Tender Pepper Steak
Tender Pepper Steak
Ingredients
For the Steak and Marinade
- 1 1/2 pounds top sirloin steak, thinly sliced against the grain
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken bouillon powder, or beef bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon ginger paste, freshly grated
- 2 cloves garlic, grated
- 1/2 teaspoon baking soda
For the Vegetables
- 1 yellow onion, chopped
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 green onions, chopped, white and green parts separated
For the Sauce and Cooking
- 2 tablespoons avocado oil
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper, additional, to taste
- 4 cups cooked white rice, for serving
Instructions
- 1
In a large bowl, combine the thinly sliced steak with salt, 1/2 teaspoon black pepper, chicken bouillon powder, garlic powder, onion powder, 2 tablespoons soy sauce, rice vinegar, Worcestershire sauce, granulated sugar, ginger paste, grated garlic, and baking soda. Mix thoroughly until the steak is evenly coated. Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the steak marinates, prepare the vegetables. Chop the yellow onion, slice the red and green bell peppers into strips, and chop the green onions, separating the white/bottom parts from the green/top parts.
⏱️ 15 min
- 3
Heat avocado oil in a large skillet or wok over medium-high heat. Once hot, add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side until a nice crust forms and the steak is browned. Remove the cooked steak from the pan and set aside.
⏱️ 8 min
- 4
In the same skillet, add the chopped yellow onion, red bell pepper, green bell pepper, and the white parts of the green onions. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 5
In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, and cornstarch until smooth. Pour this mixture into the skillet with the sautéed vegetables. Add the additional 1/2 teaspoon black pepper. Bring the sauce to a simmer, stirring constantly, until it begins to thicken.
⏱️ 3 min
- 6
Return the cooked steak to the skillet with the thickened sauce and vegetables. Add the green parts of the green onions. Stir to combine, ensuring all ingredients are coated in the sauce. Continue to simmer for 1-2 minutes, allowing the flavors to meld and the sauce to further reduce and coat the steak.
⏱️ 2 min
- 7
Serve the Pepper Steak immediately over hot white rice, drizzling extra sauce over the top as desired.
Kitchen Tools
Nutrition Facts (per serving)
Tender Pepper Steak
Ingredients
For the Steak and Marinade
- 1 1/2 pounds top sirloin steak, thinly sliced against the grain
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken bouillon powder, or beef bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon ginger paste, freshly grated
- 2 cloves garlic, grated
- 1/2 teaspoon baking soda
For the Vegetables
- 1 yellow onion, chopped
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 green onions, chopped, white and green parts separated
For the Sauce and Cooking
- 2 tablespoons avocado oil
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper, additional, to taste
- 4 cups cooked white rice, for serving
Instructions
- 1
In a large bowl, combine the thinly sliced steak with salt, 1/2 teaspoon black pepper, chicken bouillon powder, garlic powder, onion powder, 2 tablespoons soy sauce, rice vinegar, Worcestershire sauce, granulated sugar, ginger paste, grated garlic, and baking soda. Mix thoroughly until the steak is evenly coated. Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the steak marinates, prepare the vegetables. Chop the yellow onion, slice the red and green bell peppers into strips, and chop the green onions, separating the white/bottom parts from the green/top parts.
⏱️ 15 min - 3
Heat avocado oil in a large skillet or wok over medium-high heat. Once hot, add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side until a nice crust forms and the steak is browned. Remove the cooked steak from the pan and set aside.
⏱️ 8 min - 4
In the same skillet, add the chopped yellow onion, red bell pepper, green bell pepper, and the white parts of the green onions. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 5
In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, and cornstarch until smooth. Pour this mixture into the skillet with the sautéed vegetables. Add the additional 1/2 teaspoon black pepper. Bring the sauce to a simmer, stirring constantly, until it begins to thicken.
⏱️ 3 min - 6
Return the cooked steak to the skillet with the thickened sauce and vegetables. Add the green parts of the green onions. Stir to combine, ensuring all ingredients are coated in the sauce. Continue to simmer for 1-2 minutes, allowing the flavors to meld and the sauce to further reduce and coat the steak.
⏱️ 2 min - 7
Serve the Pepper Steak immediately over hot white rice, drizzling extra sauce over the top as desired.