Pepper Steak: Delicious Recipe with Bell Peppers and Onion

Pepper Steak with Bell Peppers and Onion: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender strips of steak, perfectly seared and coated in a savory sauce, mingling with the vibrant sweetness of bell peppers and the pungent aroma of caramelized onions. This isn’t just a meal; it’s an experience.

Pepper steak, in its various forms, has graced tables across the globe, with roots tracing back to Cantonese cuisine. The dish cleverly combines the richness of beef with the freshness of vegetables, creating a harmonious balance of flavors and textures. While variations abound, the core elements of tender steak, colorful bell peppers, and sweet onions remain constant, a testament to the dish’s enduring appeal.

What makes pepper steak with bell peppers and onion so universally loved? It’s the symphony of sensations! The juicy tenderness of the steak, the slight crunch of the peppers, and the melt-in-your-mouth sweetness of the onions create a delightful textural contrast. The savory sauce, often a blend of soy sauce, garlic, and ginger, elevates the dish to new heights of deliciousness. Beyond the incredible taste, this recipe is surprisingly quick and easy to prepare, making it perfect for busy weeknights or a satisfying weekend meal. So, are you ready to discover the magic of homemade pepper steak with bell peppers and onion? Let’s get cooking!

Ingredients:

• For the Steak:
• 1.5 lbs Beef Sirloin Steak, cut into thin strips (about 1/4 inch thick)
• 2 tablespoons Soy Sauce
• 1 tablespoon Cornstarch
• 1 tablespoon Vegetable Oil
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• For the Vegetables:
• 1 large Red Bell Pepper, seeded and sliced
• 1 large Green Bell Pepper, seeded and sliced
• 1 large Yellow Bell Pepper, seeded and sliced
• 1 large Onion, sliced
• 2 cloves Garlic, minced
• 1 tablespoon Vegetable Oil
• For the Sauce:
• 1 cup Beef Broth
• 3 tablespoons Soy Sauce
• 2 tablespoons Oyster Sauce (optional, but highly recommended)
• 1 tablespoon Cornstarch
• 1 tablespoon Brown Sugar
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Black Pepper
• For Serving:
• Cooked White Rice, for serving
• Chopped Green Onions, for garnish (optional)
• Sesame Seeds, for garnish (optional)

Preparing the Steak:

Okay, let’s get started with the most important part – the steak! We want it to be tender and flavorful, so a little marinating is key. Don’t skip this step; it really makes a difference.

1. Slice the Steak: First, make sure your steak is partially frozen. This makes it much easier to slice thinly. Aim for strips about 1/4 inch thick. Slicing against the grain will also help with tenderness.
2. Marinate the Steak: In a medium bowl, combine the sliced steak with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of vegetable oil, 1 teaspoon of ground ginger, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Mix everything together really well, ensuring that all the steak strips are coated in the marinade.
3. Let it Rest: Cover the bowl with plastic wrap and let the steak marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful and tender it will become. I usually aim for an hour if I have the time. You can even marinate it overnight for maximum flavor!

Preparing the Vegetables:

While the steak is marinating, let’s get the veggies ready. The bell peppers and onions add a wonderful sweetness and crunch to the dish, so don’t skimp on them!

1. Prep the Bell Peppers: Wash the red, green, and yellow bell peppers thoroughly. Cut them in half, remove the seeds and membranes, and then slice them into strips about 1/4 inch thick. Try to keep the slices uniform in size so they cook evenly.
2. Prep the Onion: Peel the onion and cut it in half. Then, slice each half into thin strips, similar to the bell peppers.
3. Mince the Garlic: Peel the garlic cloves and mince them finely. You can use a garlic press if you have one, or just chop them with a knife. Mincing the garlic ensures that its flavor is evenly distributed throughout the dish.

Making the Sauce:

The sauce is what really brings everything together in this pepper steak recipe. It’s a perfect balance of savory, sweet, and umami flavors. Trust me, you’ll want to lick the plate clean!

1. Combine the Ingredients: In a small bowl, whisk together 1 cup of beef broth, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (if using – it adds a wonderful depth of flavor!), 1 tablespoon of cornstarch, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of black pepper. Make sure the cornstarch is fully dissolved to avoid any lumps in the sauce.
2. Whisk it Up: Whisk all the ingredients together until they are well combined and the sauce is smooth. Set the sauce aside for now. We’ll add it to the pan later.

Cooking the Pepper Steak:

Now for the fun part – cooking! This is where all the flavors come together and the magic happens. Make sure you have everything prepped and ready to go before you start cooking, as this process moves quickly.

1. Heat the Oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. You want the pan to be nice and hot before you add the steak.
2. Sear the Steak: Add the marinated steak to the hot skillet in a single layer. Don’t overcrowd the pan, or the steak will steam instead of sear. If necessary, cook the steak in batches. Sear the steak for about 2-3 minutes per side, until it’s browned and cooked through. Remove the steak from the skillet and set it aside.
3. Cook the Vegetables: Add another tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onions to the skillet and cook for about 5-7 minutes, or until they are tender-crisp. Stir frequently to prevent them from burning.
4. Add the Garlic: Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Pour in the Sauce: Pour the sauce into the skillet with the vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens. This should take about 1-2 minutes.
6. Combine Everything: Add the cooked steak back to the skillet with the vegetables and sauce. Toss everything together to coat the steak in the sauce. Cook for another minute or two, until the steak is heated through and the sauce is nicely thickened.

Serving:

Almost there! Now it’s time to serve up this delicious pepper steak and enjoy the fruits of your labor.

1. Serve Over Rice: Serve the pepper steak over cooked white rice. You can also use brown rice or quinoa if you prefer.
2. Garnish (Optional): Garnish with chopped green onions and sesame seeds, if desired. These add a nice pop of color and flavor.
3. Enjoy! Serve immediately and enjoy! This pepper steak is best served hot.

Tips and Variations:

• Steak Options: While I prefer sirloin steak for this recipe, you can also use flank steak, skirt steak, or even ribeye. Just make sure to slice it thinly against the grain for maximum tenderness.
• Vegetable Variations: Feel free to add other vegetables to this dish, such as mushrooms, broccoli, or snap peas.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce.
• Make it Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
• Adjust Sweetness: Adjust the amount of brown sugar in the sauce to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar.
• Oyster Sauce Substitute: If you don’t have oyster sauce, you can substitute it with hoisin sauce or a little extra soy sauce.
• Thickening the Sauce: If your sauce isn’t thickening enough, you can add a little more cornstarch. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the sauce. Stir until thickened.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Enjoy your homemade Pepper Steak!

Conclusion:

And there you have it! This isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen. I truly believe this Pepper Steak recipe is a must-try for anyone looking for a quick, satisfying, and incredibly delicious meal. The tender strips of steak, perfectly caramelized onions, and vibrant bell peppers, all coated in that savory, slightly sweet sauce… honestly, my mouth is watering just thinking about it!

But why is this recipe so special? It’s the perfect balance of simplicity and depth of flavor. You don’t need to be a seasoned chef to pull this off, and the ingredients are readily available at most grocery stores. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

Think of this recipe as a blank canvas for your culinary creativity. While it’s fantastic served over fluffy white rice, you could also try it with:

* Noodles: Egg noodles or even udon noodles would soak up that delicious sauce beautifully.
* Quinoa: For a healthier option, quinoa provides a nutty and satisfying base.
* Mashed Potatoes: Creamy mashed potatoes are always a comforting choice.
* In a Wrap: Load it into a warm tortilla with some shredded lettuce and a dollop of sour cream for a quick and easy lunch.
* Bell Pepper Power: Experiment with different colored bell peppers! Red, yellow, and orange bell peppers offer varying degrees of sweetness, adding another layer of complexity to the dish.
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce.
* Mushroom Magic: Sauté some sliced mushrooms along with the onions and peppers for an earthier flavor.
* Ginger Zing: A little grated fresh ginger added to the sauce will give it a bright and aromatic kick.
* Make it Vegetarian: Substitute the steak with firm tofu or tempeh for a delicious vegetarian version. Just be sure to press the tofu well to remove excess moisture before stir-frying.

This Pepper Steak recipe is also a fantastic meal prep option. Make a big batch on Sunday, and you’ll have delicious lunches or dinners ready to go for the entire week. It reheats beautifully, and the flavors actually seem to deepen over time.

I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! Don’t be afraid to experiment with different variations and make it your own. Cooking should be fun and creative, so let your imagination run wild!

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a truly unforgettable meal. I promise, you won’t be disappointed.

Once you’ve tried it, please come back and share your experience in the comments below! I’d love to hear what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking!

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