Chinese Pepper Steak
Quick stir-fries – like this beefy, extra saucy Pepper Steak are a weeknight dinner staple. A great option for dinner success when not much time is available after a long day but you’re still craving a flavorful homemade dish. Here the process is simple. We blend a few ingredients to create a savory sauce, quick sear the steak and then the veggies, toss everything in that sauce and you’ve got dinner in a flash. As with any recipe, the first time may be a little slower, but once you get this process down it’s a breeze. This is a delicious, ultra-satisfying dish everyone will be excited about! And you didn’t have to spend hours in the kitchen preparing it. Serve it with brown rice or white rice to finish it off. And for a simple time saving tip – cook a big batch of rice over the weekend and keep it stashed in the freezer in portions to save the hassle when you need it on busy days.
WATCH THE PEPPER STEAK VIDEO
Beef Pepper Steak Ingredients and Possible Substitutes
Top sirloin steak: Flank steak works as well, I just prefer sirloin because it’s more tender. Low-Sodium Chicken broth: Be sure to use low-sodium broth or even unsalted so dish isn’t overly salty. Shaoxing Wine: This is a game changer in this recipe, it’s a key ingredient in many Chinese dishes. You can find this Chinese cooking wine at Asian grocery stores or buy it online. In a pinch, dry sherry or rice wine may be substituted. Soy sauce: I like a bolder flavor here so I use regular soy sauce that’s not diluted with more water (which is what you’ll find with low-sodium soy sauce), but if needed you can definitely swap. Rice Vinegar: If you are out, try another milder vinegar like white wine vinegar. Sugar: Brown sugar or honey work well too. Black pepper: I like a generous dose of this here. If you are sensitive to the hint of spiciness it has, you can reduce the amount. Sesame oil: Use the dark sesame oil found in the Asian food sections of grocery stores (not the lighter un-toasted option, it doesn’t have near the flavor). Cornstarch: You could try thickening with arrowroot starch instead if needed. Vegetable oil: Peanut oil or canola oil are good subs. Bell peppers: These are part of what give the dish it’s name, so I think of them as a key ingredient for flavor. You could swap these out for other stir-fry vegetables but it just won’t be quite the same dish. Green onions: 1/2 a chopped yellow onion can be substituted. It would just need to be added along with the bell peppers since it’s much more crisp. Garlic: In a rush, refrigerated garlic paste is fine. Ginger: Refrigerated ginger paste is fine here as well.
Scroll down below for full recipe with ingredient amounts and print option.
How to Make Pepper Steak
Helpful Tips
Be sure to sear steak in batches or it won’t brown, it will steam. This was a game changer for me when I learned this key with meats, you don’t want to overcrowd it. Dab steak dry for a better sear and cook over a moderately high heat for better browning. Only quick sear the beef. Over-cooked steak won’t be tender and juicy. Of course it shouldn’t be red and raw but it should have some pinkness to it in the interior. Cook veggies just to a tender crispness. Soggy veggies are never good in stir-fry. When you bite into them they should still have a light firmness to them. Cook sauce just long enough to thicken. You don’t want to boil the veggies in stir-fry sauce – this would just end up thinning and diluting the sauce from the juices of the veggies being extracted.
More Tasty Asian Recipes to Try
Beef and Broccoli Cashew Chicken Chicken Stir Fry Teriyaki Chicken Sesame Chicken
