Hundreds of stir-fry recipes exist, but one that’s always a crowd-pleaser is this pepper steak recipe. The classic Chinese American dish is a quick comfort food staple made with tender strips of beef, crunchy bell peppers, sliced onions and a savory soy sauce-spiked gravy.
Peppered steak, a super steak recipe for all beef lovers, is phenomenal with steamed rice or noodles, or just on its own. But the best part is that pepper steak is easy enough for home cooks of every skill to master. Plus, it’s an ideal make-ahead meal when you’re short on time!
What’s the best cut of meat for pepper steak?
Top round is always a safe bet for pepper steak. It’s a lean cut of meat, perfect for grilling or frying, and its low-fat content makes pepper steak a pretty healthy beef dinner. Sirloin and budget-friendly flank steak are two other cuts you can look for when whipping up this recipe.
The secret to avoiding tough pepper steak? Properly cutting the meat. Slicing the beef against the grain shortens the muscle fibers and makes the meat easier to chew.
Pepper Steak Ingredients
- Beef: As with other stir-fry recipes, lean cuts like top round are key to making mouthwatering pepper steak. Slice the meat thinly so it cooks evenly.
- Butter: When it comes to cooking, butter makes everything tastier. Butter brings out the best flavor in the meat while giving the gravy a touch of richness.
- Paprika: This bright red spice lends a subtle smokiness to the dish. Try regular, hot or sweet paprika. Smoked paprika is the ticket for folks who love that campfire vibe.
- Beef broth: Broth is integral to the gravy, providing the liquid base for the sauce while preventing the beef from drying out.
- Vegetables: Peppers and onions are this dish’s main veggies, adding flavor and texture. This peppered steak recipe calls for green peppers, but use any color you like.
- Cornstarch: Cornstarch is the simplest and most effective way to thicken gravies, sauces, soups and stews. It lends a silky-smooth texture to the sauce. You can also swap in flour or arrowroot powder for the cornstarch.
- Soy sauce: This salty, savory condiment perfectly complements the beef for a match-made-in-heaven umami party. If gluten is off the menu, substitute coconut aminos or tamari for the soy sauce.
- Tomatoes: With their juicy acidity, tomatoes add lift to the dish and help liven up the gravy.
- Rice: Hot cooked rice is a stellar side for pepper steak. Most types of rice work for this recipe, but jasmine, basmati and brown rice hit the spot. Here are the best ways to cook rice to perfection.
Directions
Step 1: Cook the beef
Season the sliced beef with paprika. Melt the butter in a large skillet over medium-high heat. Saute the meat until browned, then stir in the broth and garlic. Cover the skillet and simmer for 30 minutes.
Step 2: Add the vegetables
Add the green pepper and onion to the skillet. Cover and simmer for another five minutes.
Editor’s Tip: Adding the green pepper and onion to the skillet after the beef has cooked helps the veggies retain some of their crunch.
Step 3: Make the gravy
In a small bowl, whisk the cornstarch, soy sauce and water, then add the mixture to the skillet. Continue cooking, uncovered, until thickened. Add the tomatoes and cook until heated through. Serve with hot cooked rice.
Pepper Steak Variations
- Add spice: A large pinch of red chili flakes, a chopped chili or two, or a few splashes of hot sauce will transform your recipe into spicy pepper steak.
- Use more veggies: Baby corn, carrots, water chestnuts, snap peas and mushrooms can bulk up your pepper steak recipe, serving as a simple, tasty way to get more vegetables on your plate.
How to Store Pepper Steak
Once your peppered steak recipe cools, transfer it to an airtight container and store it in the refrigerator for up to four days. For the best results, don’t store it with any leftover rice. Reheat it on the stovetop until the beef warms through and the gravy bubbles. If needed, add a splash of broth or water.
Can you freeze pepper steak?
Pepper steak is a great freezer dish. Let the dish cool slightly, then transfer it into an airtight container and stow it in the freezer for two to three months. Thaw it in the fridge overnight before reheating. One quick note: The texture of the vegetables may change after being frozen and thawed, but the dish won’t lose any flavor.
Pepper Steak Tips
How do you make sure your pepper steak is tender?
Top round is famously less-than-tender, but there are a few ways to ensure you don’t wind up with tough pepper steak. First, try tenderizing the steak with a meat mallet. Using the spiked side, hit the meat to flatten it. You don’t need to be excessively forceful here, and try not to tear the meat with the spikes. The goal here is to evenly flatten out the top round.
Many other easy ways to tenderize tough meat include adding baking soda to the cornstarch mixture and marinating the beef before preparing the recipe. And don’t forget to slice the steak against the grain! One way to ensure perfectly thin slices is to freeze the steak for 15 to 20 minutes, not to freeze it solid but just enough to firm up the meat for easier slicing.
What can you serve with pepper steak?
In addition to rice, you can serve a pepper steak recipe with noodles or mashed potatoes (taters are seriously amazing for soaking up the pepper steak sauce). Cauliflower rice and zoodles are good low-carb alternatives. As far as other side dishes go, because the pepper steak and rice combo are fairly hearty, keep everything else on the dinner table light. Try a side salad, roasted asparagus, sauteed zucchini, or a sweet side like maple-ginger glazed carrots or roast sweet potatoes.
