Pepper Steak Recipe

Hey there, stir-fry fans! Today we’re making a classic with a kick: Asian Pepper Steak!

Imagine tender strips of sirloin steak stir-fried to juicy perfection, surrounded by a symphony of colorful bell peppers. Each bite is a delicious dance of sweet, savory, and spicy. The steak is beautifully seasoned with black pepper and salt, then cooked in a hot pan with a hit of olive and sesame oil for a touch of Asian flair.

Crispy-tender onions and a rainbow of bell peppers add pops of color, sweetness, and a delightful crunch. A savory combination of dark soy sauce and rice wine brings depth, while a touch of brown sugar adds a hint of sweetness. Don’t forget the red pepper flakes – they bring a welcome kick of heat that’s perfectly balanced by the other flavors. A sprinkle of fresh garlic and ginger infuses the entire dish with a warm, aromatic base. This Asian Pepper Steak is like a restaurant stir-fry made easy at home.

Watch how to make it…

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Pepper Steak

Course Dinner

Servings 4

Ingredients

• ▢ 1 lb thin steak (I used Sirloin) sliced thinly against the grain
• ▢ 1 tsp ground black pepper
• ▢ ½ tsp salt
• ▢ 4 tbsp olive oil or vegetable oil
• ▢ 1 tsp sesame oil
• ▢ 1 large onion
• ▢ 1 green bell pepper sliced
• ▢ 1 red bell pepper sliced
• ▢ 2 tbsp soy sauce
• ▢ 1 tbsp rice wine
• ▢ 1 tbsp brown sugar
• ▢ ½ tsp red pepper flakes
• ▢ 2 cloves garlic minced
• ▢ 1 tsp minced ginger
• ▢ optional 1 tbsp cornstarch to thicken

To serve:

• ▢ White rice + sesame seeds

Instructions

• Pre cut your steak and your vegetables; set aside in separate dishes.
• Take sliced steak bowl and add soy sauce, ground pepper and salt. Stir to combine and set it aside.
• Heat 2 tbsps oil in a large wok over medium heat. Add seasoned steak and cook until browned. Remove cooked steak into a plate, leaving the cooking juices in the wok. Add 2 tbsps of oil, sliced onion, sliced green and red bell pepper and stir until softened.
• Bring cooked steak back to the wok. Then, add brown sugar, sesame oil, rice wine, red pepper flakes, minced garlic and minced ginger. Stir over heat for 2-3 minutes. Optional: if you’d like a thicker glaze, add 1 tbsp of cornstarch mixed with 1 tbsp of water to the end of cooking.
• Serve over a bed of white rice and garnish with sesame seeds.

Notes

– I’ve used sirloin, which is a good balance of tenderness and flavor. Other cuts like flank steak or skirt steak work too, but their textures are slightly chewier.
– Cut your steak against the grain. This means finding the direction the muscle fibers run and slicing across them. Results in shorter fibers and a more tender bite.
– Adjust the red pepper flakes according to your preference from mild to spicy.