Pepper Steak is a Chinese stir-fry dish consisting of thinly sliced tender steak cooked with sliced bell peppers and onions in a savory glaze. The best part is it can be prepped and cooked in one skillet in under 30 minutes and you don’t need a wok!
Simple Ingredients, Big Flavor
One of the reasons Chinese pepper steak is such a great option for busy weeknights is because of its simple ingredients that pack a big flavor punch. The dish typically consists of thinly sliced steak, bell peppers, onions, and a savory sauce made with soy sauce, garlic, and ginger. These ingredients, when combined, create a mouthwatering flavor.
But the flavor isn’t the only thing that makes Chinese pepper steak a winner for weeknight dinners. Another advantage of this dish is its quick preparation and cook time. Add some peppers, onions and a side of rice and yourself a one skillet, economical dinner.
Ingredients
- Beef – The beef often used in pepper steak is flank steak, sirloin or round steak. My choice is flank steak. You can use other cheaper cut of beef, however it tends to be tougher and more chewy.
- Veggies – Bell peppers and Onions
- Marinade/Sauce – Soy sauce, Ginger, Garlic, Sugar and Corn starch
Versatile and Customizable
Chinese pepper steak is not only easy to make, but it’s also versatile and customizable. Whether you want to make it spicier, sweeter or even experiment with different cuts of beef, this dish is adaptable to suit your personal tastes. You can also add more vegetables to make it a more nutritious meal, or serve it over rice or noodles for a heartier dish.
But what’s even better is that this dish is family-friendly and crowd-pleasing. Kids and adults alike will love the tender strips of beef and flavorful peppers in this dish. And if you’re hosting a party or a dinner with friends, Chinese pepper steak is the perfect dish to make. It’s easy to double or triple the recipe, and you can keep it warm in a slow cooker or oven until it’s time to serve.
Make Ahead and Storage:
- Storage: Store the cooked and cooled pepper steak in the fridge in a sealed airtight container for up to 3 days.
- Reheat: Reheat it in the microwave for 1-2 minutes or until warm.
- Freeze: This pepper steak recipe can also be frozen (although we recommend enjoying it fresh). To freeze, divide into portion sizes and place them in sealed containers. Make sure that they are fully cooled before freezing. To reheat frozen pepper steak, thaw in the fridge overnight and reheat on the stovetop in a pan or the microwave.
PEPPER STEAK STIR FRY RECIPE
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Weeknight Pepper Steak Stir Fry
Ingredients
- 1 Red Bell pepper cored, seeded and cut into strips
- 1 Green Bell pepper cored, seeded and cut into strips
- 1 Large Onion, cut into strips
- 1 ¼ pounds flank steak thinly sliced
- 2Â teaspoons Fresh Garlic, minced
- 1 teaspoon Ginger paste (comes in a tube)
- ¼ cup Low Sodium Soy sauce (or Aminos)
- 1 ½ Tbsp. Sugar
- 1 ½ Tbsp. Organic Cornstarch
- Sea salt and pepper to taste
Instructions
- In a small bowl, whisk together the soy sauce, sugar, ¼ cup water and cornstarch. Set aside.
- Heat 1-2 Tablespoons of olive oil in a large skillet over medium heat.
- Add the peppers and onions and cook for 5-6 minutes or until just tender. Remove the peppers from the pan and place on a plate.
- Slice the steak very thinly against the grain and season liberally with salt and pepper on both sides.
- Add another tablespoon of oil to the pan. Add half the steak in a single layer.
- Increase heat to high and cook for 5-6 minutes or until lightly browned. Remove the steak and add the other half. Return the cooked steak and the garlic and ginger, then cook for 30 seconds.
- Place the peppers back in the pan with the steak.
- Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.
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