This Bold & Saucy Pepper Steak with Peppers and Onions recipe delivers all the robust flavor of a takeout favorite, perfectly tailored for a fast and satisfying weeknight meal. It features tender strips of sirloin steak, vibrant bell peppers, and sweet onions, all coated in a thick, savory, ginger-and-garlic-infused sauce.
The key to this dish is the quick, high-heat cooking method, which ensures the steak remains juicy and the vegetables stay crisp-tender, soaking up that fantastic, bold sauce.
The Essential Ingredients
This list provides everything you need to create the perfect blend of texture and flavor for your pepper steak.
For the Steak and Prep:
- Sirloin Steak (or Flank Steak): 1.5 lbs, sliced thinly against the grain into 2-inch strips.
- Cornstarch: 1 tablespoon (for coating the steak).
- Soy Sauce (low sodium): 1 tablespoon (for marinating the steak).
For the Vegetables and Aromatics:
- Red Bell Pepper: 1 large, sliced into thin strips.
- Green Bell Pepper: 1 large, sliced into thin strips (classic for Pepper Steak).
- Yellow Onion: 1 large, sliced thinly.
- Fresh Ginger, minced: 1 teaspoon.
- Fresh Garlic, minced: 2 cloves.
For the Bold & Saucy Glaze:
- Beef Broth (low sodium): 1 cup.
- Soy Sauce (low sodium): $1/4$ cup.
- Brown Sugar (packed): 2 tablespoons.
- Rice Vinegar: 1 teaspoon.
- Cornstarch (for thickening): 1 tablespoon (to be mixed with 2 tablespoons cold water for a slurry).
For Cooking:
- Vegetable or Canola Oil: 2-3 tablespoons (for high-heat searing).
🕒 Timing: Stir-Fry Speed
This dish is engineered for speed, utilizing high heat to achieve maximum flavor in minimal time.
- Prep Steak & Veggies: 15 minutes (Slicing is the longest step).
- Sauce Prep: 5 minutes (Whisking all sauce ingredients together).
- Cook Time (Stir-fry): 10 minutes (Quick, high-heat cooking in batches).
- Total Active Time: 30 minutes (True weeknight fast food).
🛠️ Step-by-Step Instructions
1. Prep the Steak
In a medium bowl, toss the sliced steak strips with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Ensure the strips are lightly coated. This step helps tenderize the meat and contributes to the sauce thickness later.
2. Whisk the Sauce
In a small bowl, whisk together the beef broth, $1/4$ cup soy sauce, brown sugar, and rice vinegar. In a separate tiny bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create the slurry. Keep both mixtures handy.
3. Sear the Steak
Heat 1 tablespoon of oil in a large wok or high-sided skillet over high heat until shimmering. Add the steak in a single layer (cook in two batches if necessary to avoid crowding). Sear quickly for 1–2 minutes per side until browned but not fully cooked through. Remove the steak and set it aside.
4. Sauté Aromatics and Vegetables
Add the remaining oil to the hot skillet. Add the sliced onions and sauté for 2 minutes until they start to soften. Add the bell peppers (red and green) and stir-fry for 2–3 minutes until they are crisp-tender. Push the vegetables to one side and add the minced ginger and garlic to the cleared space. Sauté for 30 seconds until fragrant. Toss everything together.
5. Thicken the Sauce
Give the main sauce mixture (broth, soy, sugar) a quick re-whisk and pour it over the vegetables. Bring the sauce to a simmer. Once simmering, stir the cornstarch slurry once more and pour it slowly into the sauce while stirring continuously. The sauce will thicken almost instantly.
6. Combine and Finish
Return the seared steak strips and any juices back into the skillet with the thickened sauce and vegetables. Toss everything gently for 1 minute, just until the steak is heated through and coated in the glossy, bold & saucy mixture.
7. Serve
Serve immediately over steamed white rice or brown rice.
🍚 Serving Suggestions
- Classic Pairing: Steamed white rice (Jasmine or Basmati) is perfect for soaking up the generous sauce.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Extra Veggies: Add a handful of snow peas or sliced carrots during the vegetable sauté phase.
💡 Expert Tips & Troubleshooting
- Cut Against the Grain: Always slice the steak against the grain (perpendicular to the muscle fibers) to ensure the tenderest results.
- High Heat is Non-Negotiable: Use the highest heat your stove allows. Stir-frying requires this heat to achieve a sear on the steak and crispness on the peppers, rather than steaming them.
- Batch Cooking: If you are cooking a large amount (more than 1.5 lbs of steak), use two separate batches for searing the meat to prevent overcrowding. Overcrowding lowers the pan temperature and causes the steak to stew rather than sear.
❓ FAQs
Q: Why do you coat the steak in cornstarch before cooking?
A: Coating the steak in cornstarch is a technique called “velveting.” It serves two purposes:
- It protects the meat, keeping it tender and preventing it from drying out during searing.
- The cornstarch residue helps thicken the final sauce, giving it that classic, glossy texture.
Q: Can I use flank steak instead of sirloin?
A: Yes, flank steak is an excellent and often more economical choice for pepper steak. Just be sure to slice it very thinly against the grain, as it is a tougher cut than sirloin.
Q: How can I make the sauce spicier?
A: For a moderate heat, add $1/2$ teaspoon of red pepper flakes to the sauce mixture. For a deeper, spicier note, incorporate 1 teaspoon of chili garlic sauce along with the ginger and garlic in step 4.
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