What kind of beef is best for pepper steak?

Flank steak or sirloin steak are excellent choices for pepper steak. They are lean cuts that become tender when sliced thinly against the grain and cooked quickly. Freezing the beef slightly before slicing can make it easier to get uniform strips.

How do I prevent my bell peppers from becoming soggy in pepper steak?

To prevent soggy bell peppers, stir-fry them over medium-high heat for only 3-4 minutes until they are crisp-tender. You want them to retain a slight bite and vibrant color. Also, avoid overcrowding the pan, which can cause them to steam instead of sear.

Can I make pepper steak ahead of time?

Pepper steak is best enjoyed fresh, but you can definitely do some prep work in advance. You can slice the beef and marinate it, and chop all your vegetables a day ahead. Store them separately in the refrigerator. The cooked dish can be stored in an airtight container for up to 3 days in the fridge.

What can I serve with this pepper steak recipe?

This pepper steak recipe is traditionally served over fluffy white or brown rice. It also pairs wonderfully with quinoa, lo mein noodles, or for a lower-carb option, cauliflower rice. A simple side salad or some crispy spring rolls would also complement the meal beautifully.

Pepper Steak Recipe: 10 Steps to the Best Skillet Meal Ever

Name: Classic Skillet Pepper Steak
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb flank steak or sirloin steak, thinly sliced against the grain; 4 tbsp low-sodium soy sauce, divided; 2 tbsp rice vinegar, divided; 1 tsp sesame oil; 2 tbsp brown sugar, divided; 1 tsp black pepper, divided; 2 tbsp cornstarch, divided; 1 1/2 tbsp vegetable oil, divided; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 1 large green bell pepper, cored and sliced into strips; 1 large red bell pepper, cored and sliced into strips; 1 large yellow bell pepper, cored and sliced into strips; 1 medium yellow onion, sliced; 1/4 cup beef broth; Cooked white or brown rice, for serving; Optional: Sliced green onions and sesame seeds for garnish; Optional: Red pepper flakes for heat

Ingredients

Scale

1 lb flank steak or sirloin steak, thinly sliced against the grain
4 tbsp low-sodium soy sauce, divided
2 tbsp rice vinegar, divided
1 tsp sesame oil
2 tbsp brown sugar, divided
1 tsp black pepper, divided
2 tbsp cornstarch, divided
1 1/2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 inch fresh ginger, grated
1 large green bell pepper, cored and sliced into strips
1 large red bell pepper, cored and sliced into strips
1 large yellow bell pepper, cored and sliced into strips
1 medium yellow onion, sliced
1/4 cup beef broth
Cooked white or brown rice, for serving
Optional: Sliced green onions and sesame seeds for garnish
Optional: Red pepper flakes for heat

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Instructions

Step 1: Slice the flank or sirloin steak against the grain into thin strips, about 1/4-inch thick and 2-3 inches long. Pat the beef dry with paper towels.
Step 2: In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of brown sugar, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. Mix well to coat all the beef strips. Let it marinate for at least 15-20 minutes at room temperature, or up to 30 minutes.
Step 3: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until browned. You might need to do this in batches. Remove the beef from the skillet and set aside.
Step 4: Add another 1/2 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Step 5: Add the sliced bell peppers and onion to the skillet. Stir-fry for 3-4 minutes until they are crisp-tender but still vibrant. Remove the peppers and onion from the skillet and set aside with the beef.
Step 6: In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, 1/4 cup of beef broth, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 1/2 teaspoon of black pepper, and the remaining 1 tablespoon of cornstarch. Ensure there are no lumps.
Step 7: Pour the sauce mixture into the empty skillet. Bring it to a simmer over medium heat, stirring constantly, until the sauce thickens to your desired consistency, usually within 1-2 minutes.
Step 8: Return the cooked beef, bell peppers, and onion to the skillet with the thickened sauce. Toss everything gently to coat evenly. Cook for another 1-2 minutes, allowing the flavors to meld and the beef to warm through. If you like, sprinkle with red pepper flakes for a little heat.
Step 9: Serve the delicious pepper steak recipe immediately over fluffy white or brown rice, or with noodles. Garnish with chopped fresh green onions or sesame seeds if desired. Enjoy!

Notes

For extra tender beef, ensure you slice against the grain and don't skip the cornstarch in the marinade. For best results, avoid overcrowding the pan when browning the beef and sautéing the vegetables to ensure they sear and don't steam. Adjust soy sauce for saltiness, and brown sugar for sweetness, to suit your taste.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American, Asian-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 380 kcal
Sugar: 8g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Ingredients

Instructions

Notes

Nutrition

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