Pepper steak brings thin beef slices together with bell peppers and onions. A rich gravy coats everything. This one-pan dish takes 30 minutes. It serves 4 to 6 people. Use sirloin or flank steak for best results.
Ingredients
For the steak and veggies:
- 2 pounds sirloin steak or flank steak, sliced thin against the grain
- 3 bell peppers (green, red, or mix), sliced into strips
- 1 large yellow onion, sliced thin
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil or butter
- Salt and black pepper, to taste
For the gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ¼ cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground ginger
- 1 teaspoon brown sugar (optional, for a touch of sweet)
Step-by-Step Instructions
- Prep the steak. Pat slices dry. Season with salt and pepper. Let sit 10 minutes at room temp.
- Sear the steak. Heat oil in a large skillet over medium-high heat. Add steak in batches. Cook 2 minutes per side until browned. Remove to a plate.
- Cook the veggies. In the same skillet, add peppers, onion, and garlic. Sauté 4-5 minutes until soft. Push to one side.
- Make the gravy. Melt butter in the skillet. Stir in flour. Cook 1-2 minutes to form a paste. Slowly whisk in broth, soy sauce, Worcestershire, vinegar, ginger, and sugar. Bring to a simmer.
- Combine and finish. Add steak and veggies back to the skillet. Stir to coat. Simmer 5 minutes until gravy thickens and steak is tender.
- Serve hot. Spoon over cooked rice or mashed potatoes.
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Tips for Tender Pepper Steak
- Slice thin. Cut steak ¼-inch thick against the grain. Freeze 15 minutes first for easy slicing.
- Hot pan. Sear on high heat for a crust that locks in juices.
- Don’t overcrowd. Cook in batches to avoid steaming.
- Taste the gravy. Adjust soy or sugar as needed.
- Rest meat. Let steak sit out 20-30 minutes before cooking.
Easy Variations
- Slow cooker: Brown steak first. Add all to cooker. Cook low 4-6 hours.
- Spicy kick: Add ½ teaspoon red pepper flakes.
- More veggies: Toss in mushrooms or tomatoes.
- Gluten-free: Use cornstarch slurry instead of flour.
Serving Ideas
- Over fluffy white rice.
- With creamy mashed potatoes.
- Alongside steamed green beans.
- In lettuce wraps for low-carb.
Nutrition (Per Serving, Approx.)
- Calories: 380
- Protein: 35g
- Carbs: 12g
- Fat: 20g
- Fiber: 2g
Values based on 6 servings. Use a tracker app for exact counts.
Storage and Reheating
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight.
- Reheat: Stovetop over low heat with a splash of broth. Microwave in 1-minute bursts.
Frequently Asked Questions
What cut of steak works best? Sirloin or flank. Both stay tender when sliced thin.
Can I make this ahead? Yes. Prep veggies and slice steak a day early. Cook fresh.
Is pepper steak Chinese? It started there but uses local twists like gravy here.
How do I fix thin gravy? Mix 1 tsp cornstarch with water. Stir in and boil 1 minute.
What if my steak is tough? Slice thinner next time. Marinate 30 minutes in soy sauce.
Final Thoughts
This pepper steak hits the spot any night. The gravy soaks into rice just right. Kids and adults both go back for seconds. Try it soon. Pin the recipe for later.