Pepper Steak Recipe

Steak strips and vegetables smothered in a peppery oriental sauce, and served over steamed rice. Next time you’re craving Chinese food, give this pepper steak a try!

We love this delicious and hearty Chinese recipe that is perfect served with cauliflower rice, brown rice or even noodles. With a delicious sauce and peppers, you can’t go wrong with it!

a favorite asian dish

Pepper Steak doesn’t get enough credit! It’s not as common as other Asian dishes like Orange Chicken, or Broccoli Beef, but you’re fooling yourself if you think it’s not as tasty!!

I love the unique flavors of pepper steak, paired with cooked bell peppers and tomatoes, smothered in a savory sauce. Definitely a favorite!

It’s a great main dish to serve if you’re doing a Chinese takeout style dinner, or even if you’re just looking for something different to serve on a typical weeknight. It’s quick, easy, and people always enjoy it!

Only 25 minutes of cook time!

PREPARE THE STEAK. Cut meat across the grain into strips. Brown meat in a large sauce pan with the garlic.

ADD THE REST. Stir in the tomatoes and the peppers. Add soy sauce, peppers, sugar, ginger and ¾ cup of bouillon. Cover and cook for 20 minutes. Blend cornstarch with remaining bouillon. Stir this into the meat mixture. Bring to a boil and simmer for two minutes, stirring constantly.

SERVE. We like to serve pepper steak over steamed white rice, but you could also use brown rice, cauliflower rice, or noodles!

How do I cut meat across the grain and why? Both the type of meat and how it is cut lend to how tender the meat is going to be. Flank, sirloin or round steak are all common cuts that are used for pepper steak. To find the grain of the cut of meat you need to determine which direction the muscle fibers are going.

Shorten the muscle fibers by cutting perpendicular to the grain. If the grain is running up and down you would cut the meat from side to side. A super easy trick to get nice thin slices of beef is to throw your piece of beef in the freezer for about 30 minutes. This will stiffen it up enough to cut easy, even slices.

What pan is best to use? Skillets are more typically found in peoples home and work great. A wok also works well. It heats evenly and is useful when you want to toss the food in the pan like a pro.

TIPS AND ADD INS

Add in: Onions, Carrots, broccoli and pea pods are all great choices. You can also spice things up by including red pepper flakes, ground chipotle pepper, cayenne or chili powder.

Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days. If you’re in a hurry you can use the microwave to reheat them, but the best way is to use a skillet. Heat up a skillet, add a bit of olive oil, throw in the leftovers and cook until warm.

Looks good, right?

what to serve with pepper steak:

• Cauliflower Rice
• Asian Noodle Salad
• Fried Egg Rolls
• Homemade Fortune Cookies

more delish asian recipes:

• Sweet and Sour Pork
• Sesame Chicken Stir Fry
• Crock Pot Orange Chicken
• Crock Pot Mongolian Beef
• Pork And Broccoli Stir Fry

5 from 10 votes

Pepper Steak Recipe

By: Lil' Luna

Steak strips and vegetables smothered in a peppery oriental sauce, and served over steamed rice. 

Servings: 6

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Ingredients 

1x2x3x

• ▢ 1 1/2 lb round steak
• ▢ 1 garlic cloves minced
• ▢ 2 tomatoes chopped
• ▢ 2 green peppers cut into strips
• ▢ 1/4 tsp pepper
• ▢ 1 1/4 tsp ginger
• ▢ 1/4 cup olive oil
• ▢ 1/4 cup soy sauce
• ▢ 1/2 tsp sugar
• ▢ 1 1/4 cup beef bouillon dissolved in water or beef broth
• ▢ 2 tbsp cornstarch

Instructions 

• Cut meat across the grain into strips. Brown meat in a large sauce pan with the garlic.
• Stir in the tomatoes and the peppers. Add soy sauce, peppers, sugar, ginger and ¾ cup of bouillon. Cover and cook for 20 minutes.
• Blend cornstarch with remaining bouillon. Stir this into the meat mixture. Bring to a boil and simmer for two minutes, stirring constantly.
• Serve over hot rice.

Nutrition

Calories: 275kcal, Carbohydrates: 7g, Protein: 28g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 794mg, Potassium: 613mg, Fiber: 1g, Sugar: 2g, Vitamin A: 490IU, Vitamin C: 37.7mg, Calcium: 36mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.