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Pepper steak with colorful bell peppers, onions, and tender beef slices, served over white rice and garnished with chopped parsley.

Pepper Steak

A savory, tender pepper steak stir-fry with a delicious sauce, perfect with rice or noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American, Asian
Calories: 629
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ teaspoon garlic salt For seasoning the steak
  • ½ teaspoon celery salt For seasoning the steak
  • ½ teaspoon onion powder For seasoning the steak
  • ¼ teaspoon salt For seasoning the steak
  • ¼ teaspoon pepper For seasoning the steak
  • 3 tablespoons cornstarch Used to thicken the sauce
  • 3 tablespoons cold water For mixing with cornstarch
  • 1 cup beef broth Adds rich flavor to the sauce
  • ½ cup chicken broth Adds depth to the sauce
  • ¼ cup low sodium soy sauce For the sauce keeps it low in sodium
  • 3 tablespoons honey Sweetens the sauce
  • 3 cloves garlic minced For flavoring the sauce
  • 1 teaspoon hot sauce Adds heat to the sauce
  • ¼ teaspoon ground ginger For an aromatic spice in the sauce
  • 1 ½ lb. strip steak Can also use flank steak or top sirloin cut into strips
  • 2 tablespoons olive oil For cooking the steak
  • ¼ cup dry white wine Can substitute with chicken broth adds deglazing flavor
  • 1 green bell pepper sliced Adds a crunchy sweet flavor
  • 1 red bell pepper sliced Adds color and sweetness
  • 1 yellow onion sliced Adds sweetness and texture
  • 3 cups cooked rice For serving see notes for cooking instructions

Method
 

  1. In a small container, mix cornstarch and cold water until well combined, then set aside.
  2. In a medium bowl, combine the remaining sauce ingredients and set aside.
  3. Pound the steak with a meat tenderizer and trim any large fat pieces. Slice the meat against the grain into thin strips. Pat dry, season with meat seasoning, and toss to coat.
  4. Heat olive oil in a skillet over medium-high heat. Cook the steak in batches for 3-4 minutes, ensuring not to overcrowd the pan. Remove from the skillet and set aside to rest.
  5. Pour white wine into the skillet, scraping the bottom to deglaze. Let it simmer for 3-4 minutes until reduced by half.
  6. Add the bell peppers and onion to the skillet and sauté for 3 minutes.
  7. Stir in the sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes to reduce.
  8. Shake the cornstarch mixture and slowly stir it into the boiling sauce. Let it continue to simmer gently until the sauce thickens. Reduce heat to low.
  9. Add the steak back to the skillet, stirring to coat it with the sauce and heat it through.
  10. Serve the pepper steak over rice or noodles, and enjoy!

Nutrition

Serving: 250gCalories: 629kcalCarbohydrates: 60gProtein: 36gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 114mgSodium: 1394mgPotassium: 740mgFiber: 2gSugar: 17gVitamin A: 1045IUVitamin C: 66mgCalcium: 70mgIron: 3mg

Notes

This recipe is a cozy, savory delight. Perfect for a quick weeknight dinner with a hearty, flavorful sauce that’s best enjoyed with freshly cooked rice or noodles.

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