Best ever pepper steak recipe

This Pepper Steak recipe rivals your favorite takeaway but is healthier and made with stock-friendly ingredients. It features tender beef and crunchy bell peppers covered in a dynamic stir-fry sauce infused with garlic, ginger, sesame oil, and chili sauce.

This Pepper Steak recipe is easy to customize and easy to prepare – so it’s just a quick stir fry for dinner! Serve pepper steak with rice, low-carb cauliflower rice, or zoodles along with homemade egg rolls and crab ragans – you’ll never want to order Chinese again!


* Ingredients  : 


+ Steak marinade

° 1 1/2 pounds sirloin steak cut across the grain into 1/4″ thin strips and then cut into 3-5″ lengthwise pieces

° 3 tablespoons reduced-sodium soy sauce

° 1 tablespoon Japanese rice wine or dry sherry See notes in leaflet

° 1 tablespoon cornstarch

° 1 teaspoon Asian hot sauce

° 1 teaspoon toasted sesame oil

° 1/2 teaspoon garlic powder, ginger powder+ frying sauce

° 1/3 cup low-sodium chicken broth

° 3 tablespoons oyster sauce

° 2 tablespoons reduced-sodium soy sauce

° 2 tablespoons brown sugar

° 1 tablespoon Japanese rice wine or dry sherry See notes in leaflet

° 1-2 tablespoons Asian chili sauce such as Sambal Oelek

° 1/2 tablespoon toasted sesame oil

° 1 teaspoon cornstarch

° 1/2 teaspoon 5 Chinese spices

° 1/4 teaspoon pepper

° salt to taste+Frying

° 3 sweet bell peppers (i.e. combo color), cut into inch thick slices

° 1 onion cut into thin slices

° 1 tablespoon minced ginger

° 6 cloves minced garlic

° Vegetable oil or peanut oil


* Instructions :


Marinade: Pour dressing ingredients directly into a freezer bag or large bowl and mix well. Add beef and rub in marinade. Soak at room temperature for 30-60 minutes or place in the refrigerator for 2-8 hours.
Sauce: Beat together sauce ingredient in a little bowl.

You can prepare it at the same time as seasoning, covered and refrigerated or when you’re ready to cook steaks.


Cooking: Heat 2 tablespoons of vegetable oil or peanut oil in a large, heavy-bottomed skillet over high heat until very hot and sizzling. Working in 2-3 batches, add steak to skillet in a single layer and sear for 1 minute, flip and let cook for another minute (it will cook more in sauce).

Don’t overcook it or it won’t be tender! Transfer steak to a large platter and cover. repeats.

Mix: Return beef to skillet and mix to combine. Whisk the sauce until blended, then add it to the skillet. Cook, stirring constantly, until sauce is thick and beef is tender, 1 to 2 minutes. Taste and add chili sauce if desired.


Serving: Serve with rice and garnish with green onions and sesame seeds if desired.


Enjoy !

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