How To Make The Best Pepper Steak Recipe

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Lean cuts are lower in fat; pork is often less expensive.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: frozen bell pepper strips

Mixed peppers provide more nutrients; frozen options are budget-friendly.

Cut 3 shoulder steaks (totaling just over 2 lbs) against the grain into about 1/4 inch slices without trimming excess fat.

Season the sliced meat with salt and black pepper.

In a large skillet over medium-high heat, add cooking oil and let it coat the bottom of the pan.

Cook the meat in two separate batches to avoid boiling; spread it out in an even layer and let it sit for at least a minute before stirring.

After a minute, mix the meat and spread it back out, cooking for one more minute, then mix again and cook for another 30 seconds before removing the meat from the pan.

Cook the second batch of meat the same way, then add all the browned meat back into the skillet.

Add minced garlic and mix it in, then add a can of stewed tomatoes, soy sauce, and beef broth, mixing well.

Bring the mixture to a boil, reduce heat to medium-low, cover, and let it simmer for about an hour or until the meat is tender.

If the meat isn't tender after an hour, cover and let it simmer for another 15 to 20 minutes.

In a medium skillet over medium-high heat, add olive oil and sauté thick slices of yellow onion for 30 seconds.

Add rainbow bell peppers and sauté for 2 to 3 minutes until tender-crisp; adjust cooking time for softer vegetables if desired.

Once the meat is tender, mix in the sautéed peppers and onions, bring to a simmer, and cook for 2 to 3 minutes.

Mix a cornstarch slurry (equal parts cornstarch and cold water) and pour it in while stirring to thicken the sauce.

Serve the slow-cooked pepper steak over rice, egg noodles, or in a hoagie roll topped with cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens