Description
Pepper Steak is a flavorful and tender stir-fry dish featuring thinly sliced strip steak cooked with colorful bell peppers and onions in a savory sauce made from beef and chicken broth, soy sauce, honey, and spices. Served over perfectly cooked white rice, this recipe offers a satisfying dinner with an easy-to-follow preparation and a delicious blend of Asian-inspired flavors.
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 or 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 rice
Instructions
- Prep the Ingredients: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container and shake well. Set aside in a cool place. Mix the beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger in a medium bowl and set aside. Measure all ingredients before starting cooking.
- Prepare the Steak: Place plastic wrap over the steak and pound with a meat tenderizer to flatten it for tenderness. Trim off large areas of fat and optionally fry fat later for extra flavor. Slice the steak thinly against the grain and pat dry. Season with the meat seasoning mixture and toss to coat evenly.
- Sear the Meat: Heat olive oil over medium-high heat in a large skillet. In batches, sear the steak strips for 3-4 minutes without overcrowding to avoid steaming. Remove and set the cooked steak aside to rest.
- Make the Stir Fry Base: Pour white wine into the skillet and scrape the bottom and sides with a silicone spatula to deglaze. Let it simmer until reduced by half, about 3-4 minutes. Add the sliced bell peppers and onions and sauté for about 3 minutes until slightly softened.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes to reduce slightly. Shake the cornstarch-water mixture and slowly stir it into the bubbling sauce. Continue simmering gently until the sauce thickens to desired consistency. Reduce heat to low.
- Combine and Serve: Add the seared steak strips back to the skillet with the sauce and heat through for a few minutes. Serve immediately over cooked white rice or vegetable fried rice for a complete meal.
Notes
- Use Chardonnay or Pinot Grigio white wine for deglazing, or substitute with equal chicken broth if you prefer no alcohol.
- For a noodle alternative, add 7 oz of stir fry noodles or thin spaghetti at the end of cooking instead of rice.
- The combination of chicken and beef broth adds a richer depth of flavor; you can use all beef broth if preferred.
- Opt for low sodium soy sauce and broth to control salt levels.
- Add mushrooms sautéed separately for extra texture and flavor.
- For perfect white rice: Boil 2 cups water with 2 chicken bouillon cubes, add 1 cup long grain white rice, simmer covered on low for 15 minutes, then remove from heat and rest covered for 10 minutes.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
