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…
Pepper Steak
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
– 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.
