Pepper Steak is a retro classic beef stir-fry with a flavorful sauce, peppers and tomatoes. Perfect over rice.
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.
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.
Get More Super Simple Weeknight Recipes:
- Bruschetta Chicken by That Recipe
- Cheesy Pasta with Shredded Kohlrabi by Art of Natural Living
- Easy One Pot Mexican Beans and Rice by Magical Ingredients
- Easy Skillet Chicken Pot Pie by Hezzi-D’s Books and Cooks
- Ham and Cheddar Carbonara by A Kitchen Hoor’s Adventures
- Honey BBQ Bacon Wrapped Pork Tenderloin by Family Around the Table
- Pepper Steak by Palatable Pastime
- Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes by The Spiffy Cookie
- Slow Cooker Hot Beef Sandwiches by Cheese Curd In Paradise
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- 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.
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