Tender strips of beef, vibrant bell peppers, and crisp onions, all coated in a rich, savory sauce and served over a bed of fluffy white rice – that's the magic of classic Pepper Steak! This beloved Chinese-American dish is a staple in many households and takeout menus, and for good reason. It’s comforting, packed with flavor, and surprisingly simple to whip up in your own kitchen.
Forget expensive restaurant bills; with this recipe, you'll be able to recreate that irresistible flavor at home. It’s perfect for a satisfying weeknight dinner, impressive enough for guests, and versatile enough to customize with your favorite additions.
Why You'll Love This Homemade Pepper Steak
Our recipe for Pepper Steak with Rice focuses on achieving perfectly tender beef and a balanced, deeply flavorful sauce. Here’s what makes it a must-try:
- Quick & Easy: Most of the cooking involves stir-frying, which means dinner can be on the table in under an hour.
- Restaurant-Quality Flavor: The sauce strikes the perfect balance of sweet, savory, and umami, rivaling your favorite takeout spot.
- Customizable: Easily adjust the spice level or add more vegetables to suit your taste.
- Economical: Making it at home is often more budget-friendly than ordering delivery.
Key Ingredients for Success
The beauty of Pepper Steak lies in its straightforward ingredients. You'll need:
- Beef: Flank steak, sirloin, or top round are ideal. Look for a lean cut that can be sliced thin.
- Bell Peppers: A mix of green, red, or yellow bell peppers adds color and a sweet-crisp texture.
- Onion: Sweet or yellow onion provides a foundational aromatic flavor.
- Garlic & Ginger: Freshly minced for that essential aromatic kick.
- Sauce Components: Soy sauce, beef broth, a touch of sugar or honey, cornstarch for thickening, and sesame oil for a nutty finish.
- Rice: Long-grain white rice is the classic accompaniment.
Tips for Perfecting Your Pepper Steak
Achieving restaurant-quality pepper steak is all about technique. Keep these tips in mind:
- Slice Against the Grain: This is crucial for tender beef. Find the direction of the muscle fibers and slice perpendicular to them. For this, a quality chef's knife makes a huge difference, ensuring clean, thin cuts.
- Don't Crowd the Pan: Cook the beef in batches if necessary to ensure it sears and browns, rather than steams. Overcrowding cools down the pan too much.
- Prep Everything First: Stir-frying is fast! Have all your ingredients chopped, measured, and ready to go before you even turn on the heat. This is often called 'mise en place.'
- Adjust Sauce Thickness: If your sauce is too thin, mix a little more cornstarch with cold water and stir it in. If it’s too thick, add a splash of beef broth or water.
Serving Suggestions
Pepper Steak with Rice is a complete meal on its own, but you can easily elevate it:
- Garnish with toasted sesame seeds and sliced green onions for extra flavor and visual appeal.
- Serve with a side of steamed broccoli or asparagus for more greens.
- Add a dash of sriracha or red pepper flakes if you like a little heat.
Ready to create a delicious and satisfying meal that will become a regular in your rotation? Let's get cooking!
FAQs
What cut of beef is best for Pepper Steak?
For tender pepper steak, sirloin, flank steak, or top round are excellent choices. These cuts are lean and become wonderfully tender when thinly sliced against the grain and cooked quickly over high heat.
Can I prepare Pepper Steak with Rice in advance?
Yes, you can prepare the pepper steak mixture a day ahead. Store the beef and vegetable stir-fry separately from the cooked rice. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
What other vegetables can I add to Pepper Steak?
While bell peppers and onions are classic, you can enhance your pepper steak with other vegetables like sliced mushrooms, snow peas, thinly sliced carrots, broccoli florets, or even bamboo shoots for added crunch and flavor.
How do I ensure my beef is tender and not tough?
To keep beef tender, slice it thinly against the grain. Don't overcrowd your pan when searing, as this can steam the meat instead of browning it. Cook the beef quickly over high heat until just browned, then remove it from the pan before adding it back in at the end to warm through with the sauce.
Classic Pepper Steak with Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Standard
Description
A savory and satisfying dish featuring tender strips of beef, crisp bell peppers, and onions in a rich, flavorful sauce, perfect served over steamed rice.
Ingredients
1 lb flank steak (or sirloin, top round), thinly sliced against the grain
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 medium yellow onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil (or other high-heat oil), divided
Cooked white rice, for serving
For the Marinade:
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
For the Sauce:
1/2 cup beef broth
1/4 cup soy sauce
1 tablespoon oyster sauce (optional, for richer flavor)
1 tablespoon brown sugar (or honey)
1 teaspoon sesame oil
1 tablespoon cornstarch
Instructions
Step 1: Marinate the Beef. In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let sit for at least 15 minutes while you prepare other ingredients.
Step 2: Prepare the Sauce. In a small bowl, whisk together beef broth, 1/4 cup soy sauce, oyster sauce (if using), brown sugar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch until smooth. Set aside.
Step 3: Cook the Beef. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
Step 4: Sauté Vegetables. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced onions and bell peppers and stir-fry for 3-5 minutes until they are crisp-tender. Add the minced garlic and grated ginger and cook for another minute until fragrant.
Step 5: Combine and Simmer. Return the cooked beef to the skillet with the vegetables. Give the prepared sauce a quick whisk (cornstarch settles) and pour it over the beef and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens to your desired consistency. This usually takes 1-2 minutes.
Step 6: Serve. Serve the hot pepper steak immediately over fluffy white rice. Garnish with green onions or sesame seeds if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger. You can also vary the vegetables; mushrooms or snow peas are great additions. Ensure your pan is hot to get a good sear on the beef and keep your vegetables crisp-tender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
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