Indulge in the flavors of this effortless Asian Pepper Steak Recipe, destined to be a regular in your dinner rotation. In no time, you can have this beloved Asian classic prepared and served, surpassing the speed of ordering takeout while delivering even more delectable results. Achieve steak perfection, sauté peppers and onions to perfection, combine them with a homemade sauce, and serve over rice for a satisfying and mouthwatering family dinner.
A noteworthy distinction of this pepper steak recipe compared to its takeout counterpart is the guarantee of fresh ingredients. You have full control over the steak mixture and sauce, ensuring optimal quality. Personalize the spice level according to your preference and pair it with your preferred rice variety. Prepare to impress your loved ones with this newfound go-to recipe for delightful weeknight dinners.
Pepper Steak Recipe
- 2 lbs Ribeye steak (2-inch long thin slices)
- 1 red bell pepper (chopped into bite-size pieces)
- 1 green bell pepper (chopped into bite-size pieces)
- 1 medium white onion (chopped into bite-size pieces)
- 2 tbsp vegetable oil (divided in half)
- 3 cloves garlic (minced)
- 1 tsp black pepper
- ½ tsp ginger (minced)
- 2 tbsp brown sugar
- ⅓ cup soy sauce
- 1¼ cups beef broth
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp cornstarch
1In a large skillet heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
2 Remove from skillet and place on a plate.
3Add 1 tbsp vegetable to skillet. Add the peppers and onions and cook for 3-4 minutes or until tender.
Add cooked steak back into the skillet.
4Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the skillet.
5Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
6Serve hot over rice and garnish with sesame seeds. Enjoy!
Partially freeze the steak for 1-hour before slicing. This will make it easier to cut the steak into super thin slices for the most flavor.
Sear the steak in 2 separate batches. This will allow the steak to brown and not steam.