Pepper Steak
Pepper Steak with Bell Peppers and Onion for Ultimate Flavor
As a child, I would often watch my mom prepare her signature dish, Pepper Steak with Bell Peppers and Onion, in our cozy kitchen. The scent of sizzling steak mingled with the sweetness of bell peppers and the pungency of onions created a symphony of aromas that danced through the house. This recipe quickly became a beloved family favorite, embodying the essence of comfort food. The vibrant colors of the peppers reminded me of happy family dinners, where laughter echoed and stories were shared. This dish holds a special place in my heart, igniting cherished memories tied to flavors that comfort the soul.
What Makes This Recipe Special
This Pepper Steak dish is more than just a meal; it’s a celebration of flavor, family, and togetherness. Packed with nutritious vegetables, it’s a healthier option that doesn’t require hours of slaving away in the kitchen. You’ll love how quickly it comes together, making it perfect for weeknight dinners or weekend entertaining. The combination of tender beef, colorful bell peppers, and sweet onions is not just visually stunning but also a delight for the palate. What’s more, it’s versatile enough to adapt for different diets, making it a must-try for everyone!
What You’ll Need
For the Steak:
- 1 pound flank steak, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil for cooking
For the Vegetables:
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
For the Sauce:
- 1/2 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
Note: Always opt for fresh, high-quality ingredients for the best results. Feel free to substitute the peppers according to your preference or availability.
Step-by-Step Guide
- Prepare the Steak: In a bowl, mix the flank steak strips with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prep the veggies.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the Steak: Add the marinated steak to the skillet in a single layer. Sear until browned, about 3-4 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion, bell peppers, and minced garlic. Sauté for about 4-5 minutes, until the vegetables are tender yet crisp.
- Make the Sauce: In a small bowl, combine beef broth, soy sauce, oyster sauce, sugar, and black pepper. Stir well.
- Combine It All: Return the cooked steak to the skillet with the sautéed vegetables. Pour the sauce over everything and stir to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Serve and Enjoy: Remove from heat, and serve warm over rice or noodles.
Helpful Cooking Tips
- Use a high-heat oil such as canola or grapeseed to prevent smoking when cooking the steak.
- Consider marinating the steak for longer for a more intense flavor, up to 2 hours if time permits.
- If you want a spicier kick, add sliced jalapeños or a dash of chili flakes to the vegetables.
- For a gluten-free option, substitute soy sauce with coconut aminos or a gluten-free soy sauce alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.
Best Ways to Serve
This pepper steak pairs wonderfully with a heaping serving of fluffy rice or hearty noodles, making for a well-rounded meal. You can also serve it alongside a fresh garden salad or steamed broccoli for added nutrition. To elevate your presentation, garnish with fresh cilantro or scallions. A glass of chilled white wine or iced tea complements this dish beautifully and adds a refreshing touch.
Common Questions
- Can I make this recipe ahead of time? Yes, you can prepare the steak and vegetables in advance and combine them right before serving.
- Can I freeze the leftovers? Absolutely! Let the dish cool before transferring it to a freezer-safe container. It can last up to 2 months in the freezer.
- What can I use instead of soy sauce? For a low-sodium option, use low-sodium soy sauce, or try coconut aminos for a gluten-free alternative.
- How do I prevent the dish from becoming watery? Ensure the steak is well-seared and avoid overcooking the vegetables, which can release excess moisture.
- Can I make this vegetarian or dairy-free? Feel free to substitute the steak with tofu or tempeh and use vegetable broth instead of beef broth for a vegetarian version.
This Pepper Steak with Bell Peppers and Onion recipe is not just food; it’s an experience, a connection to family traditions, and a celebration of joyful moments around the dinner table. I hope you feel inspired to recreate this dish, share it with loved ones, and create your own memories. As you savor each bite, reflect on the love and warmth that great food brings to our lives.
“This pepper steak is a game changer! The flavors meld perfectly, and my family devoured it in one sitting. It’s now a staple in our household!” – A Happy Cook
Pepper Steak with Bell Peppers and Onion
Ingredients
Method
- In a bowl, mix the flank steak strips with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prep the veggies.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the marinated steak to the skillet in a single layer. Sear until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add the sliced onion, bell peppers, and minced garlic. Sauté for about 4-5 minutes, until the vegetables are tender yet crisp.
- In a small bowl, combine beef broth, soy sauce, oyster sauce, sugar, and black pepper. Stir well.
- Return the cooked steak to the skillet with the sautéed vegetables. Pour the sauce over everything and stir to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat, and serve warm over rice or noodles.
Notes
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