Pepper Steak

Pepper Steak is a retro classic beef stir-fry with a flavorful sauce,  peppers and  tomatoes. Perfect over  rice.
Pepper Steak

Pepper Steak

By  Sue Lau | Palatable Pastime

Pepper Steak is my recipe of the day with the blogging group From Our Dinner Table. We post weekly on changing  topics. This week  the focus is on  super simple weeknight recipes.

I always love  making stir-fry for quick meals. If I am going to come in from  work and whip  something up, it’s  perfect.

I will marinate the beef ahead of time, cut my veggies  and keep those in the fridge,  and even steam  the rice ahead.  It reheats perfectly in the microwave.

Pepper Steak

As for cooking  tips,  I like  to slice my meat  when it  is partially frozen, since it is so much easier to  slice it very thin.

Another easy tip is to slice the meat  and  then freeze it in the marinade.  This way the  meat  will absorb  the  flavors as it defrosts  in the fridge.

You can easily change up  the veggies in this to  your  liking. But  the traditional retro  way is for bell peppers and  some sliced tomatoes. Speaking  of which- my garden is chock full  of those this time of year.

From Our Dinner Table

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Pepper Steak

Pepper Steak

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Pepper Steak

Pepper Steak

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 6 hours
Course Main Course
Cuisine Asian, Chinese
Servings 6


  • Wok skillet



  • 1-1/2 pounds beef top round London broil
  • 1 large onion (cut into wedges)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 2-3 tablespoons peanut oil
  • 2 tablespoons cornstarch
  • 2 large tomatoes (cored and cut into wedges)
  • 3 scallions (chopped)
  • steamed rice


  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup Hoisin sauce
  • 4 tablespoons toasted sesame oil
  • 1 tablespoon grated ginger
  • 1 tablespoon granulated sugar
  • 1 teaspoon black pepper


  • Partially freeze steak and cut into thin strips for stir-fry.
  • Stir together the marinade and marinate meat for 6 hours or overnight.
  • Drain marinade from meat and reserve.
  • Heat 2 tablespoons of the oil in a large nonstick wok skillet.
  • Stir-fry meat until cooked through, then drain it from the wok and place in a bowl nearby.
  • Add another tablespoon of oil to the wok (if needed) and stir-fry the onion and bell peppers until crisp-tender.
  • Whisk cornstarch into reserved marinade to use as a sauce.
  • Add the tomatoes and scallions to the pan and cook briefly, then stir in cooked beef to warm.
  • Add the sauce and cook until mixture thickens up (about 1 minute after it boils).
  • Serve the stir-fry with hot cooked rice.


From the kitchen of
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Pepper Steak

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