Easy Pepper Steak Guide

This easy pepper steak recipe is the answer for nights when you want something hearty and packed with flavor but do not have hours to spare. The steak simmers with peppers and a rich sauce until perfectly tender so you get delicious results without fuss. Serve it with whatever you have on hand like mashed potatoes fluffy rice or your favorite noodles.

The first time I made this it instantly became a household favorite. The sauce thickens just right and it is perfect for soaking up with bread or tossing over noodles.

Ingredients

• Steak strips: Choose a tender cut like sirloin or top round and slice thinly across the grain for tenderness
• All purpose seasoning: Adobo or Lawry's add lots of flavor use your favorite blend but look for one with garlic and spices
• Garlic powder and onion powder: Deepen the savory notes always check they are fresh for boldest taste
• Salt and pepper: Freshly ground black pepper is best for a little extra kick
• Neutral oil: A light oil like canola or vegetable helps the steak brown without burning
• Low sodium chicken or beef broth: Adds rich flavor and controls the salt level choose a broth with no added sugar
• Low sodium soy sauce: Brings umami make sure to check the label for lower sodium to avoid an overly salty dish
• Worcestershire Sauce: Gives a tangy depth look for one that uses real anchovies for best flavor
• Browning Seasoning or burnt sugar: This gives the stew its beautiful rich color you can find it near Caribbean foods in most markets
• Bell peppers: Red or green both work but the red are a bit sweeter make sure they are firm and shiny before buying
• Onion: Adds sweetness and body to the sauce slice thin for even cooking
• Adobo: More seasoning for the sauce use a brand you love
• Cornstarch slurry: Thickens the sauce for a glossy finish always mix with cold water to avoid lumps

Step-by-Step Instructions

Prep the Steak:

Pat steak strips dry with paper towels for best browning then toss with all purpose seasoning garlic powder onion powder salt and pepper in a large bowl until thoroughly coated

Sear the Steak:

Heat neutral oil in a large skillet over medium high heat let it get hot add steak in a single layer and sear for three to five minutes without stirring too much so it gets a deep brown crust

Combine Broth and Sauces:

In a small bowl whisk together your chicken or beef broth soy sauce Worcestershire and browning seasoning until everything is well mixed

Make the Stew:

Pour your broth and sauce mixture into the skillet with steak scrape up any browned bits from the bottom add sliced bell peppers and onions if the liquid does not cover the meat add a bit of water until it is just submerged

Simmer:

Cover the skillet reduce heat to low and let everything simmer for about twenty minutes check that the steak stays covered and add more water if needed stir in extra adobo garlic powder onion powder salt and pepper to taste

Finish and Thicken:

Cook covered for fifteen more minutes whisk the cornstarch with cold water in a small bowl to make a slurry then pour into the skillet stir until sauce is smooth and glossy cover and simmer another ten to fifteen minutes or until steak is fork tender

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Storage Tips

Cool the pepper steak completely before storing for the best texture. Keep it in a tightly sealed container in the refrigerator for up to three days. Gently reheat over medium low heat on the stove or use the microwave with a splash of broth to keep it saucy.

Ingredient Substitutions

If you do not have browning seasoning try a dash of molasses for similar flavor and color. For a gluten free version use tamari instead of soy sauce and double check your Worcestershire sauce. You can use any color bell peppers and swap onion for shallots if that is what you have.

Serving Suggestions

This recipe is fantastic over buttery mashed potatoes for comfort food vibes. It is equally tasty piled onto steamed rice or wide egg noodles. Add a crisp side salad or roasted green beans for a complete meal I love a big spoonful of the extra sauce over crusty bread too.

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Cultural and Historical Context

Pepper steak was popularized in American kitchens in the mid twentieth century as cooks adapted Asian techniques like quick braising and stir frying. The use of browning seasoning hints at Caribbean influences as well. Every family seems to have their own twist on this savory classic and now it feels like a staple in my weekly rotation.

Recipe FAQs

→ What cut of steak works best?

Lean cuts like sirloin, flank, or even round steak work well, as they're tender when sliced thin and cooked quickly.

→ Can I use chicken or pork instead of beef?

Yes, chicken breast or pork loin can be used in place of beef. Adjust cook times to retain tenderness.

→ What sides pair well with this dish?

Popular options include steamed rice, mashed potatoes, egg noodles, or even cauliflower rice for a lighter option.

→ How do I thicken the sauce?

A mixture of cornstarch and cold water stirred in towards the end creates a rich, velvety sauce.

→ Can I make it ahead or freeze leftovers?

This dish keeps well in the fridge for up to three days. For freezing, let cool, portion, and store in airtight containers.