Pepper Steak Recipe
Are you ready to savor a delicious pepper steak that’s bursting with flavor? This recipe combines tender, juicy beef with vibrant bell peppers and a flavorful sauce, making it a perfect dish for any occasion. Whether you’re cooking for a special dinner or a weeknight meal, this pepper steak recipe is sure to delight. Follow along for a step-by-step guide to creating this culinary masterpiece!
Ingredients
– 2 ribeye steaks (about 6 oz each)
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 tablespoon black peppercorns, crushed
– 3 tablespoons soy sauce
– 2 tablespoons olive oil
– 1 garlic clove, minced
– 1 tablespoon cornstarch
– 1/2 cup beef broth
– Fresh parsley, for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Each serving (1 steak) contains approximately:
– Calories: 400
– Protein: 30g
– Fat: 28g
– Carbohydrates: 8g
– Fiber: 2g
(Note: Values are estimated for one person.)
Step-by-Step Cooking Process
1. Start by seasoning the steaks with salt and crushed black peppercorns.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear the steaks for 4-5 minutes on each side for medium-rare.
4. Remove the steaks and let them rest on a plate.
5. In the same skillet, add minced garlic and sauté for 30 seconds.
6. Add sliced bell peppers and cook until tender, about 3-4 minutes.
7. Stir in beef broth and soy sauce, bringing it to a simmer.
8. Mix cornstarch with a little water, then add to the sauce to thicken.
9. Return the steaks to the skillet, coating them with the sauce.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute ribeye steaks with flank or sirloin steaks for a leaner option. Additionally, use tamari for a gluten-free version or add more vegetables like broccoli or snap peas for extra nutrition.
Serving and Pairings
This pepper steak pairs wonderfully with steamed rice or mashed potatoes. A fresh green salad or sautéed vegetables can also complement the meal nicely.
Storage and Reheating
Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. It can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
– Avoid overcooking the steaks; use a meat thermometer for perfect doneness.
– Don’t skip resting the meat, which helps retain juices.
– Use fresh black pepper for the best flavor.
– Avoid overcrowding the skillet when searing steaks.
– Make sure to slice the steak against the grain for tenderness.
Helpful Tips
– Use room temperature steaks for even cooking.
– Experiment with different types of peppers for varied flavors.
РFor a spicier kick, add sliced jalape̱os.
– Marinate the steak for extra flavor before cooking.
FAQs
Can I use a different cut of meat?
Yes, flank or sirloin steaks are great alternatives if you prefer leaner cuts. They may require slight adjustments in cooking time.
How do I know when my steak is done?
Using a meat thermometer, aim for 130-135°F for medium-rare. Adjust cooking time based on your desired doneness.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and veggies ahead of time. Just cook the steak right before serving for optimal flavor.
What can I serve with pepper steak?
Pepper steak is delicious with rice, mashed potatoes, or a simple green salad. You can also serve it with crusty bread.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.
Conclusion
This pepper steak recipe is not only easy to prepare but also incredibly flavorful. With its rich sauce and tender meat, it’s a dish that will impress anyone at your table. Enjoy this delightful meal with your favorite sides for a complete dining experience!
Pepper Steak Recipe
Ingredients
- 2 ribeye steaks about 6 oz each
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 tablespoon black peppercorns crushed
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- Fresh parsley for garnish
Instructions
- Season the steaks with salt and crushed black peppercorns.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steaks for 4-5 minutes on each side for medium-rare.
- Remove the steaks and let them rest on a plate.
- Add minced garlic to the skillet and sauté for 30 seconds.
- Add sliced bell peppers and cook until tender, about 3-4 minutes.
- Stir in beef broth and soy sauce, bringing it to a simmer.
- Mix cornstarch with a little water, then add to the sauce to thicken.
- Return the steaks to the skillet, coating them with the sauce.
- Garnish with fresh parsley before serving.
