Create a take-out favorite in your own kitchen! Pepper Steak for dinner tonight.
Like many Chinese takeout dishes, Pepper Steak is an American twist on a traditional, regional dish in China. In this case, the original, known as Qingjiao Rousi, was made with pork, not beef. Most likely, once the dish hit the States in the 1940s, the pork was subbed out for steak to appeal to more American diners. Regardless, this is a takeout favorite that has been around a while but there’s no reason you can’t make it at home – it actually comes together very quickly, and is totally doable, even for a weeknight dinner.
In addition to the simple, speedy assembly, Pepper Steak is just plain delicious. The steak is sliced thinly and cooks up very tender, which pairs well with the flavorful (and colorful!) bell peppers and onions. Like many Chinese dishes, the sauce is what makes the dish irresistible. With its soy sauce base, the sauce is the perfect combo of ginger, garlic, and a touch of sweetness from the honey. Not too thick or thin, it blankets the meat and veggies as well as the jasmine rice. With its simple ingredients and low spice level, this is an ideal kid-friendly dinner as well. Win-win!
Flank Steak vs. Top Sirloin
Standing in the refrigerated meat section in your typical grocery, you may get overwhelmed by all the choices, especially when it comes to steak. Basically, all you need to know is that both flank steak and top sirloin are lean, easy to cook cuts. Flank steak comes from the abdominal area of the cow, and is a long, thin cut with a strong beefy taste that is often used in fajitas, grilled steak, and salads. The only downside is that you don’t want to overcook it – it becomes tough. Top Sirloin is a more compact cut from the rear of the cow and is versatile: think roasts, grilled steaks, or stir fry. It’s juicy and usually stays fairly tender. They are pretty much interchangeable, so make your selection based on availability, price, and taste preference.
How do you make Pepper Steak not chewy?
See the note above under Tips and Tricks on cutting against the grain. Also, make sure you slice the meat thinly, so it cooks quickly.
Serving Suggestions
Served on top of a hot bowl of rice, Pepper Steak is a complete meal – the starch, the meat, the veggies, and the sauce all work together so well! If you want to add something, easy sides would be egg rolls or a vinegar-based Asian slaw.
Pepper Steak
Ingredients Â
- 1/2 lb flank steak or top sirloin
- 1 tbsp olive oil
- 1/2 green bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 1 onion sliced
- Pinch of sea salt
- Fresh coriander leaves for garnish
For the Sauce
- 1 tbsp cornstarch
- 1/4 cup beef broth
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic minced
- 1/4 tsp fresh ginger minced
- 1 tsp freshly cracked black pepper
For serving
- Cooked jasmine rice
InstructionsÂ
- In a small bowl combine the cornstarch with 2 tbsp of water and set aside.
- In another bowl, combine the beef broth, soy sauce, honey, minced garlic, ginger, and black pepper. Set aside.
- Pound the meat with a meat tenderizer until flat, then slice it into thin strips. Season the meat with a pinch of sea salt.
- Heat the olive oil in a skillet over medium-high heat and sear the meat for 1-2 minutes until half cooked through.
- Add the bell peppers and onions and sauté for 2 minutes. Pour in the prepared sauce mixture and bring it to a boil. Stir in the cornstarch mixture, while constantly stirring. Let the mixture simmer until the desired thickness is achieved.
- Serve the pepper steak with cooked jasmine rice and garnish with fresh coriander leaves. Enjoy!
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