Today’s recipe is something I like to pre prep and have ready for a nice Sunday after noon lunch! ( We attend church on Sunday Mornings so I always need something quick) This recipe for Pepper steak has easily became one of our favorites.. of course anything you can serve with rice in my family is considered a winner!
Just in case you have never had Peppered Steak before.. it comes from a Fujian origin (So like an Asian style dish). This recipe is made with steak, bell peppers, and a Soy based glaze that you serve over a bed of Rice.
As far as the rice goes; I make it according to the directions. I personally take the rice one step further and make ahead a couple hours or even a day before and allow to refrigerate. Once you are ready to cook, just pull out and heat in a large skillet with a couple Tablespoons of oil. ( I feel this gives your rice more of a define texture rather than mushy).
Preparing The Best pepper Steak…
- I start with slicing my steak into small thin slices.
- Slice The Bell peppers and Onion unto bite size strips.
- Make the glaze for the Meat only; pour over steak and set aside in refrigerator.
- In the same bowl mix up the remaining glaze for your Sauce and set aside.
- Heat the oil in a large skillet and cook the vegetables until tender and starting to brown oven medium heat.Remove from Skillet and set aside on a separate plate.
- Using the same skillet; Heat more oil; then add steak and cook 5- 7 minutes until cooked through and starting to brown.
- Toss vegetables back into the skillet
- Pour Glaze over meat and toss until thick, this will not take long.
- Serve over a bed of White Rice or brown rice if you prefer!
This is a easy recipe to cook up for the Family. Once you have everything prepped, the cooking is a breeze!I often prep ahead of time and have ready to cook in a snap!
The Best Pepper Steak
Ingredients
Vegetables
- 1 Small Onion Sliced
- 1 Bell Pepper Sliced (I used half of a Red 7 half of a Green For Color)
- 2 Tablespoon Vegetable oil For Cooking
Steak
- 1 lb. Round steak, Sirloin or Venison Steaks Sliced very thin
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Sugar
- 1 teaspoon Corn Starch
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Ginger
- dash Salt and Pepper
Glaze
- 3 Tablespoon Soy Sauce
- 1 Tablespoon Corn Strach
- 1 1/2 Tablespoon Sugar
Instructions
- Pre cut your steak and your vegetables; set aside in separate dishes.
- Mix your soy, corn starch, sugar and spices; pour over steak and place in refrigerator until ready for use.
- Mix all Ingredients for your glaze together and set aside.
- Using a Large skillet; heat 1 T. of oil over medium high heat. Toss in your vegetables and cook for 3-5 minutes. ( until starting to brown) Remove and set aside.
- Heat your other Tablespoon of oil in the same skillet over medium high heat. Add your meat and cook thru for about 5-7 minutes until starting to brown.
- Add Vegetables back in as well as your glaze and cook for 1-2 minutes just until thickened. Remove from heat.
- Serve over a bed of white Rice.
Tried this recipe with round steak and it was the best that I’ve had in a long time! I look forward to using this recipe again several times in the future!
Thanks Alyssa! I’m so glad you liked this recipe, it is a favorite of our as well!Appreciate your feedback. 💗
Hi!
Please could you tell me what 1T in the recipe stands for, is it 1 tablespoon?
Hey! The 1T stands for 1 Tablespooon. Sorry for any confusion! Blessings!
Hi, can i use flap meat?
Hello Lorena! I also responded Via Pinterest, sorry for any delay. I had been away for a few days. I Have never worked with flap meat so I cant tell you what the outcome would be but this recipe is pretty versatile and has plenty of flavor from the sauce! We use Venison quite often! Hope this is helpful.
Very good!! My hubby, who is strictly a meat & potatoes guy,even liked it!! I would decrease the sugar a little next time,and make a little more glaze but yummmmm!!!!
This is the best receipe. So easy and tasty! I added mushrooms, it was great!!
I am always trying Pinterest recipes and I always read the reviews first. I never deviate because I want to make sure the food taste as good as the reviewers claim. It really bothers me if I follow the recipe to a tee and it still doesn’t taste good as everyone said it did (especially since food is so expensive now). I followed this recipe exactly as written and was skeptical about the sugar, but to my surprise, this recipe is as good as the reviewers say it is! I served it with jasmine rice and vegetable spring rolls. Definitely a keeper and I know I will make it again soon. Thanks Shavanna
Thanks Kim, this was so encouraging. In a world of inflation and mother of 4… I completely understand your hesitation! I am so glad this recipe was not a disappointment!
I made it today for dinner the only things I added were minced garlic & scotch bonnett pepper. It was amazing, everyone loved it so it’s definitely a keeper for us.
This was delicious! I’m trying to keep meals from getting mundane while we are on the stay at home order in state and this was perfect. I will make again!
Yes! I understand! So glad you were able to incorporate this recipe into your stay at home menu plan! Thanks for the review. 💗
In the pictures you used green and red pepper.
In the recipe it says 1 pepper, did you use one of each or a half of each?
It looks delicious, I am prepping today to make tomorrow!
Hi Stephanie! I Used 1/2 of a Red and 1/2 of a Green pepper. I do this for added color, taste will be about the same either way! Hope you enjoy!
Thanks! Making it now for lunch!
I do not have cornstarch. Would it work to substitute flour??
Hi Sara, I have only made this with cornstarch, so I can not tell you for sure. If you do decide to use flour, you probably won’t get the clear gloss colored glaze and you would have to use twice the amount of flour as cornstarch. So for this recipe you would need 2 teaspoons for the meat and 2 Tablespoons for the glaze. I also recommend dissolving the flour in equal amounts of water before adding them to the recipe. You can substitute arrowroot evenly if you have that. Hope this is helpful! Best of luck!
Make sure you use COLD water when mixing/whisking if you substitute flour for cornstarch. It will clump if the water is hot.
Thanks For the tip Logan! 💗
I doubled the recipe so we would have leftovers and tripled the sauce (just in case). I used yellow peppers, onions and round steak. It was very good and I liked the texture of the meat. Slice thin against the grain. Will definitely make it again!
Sounds Perfect Angie! We love this even as a leftover as well! ☺️
This is so delicious! My husband loved it! I was surprised he asked me to make again, he said definitely put this in the Weekley menu rotation. The only thing I did differently, was I followed advice and I cut the sugar by half. Other than this so good!
I made this for supper tonight. EXCELLENT!!! Made exactly as written. Used Sirloin Steak. Red & Green peppers. Served with cooked brown rice that I added 1 cup of frozen mixed vegetables to and sautéed in 2 T of butter. This is a keeper. Thank you for sharing this recipe. 5 ***** Rating
So Glad you liked this! Sounds delicious with the added vegetables! Thank you for the Rave reviews!!
For my own personal taste, I wish I’d doubled up on the veggies, there were nowhere near enough. Also, even though I used low sodium soy sauce, it was still insanely salty. I’ll probably make it again but next time sub beef broth for some of the soy. Everyone else thought it was very good as is.
Hi Marianne! Thanks for stopping by and leaving a comment! Sorry this was too salty for your taste buds! We love this dish as is but it is very versatile and you can throw in mushrooms or even steamed broccoli if you like! Hope the beef broth gives you more of the taste you prefer. 💗
This was sooo good. My husband and I absolutely loved it! I will make it again.
Thanks Lynne!So glad to hear!!
I wish I could read the recipe. Your “banner” is taking up half the page.
Hi Penny! I apologize for this! I’m not sure what happened here and did some editing to try and fix it. Hope this helps! Thanks for letting me know! 💗
Superb! We’re having it again, my family can’t get enough of this
Thanks so much for letting me know! So glad you and your family liked this family favorite of ours. ☺️
Delicious! I made this dish as it was written. I wouldn’t change anything in the recipe. I posted this recipe to « my favorites « .
Awesome! Thanks for letting me know!
Do you have the nutritional info for this? I need specifically – carbs and fiber. Thanks!
Hi Val! If I am being completely honest… I have no idea how to do all that at this point. That sounds terrible but if I get the time I will try to figure that aspect out. As a one woman show … it has taken me forever to get this point. 🤦♀️😆 If you have any advice,I’d love to hear from you! Thanks for stopping by! 💗
Omg made this today for dinner. It’s to die for. So delicious, everyone had second helpings. I used red and green peppers and sirloin. Definitely saving and will make it again.
Thanks for coming back and letting me know! Love hearing this! Blessings! 💗
Just made this recipe. So easy, fast and oh so delicious!!! This is a keeper.
So glad to hear! Thanks for stopping back in and letting me know!💗
I made this tonight and doubled the liquid for the meat and the glaze since I had 1-1/2 pounds of meat. I would definitely make again but would use just a little less sugar. It was delicious!
So glad to hear Mary! Thanks for letting me know!
This came out really good! I added some carrots & cut up pea pods along with the peppers & onions. My hubby isn’t a big stir fry guy..but he had 2 servings! I’m bored cooking EVERYTHING these days so this was a great change of pace!
Thanks Liz! I completely understand needing the change of pace these days… 😆So glad this recipe was able to do just that and was enjoyable at the same time! Sounds Yummy with the added peas and carrots!
Omg! I used this recipe today, love it. Instead of steak, I used tuna steaks since I don’t eat red meat but it came out amazing with white rice ‼️
Hi Megan! I have never tried this with Tuna steaks, Sounds Delicious! I am keeping that in mind for the near future! Thanks for dropping in!
Very happy about how my pepper steak turned out. Instead of onions, I added bok choy and served it with crunchy asian egg noodles! It’s so good. Family was happy! Thank u!!!
I love this Rachel! I did have to look up what bok choy was 🤦♀️😂 but that along with the Asian egg noodles sounds amazing! I will have to give this a try! And thank you!
Can you use flank steak?
Hi Lisa! Flank steak would work just fine! I tend to use whatever I have On hand most the time!
Loved this! Used New York Strip steak and it was wonderful! Will definitely make this again. It’s a keeper!
This is definitely a keeper, I replaced the cornstarch with flour because I was out of it at the time and added some chopped garlic. It was delicious! Thank you for sharing!
This was delicious. I added mushrooms with it because I needed to have more vegetables.
Definitely will be making this again.
Love the recipe just a tad bit to much sugar for me so I used less the second time I made it and it came out perfect thank you (:
Thank you for your feedback steezy, glad you were able to adjust the sweetness to your liking!
I added 4 cups of Costco’s Kirkland Signature Stir Fry Vegetable Blend, and doubled the sauce. Unbelievably good!
I made this recipe for my family and they loved it!
Do you drain the marinade off the meat or just dump it all in he pan
Hi Cheri! No, I don’t drain the marinade, it all goes into the skillet.
Love this recipe. Easy to follow for someone that cant cook, like me. Tastes great !
Thanks so much Beth! So glad this recipe is easy to follow!
I used sliced pork loin b/c it was what I defrosted. It turned out great!! I did double the glaze b/c my husband is a sauce fanatic. Thanks!
Best Pepper Steak ever! It was delicious. Will make again for sure even my grandkids had some.
I make this on a regular- however I make double the sauce & add some garlic chili sauce while cooking the meat (we like it spicy )
I also add mushrooms & water chestnuts
Green onions to finish
Better than Chinese takeout
Thanks for sharing the recipe ♥️
Sounds wonderful Marge!
Wow! Very tasty,quick,and easy! I will definitely be make this again real soon!
Omgosh Love 💕 trying new recipes and love it when my two guys go back for huge seconds (picky eaters) To which means they loved it too! I’ll be making this recipe more often so this recipe is a keeper!
Thanks so much Rose! Glad it was even picky eater approved!
When you go to cook the meat do you also add the juice it was marinating in?
Hello Marge! The marinade and the meat will go into the skillet!
Best I’ve had in a long time. Soy is not overpowering. My granddaughter ate two helpings. Will make regularly!
I adopted two little ones and I’m now differ daddy. This recipe is great, I’ve made it several times and my baby girl said this was my best batch. I thing I forgot the ginger last time 😂. I do a double serving because they love it! Thanks for the recipe.
Awe, love this! Congratulations on the adoption of your two girls! Glad they approve of this recipe. Thanks for your feedback!
Very flavorful, and a great way to eat your colors (Lucky Charms doesn’t count)!!
This was amazing. Made a double batch so we would have leftovers! Very flavorful. Served with basmati rice.
I halved the recipe and it was fabulous!
We really enjoyed this.My grandson got me a wok for my birthday this year so I have been trying different recipes.This was the best by far .Thank you for sharing.
Delicious!!! I doubled the glaze recipe and added a half cup of water because I like the glaze/gravy on the rice.
I started a recipe book for my teenage daughter. I made this tonight and it was delicious. She asked me to add it to her book! We added jalapeño, sesame seeds and red pepper flakes.
I love this idea so much! The additions sound delicious! Thanks for sharing!
Hi! Can’t wait to try this. How far in advance can I marinate the eat? I think this is tomorrow’s dinner. I’m cutting up the meat & veggies today for tomorrow, but I didn’t know if it would work marinating that long?
Yes, that will be just fine! I often do mine a day in advance to save on prep time!
Followed the recipe exactly!!! It was perfect!!! Thank you!!!
How do keep the meat tender?
Hi Marie!
Normally I don’t have an issue with the meat being tender with this marinade. Something you can also try that I will do from time to time with a leaner meat is to marinade the steaks whole and cook them whole in a heated skillet a couple minutes per side, remove to a cutting board and slice opposite the grain of meat, then place back in the skillet to finish cooking. Lastly, Toss in your veggies and glaze. Hope this is helpful!
I made this on 9/08, this was delicious. I will do this again and this time I will double the glaze recipe because there wasn’t enough sauce for my rice. But all and all this was the best pepper steak I ever had. Thanks for the recipe⭐️
This was the very best pepper steak I’ve ever eaten in my life. The flavor was just out of this world. It’s definitely a keeper recipe.
I made this last night for dinner. It absolutely tasted like high end restaurant quality food. I served it with cauliflower fried rice.
Thanks so much Karen! I’ll have to try it with the cauliflower fried rice!
Made this tonight and it was amazing!! I did double the glaze (because we like things saucy) and it was perfect. Thanks for sharing such a great recipe!
Made it tonight exactly as written. Just doubled the sauce. Amazing