Pepper Steak and Gravy
Pepper Steak and Gravy
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds top sirloin steak, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 green onions, chopped
- 2 tablespoons oil, such as avocado oil
For the Steak Marinade
- 1 teaspoon Morton’s Nature’s Seasoning, or to taste
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic paste
- 1/2 teaspoon baking soda
For the Gravy
- 2 tablespoons brown sugar
- 1 can Campbell’s Beefy Mushroom Soup
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons beef broth mixture, taken from simmering gravy
For Serving
- 2 cups white rice, uncooked, as needed
Instructions
- 1
Prepare the steak: Slice the top sirloin steak thinly against the grain. Place the sliced steak into a large bowl. Add Morton’s Nature’s Seasoning, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic paste, and 1/2 teaspoon baking soda. Mix thoroughly by hand until all pieces are well coated. Cover the bowl and refrigerate for 30 minutes to marinate.
⏱️ 5 min
- 2
Prepare the vegetables: Slice the yellow onion, red bell pepper, and green bell pepper. Chop the green onions. Set aside.
⏱️ 10 min
- 3
Prepare the rice: Rinse white rice under running water until the water runs clear. Add water to the pot (approximately 1 1/2 cups water per 1 cup rice, or use the knuckle method). Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook for 12-15 minutes. Let sit for 10 minutes after cooking.
⏱️ 25 min
- 4
Cook the steak: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons oil. Add the marinated steak in batches, searing until browned. Remove the seared steak from the pan and set aside.
⏱️ 10 min
- 5
Sauté vegetables and prepare gravy mixture: In the same pan, add the sliced onions and bell peppers. Sauté for 3-4 minutes until slightly softened. While vegetables cook, in the bowl used for marinating, whisk together brown sugar, 1 can Campbell’s Beefy Mushroom Soup, 1 cup beef broth, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon beef bouillon until smooth.
⏱️ 10 min
- 6
Combine and simmer: Return the seared steak to the pan with the sautéed vegetables. Pour the prepared gravy mixture over the steak and vegetables. Bring the mixture to a simmer over medium-high heat.
⏱️ 5 min
- 7
Thicken the gravy: In a small bowl, combine 1 tablespoon cornstarch with 2-3 tablespoons of the hot beef broth mixture (taken directly from the simmering gravy) to create a slurry. Whisk until smooth. Pour the cornstarch slurry into the simmering pepper steak mixture. Stir well and simmer for 5-7 minutes until the sauce is rich and glossy.
⏱️ 7 min
- 8
Serve: Stir in the chopped green onions. Serve the Pepper Steak and Gravy generously over hot white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Steak and Gravy
For the Steak and Vegetables
- 1 1/2 pounds top sirloin steak, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 green onions, chopped
- 2 tablespoons oil, such as avocado oil
For the Steak Marinade
- 1 teaspoon Morton’s Nature’s Seasoning, or to taste
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic paste
- 1/2 teaspoon baking soda
For the Gravy
- 2 tablespoons brown sugar
- 1 can Campbell’s Beefy Mushroom Soup
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons beef broth mixture, taken from simmering gravy
For Serving
- 2 cups white rice, uncooked, as needed
Instructions
- 1
Prepare the steak: Slice the top sirloin steak thinly against the grain. Place the sliced steak into a large bowl. Add Morton’s Nature’s Seasoning, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic paste, and 1/2 teaspoon baking soda. Mix thoroughly by hand until all pieces are well coated. Cover the bowl and refrigerate for 30 minutes to marinate.
⏱️ 5 min - 2
Prepare the vegetables: Slice the yellow onion, red bell pepper, and green bell pepper. Chop the green onions. Set aside.
⏱️ 10 min - 3
Prepare the rice: Rinse white rice under running water until the water runs clear. Add water to the pot (approximately 1 1/2 cups water per 1 cup rice, or use the knuckle method). Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook for 12-15 minutes. Let sit for 10 minutes after cooking.
⏱️ 25 min - 4
Cook the steak: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons oil. Add the marinated steak in batches, searing until browned. Remove the seared steak from the pan and set aside.
⏱️ 10 min - 5
Sauté vegetables and prepare gravy mixture: In the same pan, add the sliced onions and bell peppers. Sauté for 3-4 minutes until slightly softened. While vegetables cook, in the bowl used for marinating, whisk together brown sugar, 1 can Campbell’s Beefy Mushroom Soup, 1 cup beef broth, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon beef bouillon until smooth.
⏱️ 10 min - 6
Combine and simmer: Return the seared steak to the pan with the sautéed vegetables. Pour the prepared gravy mixture over the steak and vegetables. Bring the mixture to a simmer over medium-high heat.
⏱️ 5 min - 7
Thicken the gravy: In a small bowl, combine 1 tablespoon cornstarch with 2-3 tablespoons of the hot beef broth mixture (taken directly from the simmering gravy) to create a slurry. Whisk until smooth. Pour the cornstarch slurry into the simmering pepper steak mixture. Stir well and simmer for 5-7 minutes until the sauce is rich and glossy.
⏱️ 7 min - 8
Serve: Stir in the chopped green onions. Serve the Pepper Steak and Gravy generously over hot white rice.
⏱️ 3 min