Savory Pepper Steak with Bell Peppers
Quick and flavorful pepper steak in 30 minutes, perfect for busy nights.
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Rate this RecipeEquipment
- Wok Or Large Skillet
- Mixing Bowl For preparing the sauce
- Knife For slicing bell peppers and steak
- Cutting Board
- Tongs For handling the steak while searing
- Whisk For mixing the sauce
Ingredients
- 1 red bell pepper Medium-sized, sliced thin
- 1 green bell pepper Medium-sized, sliced thin
- 1 orange bell pepper Medium-sized, sliced thin
- 1 pound ribeye steak Thin-cut, can substitute with flank steak
- 1 tablespoon olive oil Used in two parts for sautéing
- 1 teaspoon garlic salt To taste
- ½ teaspoon black pepper Freshly ground, to taste
- ½ teaspoon onion powder For seasoning steak
- 2 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- 1 tablespoon brown sugar
- 1 tablespoon ginger paste
- 1 tablespoon cornstarch Helps thicken the sauce
Step-by-Step Instructions
Cooking the Bell Peppers
- Start by thinly slicing one red, one green, and one orange bell pepper. These bell peppers will add both color and sweetness to the dish. Heat a wok or a large skillet over medium-high heat and add one tablespoon (15 ml) of olive oil. Once the oil is shimmering, add the sliced bell peppers and sauté them for about 3 to 4 minutes, or until they begin to soften slightly. The goal is to achieve a balance where the peppers maintain a little crunch, yet become tender enough to soak in the savory flavors later on.
Preparing the Steak
- While the peppers are cooking, grab a thin-cut ribeye steak (about 1 lb or 450 g). You could also use flank steak or any tender cut you prefer. Slice the steak thinly, against the grain, to ensure tender bites in every mouthful. Season the steak generously with garlic salt, a pinch of black pepper (roughly 1/2 teaspoon or 2.5 g), and a bit of onion powder (1/2 teaspoon or 2.5 g). Mix everything well so that the seasoning evenly coats each piece of steak. This seasoning will serve as the foundation for the flavors in your dish.
Cooking the Steak and Bringing It All Together
- Once the bell peppers are done, transfer them to a plate. Add another tablespoon (15 ml) of olive oil to the wok and let it heat up. Add the sliced steak in batches to avoid overcrowding, which helps achieve that perfect sear. Cook the steak for about 2 to 3 minutes per side, or until it has a nice light brown color. When all the steak has a beautiful sear, add 2 tablespoons (30 g) of minced garlic. Stir-fry until the garlic becomes fragrant, which will only take about 30 seconds.
Making the Sauce and Final Assembly
- The magic in this pepper steak lies in its sauce. In a mixing bowl, combine 1/2 cup (120 ml) of soy sauce, 1/2 cup (120 ml) of water, 1 tablespoon (15 g) of brown sugar, 1 tablespoon (15 g) of ginger paste, and 1 tablespoon (15 g) of cornstarch. Whisk the ingredients together until the cornstarch has completely dissolved. This mixture will provide a balance of salty, slightly sweet, and umami flavors, while the cornstarch will help thicken it beautifully.
- Add the cooked bell peppers back into the wok with the steak, and pour in the prepared sauce. Stir everything together until the peppers and steak are well-coated. Allow the sauce to come to a simmer, which should take about 2 to 3 minutes. As it simmers, it will thicken and become glossy, coating each piece of steak and pepper in savory goodness. Once the sauce has thickened, remove the wok from the heat.
Serving Suggestions
- Serve this pepper steak hot, alongside some steamed white rice or stir-fried noodles. The rich flavors of the steak and the vibrant bell peppers pair perfectly with the simplicity of plain rice, but it’s also fantastic with noodles if you're in the mood for something a little different. Garnish with a sprinkling of green onions for some extra freshness and a pop of color.
Notes
To get the best sear on the steak, ensure the wok is very hot before adding the meat. Cooking in batches prevents overcrowding, which helps achieve a nice brown crust on each piece.