Description
A quick and flavorful Pepper Steak recipe featuring tender ribeye steak and colorful bell peppers, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 2 lbs Ribeye steak (cut into 2-inch long thin slices)
- 1 red bell pepper (chopped into bite-size pieces)
- 1 green bell pepper (chopped into bite-size pieces)
- 1 medium white onion (chopped into bite-size pieces)
- 2 tbsp vegetable oil (divided in half)
- 3 cloves garlic (minced)
- 1 tsp black pepper
- ½ tsp ginger (minced)
- 2 tbsp brown sugar
- ⅓ cup soy sauce
- 1¼ cups beef broth
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp cornstarch
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ribeye steak slices and cook them for 5-6 minutes until they turn a golden brown. Once cooked, remove the steak from the skillet and set it aside.
- Using the same skillet, add the remaining tablespoon of vegetable oil. Toss in the chopped bell peppers and onions, and sauté them for 3-4 minutes until they soften.
- Return the cooked steak to the skillet with the veggies.
- In a medium bowl, combine minced garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and cornstarch. Mix until everything is well combined.
- Pour the sauce mixture over the steak and veggies in the skillet. Bring it all to a simmer and cook for about 4-5 minutes until the sauce thickens nicely.
- Serve hot over rice, and if you like, sprinkle some sesame seeds on top for an added crunch.
Notes
Slice the ribeye against the grain for tender pieces. Avoid overcrowding the pan for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: pepper steak, stir fry, beef recipe, quick dinner