Description
Pepper Steak delivers a zesty, satisfying meal that brings restaurant-style flavor straight to your dinner table. Sizzling strips of beef and colorful bell peppers come together in minutes for a weeknight feast that keeps your family asking for seconds.
Ingredients
Scale
Protein:
- 900 g beef steak
Seasonings and Spices:
- 1 tablespoon all purpose seasoning
- 1 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Liquid and Thickening Agents:
- 1 tablespoon neutral oil
- 480 ml low sodium chicken or beef broth
- 60 ml low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon browning seasoning (burnt sugar)
- 30 g cornstarch
- 60 ml cold water
- Water as needed
Vegetables:
- 1 cup sliced bell peppers (red or green)
- 80 g sliced onion
Instructions
- Season 900 g beef strips with 1 tablespoon all-purpose seasoning, 1 teaspoon garlic powder, onion powder, salt, and black pepper. Ensure each strip is evenly and thoroughly coated.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat (375°F). Sear seasoned beef strips for 3-4 minutes, turning to create a deep brown exterior.
- Whisk 480 ml chicken broth, 60 ml soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon browning seasoning in a separate bowl until completely blended.
- Pour liquid mixture into skillet with seared beef. Add 1 cup sliced bell peppers and 80 g sliced onions. Add water if needed to just cover meat.
- Cover skillet and reduce heat to low (200°F). Simmer for 20 minutes, checking liquid levels periodically and adding water to maintain coverage.
- Sprinkle 1 teaspoon adobo seasoning, additional garlic powder, onion powder, salt, and pepper into skillet. Stir gently to distribute seasonings.
- Continue simmering covered for another 15 minutes at low heat (200°F).
- Blend 30 g cornstarch with 60 ml cold water in a small bowl until smooth. Pour slurry into skillet, stirring constantly to prevent lumps.
- Simmer covered for 10-15 minutes, allowing sauce to thicken and meat to become fork-tender. Total cooking time should be approximately 45 minutes.
Notes
- Select a tender cut like sirloin or flank steak for the most succulent results, which will break down beautifully during slow cooking.
- Always pat your steak strips dry before seasoning to help achieve a perfect sear and prevent steaming instead of browning.
- Use cold water when mixing cornstarch to prevent lumps and ensure a smooth, silky sauce that coats the meat evenly.
- For a gluten-free version, replace regular soy sauce with tamari and use cornstarch as a thickener instead of flour-based options.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 312 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg