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Pepper Steak with onions and peppers in a skillet with sauce.
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Pepper Steak

This Pepper Steak is an easy stir fry recipe with plenty of savory sauce that you can serve with rice or noodles.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 629kcal
Author: Stephanie

Ingredients

Meat Seasoning

  • 1/2 teaspoon EACH: garlic salt, celery salt, onion powder
  • 1/4 teaspoon EACH: salt, pepper

Sauce

  • 3 Tablespoons cornstarch + 3 tbsp. cold water
  • 1 cup beef broth
  • ½ cup chicken broth
  • ¼ cup soy sauce low sodium
  • 3 tablespoons honey
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce
  • ¼ tsp ground ginger

Stir Fry

  • 1 ¼ lb. strip steak or flank steak or top sirloin
  • 2 tablespoons olive oil
  • ¼ cup dry white wine see notes
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 yellow onion sliced
  • 3 cups cooked rice for serving. See notes.

Instructions

Prep Work

  • Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
  • Combine remaining sauce ingredients in a medium bowl and set aside.
  • Measure out remaining ingredients prior to beginning.

Prepare the steak:

  • Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the peppers for even more flavor, then you can use kitchen tongs to remove and discard.
  • Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they've been cut.) Pat completely dry, sprinkle with meat seasoning, and toss to coat
  • Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.

Make the Stir Fry:

  • Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until reduced by half, 3-4 minutes.
  • Add the bell peppers and onions and sauté for about 3 minutes. Add the sauce mixture and bring it to a boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the bubbling sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
  • Add the cooked steak back to the sauce and allow it to heat through. Serve with white rice or vegetable fried rice . See notes for instructions on how I cook rice.

Notes

Pro Tips:
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • 7 oz. of stir fry noodles or thin spaghetti can be added to the sauce at the end instead of serving with rice if preferred.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all beef broth can be used.
  • To control the sodium in this recipe: Consider using low sodium soy sauce and/or broth.
  • Mushrooms make a nice addition to this recipe as well. They can be sautéed separately and stirred in at the end, (that's the best method), but they can also be added when the onions/peppers are added.
My process for perfectly cooked rice:
  • Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
  • Add 1 cup of white long grain rice and let the liquid come back up to a boil.
    Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
  • 📘 Find this recipe on page 159 of my 2nd cookbook, Let's Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information is an estimate and can vary based on brands used, etc.

Nutrition

Calories: 629kcal | Carbohydrates: 60g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 114mg | Sodium: 1394mg | Potassium: 740mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1045IU | Vitamin C: 66mg | Calcium: 70mg | Iron: 3mg