When I moved to Los Angeles, I was such a picky eater and highly critical of any cuisine that didn’t resemble what I was used to. But things changed when I started working at a restaurant – the foodie in me couldn’t resist venturing out and trying out the menu. At home, I would try cooking some of these meals, infusing them with my special touch and spices. And this is one of the meals that resulted from my experiments. This recipe for Pepper Steak is actually a fusion of Chinese and American dishes. The sliced beef, bell peppers, and onions complement each other beautifully but the true star of the show, IMO, is the sauce. I like mine a little thick and always make enough to cover the meat and douse my rice, too. A big win in the flavor department! So, a lot of pros to sirloin. A couple of alternative cuts include flank steak or round cut. They work well, too.
Recipe Ingredients
How to Make Pepper Steak
Prep the Sauce – In a bowl, combine the soy sauce, water, chicken stock, oyster sauce, and cornstarch. Stir and set aside. (Photo 1) Season the beef in another bowl with a little salt and pepper. Mix well. (Photo 2) Heat the wok or saucepan with about 1 tablespoon of oil, then add the meat, letting it rest for about 30 seconds before stirring. Cook for 2 minutes or until beef reaches desired doneness; remove and keep warm. (Photos 3-4) Stir Fry – Stir fry the bell peppers and onion with the hot sauce for two minutes, then add the garlic, ginger, and Creole seasoning (if using) and continue stirring for another 2-3 minutes. (Photos 5-6) Sauce – Finally, add the sauce, cooking while stirring for about 2 minutes, followed by the beef. (Photos 7-8) Serve – Take the wok off the heat and serve your pepper steak over rice. Enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Since it’s so saucy, this is a great make-ahead dish. Make it a day or two ahead of time, and then reheat it on the stove over medium heat. You can also freeze pepper steak for up to three months. If you plan on freezing it, slightly undercooking the veggies just a bit will keep them from turning into mush when you reheat the dish.
Serving and Storage Instructions
Serve pepper steak piping hot over a steaming bed of rice. Store leftovers in the fridge for 3-5 days. You can reheat them in the microwave or on the stovetop.
What Goes With Pepper Steak
I always serve pepper steak with some steaming hot jasmine rice, but any rice tastes beautiful with this dish. To make it feel like a true take-out at-home meal, serve it with some crab rangoon or egg rolls. For dessert, try grilled pineapple with a scoop of vanilla ice cream. 🤤
More Quick Stir-Fry Recipes to Try
Watch How to Make It
This blog post was originally published in August 2017 and has been updated with additional tips, new photos, and a video
