Pepper Steak

Name: Pepper Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lbs flank steak, sliced thin; 2 bell peppers, sliced into strips; 1 onion, sliced; 4 cloves garlic, minced; 1/4 cup soy sauce; 1 cup beef broth; 2 tbsp cornstarch; 1/4 cup water; 3 tbsp vegetable oil; to taste salt and black pepper

Tender beef and bell peppers in a savory soy-based gravy. A classic Chinese-American dish that's hearty, satisfying, and ready in 30 minutes.

30 minEasyServes 4340 cal/serving

Chinese-AmericanDinnerStovetopStandard

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Ingredients

1.5 lbs flank steak, sliced thin
2 bell peppers, sliced into strips
1 onion, sliced
4 cloves garlic, minced
1/4 cup soy sauce
1 cup beef broth
2 tbsp cornstarch
1/4 cup water
3 tbsp vegetable oil
to taste salt and black pepper

Instructions

1

Season 1.5 lbs sliced thin flank steak with to taste salt and black pepper. Heat 3 tbsp vegetable oil in a large skillet over high heat.
2

Add beef and cook for 3-4 minutes until browned and cooked through. Transfer to a plate.
3

Add 4 cloves minced garlic to the skillet and cook for 30 seconds until fragrant.
4

Add 2 sliced into strips bell peppers and 1 sliced onion. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Transfer to the plate with the beef.
5

Pour 1/4 cup soy sauce and 1 cup beef broth into the skillet, stirring to loosen any browned bits.
6

In a small bowl, mix 2 tbsp cornstarch with 1/4 cup water to create a slurry.
7

Slowly stir the slurry into the simmering broth until the sauce thickens, about 1-2 minutes.
8

Return beef, peppers, and onion to the skillet. Toss to coat with the gravy and cook for 1 minute.
9

Serve over rice.

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Questions

Why mix the cornstarch with water first in Pepper Steak?

Step 6 reads: "In a small bowl, mix 2 tbsp cornstarch with 1/4 cup water to create a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 6 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of cornstarch in Pepper Steak?

The entry for Pepper Steak calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use another cut instead of flank steak in Pepper Steak?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Pepper Steak uses 1.5 lbs flank steak, sliced thin.

Can I make Pepper Steak gluten-free?

Yes. The gluten in Pepper Steak is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How do I store and reheat Pepper Steak?

Refrigerate what is left of Pepper Steak within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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