover and simmer on low heat for 15 minutes, then remove from heat and let stand covered for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
