Pepper Steak

This savory, saucy Pepper Steak recipe combines tender strips of sirloin with colorful bell peppers in a rich Asian-inspired sauce that rivals your favorite Chinese restaurant.

Course Main Course

Cuisine American

Keyword pepper steak

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 534kcal

Ingredients

1 ½ pounds sirloin steak
3 cloves garlic , minced or pressed
½ teaspoon kosher salt
2 tablespoons butter , divided
2 tablespoons canola or vegetable oil ,divided
1 large green bell pepper , seeded and sliced
1 large red bell pepper , seeded and sliced
½ medium yellow onion , halved and then sliced
1 tablespoon tomato paste
1 tablespoon concentrated beef base
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon freshly ground black pepper
½ cup water
4 cups cooked white rice
4 green onion , chopped

Instructions

Cut the beef sirloin into thin, 1-inch strips. Massage the pressed garlic and kosher salt into the beef strips, tossing to coat. Melt 1 tablespoon of butter with 1 tablespoon of the oil In a 10-inch skillet over medium-high. Add the beef and stir-fry until browned on all sides, 3-4 minutes. Transfer the sliced beef to a bowl.
To the same skillet, melt the rest of the butter with the oil. Add the onion and peppers and cook for 3-4 minutes. Add the meat back to the skillet and stir in the tomato paste and beef base. Cook for 5 minutes, stirring occasionally.
In a small bowl, whisk the cornstarch, soy sauce, sugar, and water. Add the soy mixture to the skillet and cook for 5-7 minutes, stirring until reduced and thickened. Taste for seasoning and add more pepper if desired.
Serve over cooked rice and sprinkle with chopped green onion.

Nutrition