Pepper Steak Recipe

Beef sirloin: Sliced into thin strips, this tender cut of beef is perfect for quick cooking and absorbs flavors well.

Green bell pepper: Adds a fresh, slightly bitter flavor and vibrant color to the dish.

Red bell pepper: Provides a sweet contrast to the green bell pepper and enhances the visual appeal.

Onion: Adds a savory depth and slight sweetness when cooked.

Soy sauce: A salty, umami-rich sauce that enhances the overall flavor of the dish.

Olive oil: Used for cooking the beef and vegetables, adding a subtle richness.

Black pepper: Freshly ground to add a spicy kick and enhance the flavor.

Garlic powder: Adds a mild garlic flavor without the need for fresh garlic.

Salt: Enhances all the other flavors in the dish.

To ensure the beef sirloin remains tender and flavorful, slice it against the grain. This technique shortens the muscle fibers, making each bite more tender. Additionally, when cooking the bell peppers and onion, avoid overcooking them to maintain their vibrant colors and slight crunch, which adds texture and visual appeal to the dish.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can be sliced into thin strips and will absorb the flavors of the dish well.

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a similar texture but add a mild heat that complements the dish.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture, providing a colorful alternative.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish without overpowering it.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for stir-frying.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can provide a similar level of heat.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• Allow the pepper steak to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pepper steak into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the pepper steak within 3-4 days. This keeps the beef and vegetables fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The pepper steak can be frozen for up to 2-3 months without significant loss of quality.
• When ready to eat, thaw the pepper steak in the refrigerator overnight. This gradual thawing helps maintain the texture of the beef and vegetables.
• Reheat the pepper steak in a skillet over medium heat. Add a splash of soy sauce or a bit of olive oil to refresh the flavors and prevent drying out.
• Alternatively, you can reheat the pepper steak in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a bit of beef broth to prevent sticking.
  3. Add the leftover pepper steak to the skillet.
  4. Stir occasionally, cooking until heated through, about 5-7 minutes.

• Microwave Method:

  1. Place the pepper steak in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir and check the temperature, then continue heating in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pepper steak in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the pepper steak in the basket.
  3. Cover and steam for about 5-7 minutes, or until hot.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pepper steak in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Knife: A sharp blade used for slicing the beef, bell peppers, and onion.

• Cutting board: A durable board on which to place food for cutting.

• Measuring spoons: Spoons used to measure small quantities of ingredients like soy sauce, olive oil, black pepper, garlic powder, and salt.

• Tongs: A tool used to grip and lift food, useful for turning the beef strips.

• Serving spoon: A large spoon used for serving the finished dish over rice or noodles.

• Stove: The appliance used to heat the skillet and cook the ingredients.

• Bowl: A container used to hold the sliced vegetables before adding them to the skillet.

Pre-slice ingredients: Pre-slice the beef sirloin, bell peppers, and onion ahead of time and store them in the fridge.

Use high heat: Cooking on high heat can reduce the time needed to brown the beef and soften the vegetables.

Batch cooking: Double the recipe and cook in batches to have leftovers for another meal.

Pre-mix seasonings: Combine the soy sauce, black pepper, garlic powder, and salt in a small bowl before starting to cook.

Quick-cook rice: Use instant rice or pre-cooked noodles to save time on the side dish.