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| Pepper Steak |
Ditch take-out. This pepper steak is so quick, easy and delicious, you can make it right at home–in less than 30 minutes!
There’s nothing more tasty and easy than pepper steak.
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| 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!
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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.
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| 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.
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| 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.
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| 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
- ½ cup green bell pepper, cut in 1-inch squares
- ½ cup red bell pepper, cut in 1-inch squares
- ½ cup sliced mushrooms
- 1 small onion, sliced about ⅛-inch thick
- 1 clove garlic, minced
- 2 tbs oil
- ½ cup water
- Seasoning/Thickening:
- 1 tbs brown sugar
- ¼ tsp dark sesame oil (optional)
- 2 tbs soy sauce
- 2 tbs cornstarch
- ¼ 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 ½ 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.
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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