Pepper Steak is one of my all time favorite dishes from my childhood. It is one of those classic dishes that people have been making for years and there are so many variations of it. My favorite is this recipe which has all the classic items (steak, green and red peppers, garlic) but it also has fresh tomatoes which to me makes the dish amazing! I like to omit one classic item, which is onions because I am sensitive to them but you could add those in if you like. I just add extra garlic to make up for not having onions.
It really is such an amazing dish. I like to make this dish during the week because it is so easy to prepare and it is ready in 30 minutes. It also makes a great “make your own takeout” at home dish and trust me, the ingredients and flavors will be better than anything you could order out. If you like quick meals like this that you can make at home instead of takeout, you would also like my fajitas dish!
I hope you give this a try and see just how delicious and easy it is to make!
- 1 medium red pepper sliced thin
- 1 medium green pepper sliced thin
- 1 small package of cremini mushrooms sliced about 4 ounces
- 3 cloves of garlic sliced thin
- 2 tbsp cornstarch
- 1/2 cup low sodium soy sauce
- salt and pepper to taste
- 1 lb steak tips cut into small pieces about 1/2 inch
- 2 tbsp vegetable oil
- 2 small tomatoes cut into quarters
- Pre-heat a large saute pan or wok over medium high heat
- carefully add 1 tbsp of your vegetable oil and let that heat nice and hot
- While your pan is pre-heating, prep your vegetables as listed above
- Once your pan is pre-heated, add your meat to the pan and sear for 3 minutes on first side
- Flip your meat over and sear the other side for another 2-3 minutes until it gets a nice brown color on the outside. If your meat has too much moisture, spoon out any liquid from your pan to ensure the meat sears properly.
- Once the meat is seared, remove from the pan on to a large plate and place the pan back over the heat.
- Now add the remaining 1 tbsp of vegetable oil
- Next, add your peppers and mushrooms to the pan and cook for about 5 minutes flipping them occasionally
- Now add your garlic and cook for another 2 minutes
- While your garlic is cooking, take your cornstarch and 1 tbsp of your soy sauce and add that to a small bowl and mix well to form a slurry.
- Mix this slurry and the remaining soy sauce, quartered tomatoes and the seared meat into the pan of vegetables.
- Mix well and reduce heat to low.
- Cover your pan with a lid or aluminum foil and let it cook for 2-3 minutes
- Remove lid and give the pepper steak a good stir.
- Add a pinch of salt and a few twists of fresh black pepper and taste for any additional seasoning needed
- Serve immediately along side white rice or your favorite side dish.