Pepper Steak Recipe | Better than Take Out Pepper Steak

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken breast reduces calories while pork tenderloin is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener while flour is a common alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

Welcome and introduction to making pepper steak.

Use 2.5 pounds of flank steak, pre-cut into strips, or cut your own against the grain.

Place beef in a large ziploc bag or bowl.

Add 0.5 teaspoon of baking soda to tenderize the meat.

Add 1 teaspoon of minced garlic and 2 tablespoons of low sodium soy sauce, mix to coat the beef.

Marinate for at least 30 minutes or overnight.

Prepare vegetables: cut one onion into larger pieces, and cut one green and one red medium bell pepper into larger pieces, along with two small bell peppers from the garden.

In a small bowl, mix 1 heaping tablespoon of dark brown sugar, 2 teaspoons of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of oyster sauce, 0.5 teaspoon of sriracha sauce, 0.25 cup of low sodium soy sauce, 3 tablespoons of cornstarch, and 0.5 cup of beef broth, whisk together.

Boil 3 cups of water for jasmine rice.

In a large pan over medium-high heat, add 2-3 tablespoons of olive oil and sauté the vegetables for about 3 minutes until slightly crunchy, then set aside.

Add 2 cups of jasmine rice to boiling water, cover, and cook on low heat for 15 minutes.

In the same large pan, add 2-3 tablespoons of vegetable oil, then add the marinated beef, letting it sizzle without moving it to achieve browning.

Once the beef is browned on one side (about 1/4 inch up the side), flip it over and season with salt, pepper, and 1 teaspoon of minced garlic.

Cook until slightly red, then add the sautéed vegetables back into the pan.

Pour the prepared sauce over the beef and vegetables, whisking to combine, and reduce heat to low, covering to thicken for a few minutes.

Check the sauce after 2 minutes, adding more beef broth if needed for desired consistency.

Fluff the jasmine rice with a fork, then mix in 4 tablespoons of unsalted butter and season with salt and pepper to taste.

Serve the pepper steak over the rice, optionally using a small container to mold the rice for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens