Pepper Steak – Prepare yourself for a mouthwatering adventure with our Best Ever Pepper Steak recipe. This sensational dish features tender strips of top sirloin steak, cooked to perfection and infused with a captivating blend of Asian-inspired flavors. With its rich and savory sauce, vibrant bell peppers, and aromatic spices, this recipe is bound to become a family favorite. Join us as we dive into the captivating story behind this dish and discover why it has earned a special place in our hearts.
Picture this: a bustling kitchen, filled with the tantalizing aroma of sizzling steak and aromatic spices. As the heavenly scent wafts through the air, my husband’s eyes light up with anticipation. This Best Ever Pepper Steak recipe has become an absolute sensation in our household, captivating our taste buds with every bite.
It all started when I stumbled upon this recipe during a casual browsing session. Intrigued by the unique combination of flavors, I decided to surprise my family with a special dinner. Little did I know that this culinary adventure would mark the beginning of a love affair with Pepper Steak. From the first taste, my husband’s eyes widened, and he declared it the best he had ever tasted. Since then, this dish has become a staple in our home, eliciting joy and smiles during every mealtime.
Why This Pepper Steak Will Steal Your Heart?
- Unleash your taste buds: This recipe boasts a harmonious blend of low-sodium chicken broth, Shaoxing wine, soy sauce, rice vinegar, and aromatic spices. The result is a symphony of flavors that will transport you to culinary bliss.
- Tender, melt-in-your-mouth steak: Top sirloin steak is the star of the show, cooked to perfection and adorned with a mouthwatering sauce. Each succulent bite will leave you craving for more.
- The perfect balance of textures: Crunchy bell peppers and tender steak create a delightful contrast in every mouthful, while the green onions add a touch of freshness.
- Quick and easy preparation: With simple steps and readily available ingredients, you can whip up this delectable dish in no time. It’s perfect for those busy weeknights when you crave a satisfying meal without spending hours in the kitchen.
Ingredients:
- 1 ¼ lbs. (567 g) top sirloin steak
- ⅓ cup (80 ml) low-sodium chicken broth
- ¼ cup (60 ml) Shaoxing wine
- 3 Tbsp. (45 ml) soy sauce
- 1 Tbsp. (15 ml) rice vinegar
- 1 Tbsp. (12 g) granulated sugar
- 2 tsp (4 g) cracked black pepper
- 2 tsp (10 ml) dark sesame oil
- 1 Tbsp. (8 g) cornstarch
- 6 tsp (30 ml) vegetable oil, divided
- Salt, to taste
- 1 red bell pepper, chopped into bite-size pieces
- 1 green bell pepper, chopped into bite-size pieces
- 6 green onions, white portions sliced, green portion chopped into 2-inch pieces
- 1 Tbsp. (8 g) minced garlic
- 1 Tbsp. (8 g) peeled and minced fresh ginger
Directions:
Begin by placing the top sirloin steak on a cutting board and covering it with plastic wrap. Using the flat side of a meat mallet, gently pound the steak to help flatten and tenderize it slightly. Cut the steak into thin strips, about ⅓ inch thick and 2 inches long. Pat the steak dry with paper towels, separating any pieces that may be sticking together, and set them aside.
In a mixing bowl, whisk together the low-sodium chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, cracked black pepper, sesame oil, and cornstarch. Set the sauce aside.
Preheat a non-stick skillet over moderately high heat and drizzle in 2 teaspoons of vegetable oil. Add half of the steak to the skillet, quickly spreading the pieces apart into a single layer with enough space between them. Lightly season with salt.
Sear the steak for approximately 45-60 seconds on the first side, until it develops a nice brown crust. Flip the pieces quickly and let them brown on the opposite side for another 45-60 seconds. Transfer the cooked steak to a sheet of foil or a plate.
Repeat the process with another 2 tablespoons of vegetable oil and the remaining half of the steak. Once cooked, add the last 2 teaspoons of oil to the now-empty skillet and keep it over moderately high heat. Add the chopped bell peppers and sauté, stirring occasionally, for about 3-4 minutes, until they become slightly tender.
Introduce the green onions, minced garlic, and minced ginger to the skillet. Sauté for an additional minute, allowing the flavors to meld together. Give the sauce mixture a good whisk, then pour it into the skillet. Allow the sauce to thicken, and then toss in the cooked steak.
Remove the skillet from the heat, and serve the Best Ever Pepper Steak warm, savoring each delectable bite.
Notes:
- For a spicy twist, consider adding a sprinkle of red pepper flakes or a drizzle of Sriracha sauce to give this dish an extra kick.
- Feel free to experiment with different colored bell peppers to add a vibrant pop of color to your plate.
- Serve this delightful Pepper Steak over a bed of fluffy steamed rice or with a side of noodles for a complete and satisfying meal.
In conclusion, the Best Ever Pepper Steak recipe is a culinary masterpiece that combines tender top sirloin steak, vibrant bell peppers, and a flavorful sauce to create a truly unforgettable dining experience. From the moment you take your first bite, you’ll be transported to a world of tantalizing flavors and aromatic spices.
This recipe holds a special place in our hearts, as it has become a beloved favorite in our household. The excitement that fills the kitchen when we prepare this dish is contagious, and the smiles that light up our faces when we savor its delectable flavors are priceless.
Whether you’re seeking a quick and satisfying weeknight meal or planning a special dinner for your loved ones, the Best Ever Pepper Steak is a surefire way to impress. Its simplicity in preparation, combined with its rich and savory taste, makes it a standout dish that will leave your guests craving for more.
So, gather your ingredients, embrace the sizzle of the skillet, and let the enticing aromas fill your home. The Best Ever Pepper Steak awaits, ready to take your taste buds on a savory adventure that will linger in your memory long after the last bite.
Indulge in this sensational recipe, and create cherished moments around the dinner table as you savor each flavorful mouthful. Your family and loved ones will thank you, and you’ll have a new go-to dish that will leave a lasting impression. It’s time to unlock the magic of the Best Ever Pepper Steak and embark on a culinary journey like no other. Enjoy!
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While top sirloin steak works best for its tenderness and flavor, you can experiment with other cuts such as flank steak or ribeye. Just ensure that you slice the beef thinly to maintain a tender texture.
Can I substitute the Shaoxing wine with something else?
If you don’t have Shaoxing wine on hand, you can replace it with dry sherry or a combination of rice vinegar and water.
How spicy is this dish?
The heat level of this recipe is mild to moderate. If you prefer a spicier kick, you can adjust the amount of cracked black pepper or add red pepper flakes to suit your taste.
Can I make this recipe vegetarian or vegan?
Absolutely! You can replace the top sirloin steak with tofu, seitan, or your favorite plant-based meat substitute. Additionally, use vegetable broth instead of chicken broth and ensure that your soy sauce is labeled as vegan.
How can I store the leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before enjoying.
Pepper Steak
Ingredients
- 1 ¼ lbs. 567 g top sirloin steak
- ⅓ cup 80 ml low-sodium chicken broth
- ¼ cup 60 ml Shaoxing wine
- 3 Tbsp. 45 ml soy sauce
- 1 Tbsp. 15 ml rice vinegar
- 1 Tbsp. 12 g granulated sugar
- 2 tsp 4 g cracked black pepper
- 2 tsp 10 ml dark sesame oil
- 1 Tbsp. 8 g cornstarch
- 6 tsp 30 ml vegetable oil, divided
- Salt to taste
- 1 red bell pepper chopped into bite-size pieces
- 1 green bell pepper chopped into bite-size pieces
- 6 green onions white portions sliced, green portion chopped into 2-inch pieces
- 1 Tbsp. 8 g minced garlic
- 1 Tbsp. 8 g peeled and minced fresh ginger
Instructions
- Begin by placing the top sirloin steak on a cutting board and covering it with plastic wrap. Using the flat side of a meat mallet, gently pound the steak to help flatten and tenderize it slightly. Cut the steak into thin strips, about ⅓ inch thick and 2 inches long. Pat the steak dry with paper towels, separating any pieces that may be sticking together, and set them aside.
- In a mixing bowl, whisk together the low-sodium chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, cracked black pepper, sesame oil, and cornstarch. Set the sauce aside.
- Preheat a non-stick skillet over moderately high heat and drizzle in 2 teaspoons of vegetable oil. Add half of the steak to the skillet, quickly spreading the pieces apart into a single layer with enough space between them. Lightly season with salt.
- Sear the steak for approximately 45-60 seconds on the first side, until it develops a nice brown crust. Flip the pieces quickly and let them brown on the opposite side for another 45-60 seconds. Transfer the cooked steak to a sheet of foil or a plate.
- Repeat the process with another 2 tablespoons of vegetable oil and the remaining half of the steak. Once cooked, add the last 2 teaspoons of oil to the now-empty skillet and keep it over moderately high heat. Add the chopped bell peppers and sauté, stirring occasionally, for about 3-4 minutes, until they become slightly tender.
- Introduce the green onions, minced garlic, and minced ginger to the skillet. Sauté for an additional minute, allowing the flavors to meld together. Give the sauce mixture a good whisk, then pour it into the skillet. Allow the sauce to thicken, and then toss in the cooked steak.
- Remove the skillet from the heat, and serve the Best Ever Pepper Steak warm, savoring each delectable bite.
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