Description
A flavorful and tender Pepper Steak stir fry featuring thinly sliced steak, colorful bell peppers, and a savory sauce thickened with cornstarch. Served over steamed white rice, this recipe offers a balanced and delicious meal perfect for weeknight dinners.
Ingredients
Scale
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 1/4 pounds strip steak, flank steak, or top sirloin
- 2 tablespoons olive oil
- 1/4 cup dry white wine (such as Chardonnay or Pinot Grigio)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cups cooked white rice
Instructions
- Prep Work: Combine cornstarch and 3 tablespoons cold water in a covered container and shake well to mix. Set aside in a cool place. In a medium bowl, combine beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set this sauce mixture aside. Measure out all other ingredients before starting.
- Prepare the Steak: Place plastic wrap over the steak and gently pound it with a meat tenderizer until flattened on each side to tenderize. Trim any large fat areas and set aside. Slice the steak thinly against the grain and pat dry. Sprinkle evenly with the prepared meat seasoning and toss to coat the meat strips thoroughly.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. In batches, sear the steak strips for 3-4 minutes without overcrowding, to avoid steaming. Remove the meat from the pan and let it rest while you prepare the stir fry vegetables.
- Make the Stir Fry: Add the white wine to the skillet and use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pan. Let the wine simmer and reduce by half over 3-4 minutes. Add the sliced green and red bell peppers along with the sliced yellow onion and sauté for about 3 minutes until slightly tender.
- Add Sauce and Thicken: Pour in the prepared sauce mixture and bring it to a boil. Let it simmer for 2-3 minutes. Shake the cornstarch slurry again and gradually stir it into the bubbling sauce, continuing to simmer gently until the sauce thickens to desired consistency. Reduce heat to low.
- Combine and Serve: Return the cooked steak strips to the skillet and stir to coat with the thickened sauce. Allow steak to warm through on low heat. Serve hot over 3 cups of cooked white rice or your preferred rice or noodles.
Notes
- Use Chardonnay or Pinot Grigio as the white wine to deglaze the pan, or substitute equal amount of chicken broth if avoiding alcohol.
- You can add 7 ounces of stir fry noodles or thin spaghetti instead of serving the dish with rice for a noodle variation.
- Using both beef and chicken broth adds flavorful depth; use all beef broth instead if preferred.
- To reduce sodium, choose low sodium soy sauce and broths.
- Mushrooms can be sautéed separately and stirred in at the end or added with the onions and peppers.
- For perfectly cooked rice, boil 2 cups water with 2 chicken bouillon cubes, add 1 cup long grain white rice, simmer covered on low for 15 minutes, then let stand 10 minutes off heat before serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
