Pepper Steak
This savory, saucy Pepper Steak recipe combines tender strips of sirloin with colorful bell peppers in a rich Asian-inspired sauce that rivals your favorite Chinese restaurant.
Servings 4
Calories 534kcal
Ingredients
- 1 ½ pounds sirloin steak
- 3 cloves garlic minced or pressed
- ½ teaspoon kosher salt
- 2 tablespoons butter divided
- 2 tablespoons canola or vegetable oil divided
- 1 large green bell pepper seeded and sliced
- 1 large red bell pepper seeded and sliced
- ½ medium yellow onion halved and then sliced
- 1 tablespoon tomato paste
- 1 tablespoon concentrated beef base
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ½ cup water
- 4 cups cooked white rice
- 4 green onion chopped
Instructions
- Cut the beef sirloin into thin, 1-inch strips. Massage the pressed garlic and kosher salt into the beef strips, tossing to coat. Melt 1 tablespoon of butter with 1 tablespoon of the oil In a 10-inch skillet over medium-high. Add the beef and stir-fry until browned on all sides, 3-4 minutes. Transfer the sliced beef to a bowl.
- To the same skillet, melt the rest of the butter with the oil. Add the onion and peppers and cook for 3-4 minutes. Add the meat back to the skillet and stir in the tomato paste and beef base. Cook for 5 minutes, stirring occasionally.
- In a small bowl, whisk the cornstarch, soy sauce, sugar, and water. Add the soy mixture to the skillet and cook for 5-7 minutes, stirring until reduced and thickened. Taste for seasoning and add more pepper if desired.
- Serve over cooked rice and sprinkle with chopped green onion.