# Classic Pepper Steak Recipe
This timeless pepper steak recipe brings a beloved takeout dish right to your home! Strips of juicy steak are soaked in a flavorful homemade sauce, then stir-fried alongside sautéed bell peppers and onions.
## Flavor Profile
– **Flavor**: Tender beef in a delicious garlic-soy sauce with a hint of peppery zest.
– **Skill Level**: This meal cooks in a single pan in under 30 minutes. So simple!
– **Budget Tip**: Opt for economical cuts of beef; they turn out tender and succulent.
– **Swaps**: Instead of rice, serve it over ramen noodles, egg noodles, or cauliflower rice.
– **Serving Suggestions**: Accompany it with side dishes like garlic bok choy, asparagus, or Szechuan green beans for extra appeal.
## Ingredient Tips for Pepper Steak
– **Beef**: My preferred cut for this pepper steak is top round, but cost-effective flank steak and top sirloin steak are also excellent choices. Slice the meat against the grain to break down the fibers and aid in tenderizing it.
– **Veggies**: Use green and red bell peppers for a splash of color, but any peppers will work well. Yellow, white, or red onion slices contribute some crunch and taste.
– **Sauce**: Fresh ginger and garlic yield the best flavor. Soy sauce, Worcestershire, and honey provide sweetness to complete the sauce. Mirin, a rice wine, is optional, but enhances the umami flavor beautifully.
## Variations
– Consider adding asparagus, baby corn, snap peas, or sliced carrots.
– Incorporate chili paste or Sriracha for greater heat. Even a dash of black pepper will elevate the flavor.
– Use low-sodium soy sauce or replace half the soy sauce with beef broth.
– Swap out honey for white or brown sugar.
## How to Make Pepper Steak
1. Combine sauce ingredients in a bowl and whisk together (full recipe below).
2. Sauté onion & peppers in a large skillet until soft. Move to a plate.
3. Sear the beef strips and cook until just browned.
4. Return onion & peppers to the skillet along with the sauce. Cook until the sauce thickens.
**PRO TIP**: Marinating the beef strips in the sauce (excluding the cornstarch) for up to 24 hours will tenderize the meat and enhance the flavor. After marinating, remove the beef and pour the marinade into a bowl. Then whisk in the cornstarch.
## Leftovers
Keep leftover pepper steak in the refrigerator for up to 4 days. Freeze in zippered bags or a sealed container. Thaw overnight in the refrigerator and reheat on the stovetop or in 30-second intervals in the microwave until warmed through.
## Nutritional Information (per serving)
– **Calories**: 193
– **Carbohydrates**: 32g
– **Protein**: 3g
– **Fat**: 7g
– **Sodium**: 851mg
– **Potassium**: 261mg
– **Fiber**: 2g
– **Sugar**: 23g
This pepper steak recipe offers a scrumptious and quick option to enjoy a classic meal at home. Ideal for a busy weeknight dinner or a festive occasion!