Description
This Pepper Steak recipe features tender strips of steak seared to perfection and tossed in a flavorful sauce made from beef and chicken broth, soy sauce, honey, and spices. Paired with sautéed bell peppers and onions, this dish is perfect served over fluffy white rice for a satisfying and comforting meal.
Ingredients
Scale
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 1/4 pounds strip steak, flank steak, or top sirloin
- 2 tablespoons olive oil
- 1/4 cup dry white wine (Chardonnay or Pinot Grigio recommended)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white long grain rice
Instructions
- Prepare sauce mixtures: Combine cornstarch and cold water in a covered container and shake well. Set aside in a cool place. In a medium bowl, mix beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger; set aside.
- Prep and tenderize steak: Place plastic wrap over the steak and pound it with a meat tenderizer for tenderness. Remove any large fat pieces. Slice steak thinly against the grain, pat dry, then season with the meat seasoning mix, tossing to coat evenly.
- Sear the steak: Heat olive oil over medium-high heat in a skillet. Sear steak strips in batches for 3-4 minutes each until browned, avoiding overcrowding to prevent steaming. Remove and rest the meat.
- Deglaze the pan: Add white wine to the hot skillet, scraping up browned bits from the bottom with a silicone spatula. Let it simmer until reduced by half, about 3-4 minutes.
- Sauté vegetables: Add sliced green and red bell peppers and yellow onion to the skillet. Cook for about 3 minutes until slightly softened.
- Make the sauce: Pour the prepared sauce mixture into the pan and bring to a boil. Simmer for 2-3 minutes. Shake the cornstarch slurry again and slowly stir it into the bubbling sauce mixture. Continue simmering gently until the sauce thickens to desired consistency. Reduce heat to low.
- Combine steak and sauce: Return the cooked steak to the skillet. Stir gently to coat the meat in the sauce and warm through.
- Serve: Serve the pepper steak mixture hot over cooked white rice or vegetable fried rice according to preference.
Notes
- Use Chardonnay or Pinot Grigio to deglaze the pan; alternatively, substitute with equal chicken broth if avoiding alcohol.
- For variation, add 7 ounces of stir fry noodles or thin spaghetti to the sauce instead of serving with rice.
- Using both chicken and beef broth creates a deeper flavor, but all beef broth can be used if preferred.
- Adjust sodium levels by using low sodium soy sauce and broths.
- Mushrooms can be sautéed separately and added at the end for extra flavor and texture.
- For perfectly cooked rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup long grain white rice, cover tightly and simmer on low for 15 minutes, then remove from heat and let stand for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
