Simple Pepper Steak Stir Fry
Simple Pepper Steak Stir Fry is a quick tasty Asian dish that’s perfect for a weekday meal! The sweetness of the teriyaki sauce adds beautifully to the bell peppers and onion. Make some white rice to serve with this and you’ll have everyone thinking you ordered take out. Give this a try today and impress your family, and yourself!
What Is Pepper Steak?
Well, for starters, pepper steak is not a type of meat. It’s a complete meal. Pepper steak is typically made with flank steak, sirloin, or top round. It is sauteed with bell peppers, onions, and garlic, and sometimes fresh ginger.
The sauce is soy sauce that is sweetened with a sugar, like brown sugar, or teriyaki sauce. The dish usually is served with white rice, but some people like to have it with Asian noodles called udon noodles.
My father used to make his Pepper Steak all the time. It was a monthly recipe. I loved it, but certainly not as much as my mother. It was definitely one of her favorites. After making this once, I promise this will become one of your family’s favorites as well!
Simple Pepper Steak Stir Fry Pro Tips
Use Beef Stock. My father used to use equal parts soy sauce and teriyaki sauce. Instead of using lots of soy sauce for all of my sauce, I use some beef stock. This gives a bold flavor without overpowering the dish.
Colorful Bell Peppers. I like my meals to be colorful, so I like to use a variety of colors when it comes to my bell peppers.
Cook in Batches. Often times the beef will give off some water. If you overcrowd the pan, too much water will come out and you will end up steaming the meat instead of searing it. To avoid this, either use a large skillet, like 14″, or cook the meat in batches.
What Can I Serve with Simple Pepper Steak Stir Fry?
Here are some of suggestions for excellent side dishes of this Simple Pepper Steak Stir Fry:
- White Rice
- Steamed Broccoli
- Wonton Soup
- Egg Rolls
- Steamed Pork and Shrimp Wontons
What Ingredients Are in Simple Pepper Steak Stir Fry?
- Top Round Steak
- Olive Oil
- Bell Peppers
- Onions
- Garlic
- Beef Stock
- Teriyaki Sauce
- Cornstarch
- Water
- Green Onions
- Sesame Seeds
Ingredient Notes and Substitutions
Top Round Steak – you can use flank steak or sirloin for this meal.
Teriyaki Sauce – many people like to make their own Teriyaki Sauce, however, Kikkoman’s Teriyaki sauce is just as good. So I buy that. But feel free to use your own if you’d like.
How Is Simple Pepper Steak Stir Fry Made?
- Cut the steak in strips that are about 1/4 inch thick and about 3 inches long.
- In a medium to large skillet, heat 2 Tablespoons of olive oil over medium-high heat. Add the meat and season with salt and pepper. Add 1/4 cup of teriyaki sauce and brown the meat on all sides, about 5 minutes. You do not want to cook the meat completely through at the time.
- Remove the meat to a plate and tent with foil.
- In the same skillet, add 2 Tablespoons olive oil. Add the bell peppers and onions and season with salt and pepper. Cook for about 3 minutes. You want them to keep their firmness. Add the garlic and cook for another 3 minutes.
- Return the meat to the skillet. Add the beef stock and remaining 1/4 cup of teriyaki sauce. Cook for another 5 minutes.
- Mix the cornstarch and water in a small bowl or cup. Drizzle the mixture around the skillet and mix well. This will thicken the sauce a bit. Cook for about 3-4 minutes.
- Garnish with green onions and sesame seeds.
Recipe Notes
Toasted Sesame Seeds
Place a small skillet on low heat. Add the sesame seed to the skillet and stir often. When the seed begin to glisten and look wet, remove them from the heat and transfer them to a small bowl.
FAQ’s for Simple Pepper Steak Stir Fry
The leftovers will keep for 3-4 days in the refrigerator.
For best results, reheat this on the stove over medium heat. The microwave tends to make the meat chewy and tough.
Absolutely! You can freeze this in an airtight container for 4-6 months. Use the reheating instructions above when you’re ready to have this again.
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Pepper Steak
Ingredients
- 1 – 1.5 pounds Top Round Steak
- 1/4 cup Olive Oil
- 2 Bell Peppers, sliced (various colors)
- 2 medium Onions, sliced
- 1 clove Garlic, minced
- 1 cup Beef Stock
- 1/2 cup Teriyaki Sauce
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- 1 Green Onion, sliced
- 2 Tablespoons Sesame Seeds, toasted
- Salt and Pepper to taste
Instructions
-
Cut the steak in strips that are about 1/4 inch thick and about 3 inches long.
-
In a medium to large skillet, heat 2 Tablespoons of olive oil over medium-high heat. Add the meat and season with salt and pepper. Add 1/4 cup of teriyaki sauce and brown the meat on all sides, about 5 minutes. You do not want to cook the meat completely through at the time.
-
Remove the meat to a plate and tent with foil.
-
In the same skillet, add 2 Tablespoons olive oil. Add the bell peppers and onions and season with salt and pepper. Cook for about 3 minutes. You want them to keep their firmness. Add the garlic and cook for another 3 minutes.
-
Return the meat to the skillet. Add the beef stock and remaining 1/4 cup of teriyaki sauce. Cook for another 5 minutes.
-
Mix the cornstarch and water in a small bowl or cup. Drizzle the mixture around the skillet and mix well. This will thicken the sauce a bit. Cook for about 3-4 minutes.
-
Garnish with green onions and sesame seeds.
Recipe Notes
Top Round Steak – you can use flank steak or sirloin for this meal.
Teriyaki Sauce – many people like to make their own Teriyaki Sauce, however, Kikkoman’s Teriyaki sauce is just as good. So I buy that. But feel free to use your own if you’d like.
Toasted Sesame Seeds
Place a small skillet on low heat. Add the sesame seed to the skillet and stir often. When the seed begin to glisten and look wet, remove them from the heat and transfer them to a small bowl.
Colorful Bell Peppers. I like my meals to be colorful, so I like to use a variety of colors when it comes to my bell peppers.
Cook in Batches. Often times the beef will give off some water. If you overcrowd the pan, too much water will come out and you will end up steaming the meat instead of searing it. To avoid this, either use a large skillet, like 14″, or cook the meat in batches.
