Easy Pepper Steak (Print-Friendly Version)
Savory steak strips and peppers simmer in a rich sauce, best served with rice, potatoes, or noodles.
# What You’ll Need to Make This:
→ For the steak
01 -
900 g to 900 g beef steak, sliced into strips
02 -
1 tablespoon all purpose seasoning
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon salt
06 -
1 teaspoon freshly ground black pepper
07 -
1 tablespoon neutral oil
→ For the stew
08 -
480 ml low sodium chicken or beef broth
09 -
60 ml low sodium soy sauce
10 -
1 tablespoon Worcestershire sauce
11 -
1 tablespoon browning seasoning (burnt sugar)
12 -
1 cup sliced bell peppers (red or green)
13 -
80 g sliced onion
14 -
water as needed
15 -
1 teaspoon adobo seasoning
16 -
1 teaspoon garlic powder
17 -
1 teaspoon onion powder
18 -
salt and black pepper, to taste
→ For the cornstarch slurry
19 -
30 g cornstarch
20 -
60 ml cold water
# How to Prepare:
01 -
In a large bowl, thoroughly coat steak strips with all purpose seasoning, garlic powder, onion powder, salt, and freshly ground black pepper.
02 -
Heat neutral oil in a large skillet over medium-high heat. Sear the seasoned steak strips for 3–5 minutes, turning to achieve a deep brown colour.
03 -
In a small bowl, whisk together chicken or beef broth, soy sauce, Worcestershire sauce, and browning seasoning until well blended.
04 -
Pour the prepared liquid mixture into the skillet with steak. Stir in sliced bell peppers and onions. If necessary, add water to ensure the steak is just covered.
05 -
Cover and simmer over low heat for 20 minutes, periodically checking liquid level and adding water if needed to keep steak submerged.
06 -
Stir in adobo seasoning, garlic powder, onion powder, and additional salt and black pepper to taste. Cover and cook for an additional 15 minutes over low heat.
07 -
In a small bowl, whisk together cornstarch and cold water to form a smooth slurry. Pour into the skillet, stirring constantly to combine and thicken the sauce.
08 -
Simmer the covered skillet for 10–15 minutes or until the meat is fork-tender and the sauce has thickened to desired consistency. Total simmering time should be approximately 45 minutes.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.