February 6, 2017

Pepper Steak

When I can cook an entrée in less time than it takes me to cook a small pot of rice, I am one happy mama! I made a note of this in the recipe below but if you’re planning to serve this with rice (which I highly recommend) you better get that rice going before you start cooking your pepper steak because this dish comes together quickly!

I don’t necessarily think of this as “Chinese food” though you can certainly nudge it closer in that direction by adding more ginger and a little sugar to the sauce when you mix it up (I’d say double the ginger and add about a tablespoon of brown sugar).

This reminds me more of a quick meal folks used to throw together when the peppers started coming in from the gardens. We used to always make it with a cornstarch slurry but I started using a brown gravy mix because it adds just a little more beefy flavor (and that’s all gravy mixes really are: cornstarch and bullion).

If you’re looking for something quick and easy for weeknight meals, you’ll love this one! Don’t look at the ingredient list and think it’s too much. Most of the ingredients in the sauce are the same things you use on the steak, I just separated them into two sections to make things easier to follow!

Enjoy!
Pepper Steak! Super easy recipe with sauteed steak strips, peppers and onions. PERFECT over rice!

Pepper Steak! Super easy recipe with sauteed steak strips, peppers and onions. PERFECT over rice!

Pepper Steak! Super easy recipe with sauteed steak strips, peppers and onions. PERFECT over rice!

Pepper Steak! Super easy recipe with sauteed steak strips, peppers and onions. PERFECT over rice!

Pepper Steak
1.5 lbs. sirloin or bottom round steak
3 tablespoons soy sauce
1 teaspoon black pepper
Vegetable oil
1 red pepper
1 green pepper
1 large onion
5-6 cloves garlic, minced
Sauce:
1 packet brown gravy mix
1/4 teaspoon ground ginger (or more to taste)
1/2 teaspoon black pepper
1 cup cold water
2 tablespoons soy sauce

Slice steak into 1/4-inch strips then toss with soy sauce and black pepper. You can cook this strait away or let it marinate up to 8 hours.

If you’re planning to serve this with rice, get your rice cooking before you start cooking the steak as it cooks pretty quickly!

Chop peppers and onion into 1-inch pieces; set aside.

Add just enough vegetable oil to a large skillet to coat the bottom. Heat over high heat until very hot. Add one layer of beef strips to skillet then sauté until nicely browned. Remove from skillet then repeat this process until all beef is browned and set aside.

Coat the bottom of the pan with a little more vegetable oil, reduce heat to medium-high then add chopped peppers and onions then sauté for 3-4 minutes. Add minced garlic and continue cooking for 2 minutes.

Combine sauce ingredients and mix well. Add sauce and browned beef strips (with any rendered juices) to skillet. Cook and stir until sauce is thickened and peppers are tender.

Makes approximately 6 servings.

Notes:
  • If you tend to like a lot of gravy, double the sauce ingredients and cook the same.
  • I wouldn't make this in a crock pot but you could certainly prepare it then keep it warm in the crock pot.
This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE

Pepper Steak! Super easy recipe with sauteed steak strips, peppers and onions. PERFECT over rice!


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9 comments:

  1. Cooking this for my Sunday's dinner.

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  2. My mom used to make pepper steak similar to this, but she'd add a can of chop suey vegetables with. This sounds yummy and so easy to make. I'll have to give it a try.

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  3. I would have never thought about using a package of brown gravy! Great idea! Looking forward to making this. :)

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  4. I made this tonight! It was delicious, but peppery. If you don't like too much pepper flavor, I would cut back on the pepper. I doubled the sauce and also added a can of water chestnuts, baby corn and snow peas.

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  5. I made this and added tomato wedges! Delicious! Thank you so much!

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