Pepper Steak – Indulge in the tantalizing flavors of our Best Ever Pepper Steak recipe. This dish is a true gem, combining tender top sirloin steak with a delightful blend of savory and tangy ingredients. The magic happens when the steak strips are perfectly seared and then bathed in a luscious sauce, resulting in a symphony of flavors that will leave you craving for more. Prepare to embark on a culinary adventure that will captivate your taste buds and make this recipe a favorite in your household.
Picture this: It’s a cozy evening at home, and the mouthwatering aroma of sizzling steak fills the air. As my husband walks through the door, he follows his nose to the kitchen, eagerly awaiting his favorite dish—Best Ever Pepper Steak. This recipe has become a cherished tradition in our little family. I remember the first time I prepared it, unsure if it would meet his high standards. But with one bite, his eyes lit up, and he declared it the best pepper steak he had ever tasted. Since then, it has become a regular feature on our dinner table, symbolizing warmth, comfort, and the joy of sharing a delicious meal with loved ones.
Why This Pepper Steak Recipe Will Steal Your Heart?
- Bursting with Flavor: Our recipe balances the robust flavors of top sirloin steak, cracked black pepper, and aromatic ginger, creating a harmonious blend that tantalizes your taste buds.
- Exquisite Sauce: The rich combination of low-sodium chicken broth, shaoxing wine, soy sauce, rice vinegar, and a touch of sweetness from granulated sugar elevates this dish to new heights of deliciousness.
- Perfectly Searred Steak: The secret to achieving tender and succulent steak lies in the art of searing. Our recipe guides you through the process, ensuring a mouthwatering crust while retaining the steak’s juiciness.
- Vibrant Bell Peppers and Green Onions: The addition of colorful bell peppers and aromatic green onions adds a delightful crunch and freshness to each bite, enhancing the overall texture and visual appeal of the dish.
- Quick and Easy: With simple ingredients and straightforward steps, this recipe is accessible to both novice and seasoned cooks. You can have a restaurant-worthy pepper steak ready in no time!
Ingredients:
- 570g (1 ¼ lbs.) top sirloin steak
- 80ml (⅓ cup) low-sodium chicken broth
- 60ml (¼ cup) Shaoxing wine
- 45ml (3 Tbsp.) soy sauce
- 15ml (1 Tbsp.) rice vinegar
- 15ml (1 Tbsp.) granulated sugar
- 10g (2 tsp) cracked black pepper
- 10g (2 tsp) dark sesame oil
- 15ml (1 Tbsp.) cornstarch
- 30ml (2 Tbsp.) vegetable oil, divided
- Salt
- 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 5-cm (2-inch) pieces
- 15ml (1 Tbsp.) minced garlic
- 15ml (1 Tbsp.) peeled and minced fresh ginger
Directions:
Place the steak on a cutting board and cover it with plastic wrap. Use the flat side of a meat mallet to gently pound the steak, slightly flattening and tenderizing it. Cut the steak into strips approximately 0.8 cm (⅓ inch) thick and 5 cm (2 inches) long. Pat the steak dry with paper towels and separate the pieces.
In a mixing bowl, whisk together the 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 medium-high heat and add 2 teaspoons of vegetable oil. Quickly spread half of the steak strips in a single layer with space between them. Lightly season with salt. Sear the steak for about 45-60 seconds on each side until nicely browned. Transfer the seared steak to a sheet of foil or a plate.
Repeat the searing process with the remaining 2 tablespoons of vegetable oil and the remaining half of the steak. In the same skillet, add the last 2 teaspoons of oil and keep it over medium-high heat. Add the chopped bell peppers and sauté, stirring occasionally, for approximately 3-4 minutes until slightly tender.
Add the sliced green onions, minced garlic, and minced ginger to the skillet and sauté for an additional minute. Whisk the sauce mixture once again and 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 the captivating flavors.
Notes:
- Feel free to adjust the amount of cracked black pepper according to your preference for spiciness.
- For a vegetarian twist, you can substitute the top sirloin steak with tofu or seitan strips.
- Serve this dish with steamed rice or noodles for a complete and satisfying meal.
Prepare to elevate your taste buds with the Best Ever Pepper Steak. This recipe is a symphony of flavors, combining tender top sirloin steak, vibrant bell peppers, and a delectable sauce that will leave you craving more. Whether it’s a weeknight dinner or a special occasion, this dish brings both comfort and excitement to your table. Impress your loved ones with this sizzling sensation and watch as they savor every bite. So, go ahead, gather your ingredients, and embark on a culinary adventure that will make this pepper steak recipe a timeless favorite in your household. Happy cooking!
FAQs
Can I use a different type of steak?
Absolutely! While top sirloin steak works exceptionally well in this recipe, you can experiment with other cuts like flank steak or ribeye to suit your taste.
Can I substitute Shaoxing wine with something else?
If you don’t have Shaoxing wine on hand, you can replace it with dry sherry or mirin for a similar flavor profile.
Can I make this recipe ahead of time?
While the dish is best enjoyed fresh, you can prepare the components in advance and store them separately. Simply reheat the steak and vegetables before combining them with the sauce.
Is this recipe suitable for a gluten-free diet?
To make this recipe gluten-free, ensure you use a gluten-free soy sauce or tamari as a substitute.
Can I add other vegetables to the dish?
Absolutely! Feel free to get creative and add your favorite vegetables such as broccoli, mushrooms, or snap peas to enhance the dish’s nutritional value and variety.
Pepper Steak
Ingredients
- 570 g 1 ¼ lbs. top sirloin steak
- 80 ml ⅓ cup low-sodium chicken broth
- 60 ml ¼ cup Shaoxing wine
- 45 ml 3 Tbsp. soy sauce
- 15 ml 1 Tbsp. rice vinegar
- 15 ml 1 Tbsp. granulated sugar
- 10 g 2 tsp cracked black pepper
- 10 g 2 tsp dark sesame oil
- 15 ml 1 Tbsp. cornstarch
- 30 ml 2 Tbsp. vegetable oil, divided
- Salt
- 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 5-cm (2-inch) pieces
- 15 ml 1 Tbsp. minced garlic
- 15 ml 1 Tbsp. peeled and minced fresh ginger
Instructions
- Place the steak on a cutting board and cover it with plastic wrap. Use the flat side of a meat mallet to gently pound the steak, slightly flattening and tenderizing it. Cut the steak into strips approximately 0.8 cm (⅓ inch) thick and 5 cm (2 inches) long. Pat the steak dry with paper towels and separate the pieces.
- In a mixing bowl, whisk together the 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 medium-high heat and add 2 teaspoons of vegetable oil. Quickly spread half of the steak strips in a single layer with space between them. Lightly season with salt. Sear the steak for about 45-60 seconds on each side until nicely browned. Transfer the seared steak to a sheet of foil or a plate.
- Repeat the searing process with the remaining 2 tablespoons of vegetable oil and the remaining half of the steak. In the same skillet, add the last 2 teaspoons of oil and keep it over medium-high heat. Add the chopped bell peppers and sauté, stirring occasionally, for approximately 3-4 minutes until slightly tender.
- Add the sliced green onions, minced garlic, and minced ginger to the skillet and sauté for an additional minute. Whisk the sauce mixture once again and 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 the captivating flavors.
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