Description
Pepper steak swirls with tender beef strips dancing alongside sweet bell peppers and caramelized onions in a savory sauce that’ll make your dinner table sing. Sizzling skillet magic happens when you slice, season, and stir-fry this classic Chinese-American dish that comes together faster than ordering takeout.
Ingredients
Scale
Protein:
- 1.5 lbs beef sirloin
Vegetables:
- 3 bell peppers
- 1 large onion
- 3 cloves garlic
- 2 green onions
Seasoning and Liquid:
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- ½ teaspoon ground black pepper
- ¼ cup water
Instructions
- Slice 1.5 lbs beef sirloin into ¼-inch strips against the meat’s grain, ensuring thin and even pieces for quick cooking.
- Chop 3 bell peppers and 1 large onion into uniform 1-inch chunks to guarantee consistent cooking and texture.
- Finely mince 3 garlic cloves and slice green onions, preparing them for later use in the dish.
- Whisk together ¼ cup soy sauce, 2 tbsp cornstarch, 1 tbsp brown sugar, ½ tsp black pepper, and ¼ cup water to create a smooth, glossy sauce.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until the surface looks shimmery and hot, about 2 minutes.
- Sear beef strips in batches at 400°F, cooking each batch for 2-3 minutes to prevent overcrowding and achieve a nice golden-brown exterior.
- Transfer browned beef to a clean plate, keeping it ready for the next stage of cooking.
- Stir-fry bell peppers and onions in the same skillet for 3-4 minutes at medium-high heat until they start to soften but remain slightly crisp.
- Sprinkle minced garlic into the vegetables and cook for 30 seconds until its aroma becomes fragrant.
- Return beef to the skillet and pour prepared sauce over the entire mixture, coating everything evenly.
- Cook the combined ingredients for 1-2 minutes at 375°F, stirring constantly until the sauce thickens and glazes the meat and vegetables.
- Sprinkle chopped green onions on top as a fresh, final garnish before serving.
- Plate the pepper steak immediately over steamed rice to preserve its heat and texture.
Notes
- Choose a lean cut like sirloin to keep the meat tender and reduce excess fat in the dish.
- Cut beef strips against the grain for maximum tenderness, ensuring each bite is easy to chew.
- Use high heat and cook beef in batches to achieve a nice brown sear without steaming the meat.
- For a gluten-free version, swap soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2.5 g
- Protein: 38 g
- Cholesterol: 85 mg