Description
This Pepper Steak recipe features tender strips of steak cooked with vibrant bell peppers and onions in a flavorful, savory sauce. The blend of beef and chicken broths with soy sauce, garlic, honey, and a touch of heat creates a rich stir-fry sauce thickened with cornstarch. Served over perfectly cooked white rice, this dish is a delicious and satisfying meal that's easy to prepare in under 40 minutes.
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 (such as Chardonnay or Pinot Grigio)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white rice
Instructions
- Prepare Sauce Mixture: Combine the cornstarch and 3 tablespoons of cold water in a covered container. Shake well to mix and set aside in a cool place. In a medium bowl, mix together beef broth, chicken broth, soy sauce, honey, garlic, hot sauce, and ground ginger. Set this sauce mixture aside.
- Prep the Steak: Place a piece of saran wrap over the steak and use a meat tenderizer to pound it flatter on both sides to help tenderize the meat. Trim off any large areas of fat and set aside. Slice the steak thinly against the grain; the strips will become tender and plump when cooked. Pat the slices dry, then sprinkle with the combined meat seasoning and toss to coat evenly.
- Sear the Meat: Heat olive oil in a 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. Remove the meat and let it rest while you prepare the vegetables and sauce.
- Deglaze Pan and Sauté Vegetables: Pour white wine into the skillet over medium heat. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pan. Simmer the wine until reduced by half, about 3 to 4 minutes. Add the sliced green and red bell peppers and yellow onion. Sauté the vegetables for about 3 minutes until slightly softened.
- Cook Sauce and Thicken: Pour the prepared sauce mixture into the skillet with the vegetables and bring to a boil. Allow it to simmer for 2 to 3 minutes. Shake the cornstarch slurry one last time and slowly stir it into the boiling sauce. Let it simmer gently, stirring often, until the sauce thickens to your desired consistency. Reduce heat to low.
- Combine Steak and Serve: Add the seared steak strips back into the skillet with the sauce and vegetables. Stir to coat and heat through for a few minutes. Serve the pepper steak hot over 3 cups of cooked white rice or your preferred rice variety.
Notes
- White Wine: Chardonnay and Pinot Grigio are excellent choices for deglazing. If avoiding alcohol, substitute with an equal amount of chicken broth.
- Noodles Alternative: For a different twist, add 7 ounces of stir fry noodles or thin spaghetti to the sauce at the end instead of serving with rice.
- Broth Choice: Using both beef and chicken broth enhances flavor depth, but you may substitute all beef broth if preferred.
- Low Sodium Option: Use low sodium soy sauce and broth to reduce the overall sodium content of the dish.
- Mushrooms make a great addition; sauté them separately and stir in at the end for best texture and flavor.
- Rice Cooking Tips: To cook rice perfectly, bring 2 cups water and 2 chicken bouillon cubes to a boil, add 1 cup long-grain rice, cover, reduce to low heat and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The dish freezes well.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 14 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: 33 g
- Cholesterol: 75 mg
