Be sure to try my Beef Fried Rice and Egg Roll in a Bowl recipes next!
Pepper Steak
When it comes to easy dinner recipes, it doesn’t get much better than classic Pepper Steak. My mom made this all the time growing up, although I think I’ve enhanced the sauce a tad! It has the best flavor combinations and enhancers that really made this pop! (More on that below!) Serve this on a bed of rice, or toss in some cooked stir fry noodles. BONUS: Leftovers freeze well! Read on for everything you need to know.
About The Sauce
This savory pepper steak sauce has a combination of beef and chicken broth which adds depth of flavor. Soy sauce and hot sauce enhance the other flavors in the dish, and just a touch of hot sauce is used, which doesn’t make it spicy. Honey offsets the savory flavors, leaving us with a balanced sauce that is still savory. A little bit of garlic and ground ginger rounds everything out, and a cornstarch slurry thickens up the sauce at the end. Leaving us with a restaurant quality meal that doesn’t take long to make! BONUS: You probably have all of these sauce ingredients at home already! Nothing fancy here, just great flavors!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Tenderize the steak with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. (Pro Tip: Cut away areas of excess fat. Set aside and fry them with the peppers for added flavor, then use kitchen tongs to remove and discard.)
Heat olive oil and sear the meat in batches for 3-4 minutes. Remove and let it rest. Deglaze the pan with white wine (or chicken broth) and let it reduce by half. Add the onions and peppers and let them soften for 3 minutes.
Add the sauce. Bring it to a boil and let it simmer for 2-3 minutes. Stir in the cornstarch slurry. Reduce to low once desired thickness is obtained.
Add the steak back. Stir to combine and heat through, then serve with rice.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Meat Tenderizer– This makes the meat much more tender. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
