Pepper Steak Recipe

Beef sirloin: Thinly sliced for quick cooking and tenderness.

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

Red bell pepper: Provides a sweet contrast to the green bell pepper.

Onion: Adds a mild, sweet flavor that complements the beef and peppers.

Soy sauce: Brings a salty, umami depth to the dish.

Olive oil: Used for sautéing the beef and vegetables.

Black pepper: Adds a hint of heat and enhances the overall flavor.

Garlic powder: Infuses the dish with a subtle garlic flavor.

Cornstarch: Mixed with water to thicken the sauce.

When slicing the beef sirloin, ensure the cuts are against the grain. This technique helps break down the muscle fibers, making the meat more tender and easier to chew. Additionally, when adding the cornstarch mixture, make sure to stir continuously to prevent any lumps from forming, ensuring a smooth and glossy sauce.

• 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 and a mild heat that can add a different dimension to the dish.

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

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor that can complement the other ingredients.

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

• 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 provides a similar heat but with a slightly different flavor that can add a unique twist.

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

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch in sauces.

• Allow the pepper steak to cool to room temperature before storing. This prevents condensation from forming inside the container, which can make the dish soggy.

• Transfer the cooled pepper steak into an airtight container. Use a container that is just the right size to minimize the amount of air inside, which helps keep the dish fresh longer.

• Label the container with the date you prepared the pepper steak. This helps you keep track of how long it has been stored.

• Store the container in the refrigerator if you plan to consume the pepper steak within 3-4 days. This ensures the dish maintains its flavor and texture.

• For longer storage, place the pepper steak in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the freezer container with the date and contents. This helps you identify the dish and track its storage time.

• Freeze the pepper steak for up to 2-3 months. This preserves the quality and flavor of the dish.

• When ready to eat, thaw the pepper steak in the refrigerator overnight. This ensures even thawing and maintains the dish's texture.

• Reheat the pepper steak in a skillet over medium heat until it is heated through. Add a splash of soy sauce or a bit of water to refresh the sauce if it has thickened too much.

• Alternatively, you can reheat the pepper steak in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• Serve the reheated pepper steak over freshly cooked rice or noodles for a quick and delicious meal.

• Stovetop Method

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a bit of beef broth to the pan.
  3. Once the oil is hot, add the leftover pepper steak.
  4. Stir occasionally and cook until heated through, about 5-7 minutes.
  5. Serve hot over fresh rice or noodles.

• Microwave Method

  1. Place the pepper steak in a microwave-safe dish.
  2. Add a tablespoon of water or beef broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Check if it's heated through; if not, continue heating in 30-second increments.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the pepper steak in an oven-safe dish.
  3. Add a splash of beef broth or water to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until heated through.
  6. Serve immediately over rice or noodles.

• Steaming Method

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

• Air Fryer Method

  1. Preheat your 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.
  4. Ensure it's heated evenly and serve immediately over rice or noodles.

• Skillet: A large, flat-bottomed pan used for cooking the beef and vegetables over medium-high heat.

• Spatula: A tool used to stir and turn the beef strips and vegetables to ensure even cooking.

• Cutting board: A surface used for slicing the beef, bell peppers, and onion.

• Chef's knife: A sharp knife used for slicing the beef, bell peppers, and onion.

• Measuring spoons: Tools used to measure out the soy sauce, olive oil, black pepper, garlic powder, and cornstarch.

• Mixing bowl: A bowl used to mix the cornstarch with water before adding it to the skillet.

• Tongs: A tool used to handle and turn the beef strips while cooking.

• Serving spoon: A spoon used to serve the finished pepper steak over rice or noodles.

• Rice cooker: An optional tool used to cook rice if you choose to serve the pepper steak over rice.

• Pot: An optional tool used to cook noodles if you choose to serve the pepper steak over noodles.

Prep ingredients ahead: Slice beef sirloin, bell peppers, and onion in advance and store them in the fridge.

Use a single pan: Minimize cleanup by cooking everything in one skillet.

Quick marinade: Marinate the beef strips in soy sauce and garlic powder for 15 minutes before cooking.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-mix cornstarch: Mix cornstarch and water beforehand to save time during cooking.