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Ditch take-out. This pepper steak is so quick, easy and delicious, you can make it right at home–in less than 30 minutes!
|Quick and tasty meal|
Loads of people order this from Chinese take-out and I always wondered why when you can make it so much better at home!
I know the meat has that “special” texture when you get it from the restaurant, but if you want one extra step in the recipe and have a bit more time, you can get the answer to how they do it in my Beef & Broccoli post.
|Lovely with jasmine rice|
The restaurant uses the cheaper cut of meat for their pepper steak, so tenderizing is a must if it’s to be quickly cooked. I made this with sirloin, which is tender to begin with so if you use sirloin, you don’t have to tenderize.
|Enjoy every bite!|
However, if you want to use a cheaper cut like chuck or round, then follow the directions in the linked post above.
|Ready in under 30 minutes|
The flavor of this meal is enhanced when served with jasmine rice. I really suggest you use it with this, but in a pinch plain white rice will do.
- 1 lb sirloin steak cut in thin slices
- 1/2 cup green bell pepper cut in 1-inch squares
- 1/2 cup red bell pepper cut in 1-inch squares
- 1/2 cup sliced mushrooms
- 1 small onion sliced about 1/8-inch thick
- 1 clove garlic minced
- 2 tbs oil
- 1/2 cup water
- 1 tbs brown sugar
- 1/4 tsp dark sesame oil optional
- 2 tbs soy sauce
- 2 tbs cornstarch
- 1/4 cup water
- Mix the seasoning/thickening ingredients in a small bowl; set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat.
- Add the sliced meat. Cook over medium-high heat until the meat is browned on all both sides.
- Add the garlic, onion and mushrooms. Cook until onion just begins to get soft–about 5 minutes.
- Add the peppers and the 1/2 cup water. Bring to boil, reduce heat to low. Cover and cook for 5 minutes, or until peppers are crisp-tender and are bright colors.
- Stir the seasoning/thickening mixture so everything is blended well. Add to the beef/pepper mixture in the skillet and cook until thickened and juice begins to bubble.
- Serve over jasmine rice.
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