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Pepper steak with beef, bell peppers, and onions over white rice

Pepper Steak

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb sirloin or flank steak thinly sliced against the grain
  • 2 bell peppers green and red, sliced
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp soy sauce divided
  • 1 cup beef broth
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 1 tsp black pepper freshly ground

Method
 

  1. Toss the sliced steak with 1 tablespoon of soy sauce and the cornstarch until coated.
  2. Sear the steak in the hot oil over high heat for 2 to 3 minutes, until browned and cooked to 145 degrees F. Remove and set aside.
  3. Stir-fry the bell peppers and onion for 3 to 4 minutes, then add the garlic and ginger for 30 seconds.
  4. Pour in the beef broth, remaining soy sauce, sugar, and black pepper. Simmer, then stir in a cornstarch slurry to thicken into a glossy sauce.
  5. Return the steak to the pan, toss to coat, and serve hot over rice.

Notes

Slice the beef against the grain and sear it fast so it stays tender. Use sirloin, flank, or ribeye. For a slow cooker version, add everything but the cornstarch and cook on low, then thicken at the end.