Pepper Steak Recipe
Pepper Steak
August 22, 2015 by Judith Hanneman Leave a Comment
Pepper Steak
Ditch take-out. This pepper steak is so quick, easy and delicious, you can make it right at home–in less than 30 minutes!
There’s nothing more tasty and easy than pepper steak.
Quick and tasty meal
Loads of people order this from Chinese take-out and I always wondered why when you can make it so much better at home!
I know the meat has that “special” texture when you get it from the restaurant, but if you want one extra step in the recipe and have a bit more time, you can get the answer to how they do it in my Beef & Broccoli post.
Lovely with jasmine rice
The restaurant uses the cheaper cut of meat for their pepper steak, so tenderizing is a must if it’s to be quickly cooked. I made this with sirloin, which is tender to begin with so if you use sirloin, you don’t have to tenderize.
Enjoy every bite!
However, if you want to use a cheaper cut like chuck or round, then follow the directions in the linked post above.
Ready in under 30 minutes
The flavor of this meal is enhanced when served with jasmine rice. I really suggest you use it with this, but in a pinch plain white rice will do.
Pepper Steak
- 1 lb sirloin steak, cut in thin slices
- 1/2 cup green bell pepper, cut in 1-inch squares
- 1/2 cup red bell pepper, cut in 1-inch squares
- 1/2 cup sliced mushrooms
- 1 small onion, sliced about 1/8-inch thick
- 1 clove garlic, minced
- 2 tbs oil
- 1/2 cup water
- Seasoning/Thickening:
- 1 tbs brown sugar
- 1/4 tsp dark sesame oil (optional)
- 2 tbs soy sauce
- 2 tbs cornstarch
- 1/4 cup water
Mix the seasoning/thickening ingredients in a small bowl; set aside.
Heat a large skillet over medium-high heat. Add the oil and heat.
Add the sliced meat. Cook over medium-high heat until the meat is browned on all both sides.
Add the garlic, onion and mushrooms. Cook until onion just begins to get soft–about 5 minutes.
Add the peppers and the 1/2 cup water. Bring to boil, reduce heat to low. Cover and cook for 5 minutes, or until peppers are crisp-tender and are bright colors.
Stir the seasoning/thickening mixture so everything is blended well. Add to the beef/pepper mixture in the skillet and cook until thickened and juice begins to bubble.
Serve over jasmine rice.
Serves 4-6 depending on appetite.
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Yum