Pepper Steak
Pepper Steak is a hearty and flavorful stir-fry dish featuring tender strips of beef, crisp bell peppers, and a savory-sweet sauce that brings everything together.
It’s a satisfying and colorful dinner that comes together quickly, making it perfect for busy weeknights or a cozy weekend meal.
Reasons to Love This Recipe
Bold, savory flavor from the soy-garlic-ginger sauce with just a touch of honey and heat.
Tender, juicy steak that’s seared to perfection.
Colorful vegetables add crunch and freshness.
Versatile and customizable – perfect with rice, noodles, or low-carb sides.
Quick and easy to make in under an hour.
Key Ingredients
Beef Steak: Strip, flank, or top sirloin cut thinly for fast cooking.
Trio of Bell Peppers: Red and green for classic pepper steak flavor and vibrant color.
Savory-Sweet Sauce: A bold blend of soy sauce, garlic, honey, ginger, and hot sauce.
Cornstarch Slurry: Thickens the sauce to coat the steak and vegetables beautifully.
Dry White Wine: Adds depth and deglazes the skillet, though optional.
Pepper Steak
Ingredients
Meat Seasoning
1/2 teaspoon EACH: garlic salt, celery salt, onion powder
1/4 teaspoon EACH: salt, pepper
Sauce
3 Tablespoons cornstarch, + 3 tbsp. cold water
1 cup beef broth
½ cup chicken broth
¼ cup soy sauce, low sodium
3 tablespoons honey
3 cloves garlic, minced
1 teaspoon hot sauce
¼ tsp ground ginger
Stir Fry
1 ¼ lb. strip steak, or flank steak or top sirloin
2 tablespoons olive oil
¼ cup dry white wine, see notes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
3 cups cooked rice, for serving.
Instructions
Prep Work
Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
Combine remaining sauce ingredients in a medium bowl and set aside.
Measure out remaining ingredients prior to beginning.
Prepare the steak:
Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side.
This makes a huge difference as it becomes much more tender.
Cut away any large areas of fat and set it aside.
Pro Tip: Consider frying the fat in the pan with the peppers for even more flavor, then you can use kitchen tongs to remove and discard.
Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they’ve been cut.)
Pat completely dry, sprinkle with meat seasoning, and toss to coat
Heat olive oil over medium-high heat.
Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry).
Set aside and let it rest.
Make the Stir Fry:
Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat.
Let the liquid simmer until reduced by half, 3-4 minutes.
Add the bell peppers and onions and sauté for about 3 minutes.
Add the sauce mixture and bring it to a boil.
Let it simmer/reduce for 2-3 minutes
Take the cornstarch mixture and give it a shake.
Slowly stir it into the bubbling sauce.
Let it continue to bubble gently until desired thickness is obtained.
Reduce heat to low.
Add the cooked steak back to the sauce and allow it to heat through.
Serve with rice.
Recipe Notes
Slice Against the Grain: Cutting the steak against the grain helps break down muscle fibers, making each bite more tender.
Tenderize the Meat: Lightly pounding the steak with a meat mallet ensures it cooks evenly and becomes more tender—don’t skip this step!
Dry the Steak Before Cooking: Pat the steak strips completely dry with paper towels. This helps achieve a nice sear instead of steaming the meat.
Don’t Overcrowd the Pan: Sear the steak in batches so the meat browns properly. Overcrowding leads to steaming, not searing.
Deglaze with Wine or Broth: Adding wine (or broth) lifts flavorful browned bits from the pan—don’t waste that deliciousness!
Control the Thickness of the Sauce: Stir the cornstarch slurry in slowly and allow the sauce to simmer. Add more slurry if you want it thicker.
Prep Everything First: This dish cooks quickly, so have all your ingredients chopped and ready before you start.
Make It Ahead: You can prep the sauce and slice the veggies a day ahead to save time.
Add Extra Veggies: Feel free to bulk it up with mushrooms, broccoli, or snap peas for more nutrition and texture.
Nutrition Information:
Calories: 650 kcal | Total Fat: 28g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 1700mg | Total Carbohydrates: 64g | Dietary Fiber: 2g | Sugars: 16g | Protein: 36g
Kitchen Equipment Needed
Large skillet or wok
Meat tenderizer
Sharp knife and cutting board
Mixing bowls
Measuring spoons and cups
Silicone spatula
Rice cooker or pot (for serving)
Recipe Swaps and Variations
Swap beef for chicken or tofu for a different protein option.
Use vegetable broth and plant-based protein to make it vegetarian or vegan.
Add mushrooms, snow peas, or baby corn for extra veggies.
Serve over noodles or cauliflower rice instead of regular rice.
Try pineapple chunks for a sweet twist.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 3-4 days.
Reheat: Warm gently on the stove or in the microwave until heated through.
Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Food and Drink Pairings
Side Dishes: Steamed jasmine rice, fried rice, lo mein noodles, or stir-fried veggies.
Drinks: Pair with a dry Riesling, ginger beer, or green tea for a refreshing complement.
Frequently Asked Questions:
Can I use a different cut of meat for this recipe?
Yes, you can. While the recipe suggests strip steak, flank steak, or top sirloin, you can use your preferred cut of beef.
Just keep in mind that different cuts may have varying levels of tenderness and fat content.
Is it necessary to use dry white wine in this recipe?
The dry white wine adds depth of flavor to the dish, but it’s not essential.
If you prefer not to use wine or don’t have any on hand, you can omit it or replace it with additional broth for a similar result.
Can I adjust the level of spiciness in the recipe?
Absolutely. The level of spiciness can be adjusted to your taste.
The recipe includes hot sauce, but you can increase or decrease the amount to make it milder or spicier based on your preference.
What can I serve with Pepper Steak besides rice?
While the recipe suggests serving with rice, you can also pair it with other options like noodles, quinoa, or even steamed vegetables if you’re looking for a low-carb option.
How do I know when the steak is cooked to the desired level of doneness?
Steak is typically cooked to your preferred level of doneness.
In this recipe, the meat is seared for 3-4 minutes, which will result in medium-rare to medium doneness.
Adjust the cooking time based on your preference for rare or well-done steak.
Can I use a different type of meat instead of steak?
While the recipe calls for strip steak, flank steak, or top sirloin, you can substitute with other cuts of beef, such as sirloin, ribeye, or even chicken or tofu if you prefer a different protein.
What can I use as a substitute for dry white wine?
If you don’t have dry white wine, you can use chicken or vegetable broth as a substitute in this recipe.
The wine adds flavor, but broth will work well to deglaze the pan and add moisture.
Is it possible to make this dish vegetarian or vegan?
Yes, you can make a vegetarian or vegan version by substituting the meat with plant-based proteins like tofu, tempeh, or seitan.
Also, replace the beef and chicken broths with vegetable broth, and use a vegan honey alternative.
Can I adjust the level of spiciness in the sauce?
Absolutely! The recipe includes hot sauce, which you can adjust to control the spiciness.
Add more for extra heat or reduce it if you prefer a milder flavor.
What are some side dishes that pair well with Pepper Steak?
Besides serving with rice, this dish pairs nicely with steamed vegetables, stir-fried noodles, or a side salad.
You can customize your sides based on your personal preferences and dietary restrictions.