Beef Pepper Steak in 3 Easy to Make Steps

Beef Pepper Steak in 3 Easy to Make Steps

Hello all! This Monday’s recipe is Beef Pepper Steak, or just pepper steak for short. This is a quick and easy meal that tastes like it’s been cooking all day, but it hasn’t! It also has no MSG and less sodium in it then if you got it from a restaurant.

We love this dish because it really does taste expertly made but you can make this literally in any kitchen. It doesn’t require any special equipment. All you need is a large skillet and a stockpot for rice. Doesn’t get much easier then that!

Living out in the country, takeout and fast food are pretty much non-existent for us. Being able to make copycat versions of our favorite takeout meals is very handy!

While you might lose some benefits listed above during the cooking process, bell peppers are still a nutritious option to add in meals.

Swaps & Specs

• I used a top sirloin cut of meat. It’s relatively inexpensive and easy to find. I have substituted it for ribeye. A tender cut of beef is what we are looking for here but beef pepper steak is very forgiving.

• In the first recipe picture I only had green bell pepper, that’s because the colored ones looked pitiful when I went to the store yesterday. I like using multi colored peppers for looks but taste-wise it doesn’t matter at all.

• Eliminate the added salt altogether if you wish. You can also use a reduced sodium soy sauce to reduce the sodium across the board.

• Make the meat sauce ahead of time and reheat it. Just make the rice the day of service. Keeping rice in the fridge isn’t recommended by the FDA.

• You can turn the heat up on this dish by adding red pepper flakes. It won’t mess with the flavor or the constitution of the dish, just heat it up.

• I boil my rice in beef broth to add an extra layer of flavor but you can use water to cut the cost if you wish.

This is one of our favorite dishes when we are craving that Chinese flair. I hope you make it and enjoy it as much a s we do!

Pepper Steak

Tender cuts of beef with slices of onions and bell peppers in a savory sauce served over rice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Chinese

Servings 6 People

Calories 247 kcal

Equipment

• large skillet

Ingredients

  

• 1 1/2-2 lbs. top sirloin steak
• 2-3 tbsp. vegetable oil
• 2 large onions, sliced
• 3 cloves garlic, minced or pressed
• 1/4 tsp. fresh ground black pepper 4-5 twists on a pepper mill
• 1/2 tsp. kosher salt
• 3 large bell peppers, sliced can be all green or use multiple colors
• 3 roma tomatoes, diced
• 3 cups beef broth, no or low sodium
• 6 tbsp. soy sauce
• 1 1/2 cups cold water
• 6 tbsp. cornstarch

Rice

• 3 cups beef broth
• 3 cups instant rice

Instructions

 

• Place oil in large skillet and add steak, onions, garlic, salt and pepper. Cook about 5-10 minutes until browned.
  
• Add beef broth, soy sauce and tomatoes. Bring to a boil. Cover and reduce to a simmer. Cook 10 minutes.
  
• While sauce is cooking, get a separate saucepan. Bring 3 cups beef broth to a boil. Once boiling add rice, stir, cover and remove from heat. Let sit until meat is through cooking. Fluff before serving.
• Remove lid and add bell pepper. Cook until your desired doneness. 5-10 minutes. In a separate bowl, whisk cold water and cornstarch until smooth. Add to pan. Stir constantly sauce will thicken. Cook on low for about 5 minutes.
  
• Spoon mixture over rice and serve.
  

Notes

• This dish reheats well so you can make it in advance and just make rice the day of.
• You can use red and orange bell peppers for a pop of color.
• Add red pepper flakes for heat if you want it spicier.

Keyword bell pepper, rice, Steak