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: Your New Favorite Weeknight Meal

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

Scale

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

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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