Pepper Steak
Pepper steak originated in China, but is a popular stir-fried Chinese-American dish. It has thinly sliced steak pieces that are stir-fried to a beautiful, juicy texture. The meat is cooked with a savory sauce along, with red and green bell peppers.
Most of the times, the beef that is used is meant for flash cooking, like flank steak or rib eye.
- Prep Time45 min
- Cook Time45 min
- Perform Time15 min
- Total Time1 hr 45 min
Ingredients
- Steak – We are using sirloin steak cut into strips, which is considered one of the best steaks for making this dish. You can also use flank steak or round steak.
- Veggies – Onions, bell peppers (the more colors, the prettier it will look).
- Aromatics and seasonings – Garlic, soy sauce, beef broth, hot sauce, salt, pepper, sugar.
- Diced or crushed tomatoes
- Oil
Method
1
- Season beef with salt and pepper. Heat oil in a large skillet over medium high heat and brown the meat, along with some of the garlic, in two batches. Plate it out.
- In the same pan, sauté the onion for couple of minutes. Add in the rest of the garlic and give it a stir.
- Add in beef broth, soy sauce, sugar, and hot sauce. Stir to deglaze the pan, then add browned beef along with tomatoes.
- Reduce heat to medium low, cover and simmer for one hour, or until beef is tender. Stir the mixture every now and then. If the sauce is getting too dry, you can add in 1/2 cup of water.
- Add in bell peppers and cook for 8- 10 minutes, or until they are to your desired tenderness.
- TIP: If you want a thicker sauce, stir 1 tablespoon of cornstarch with 2 tablespoons of cold water and mix until smooth. Slowly stir this cornstarch mixture into meat and vegetable mixture until the sauce is your desired thickness.
Serve immediately over rice or noodles.
Variations
There are many versions of this popular dish all over island, from one chef to other.
Ingredients such as thyme, ginger, scotch bonnet pepper, and scallions often find their way into this dish. Try adding any of them to the mix, to get a little different flavor.
Storing the leftovers
This dish lasts beautifully up to 4-5 days in the refrigerator, stored in an air tight container. So go ahead and make a big batch, if you are looking for a meal prep idea for the week.
- 0 servings per container
- Amount per serving
- Calories0
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